Brasserie Boulud Dubai

By far one of the best dining experience i’ve had in Dubai. Had the chance to go there twice, one of the times with the presence of Chef Boulud, an amazing experience with amazing food. Heavily recommend this restaurant, the quality, the service (Thank you Simon) and the ambience was amazing. Hoping to get the chance to dine there again soon!

French Restaurant at Sofitel Obelisk, Dubai I received a friendly welcome from both the receptionist and the manager, which set a positive tone for the evening. The restaurant's design was appealing, with lighting that struck the perfect balance—not too bright, not too dim. I was allowed to choose my table, initially opting for a cozy sofa setup. However, the sofa was too low for dining comfortably—a common oversight by interior designers who seem not to test their creations practically. I switched to a classic table for two and received helpful recommendations from the staff. They were flexible when I changed my mind on starters and mains, showing an understanding that customer satisfaction is the priority. Starters: I ordered oysters and grilled prawns. Before that, they served bread with butter and a ceviche-style amuse-bouche. It was good, though it lacked the "umami" spark that would have made it truly memorable. While the texture and presentation were on point, the flavor fell a little flat. The oysters were outstanding—highly recommended. The prawns were good, though slightly too firm. Ideally, they should have been more tender. The accompanying cocktail sauce was flavorful but could have used a bit more zing—perhaps a stronger hit of lemon and garlic to create that “wow” factor. Main: I took the unconventional route and chose a beef tartare with French fries as my main. The manager complimented my choice, adding a nice personal touch. The tartare was superb, but the fries were too brown and not as crispy as they should be. In a French restaurant, smaller, crispier fries would be more appropriate, rather than the thicker Belgian-style fries. While they tasted good, they were slightly oily and lacked the crunch needed to elevate the dish. Dessert: For dessert, I had an espresso martini and a meringue with strawberry ice cream and sauce. The martini was excellent, and the dessert was very good, but it was clear that the ingredients weren’t fresh or locally sourced. This leads me to two key suggestions: 1. Stay authentic. Even in a high-end setting, keep it simple and true to French tradition. French restaurants serve French fries, not Belgian-style ones. 2. Freshness matters. If you're serving berry desserts, ensure the fruit is fresh and sourced daily. If strawberries aren’t in season, opt for blueberries or another fruit that is. Menus should be adaptable to what's fresh and available, and daily updates should reflect this both in the restaurant and online. Additional Suggestions for Perfection: When clearing the table, make sure to remove all crumbs from the tablecloth between courses. Introduce the wine properly—mention its name and ask if it’s okay to pour it into the glass. For solo diners, provide privacy but also look for small opportunities for brief, warm interaction. Gauge whether the diner wants more conversation or prefers quiet. Overall Impression: This was a highly recommended experience. Despite being in the middle of the UAE, thousands of miles from France, the restaurant delivers a mostly authentic representation of French culinary culture. Keep up the good work, but avoid falling into artistic or "blingy" traps. Authenticity, even in Dubai, will be appreciated by customers. Overall it's 5 star each, as 4 would be too drastic. But for perfection some room is left for optimisation.

Went to the BB on 2 September as in-house guests. It was their first day back after the summer break with a new menu. We just arrived from France. The food didn’t stack up against what we expected from a Michelin guide French restaurant, and it wasn’t certainly worth over 900 AED for two people, especially when the most of it was food as we only had a cocktail each. Won’t be rushing back, sorry to say. The Aperol spritz was made with flat Prosecco. We had Aperol spritz in Copenhagen. Sorry to say there was no comparison. The prawn starter was good. The sea bass was fresh but the portion was small and overall the dish was rather ordinary. The duck itself didn’t taste good and the dish as a whole was again ordinary. The tarte tatin was pretty good and so were the petite madeleines. The meringue tart was pretty average, it was too cold with the biscuit base completely separating from the top layers. We were told that the pastry chef had tasted the item earlier and felt that the gelatin was too thick but we were still served the same item and charged full price. The wait between the courses was too long. It wasn’t communicated to us as to why there was a delay when the place had about ten guests altogether. Overall it was pretty disappointing and can’t help but feel short changed. Won’t be rushing back, sorry to say.

Impeccable service and amazing food. Engaged and genuine staff just an absolutely perfect lunch. Under priced given the level of service and the quality of the meals. Great gluten free options for celiacs.