Flip through the latest issue of Gulf Weekly.
Nestling in the heart of the Seef business district with the impressive skyline as its backdrop, the island has welcomed a new culinary destination.
L'Avenue is a fine dining French restaurant situated within the recently opened, five star L'Hotel and it boasts kitchen expertise from some of the best venues in France.
To launch the restaurant, which opened in February, Consultant Chef Phillipe Marc, executive chef of the world-renowned Plaza L'Athenee in Paris came to the island before handing over to Gaspare (Sam) Greco, 51, who made his name on the island for his high class cuisine at Mirail in Adliya and has just taken over as the hotel's executive chef, and Sami Babou, 27, head chef of L'Avenue.
Chef Sami, comes to the role with several years of experience at the Plaza Athenee as well as the recommendation of L'Hotel brand owner, distinguished hotelier Joesph Yazbeck, who hand-picked the young culinary talent along with Chef Phillipe.
He said: "Chef Phillipe was brought here to develop the concept of L'Hotel and check the products available here and segregate them to what has to be imported and what is readily available. He then suggested the menu."
Chef Sam, from Gudaibiya, has been living on the island for the past five years serving as executive chef at the Mirai New Wave Japanese Restaurant in Adliya.
He began his career in 1976 and has worked in various parts of the world.
He said: "While in the Bahamas, a friend I worked with asked me to join him in Bahrain as there was an opportunity available and since I was very interested in travelling and working in the Middle East, I took him up on his offer and have been here ever since."
During his time in Canada, Chef Sam served various celebrities, some of whom have become good friends including Rod Stewart, Ray Liotta, Robert DiNiro, Pierce Brosnan, Neve Campbell and The Three Tenors to name a few.
He has also had the chance to cook for the Prince of Brunei, the Prime Minister of Canada and former US_president Bill Clinton and his wife Hillary.
He said: "In Bahrain I've cooked for the Crown Prince of Saudi Arabia in his summer home as well as many famous race car drivers during Formula 1 including Michael Shumacher and, most recently, for Don Johnson (of Miami Vice fame) and his family on a visit to Bahrain."
Chef Sam's most vital supplements for energy include milk which is a must-have as a source of energy when working long hours, oranges for its Vitamin C and chilies as he believes that food comes to life with spices.
Chef Sami's culinary background goes back to years of watching his mother and grandmother in the kitchen.
At the age of 15, he joined a cooking school in Paris for two years and then took up an apprenticeship post at a one Michelin star restaurant for another two years before joining the Plaza Athenee.
He said: "While working as an apprentice, the chef taught me all about cooking including sauces, presentation, taste, everything from A to Z of French fine dining."
During his years in the kitchen he has had the opportunity to cook for kings, presidents, heads of state and celebrities.
He said: "While in Paris at the Plaza L'Athenee, I had the chance to cook for Hollywood actor Jack Nicholson. He came to the kitchen after his meal to congratulate me and said he would like me to cook for him again.
"That was really nice."
As well as classical French cuisine, Chef Sami is also an expert in Japanese, Oriental, Lebanese, Italian, Spanish and North African dishes and says the most important ingredients in his kitchen include spices, pepper, olive oil and salt.
For L'Avenue and Bahrain, Chef Sami explained that the immediate target is to maintain the high quality of service and food.
He said: "I feel the L'Hotel concept is one of a kind. I wish to be involved in its future openings as well, across the GCC.
"I also want to pass on my skills to my team of 18 in the kitchen. I want them to come to a stage where they can create something from their own knowledge and expertise. I feel we are already starting to get there.
"Every summer visitors from the island go to Europe, now they will have the chance to get a taste of it right here in Bahrain. People may not be able to achieve the same experience as in Paris but it will be close."
As well as L'Avenue, L'Hotel also welcomes visitors to Le Relais de Venise, a franchise of the 50-year old Parisian bistro-style restaurant which cannot be booked and offers a standard set menu to every guest - a green salad with walnuts dressed with mustard vinaigrette followed by steak and frites, served with a trademark secret recipe sauce.
L'Hotel shares a favourite recipe with GulfWeekly readers.
