Doing it the French way

Frenchman Martial Diffor is rolling up his sleeves to bring islanders a whole new dining experience.

Executive Chef Martial, of Novotel Al Dana Resort and Spa, is preparing to launch a new theme at the resort's La Perle venue.

He said: "We are changing the seafood theme. We will be introducing a whole new theme at the beginning of February featuring Arabic based food with an influence of worldwide spices and condiments.

"Our main target for the new year is to make a restaurant with the 'spirit of the world'."

The venue's concept will have four new set menus featuring meat, seafood, vegetarian and mixed options.

On the cards for 2009 is also a range of entertainment at the resort's Le Bellevue Lounge alongside a new band for the La Perle.

The resort's Al Yacout restaurant will continue offering guests a touch of Moroccan culture with interiors and memorabilia resembling a traditional Moroccan street scene.

The outlet also offers authentic Moroccan tastes including tajine, cous cous and taouks.

Chef Martial, 38, said: "Spices aren't a condiment unknown to me. I have travelled a lot and have had a hand in preparing all sorts of cuisine including Creole, South American, Chinese, Japanese, Indian and European to name a few."

Hailing from Alsace in France, Chef Martial's international culinary experience includes serving diners on board Princess Cruise ships for over 10 years on vessels ranging in capacity from 600 to nearly 3,400 passengers.

Chef Martial's career into the culinary world began at the age of 14 when he was inspired by watching his mother attend cooking classes.

He said: "I wanted to go with her for the course but I couldn't as I was too young then.

"So I joined a hotel school and got my chef's degree when I was 19. After completing two years in the army, I joined a restaurant in Bordeaux."

Chef Martial worked in hotels in France and Switzerland before deciding to follow his dream to travel by joining the cruise ship line.

He said: "I boarded in Athens in 1997 and have been to several places around the world before disembarking in Venice in 2008."

While on board he had the opportunity to take part in a live cooking experiment with Animal Planet's Jeff Corwin on his show, The Jeff Corwin Experience, which was filming in Alaska where the ship was in port.

Last year he decided to drop anchor in Bahrain and take up an offer to become chef at the Novotel, where he joined on October 15.

He said: "I had never been to the Middle East save one stop while on the cruise ship in Oman. I wanted to come to Asia and also quit the ship as it had no life beyond its walls.

"When I came to the island first it was a bit of a shock, it was a massive change. But it was a challenge I was willing to take up and I like it now.

"Bahrain is a beautiful place and a growing city."

Having travelled immensely, Chef Martial's favourite place on earth remains Tahiti which he explains is the 'most beautiful place on earth'.

However, for his retirement plans, he hopes to one day open a bed and breakfast hotel in the South of France where he also hopes to have a culinary school.

He said: "I have been there a couple of times and it is beautiful with its sun and its beaches. All kinds of people go visiting there."

Chef Martial shares one of his creations with GulfWeekly readers.

Brazilian carved slow roasted beef coated with Oriental rub

Ingredients:

1.5 kg beef (choose top sirloin butt)

For the rub:

Chopped onion 200 gm

Garlic confit 50 gm

Olive oil 10 ml

Cardamom powder, ginger powder, cumin powder and chili powder (as per taste)

Salt

White vinegar 1 tsp

Mirin vinegar 2 tsp

Blend all in a food processor and use to marinate the meat overnight.

Carrots 100 gm

Onion 100 gm

Celery 100 gm

Tomatoes 100 gm

Cut all vegetable into mignonettes (cubes)

Take an oven tray and toss the vegetable with olive oil, rosemary and thyme. Add whole cloves of garlic and place the meat on top with the marinade and beef stock.

Cook in oven at 140¼C for 30 minutes, then reduce to 120¼C for another two hours. After one hour cover the meat with aluminum to avoid over colouring. The meat should be tender and well cooked, we are not looking for medium cooking as this piece of meat needs to reach the well-cooked point - it can even be overcooked if that is your taste.

Remove the meat from the oven and sieve the juice, reduce and set aside for serving.

For the side serving:

Red Onion Confit -

Red onion cut in cubes about 1inch 300gm

Brown sugar 50gm

Red beverage 100ml

In a small pot, place some butter and sautŽe the red onion. Sprinkle the sugar, moisten with the fluid and add a bay leaf. Cook slowly till all liquid is reduced completely and set aside.

For the eggplant and toping:

Eggplant 400gm

Rock salt

Flour

Pepper

Cut the eggplant into 1/2 inch slices and marinate with rock salt. After one hour, rinse and sprinkle with flour, sautŽe each slice in olive oil.

Topping:

Baby marrow 100gm

Yellow bell pepper 100gm

Dice the vegetables and stir fry with olive oil, salt and pepper till tender but not soft.

The dish is served with wild and white rice.