Nobu collaborates with French chocolatier on menu for Easter

Chocolate dry fruits gyozas with caramel sauce is one of the dishes being served as part of the Nobu Chocolate Week menu at Atlantis, The Palm. Courtesy Nobu

Chocolate lovers rejoice! It is Nobu Chocolate Week and the world-renowned Japanese restaurant has collaborated with French chocolatier, Valrhona to create a menu dedicated to chocolate.

The starter of chocolate cocktail, followed by salmon tartar with avocado & dark Peruvian Illanka chocolate salsa will open up the palette for what sounds like a delicious selection of main courses: Chilean sea bass with white Ariaga caviar butter and beef tenderloin with red anticuchot Teriyaki and artichoke chips.

Nobu’s signature sushi dishes will also be served as part of the delicious menu, including black cod with miso and rock shrimp tempura, before guests move onto the special menu’s finale, apple yuzu Millefeuille and petit four — all of layered in chocolate.

And, while your taste buds are being satisfied, there will be some eye sweets too with a masterpiece chocolate dress handcrafted by Guillaume Roesz, MEA Pastry Chef at Valrhona and House of Hashe’s designer Ava Hashemi.

The dress will take nearly 24 hours to make, as the chocolate needs to be melted and then cooled before being warmed to approximately 30 degrees Celsius to create shavings that will be added to the dress before the chocolate crystallises.

Running from April 17-24, the Nobu Chocolate Week menu costs Dh550 per person. For more information or to make a reservation email [e-mail] or call 04 426 2626.