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One of today’s finest exponents of sweet cuisine is Carmen Rueda, recently recognized as Best Pastry Chef in the Middle East and North Africa (MENA) by the highly acclaimed ranking, 50 Best.
Rueda heads Brix Desserts in Dubai, a restaurant group that includes the prestigious dessert restaurant Brix Journey among its establishments. There, in addition to exploring unusual ingredients and new techniques and textures, she offers a personal, intimate, and unexpected immersive experience.
This commitment is well reflected in their most recent menu, dedicated to the Silk Road, which we discussed in our haute cuisine magazine in Spanish Saber y Sabor 198. Six courses, each focusing on a country along this legendary trade route, in which every element (both on and off the plate) tells a story, awakens emotions, and takes the diner on a journey through different cultures.
The menu begins with softer, more delicate offerings that grow in intensity and impact as the evening progresses. Shall we go on a trip?
The Six Courses of the Silk Road Menu
China. The Dragon Pearl
Inspired by Eastern traditions, this dish combines delicate flavors and soft textures such as jasmine tea, mandarin orange, and pandan.
The presentation includes elements reminiscent of gardens, creating an elegant and relaxing beginning. The service incorporates a cold-infused tea ritual that includes juniper berries and elderflower. It’s an invitation to connect with the serenity of Chinese culture.
India. Spicy Aromas
This dish celebrates the vibrant spice flavors of India, using ingredients such as fenugreek, kasturi, and cilantro.
It is served with a pineapple rose and a yogurt and galangal sauce that captures the spicy aroma released just before enjoying it. It is a tribute to the intense colors and aromas of the subcontinent.
The dish is accompanied by a coconut water cocktail infused with spices such as pepper and cardamom, and contains fermented pineapple.
Persia. Banquets of Paradise
Inspired by Persian banquets, this dessert features flavors such as saffron, black lime, and almonds, arranged under a piece of coconut silk. It is also served with saffron and caviar toast and a black truffle bite.
As a pairing, a homemade fermented chamomile (alcohol-free) champagne transports you to the Persian palaces of the past. It is a dish designed to evoke luxury and romance.
Turkey. The Bazaar
This dish is a nod to the famous Turkish bazaars, but with a modern twist. It features flavors from Turkey, such as browned butter, orange marmalade, seaweed, and roses, combined with creamy and crunchy textures.
The service includes a small bazaar-style box filled with tiny edible treasures, adding an element of surprise, and a very special Turkish coffee with mint kombucha.
Greece. Under the Stars
Inspired by Greek ingredients, this dish stands out for its balance of freshness and creaminess. It uses grapes, white cheese, basil, apple, and nasturtium flowers.
It is presented to emulate a Greek garden. The service includes a brief narrative that connects the dish with the moments of the most intrepid travelers.
Italy. The Sweetest
The final dish, now in Italy, uses chocolate and is openly sweet, although just before, there is also a “palate cleanser” to reach the end of the menu in the best possible condition.
