Chef Alain Ducasse's newest fine dining restaurant, Idam, marks his first foray into Middle Eastern dining, where his most popular dish features a Qatari favorite: camel. Ducasse braises the meat for six days and serves it with foie gras, souffle potatoes and truffle sauce. "It's a dish that the locals really like. It's like braised spare ribs, but there’s no red wine ... The jus that results from the braising is a natural jus from the meat itself and the vegetables that accompany it," Ducasse said.
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