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Flair for Food: Roberto's

In this month’s installment of Flair for Food, Luca Signoretti, the head chef of one of the hottest restaurants in town, shares his signature recipe of baked sea bass with Romanesco artichoke, marinated tomato, and Ratte potato, as well as his top tips for hosting a successful dinner party.

For reservations, call +971 4 386 0066.


written by GRACE GORDON|photos: courtesy of ROBERTO'S

-September 11, 2012

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