Chef Ducasse impresses Middle Eastern diners with braised camel

02/4/2013 | Bloomberg Businessweek

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.

View Full Article in:

Bloomberg Businessweek

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Teaching Associate (Hospitality Management) - Department of Food Science and Human Nutrition
University of Illinois at Urbana-Champaign
Urbana, IL
Director - CIA Consulting
The Culinary Institute of America
Hyde Park, NY
Culinary Arts Faculty
The Culinary Institute of America
Hyde Park, NY
Director of Food and Beverage Operations
The Culinary Institute of America
San Antonio, TX
Executive Chef - Instructor
The Culinary Institute of America - Nao Restaurant
San Antonio, TX