Chef Laurent Dubois
18 yrs experience
Riyadh
About
Former Executive Chef at two Michelin-starred restaurants in Paris. Trained at Le Cordon Bleu and worked under Alain Ducasse. Specializing in modern French and European fine dining with 18 years of culinary excellence.
Good to know
Specialities
Languages
Menus & services
Tap a menu to see the dishes and book in the app.
Private ChefModern European Gastronomy
Contemporary European cuisine featuring Oysters Rockefeller, herb-crusted rack of lamb, truffle tagliatelle, and classic crème brûlée. Sophistication redefined.
Private ChefChef's Tasting Menu Experience
An exquisite 7-course tasting menu featuring Wagyu beef, foie gras, and lobster. Each course is paired with sommelier-selected wines. A truly unforgettable gastronomic journey.
Signature dishes
Valrhona Chocolate Soufflé
Grand cru chocolate soufflé with vanilla bean crème anglaise
Seared Foie Gras
Pan-seared duck foie gras with fig compote and brioche crumble
Lobster Thermidor
Whole Maine lobster with cognac cream, gruyère gratinée, and micro herbs
Wagyu Beef Tartare
Hand-cut A5 Wagyu with quail egg yolk, shallot brunoise, and truffle aioli
Oysters Rockefeller
Bluepoint oysters with spinach, pernod, and parmesan gratin
Truffle Tagliatelle
Fresh egg pasta with black truffle, pecorino foam, and sage brown butter
Rack of Lamb
Herb-crusted New Zealand lamb rack with minted pea purée and jus
Crème Brûlée
Madagascar vanilla bean custard with caramelized sugar and seasonal berries
UpChefThe global private chef marketplace