Laduree, in Jeddah’s Fayfa Avenue, blends the brand’s heritage of Parisian elegance with the rich essence of Arabian culture. This renowned patisserie has long been celebrated for its iconic macarons and pastries, and the Jeddah location does not disappoint.

Their macarons are works of art: delicate, flavorful, perfectly crafted and simply divine. Varieties include salted caramel, pistachio, rose, and chocolate.

The Eugenie macarons, with flavors including Marie-Antoinette tea and blackcurrant Violette, add an extra layer of sophistication. These treats are beautifully presented in gift boxes, making them perfect for presents to allow a friend to indulge in a sweet moment.

The menu features a wide range of delicacies, including flaky croissants (try the chocolate-pistachio or zatar walnut), savory breakfast options such as eggs Florentine and the signature Laduree omelet, and a delightful brunch spread.

The brunch platter is an absolute highlight, offering a variety of sweet and savory items, including warm French toast, Laduree’s signature granola, and fresh fruit salad. The addition of a macaron and a beverage makes it a well-rounded and indulgent experience.

The lunch menu includes mushroom risotto, grilled salmon, and gnocchi truffle asparagus. Each dish is crafted with care and attention to detail.

The main courses are substantial, and the quality of the ingredients shines through. A particular favorite is the vol-au-vent filled with chicken or salmon, served with a mushroom sauce that is rich, buttery, and satisfying.

There are numerous dessert options available. The isaphan yule log and traditional galette are both equally impressive, with layers of flavors and textures that transport you to a Parisian patisserie.

Laduree’s prices are relatively high, but the experience is undeniably luxurious and the menu features a variety of delightful dishes in each of which the attention to detail is evident.

Check @ladureesaudiarabia on Instagram for more details.

RIYADH: Parea Greek Brasserie, newly opened at the Hilton Riyadh Olaya, aims “to present Greek cuisine in a way that respects tradition but also embraces innovation,” head chef Garnaras Giorgos tells Arab News. 

“Parea offers a unique experience, not only through the stunning scenery and view but also through my personal take on Greek cuisine. I bring flavors and memories from across Greece — from Cyprus to the Zagori mountains and northern Greece. What I aim to offer my guests is a taste of my journey, along with a deep appreciation for Santorini, where I spent five years learning to respect nature and use exceptional ingredients.” 

The Greek chef says his grandfathers were his first mentors. “I vividly remember when I was four, standing alongside both my grandfathers — Panayioti and Yiorgo (whom I was named after). They were showing me how to prepare a whole lamb on the spit for our family celebrations. It’s a cherished memory I’ll never forget,” he explains. 

“I’ve been in love with food since a very young age, and that passion is the main driving force behind my career,” he adds. 

Here, he talks to Arab News about his time in Saudi Arabia, his top tip for amateur chefs and his management style. 

What has it been like living and working in Saudi Arabia so far? 

Having lived in various countries, what stands out most to me here is the sense of safety. I’ve never felt more secure. I’m still taking time to integrate into the local culture, which I deeply admire. I make it a point to explore new places in my free time. 

What’s your top tip for amateurs? 

Focus on using fresh, local, and seasonal ingredients. When you cook with what’s available at the right time of year, the results will always be delicious. 

What one ingredient can instantly improve any dish? 

Love! When you cook with love, the food is guaranteed to be full of flavor and soul. 

When you go out to eat, do you find yourself critiquing the food?  

I try to simply enjoy the moment and savor the flavors. I focus on the positives and appreciate the effort that goes into the dish, rather than being overly critical. 

What’s your favorite cuisine to order?  

It really depends on my mood. I can go from street food to a fine dining experience — I’m always eager to try something new. 

What’s your go-to dish if you have to cook something quickly at home? 

Trahanas — a traditional Greek hearty soup. It’s quick, healthy and full of flavor. I actually make my version of it at Parea. 

What customer request most annoys you? 

I’m usually able to accommodate any request. The key is understanding the guest’s needs and finding a way to deliver. 

What’s your favorite dish to cook and why? 

There’s no one particular dish — I love the ones that bring back memories, especially those with a story behind them. So I’d say anything hearty with personal significance. 

What’s the most difficult dish for you to get right? 

The whole quail. It’s a dish that always presents a challenge — but it’s also an opportunity to perfect my technique. 

Pare

Relaxed? Quite the opposite! While we do have our fun moments, when it’s busy there’s no room for democracy in the kitchen. It’s all about precision, teamwork and getting the job done efficiently.