Chef Olivier Biles – the Unsung Hero of Reflets Par Pierre Gagnaire

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Chef Olivier Biles, the unsung hero of Reflets par Pierre Gagnaire, is hardly ever mentioned in connection with the restaurant. In fact, it is doubtful if you would even find a picture of him online. This should not be the case considering the fact that he deserves credit for managing to land the 100^th spot in El Pellegrino World’s 100 Best Restaurants list. No, this is not something that we can dismiss. He deserves the credit. It was not an easy feat considering the fact that there are many restaurants that have fallen off this year’s list. Admittedly, it’s the last spot, but this is still a huge honor. This is a testament to the kind of culinary expertise Chef Biles possesses and the kind of service Reflets par Pierre Gagnaire offers. Often, you would hear their chefs or owners lamenting the fall or nonchalantly dismissing the loss. This dismissal, however, doesn’t remove the fact that winning a spot at El Pellegrino list is a big deal. This year Reflets par Pierre Gagnaire won its spot.

This restaurant is the only dining establishment in the Middle East that got into the list. Again, this is not an easy feat, and Chef Biles must be so proud of this accomplishment. Reflets par Pierre Gagnaire is actually one of the many restaurants of Pierre Gagnaire, a chef who is a legend in the culinary world. That goes without saying that he is in the same league with Ferran Adria. This is the same chef who entrusted the kitchens of his Dubai restaurant into the hands of Chef Biles.

Reflets par Pierre is located at the InterContinental Dubai Festival City. This is Pierre Gagnaire’s sixth restaurant. This is also where Chef Biles showcases his outstanding culinary skills. Despite his own unique style of cooking though, it is obvious that the menu is highly influenced by Gagnaire’s own style of experimental gastronomy.

The restaurant’s décor thoroughly complements the chef’s cooking. Mirrors line the walls and Murano chandeliers grace the celings. The baroque furnishings, arabesque wallpapers, rosewood Louis XVI chairs – all these things creates an environment designed to set the mood for a wonderful dining experience. Anyone who enters the restaurant automatically knows that he or she is in for a sensory treat. Perhaps, by next year, we will hear more of Chef Olivier Biles and we would read more about him. After all, we should give credit to whom it’s due.

Pierre Gagnaire’s Warm Mushroom Salad with Parmesan and Arugula Recipe

Recipe via Food and Wine

Ingredients:

2 1/2 tablespoons extra-virgin olive oil

1 pound mixed mushrooms, cut into large pieces

1/4 cup veal or chicken demiglace (see Note)

Sea salt

2 ounces Parmesan cheese, shaved with a vegetable peeler

6 ounces young arugula (4 cups)

Directions:

Heat 2 tablespoons of the olive oil in a large skillet. Add the mushrooms and cook over high heat, stirring, until tender and lightly browned, about 5 minutes. Add the demiglace and cook over moderate heat for 3 minutes, stirring occasionally. Season with salt. Mound the mushrooms on warmed plates and top with the Parmesan shavings. In a bowl, toss the arugula with the remaining 1/2 tablespoon of olive oil and a pinch of salt. Pile the arugula on the mushrooms and serve.

Image Credit White Jacket

Image Credit The Fate Xpat

Image Credit White Jacket

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