Recipes for success: Chef Clet Laborde offers advice and a tasty cheese balls recipe

French-Brazilian chef Clet Laborde discovered his passion for cooking while preparing snacks and sandwiches for events during his hospitality studies. (Supplied)
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Updated 05 December 2024
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Recipes for success: Chef Clet Laborde offers advice and a tasty cheese balls recipe

  • The executive chef of Sushi Samba Riyadh offers advice and a tasty cheese balls recipe  

DUBAI: French-Brazilian chef Clet Laborde discovered his passion for cooking while preparing snacks and sandwiches for events during his hospitality studies. “I enjoyed learning the ways that we do things and how we work in the kitchen that is very different from hospitality, from being a bartender or a server or a waiter,” he told Arab News.  

Encouraged by a mentor who recognized his potential during a culinary competition in Brazil, Laborde pursued formal training at the renowned Institut Paul Bocuse in Lyon, France. He went on to work with legendary chefs Yannick Alléno and Alain Ducasse in France, before expanding his horizons in Brazil and Peru. 

In January 2023, the chef moved to Saudi Arabia. “I really love this country. It is very nice. It is a safe place. It is a very good country to live in with the family and kids. So I am very happy to be here,” he said. He is now the executive chef of Sushi Samba Riyadh, where he crafts dishes that blend Japanese, Peruvian and Brazilian flavors. 

Here, the chef discusses mistakes, his favorite cuisines, and offers tips for amateur chefs. 

When you started out, what was the most common mistake you made?  

Organization is the most important thing in the kitchen. A very big mistake that is common in the beginning is that you don’t have everything ready to make the dish. We call it the “mise en place.” So, you don’t need to run around or be desperate to cook something very quick because you forgot something.  

Seasoning is another thing that comes with time. Every person — and every country — has a different palette. I’ve had the opportunity to work in Europe, Brazil, Peru and Saudi Arabia, and the palette of each country is completely different. So, you need to adapt the seasoning. A common mistake in the beginning is that we tend to put too much salt, or not enough. 

What’s your top tip for amateur chefs?  

The best tip that I can give is don’t get stressed out. If you make a mistake, you can always change and adapt the dish without destroying the idea behind it. For example, when you put too much salt in something, the most effective thing to kill the salt is to put a raw potato in the dish. Let’s say you are doing a stew, and you put too much salt, just put a raw potato inside. The raw potato is going to absorb all the excess salt, so your dish is going to be perfect again. Everything can be solved, everything can be adapted. 

What one ingredient can instantly improve any dish? 

I have two. The first is soy sauce — a good quality soy sauce can improve a dish a lot. The flavor helps you not use salt, and it can give flavor to the dishes very subtly. The other ingredient is mushrooms. They are very earthy products, but the mushroom has umami — a flavor that comes from the earth that is something very delicate in the palette.  

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

I'm very critical and my wife — who’s also a chef — is too. So when we go out to eat, we see all the details in every dish. I think everybody that has this career will be the same. We are always looking to learn — even if that’s learning what not to do. 

What’s the most common issue you find in other restaurants? 

The seasoning. Like I said before, it’s something very personal — some people like to eat food that is more salty, less salty, more sweet, more spicy… But, in the kitchen, we always need to have a base flavor. When we add salt, it’s not necessarily to make the food more salty, but to increase the flavor of the product. So, if we don’t put enough salt, like on a steak or on a fish, the fish is going to be bland, so we’re going to lose this good flavor of the product.  

What’s your favorite cuisine? 

Peruvian. I lived in Peru for 12 years. The cuisine has a mix of cultures and flavors that you’re not going to find anywhere else. My favorite dishes would be ceviche and pollo a la brasa. We have both on our menu here. La brasa is a very traditional dish that the Peruvians eat normally every Sunday — like how the Italians sit together to eat pasta on Sunday, in Peru they eat chicken la brasa with fries and salad. It’s very traditional and it’s delicious.  

