From Nobu Dubai to Nobu Kuala Lumpur, Chef Hervé Courtot is an inspiration

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“It’s always good for a chef to switch from one restaurant to another on an exchange basis,” muses chef Hervé Courtot, Nobu Restaurant’s Corporate Chef and Chef de Cuisine of Nobu Dubai. “If you’re at the same restaurant for two or three years straight, you aren’t being challenged anymore.” His current challenge, as it so happens, has brought him to Nobu Kuala Lumpur for his debut appearance for six days in July, where he introduced a specially curated menu of popular dishes from Nobu Dubai.

Alongside delicacies like Chilean sea bass with yuzu white chocolate sauce, lobster and eggplant furikake, and Guanaja pineapple tartar with coconut lime Szechuan, diners also partook in the Chef’s Table dining experience. After getting to meet Courtot and Chef Philip, Nobu Kuala Lumpur’s Executive Chef, guests enjoyed an eight-course meal that was fully curated according to their flavour preferences, complete with one-of-a-kind, original dishes.

“We have around 120 dressings, marinades and sauces, and of course, I always stick with the Nobu philosophy when I’m creating a dish,” says Courtot, who spends the majority of his time at Nobu Atlantis, The Palm Jumeirah. “If you want to experience the Nobu way, trust us – the chefs – to create the menu for you. You’ll have a better introduction to Nobu, and an experience that you just don’t come across that often.”

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