There is a certain gravity that comes with the name Pierre Gagnaire. As a titan of the culinary world with three Michelin stars to his name in Paris, one might expect his Dubai outpost, Pierre’s TT, to be a hushed, white-tablecloth affair. Yet, stepping into this waterfront gem at the InterContinental Dubai Festival City reveals something far more spirited.
While many diners are drawn to the expansive terrace for its panoramic views of the Dubai Creek and the glittering skyline, the interior of Pierre's deserves attention. It is a space that successfully bridges the gap between Parisian chic and relaxed, tropical glamour. The decor is a vibrant tapestry of textures - a massive, foliage-filled living wall cascades across the ceiling, creating a lush, verdant canopy that makes the room feel like a sophisticated indoor garden. Look closer, and you’ll find whimsical touches such as candy-floss-coloured flamingo statues and vintage mirrors that prevent the fine-dining label from feeling too stiff.
Chef Pierre Gagnaire
The interiors of Pierre's TT displays a sophisticated blend of French chic and tropical glamour
The experience begins with warm mini baguettes served with salted butter quenelle. Breaking through the crusty exterior to slather the butter over the soft, warm centre evokes child-like joy in us. The starters that follow are a complex medley of ocean flavours. The shellfish marinière with seaweed and a sea urchin chantilly is a standout - the chantilly is light as air, floating over the tongue before disappearing. It’s served with crunchy haddock toast brushed with seaweed butter and a delicate squid ink tuille, offering a profile that ranges from herby and astringent to tangy and salty. Equally impressive is the brown crab meat mixed with clams, nestled on a base of beurre nantais and leek fondue. With lobster coral tuille adding a pop of colour and Granny Smith apple, cutting through the richness with its signature bright, acidic notes.
Shellfish marinière with seaweed. Served with sea urchin Chantilly and haddock toast
Brown crab meat with beurre Nantais, leek fondue and Granny Smith apple
For the mains, the turbot pavé on the bone is an exercise in precision. Gently poached in melted butter and served with a silky mussel cream "billy-by," the fish reveals perfectly flaky flesh beneath a crisp skin. Despite the rich poaching, it remains light with a hint of tanginess. Meat lovers should look no further than the lamb canon roasted with lemon thyme. Served on a bed of smoky eggplant purée that lifts the lamb’s subtle BBQ notes, it is accompanied by "Alexia-style" potatoes that truly melt in the mouth.
Turbot pavé on the bone gently poached in melted butter and fennel stalks. Served with celeriac and Castelfranco radicchio and mussel cream billy-by
Citrus tart with orange sorbet, lemon sorbet and lightly bitter mascarpone
"To finish, the citrus tart is a visual masterpiece, resembling a delicate solar system. A crisp tart ring sits atop orange and lemon sorbets and a thin layer of grapefruit jelly, accented by segments of blood orange. It is instantly refreshing, with the slight bitterness of the fruit offset by the sweetness of the sorbet.
Pierre’s TT has mastered the art of offering world-class gastronomy in a setting that’s warm and welcoming. It is accessible fine dining at its most polished, where the service is as impeccable as the view, and the interior is just as vibrant as the flavours on the plate.
