A fusion of fare

La Med at the Ritz-Carlton Bahrain Hotel & Spa has been refurbished with an added seaside Mediterranean-style sparkle for guests of the all-day dining restaurant.

It now boasts a calm and peaceful yet striking blue and white colour scheme with dark blue sofas and chairs upholstered with velvet.
 
A traditional fireplace, crystal mirrors, unique Baccarat chandeliers as well as a magnificent 1909 painting called ‘Strolling along the Seashore’ by Spanish artist, Joaquin Sorolla y Bastida provide an essence of elegance to the restaurant. 

Its full-length windows also offer stunning views over the landscaped gardens and the poolside.

The 96-seat restaurant’s buffet setting offers an array of delicacies spread across various stations featuring a blend of Mediterranean and international cuisine.

The fare is the responsibility of newly-appointed Head Chef Guy Gateau, who boasts more than 30 years of experience in the hospitality industry.

Originally from France, Chef Guy completed his apprenticeship in his homeland. He said: “I grew up in the countryside alongside the beautiful river of ‘La Loire’ in the middle of family vineyards. 

“I was always intrigued by the hospitality industry and fascinated about how you could feed so many people at one time. I also took this career path because of my desire to travel and meet new people.”

Chef Guy was one of the first students to attend the correspondence courses of the Mederic School in Paris and also holds a Master Chef classification with the highest level of training in Sous Vide cooking.

His experience takes in several Michelin-starred restaurants in France including the Restaurant Alain Chapel and the Laurent, three years as the Chef de Cuisine at the Canadian Embassy in Moscow and a decade in leading restaurants in the US.

Chef Guy moved to the Middle East to take up the position of Consulting Chef for The Royal Palace of the Emir of Qatar before returning to the US in 2005 as director of culinary operations at the Biltmore Hotel in Miami.

He said: “I have picked up nuances from each of the cultures I have worked in, yet, above all, my main focus is to respect the quality of the product.

“Although the French style of cooking is my favourite I admire the progress of Asian-influenced cuisine fused with European styles. It reminds me of the Californian creativity of the 1990s. 

“Here at the Ritz Carlton Bahrain, I want to focus our cuisine in La Med restaurant toward the Mediterranean area, taking into account its history and following the influences of the ‘Amber road’ and other trade roads.”

The Amber Road was an ancient trade route for the transfer of amber. As one of the waterways and ancient highways, for centuries the road led from Europe to Asia and back and from northern Africa to the Baltic Sea.

“This could be resumed by a title that I am borrowing from a cookbook by Mike Harrison that I recently discovered – From Tajine to Masala,” Chef Guy explained.

He said that diners can directly interact with the restaurant’s team of chefs who hail from Lebanon, Egypt, Europe as well as Bahrain. Chef Guy added: “Our customers can expect more fresh products from the local markets.

“Bahrain has a bounty of seafood and we will also feature fresh lamb on the rotisserie, fresh vegetarian dishes and delicious sauces and, of course the mezze, fresh breads and tiny pastries to savour.

“Guests can enjoy cuisine from the Mediterranean basin with an Asian twist as well as other influences here and there.”

Chef Guy explained that for the future, he was helping develop an a la carte menu for lunchtime and a menu of smaller plates and tapas specials.