Chocolate Paired With Food and Fashion at Nobu – Need We Say More?

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nobu valrhona sea bass with white choc butter
Photo: Courtesy of Nobu

Any bona fide foodie worth her salt feels a tinge of excitement at the mere mention of the names Nobu or Valrhona. The former brings to mind the iconic miso-marinated black cod, jalapeño-accented yellowtail sashimi that melts in your mouth, and Japanese-Peruvian fusion cuisine loved by A-listers worldwide. The latter conjures images of some of the finest chocolate you’ll ever eat, courtesy of 95 years of expertise and passion originating in the tiny French village of Tain L’Hermitage.

Now what if we told you that the two of them have joined forces to create the ultimate indulgence for chocoholics across the city?

nobu valrhona salmon tartare with choc
Photo: Courtesy of Nobu

Running until April 24th, Nobu Chocolate Week at Atlantis The Palm revolves around a unique menu that features salmon tartare paired with avocado and ‘Itakuja’ (which originates from Brazil and carries notes of passionfruit), Wagyu beef with Peruvian ‘Illanka’ teriyaki, sea bass with creamy white-chocolate butter, and roasted scallops with shiso and balsamic ‘Bahibe’ from the Dominican Republic – amongst others. If you prefer your meat on the heartier side, there’s also duck and lamb dishes to choose from.

nobu valrhona choc dry fruit gyoza with caramel sauce
Photo: Courtesy of Nobu

While each item on the mains menu sounds better than the one before it, the dessert menu is – well – on a whole other level. You can choose between the ‘Yuzu White Chocolate Tarte’, ‘Zinzli Banana Passsion’, ‘Chocolate Dry Fruit Gyoza with Caramel Sauce’, and ‘Satandagi with Sauce Trio’. Consider yourself to have a more adventurous palate? You’ll love the unexpected kick that awaits with the ‘Guanaja Pineapple Tartar with Coconut Lime Szechuan Pepper’ – you’re unlikely to miss the supermarket variety of Easter chocolate eggs after a bite of this concoction.

The proverbial cherry on top of these cacao-themed days of bliss? A dress handcrafted entirely of chocolate, which took a whopping 24 hours to make – the chocolate had to be melted and then cooled before being warmed to roughly 30°C to create shavings that were added to the dress before the chocolate crystallized. Hungry yet? Find out more details and book your spot by getting in touch with Nobu at restaurantreservations@atlantisthepalm.com or (+971) 4 426 2626.

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