Pierre Herme does not require any introduction; he is the master of Patissiers known around the world for his creation. Meeting him and his fellow pastry chefs in Abu Dhabi was a special touch, eating his creation while listening to his explanation of his dessert was the highlight of the evening on Yas Island.

Vincent Bourdin & Pierre Herme

In celebration of the second Abu Dhabi Gourmet, Yas Island Rotana has proudly hosted the occasion last night with a lavish Chocolate Dinner that included the versatility of the cocoa bean.

Master patissiers from around the world joined together in one place to create an unforgettable chocolate experience. The menu included chocolate in both savoury and sweet creations offering a new taste for all chocolate lovers.

The participating chefs were Carles Mampel, Frederic Bau, Hugues Pouget, Pierre Herme, Vincent Bourdin, Loretta Fanella and Yas Island Rotana’s own hosting chef Darren Andow.

Black Caviar, a different perspective in any sense!

The cuisine of Loretta Fanella

Dark Chocolate Ball with Candied Apricot, Ginger and Lime

2007 Hugel, Gentil

The Cuisine of Hugues Pouget

Citrus Salmon Ceviche with White Chocolate Wasabi Cloud

2008 E.Guigal, Cotes du Rhone Blanc

The Cuisine of Vincent Bourdin

Scallops with Milk Chocolate and Green Tea

2007 Domaine Bouchard, La Vignee Bourgogne Rouge

The Cuisine of Frederic Bau

Braised Beef Short Ribs, Chocolate Sauce with Mexican Coffee, Carrot Julienne

2006 Penfolds, Bin 389

The Cuisine of Carles Mampel

Black Caviar

2007 Paul Jaboulet Aine, Muscat de Beaune de Venise

The Cuisine of Pierre Herme

Azur; Chocolate, Yuzu

Tea Forte Jasmine Green or Flora

Frederic Bau; a master of presentation and show!