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

Stroganoff. It’s an Eastern European dish. It is very quick. You can do it with salmon, you can do it with chicken, you can do it with steak. It’s very versatile. You can do it with just vegetables too. All you need is paprika, ketchup, cream and the protein that you want. Everything sauteed together, and you serve it with rice. In 20 minutes, you have the dish done.  

What customer behavior most frustrates you? 

Fake allergies. It is very common. I understand that some people have very specific allergies, like nuts, peanuts, seafood or shellfish. But now, you have people saying I’m allergic to mango, I’m allergic to kiwi. I prefer them to be honest, and say, “I don’t like mango. Can you do the dish without mango?” We either say, “Sorry, we cannot,” or we can give you another option, and we can work with it. But don’t try to give allergies that don’t exist. It’s something that’s very stressful in the kitchen — to try to adapt to allergies that you know don’t exist. But you cannot say no to the customer.  

What’s your favorite dish to cook and why?  

There’s a dish I always make at home for my kids and my wife. They love it. It’s a flavor that can bring us back to Peru. It takes time, but it’s not complicated. You need to marinate your chicken for 24 hours minimum, and after that, you put your chicken in the oven, and it’s done. So it’s very easy to do, but it takes time. But it’s very easy and very tasty. 

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

A traditional French dish — fish in puff pastry. The whole fish is cooked inside the puff pastry. So to have the perfect cook of the fish, to not be dry, or raw, with the puff pastry cooked perfectly, is very difficult. It’s a dish that needs a lot of attention to detail and decoration.  

Are you a disciplinarian? Do you shout a lot? Or are you more laidback? 

I’m not laidback, but I don’t shout. I think the image that a lot of people have about me because I am French, is that I will shout. Some French chefs are very nasty with the employees. I’m the opposite of that. I lived this environment when I was in France. I know how it is to work for a person that screams at you, hits you or denigrates you in the kitchen in front of everybody. That’s something that I am against. I always try to have a healthy environment for my chef and for my team. Here in Sushi Samba, I have 56 cooks under my responsibility. I know all of them. I tell everyone, when you arrive in the kitchen, you need to say hi to everybody. This is what makes the bond within the team — everybody cares about everybody. My team knows that my door is always open to them. And if I have any issue with a cook or any problem in the kitchen, I never call the person out in front of anybody. I take the person out of the kitchen, we go to the office, we sit down, we talk and we try to solve the problem instantly.  

Chef Clet’s Brazilian cheese balls (Pão de queijo) recipe  

INGREDIENTS: 

Tapioca flour: 500g 

Water: 100ml 

Sunflower oil: 80ml 

Milk: 180ml 

Salt: 2g 

Eggs: 2  

Parmesan cheese: 250g 

INSTRUCTIONS:  

In a bowl, mix the tapioca flour, salt, and grated parmesan cheese. 

In a separate container, combine the warm water, milk, and sunflower oil. 

Gradually add the liquid mixture to the dry ingredients, mixing well. 

Add the eggs one at a time, stirring until the dough becomes smooth and homogeneous. 

Form small balls of approximately 30g each and place them on a baking tray. 

Bake at 180°C for 25 to 35 minutes, or until golden brown. 

Enjoy with salted butter or cream cheese. 

 


Em Sherif Art Foundation reimagines global restaurants as cultural hubs

Updated 29 June 2025
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Em Sherif Art Foundation reimagines global restaurants as cultural hubs

DUBAI: With 24 outposts around the world, the minds behind Lebanese restaurant Em Sherif are keenly aware of their responsibility when it comes to sharing the country’s culinary culture with international audiences.

Now, they are taking things one step further with the launch of the Em Sherif Art Foundation that aims to provide increased visibility for artists through restaurants — in Doha, Monaco, London, Paris and Dubai, among other cities — which are being reimagined as cultural hubs.

