IRRESISTIBLE IDAM

IDAM situated on the ith loor of the Museum of Islamic Art is Alain Ducasse’s irst restaurant opening in the region. FACT’s Craig Ferriman visits Doha’s ine dining favourite.

It has been a challenging year for all of us but one of the things I had missed the most was fine dining. IDAM has always kept the bar extremely high in Doha and it’s fitting that you’ll find this awardwinning restaurant in a place of unique architectural accomplishment – the Museum of Islamic Art.

We were fortunate to get a table right in the middle of the restaurant with a view that defies art. Looking out through the window was quite literally the picture-postcard view of the iconic Doha skyline in West Bay.

We experienced the set menu which allowed for a real exploration of IDAM’s repertoire. It’s called the Experience Menu. Credit should be given for its sourcing of local produce. The finest fresh breads were brought out as we got comfortable and a couple of amuse bouche plates were presented as well as a chickpea harira soup like you’ve never eaten before.

We began with a grilled duck foie gras with peach and rosemary. It goes without saying that this is always a rare treat. Then we were served roasted local shrimps tucked inside saffron parpadelle with lemongrass cooking jus drizzled over it. The combination was heavenly. A long thin slate of locally caught hammour neatly and delicately presented with tender herbs and baby carrots came next. The attention to detail was striking and the result was a pleasure on the palate. The softly spiced deboned lamb chop was itself unusual because one normally eats it straight off the bone but in fine dining fashion, this was elegantly prepared with small spelt and aubergine and sat in its own cooking juice.

The dessert sounds simple but it was so splendid. Puffed up and poking out of a white bowl was a date souffle served with a dainty dollop of laban ice cream. I literally tapped the top of the baked crust and there below was the tastiest souffle. I like dates and I like souffle but I had never before seen, thought of or tasted date souffle.

It was sublime. Something that really stood out for me were the beverage pairings. Considerable thought went into matching the mocktails to the dishes we ate. In addition, their mocktails are outstanding which is something I rarely find myself able to say. I forget the exact order but we tried several signature mocktails.

The ‘Qatari flag’ is a combination of lychee, raspberry and lime where the balance of the ingredients was superb. The ‘wild lavender’ was the masterfully concocted mixture of hibiscus, pomegranate, lemon and lavender and the ‘healthy cucumber’ went perfectly with our shrimps. Served in a wide-rimmed glass, it has the most refreshing taste that combines a fresh blend of cucumber, green apple and lemon. The service is first class with a well trained and highly knowledgeable staff who understand the intricacies of the menu and what the chef is trying to achieve.