FACT had the pleasure of meeting with, and tasting the fabulous dishes prepared by new Executive Chef, David Miras, at the Crowne Plaza Bahrain. His unparallel talent for taste and presentation impressed us from the get-go. Here, we learn more about the new man in the kitchen…

Chef David Miras hails from Northern France and has recently joined the Crowne Plaza family as the Executive Chef. Professionally trained at Jesse de Forest culinary school in France, Chef David has 22 years of culinary experience. All set to serve us a fine dining meal, Chef David says: “I hope you enjoy the meal, as I wish to serve you some of my personal favourites.” Yes Chef, we are ready!

As Chef prepares our meal, he talks about what he hopes to improve at “With all of our outlets, we offer something different. Whether it be the taste, flavours or the atmosphere, we can guarantee that you will enjoy every moment when dining here.” CHEF’S TABLE Crowne Plaza Bahrain in the upcoming months. “I am very happy with the current menu of all the outlets,” he says. “At present, we are just working on revamping the Bahrain Conference Centre menu, which is our banquet service 

“Love is the most important ingredient of cooking. I am pushing my team now to prepare everything with love.”

We ask Chef David, what according to him is the standout factor of Crowne Plaza’s dining outlets? “With all of our outlets, we offer something different,” he says. “Whether it be the taste, flavours or the atmosphere, we can guarantee that you will enjoy every moment when dining here.” We began our dinner with a light but tasty starter; Italian seared beef carpaccio with truffle oil and pecorino dressed with parmesan shavings and herbs. Sliced, paper-thin cuts of beef are simply delicious, dressed in all these lovely flavours! The meat melts in the mouth.

Next, Chef David presents us with Belgium’s popular fish soup; seafood waterzooi. A mix of seafood delights available in the Gulf including shellfish, clams, mussels and red mullet, are poached in a creamy vegetable broth. It’s an exquistiely smooth soup that tastes healthy and yummy at the same time. “For our seafood restaurant Waves, we make sure that the fish is sourced and caught locally,” Chef David adds.

Next up is the veal with asparagus and maroilles – our personal favourite. The milk fed veal tenderloin was cooked, perfectly, to our desired preference. The asparagus was beautifully plated with vanilla potato puree and cream of maroilles. Chef David advises: “Take a piece of veal, and a little bit of the mashed potato and dip it into the mix cheese sauce.” We did just that and it blew us away!

Our sweet tooth was quickly awoken as a full-sized round cake arrived on our table; an orange and almond polenta cake. How are we supposed to finish this? Chef David replied: “Try it, you might not stop eating it.” He was right – we savoured every last bite! We finished with poiree bourdaloue, the classic French pear dessert, baked in a filo basket and drizzled with Yemini honey. It is a sweet sensation of crunch and flavour – we love it!

Chef David treated us to a delightful meal and his genuine passion for cooking is what we admired most. “Love is the most important ingredient of cooking,” he says. He’s definitely a great addition to the Crowne Plaza Bahrain team.

GO: Visit Crowne Plaza Bahrain to try Chef David and his team’s foodie delights at all dining outlets. Call 1753 1122 for bookings and more information.