Earlier this year, the Em Sherif Cafe in Paris showcased the work of Lebanese photographer Ziad Antar, and part of the initiative sees diners at all Em Sherif locations presented with three menus — a food menu, a drinks menu and an art menu — inviting guests to engage with the evolving story of contemporary Lebanese art.

'Kiev' (2024) by Ziad Antar at Em Sherif Cafe in Paris. (Supplied)

Em Sherif CEO and co-founder of the art foundation, Dani Chakour, spoke to Arab News about the cultural initiative.

“The art menu is not intended for commercial or financial purposes. Rather, it serves as a curated catalogue that showcases the artworks currently on display,” he said.

The decision to focus exclusively on Lebanese artists was intentional, Chakour added.

'Potato Portraits' (2025) by Ziad Antar at Em Sherif Cafe in  Paris. (Supplied)

“In Lebanon, it is often the private sector that drives meaningful cultural and artistic initiatives, as government support for the arts remains limited. Through this foundation, we aim to be an added value for our artists, helping them gain the visibility and recognition they deserve on a global scale.

“We need active public-sector involvement: We need more art fairs, modern infrastructure, supportive tariffs and dedicated museums. Without this foundational support, our artists will continue to be overlooked, despite their remarkable talent,” he said.

Chakour, who has a personal collection of more than 600 artworks, spotlighted celebrated names in the international art industry who he says benefited from working abroad.

“Huguette Caland, Gibran Khalil Gibran, Etel Adnan, Mona Hatoum, Walid Raad, Yvette Ashkar, Amin Maalouf, they are some of Lebanon’s most celebrated names. But what do they all have in common? They each spent the majority of their careers abroad, in environments that offered the right ecosystems … this is not a reflection of a lack of talent in Lebanon. On the contrary, it’s a reflection of what’s missing structurally; the institutional support, the infrastructure, the public funding, the museums, the cultural policies and the global exposure.

“At Em Sherif Art Foundation, we’re driven by a mission to help bridge that gap — to create opportunities within and beyond Lebanon so that our artists don’t need to leave home in order to rise,” Chakour said, noting that showcases by artists Christine Safa, Willy Aractengi, Ayman Baalbaki, Hussein Madi and Bibi Zogbe will be hosted in the coming months.


Palestinian solidarity takes center stage at Glastonbury

Updated 29 June 2025
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Palestinian solidarity takes center stage at Glastonbury

DUBAI: Glastonbury Festival 2025 is making headlines not just for its music, but for the powerful pro-Palestinian messages echoing across its stages and crowds.

Irish rap group Kneecap drew one of the festival’s largest crowds at the West Holts Stage. Dozens of Palestinian flags flew in the crowd as the show opened with an audio montage of news clips referring to the band’s critics and legal woes.

Mo Chara of Irish rap group Kneecap wearing a keffiyeh at Glastonbury festival. (AFP)

Between high-energy numbers that had fans forming a large mosh pit, the band members — sporting keffiyehs — led the audience in chants of “Free Palestine” and “Free Mo Chara.” They also aimed an expletive-laden chant at UK Prime Minister Keir Starmer, who has said he didn’t think it was “appropriate” for Kneecap to play Glastonbury.

One member wore a T-shirt emblazoned with “We Are All Palestine Action,” referencing the direct-action network that targets arms factories supplying Israel.

Earlier that day, punk duo Bob Vylan also stirred controversy with a performance that included the chant “Death to the IDF.” The statement has prompted a police investigation and sparked a broader debate over the limits of free speech in live performance.

Across the festival, Palestinian flags were visible in every direction — raised by artists, waved in the crowd, and printed on T-shirts and posters. Activist installations, including a projection mapping Gaza’s destruction, drew foot traffic near the Apocalypse Museum area, while several artists circulated an open letter calling for an immediate ceasefire.


