FACT’s Amal Sarhan headed to one of the island’s newest dining spots, The Bistro by Origins, to find out what the fuss is all about.

Entering the magnificent building of Vida Beach Resort Marassi Al Bahrain had my heart pumping from the start. With exquisite interiors and exceptional service, the hotel was bursting with life and vigour.

As we mounted the stairs to The Bistro by Origins, we were welcomed by friendly staff and taken to our table by the window, which offered a beautiful view of the beach below, with dancing palm trees and the azure of the water glittering bright under the sun. The white interiors of the spacious restaurant dazzled us with simplicity and finesse, decorated with subdued colours of blue and green, further inducing a calm atmosphere. As we sat, we were served a passionfruit and pomegranate twist, made specially for us. Cool, tangy, fruity, with a tinge of zest, it was garnished with a sprig of rosemary and a slice of dehydrated lemon. Munching on the crunchy dehydrated lemon left the perfect sour aftertaste to complement the sweet drink. Next, we were served gougeres, soft French cheese puffs, glowing with a rich golden hue and deliciously baked to a soft texture, with the delicate taste of cheese melting in our mouths.

Next came the Salad D’Endives Jaune et Rouge, offering a beautiful combination of roasted and fresh ingredients, including ripe pear, lettuce, walnuts and Roquefort cheese, topped with a blend of date and mustard dressing. The flavoursome and fresh crunch of the pear and lettuce were perfect additions to the richness of the sweet roasted walnuts and the strong and pungent taste of the Roquefort cheese.

The Soup Aux Truffes Noires ‘VGE’ by Paul Bocuse came soon after, topped with freshly baked pastry, soaking up the juice of the soup and harbouring the aroma of a wholesome and comforting meal. Breaking through the pasty with our spoons, we were immediately hit with the steam of the soup and the fragrant scent of its many luscious ingredients, including carrots, capsicum, tomatoes, celery, olives, and a most unusual addition, Foie Gras. The dish has an interesting history to it. It was originally created in 1975 by the famous French chef Paul Bocuse for a presidential dinner at the Élysée Palace. Thereafter it was served in the chef’s restaurant near Lyon as Soupe V.G.E., with the initials standing for the then French president, Valéry Giscard d’Estaing. This piece of historical narrative made it all the more exciting to devour.

The third starter that appeared was the Feuilletée D’Escargot de Bourgogne, a puff pastry with Burgundy snails, a French dish with a twist. The round puff pastry was freshly baked with parsnip and carrot cubes and oozing with garlic butter. On top lay three Burgundy snails, garnished with a dash of coriander and accompanied with a fresh salad. The snails and pastry complemented each other magnificently, with strong tastes providing a good balance of flavour to the tongue, leaving us satisfied, yet ever hungry for more.

Next came the Chateaubriand, a classic French steak dish of soft tenderloin and grilled vegetables, including potato grilled with soft cheese, broccolini, asparagus, carrot, squash, onion, spinach and mushrooms. The meat itself was delicately cooked, not too bloody and not too chewy, its rich taste well juxtaposed with the succulent flavours and textures of the vegetables and the rich gravy, made with high-quality beef stock, that adorned the dish. Soon we were distracted by the new beckoning scent of the Fillet De Hétan, unmistakably the star dish of the meal. A panfried halibut flatfish, it was served with a side of mashed potatoes infused with lime and kale, and a fresh salad of carrot, cucumber, cabbage and pickled daikon. The famous saying ‘Simplicity is the ultimate sophistication’ applies perfectly to this dish. The fish, only lightly fried with no added flavours, offered the sincere pleasure of a nourishing meal. The mashed potato provided an ideal balance of freshness and comfort, with the salad offering a kick of crispy rawness.

Next came one of the restaurant’s bestsellers, the Poulet ‘Label Rouge’, a plate of roasted chicken on a bed of yellow ragu dal and quilted with a rich and creamy white sauce. Chef Nicholas purposely incorporated an Asian twist, with spices such as cumin, coriander and chilli packing the dish with a host of flavours that I had never seen combined before. Garnished with lemon breadcrumbs, roast chilli cauliflower and freshly chopped coriander leaves, the dish flaunted an exuberance of vibrant colours and tastes, with the tenderness of the chicken breast offering the perfect sponge to soak it all up.

A meal would not be complete without dessert, especially at a restaurant like The Bistro by Origins. The Pavlo-Fleur was brought in first, with an elegant design resembling that of a rose, a key flavour in this delicate little dish. Made with crispy meringue, rose petal jam and the most immaculate dark chocolate, each bite into this dessert gave way to new flavours. It felt like a rose opening up before our eyes, offering surprise after surprise of something to relish. First came the sweetness of vanilla ice-cream and whipped cream, followed by chewy meringue, which was stuffed with the gem of the dessert, the rose petal jam. How Chef Nicholas managed to accomplish that was a mystery to us! ✤

GO: CALL 7748 8100 FOR FURTHER INFORMATION OR TO MAKE A RESERVATION.