FZN by Björn Frantzén Dubai

Maybe it was the langoustine with koshihikari rice underneath (puffed?) and ginger.
Or the otoro crudo with Japanese turnip, raw and in the shape of a flower, with fermented strawberry and coffee oil.
Or the turbot “barigoule” with shio kombu & pine.
Or the most perfect Chawanmushi with smoked beef broth and caviar.
Or the king crab with saffron beurre blanc, sea buckthorn and ikura.
Or the duck. Ohhhhh! The duck! With foie gras, kampot pepper & wasabi (and some stunning lemon condiment - I have to ask them what it was) in that fabulous sauce you want to soak your bread in until there’s no bread left.
Or perhaps it was the impeccable Nordic design of the dining room. The fire cooking in the open-plan kitchen (flawless extraction, by the way).
And the wine pairing. The clever mixing of wines and non-alcoholic drinks on a single pairing.
And the little things like the “old style”, very welcome, table-side finishing and plating.
And of course, the playlist. The “Sultons of Swing”, the “I was made to lovin’you”, the Rick James’ “Super Freak”…
Or was it the party I was fortunate enough to share a table with?
I don’t know.
I do know that I had such a good time at @restaurantfzn a few days before it officially opened last Friday at @atlantisthepalm
The way @bjornfrantzen and @torstenvildgaard combine Nordic, French and Asian cuisine is superbly balanced and utterly delicious.
The way they combine fine dining with a sense of playfulness and casualness is sure to make @restaurantfzn a special place indeed. Less