Amira Al-Zuhair walks for AWGE in Paris

Updated 29 June 2025
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Amira Al-Zuhair walks for AWGE in Paris

DUBAI/PARIS: Saudi French model Amira Al-Zuhair hit the runway at the AWGE show as part of Paris Men's Fashion Week.

The 24-year-old model showed off an ensemble featuring a trench coat  layered over a white vest and tartan-style miniskirt by A$AP Rocky’s label.

Amira Al-Zuhair hit the runway at the AWGE show. (Getty Images)

Rapper-designer A$AP Rocky’s second fashion show was attended by his long-term partner Rihanna, who sat front row with their son Riot. His sophomore collection, titled “Obligatory Clothing,” was just (about) how you take the simple uniform or the purpose of a uniform, and how people correlate that to profession, lifestyle and everything,” Rocky said after the show, according to WWD.

The show was a riot of color, with its precision tailoring praised by a number of fashion critics.

Rihanna sat front row with her son Riot. (Getty Images)

It came as colors ran wild and silhouettes softened at Paris Men's Fashion Week, which ended Sunday, as designers brought a rare breath of fresh air to a gloomy fashion climate.

Despite the economic turbulence affecting the luxury sector, this Fashion Week was a “shot of creativity that felt incredibly good,” Alice Feillard, men's buying director at Galeries Lafayette, told AFP.

The Spring/Summer 2026 season “is much more creative than the previous ones, which were a bit duller”, said Adrien Communier, the fashion editor at GQ France.

Both experts observed a more relaxed vibe, with Feillard pointing to “good humor” and “optimism,” while Communier noted a “lighter mood.”

“With so many debuts, there was a sense of renewal. And so, I found that people were more curious,” he added.

After a notable women's show in March, Julian Klausner made waves Thursday with his first menswear show for Dries Van Noten, while Jonathan Anderson's long-awaited debut at Dior drew applause on Friday.

A renewed burst of creativity lit up the runways, most visibly through bold color choices. Brown tones and pastels made way for a richer, more saturated palette for next summer.

Saint Laurent opened the week with violet, navy, orange and moss green, while Pharrell Williams at Louis Vuitton channeled Indian motifs and hues.

Dries Van Noten made a splash with bold fuchsia and blood red, while Kenzo exploded with candy pink, aquatic blue and chick yellow.

 


Hourglass Cosmetics expands into Saudi Arabia with vegan, purpose-driven line

Updated 28 June 2025
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Hourglass Cosmetics expands into Saudi Arabia with vegan, purpose-driven line

DUBAI: A little while ago, I attended a masterclass for Hourglass Cosmetics in Dubai. As someone who does not wear much makeup — I do not own foundation or even basic tools — I was curious to see whether this much-talked-about brand could change my mind. 

As the class unfolded and the makeup artist demonstrated how to create their signature “dewy” look, I wondered: Is this brand for someone like me? After the session, I browsed the range, got shade-matched, and tested a few brushes. A few days later, I received a curated selection of cult favourites: the Airbrush Primer, Skin Tint, a clump-free mascara, a richly pigmented liquid blush, a volumising glossy balm, and other treats.

I decided to put it all to the test. The results surprised me. I did not look overly made up — my sun spots were still visible beneath the tint — but my skin looked fresh, and my cheeks had that light, rosy flush you usually only get from a good mood or better lighting. 

The next test was longevity. I applied the entire routine at 5 a.m. before a flight to Rome. By 11 p.m. local time, my friends were amazed that my makeup was still intact. It was time for a purge — ditch the old products and restock with what really worked. So I decided to learn more about the Hourglass brand; its philosophy, iconic products and their foray into the Gulf Cooperation Council region, especially Saudi Arabia. 

Founded by beauty entrepreneur Carisa Janes in 2004, Hourglass was born to challenge the traditional idea of luxury beauty. “From the outset, my vision was to merge innovation with integrity,” Janes tells Arab News. “I wanted to prove that you don’t have to compromise on ethics to experience exceptional quality.” 

This philosophy has been at the heart of Hourglass since day one, setting them apart in an industry that, at the time, was not prioritizing cruelty-free beauty at a luxury level. The brand quickly carved a niche for itself by combining high-performance formulations with a cruelty-free philosophy — something rarely seen in luxury beauty at the time — and eventually made the bold move to go fully vegan. “At the time, luxury beauty was so often synonymous with indulgence, with little consideration for animal welfare. I could not accept that performance had to come at the cost of compassion.” 

Every product they create is designed to push boundaries, both in innovation and impact. The Unlocked Collection, for instance, is rooted in the brand’s commitment to animal welfare, with 5 percent of net profits supporting the Nonhuman Rights Project’s work to secure fundamental rights for animals. “The collection embodies the fusion of luxury and performance, offering high-impact, radiant formulas that feel as indulgent as they are purposeful,” Janes said.

Equally groundbreaking is the Ambient Lighting Collection, inspired by the transformative power of light. “I wanted to develop powders that could recreate the most flattering lighting effects — whether it is the soft glow of candlelight or the diffused radiance of golden hour,” she says. The result was a finely milled, photoluminescent formula that enhances the complexion in an almost ethereal way — subtle yet transformative, and now one of Hourglass’s most iconic innovations. 

A staple among celebrity makeup artists and celebrities alike, the brand is now fast extending its presence within the GCC, especially the UAE and Saudi Arabia. 

Janes said the Kingdom “is an incredibly exciting market. There’s a distinct appreciation for artistry, luxury, and innovation — qualities that are intrinsic to Hourglass.” 

As Saudi consumers increasingly seek brands that align with their values, Hourglass’s cruelty-free, vegan philosophy feels especially timely. Janes notes that Hourglass has seen strong momentum across Europe, the Middle East and Africa, and the expansion into Saudi Arabia is a natural step in their global strategy. 

“The Kingdom represents a key market in our global expansion, with a beauty industry that continues to grow at a remarkable pace,” she said.

Janes’ ultimate vision for Hourglass is to redefine luxury beauty for the future — to prove that artistry, innovation and ethics can coexist at the highest level. “I hope that when people think of Hourglass, they don’t just see a brand, but a movement — one that proves luxury can be transformative, not just for those who wear it, but for the world at large.” 


Sofia Carson wears Elie Saab at Biarritz Film Festival

Updated 28 June 2025
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Sofia Carson wears Elie Saab at Biarritz Film Festival

DUBAI: American actor and singer Sofia Carson attended the third Nouvelles Vagues International Biarritz Film Festival this week, wearing a black ensemble by Lebanese designer Elie Saab.

Her outfit featured a long-sleeved dress with a bow-tied collar and layered ruffle detailing along the sleeves and bodice. The skirt was tiered and embellished with black sequins and sheer mesh panels, creating a structured silhouette with varied textures. She completed the look with black pointed-toe heels and diamond earrings.

Held annually in the southwestern coastal town of Biarritz, the festival highlights emerging voices in global cinema and focuses on innovation in storytelling.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

A post shared by Sofia Carson (@sofiacarson)

Carson appeared on the red carpet alongside other guests and filmmakers as the festival launched its week-long program of screenings, panels, and industry discussions.

She later shared photos from the event on Instagram, writing: “Honored to be a part of a jury of extraordinary young artists, filmmakers, directors, lovers of cinema. Merci @festivalnouvellesvagues for celebrating the power, responsibility, and artistry of youth in cinema.”

Carson has long been a fan of Saab’s designs. Earlier this month she showcased multiple looks by the couturier during Netflix-related events.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

A post shared by Sofia Carson (@sofiacarson)

In the lead-up to Netflix Tudum 2025: The Live Event, the platform’s global celebration of fandom and storytelling, Carson wore a white ensemble featuring a tailored blazer, wide-leg trousers and a matching shirt.

On a separate occasion she wore an all-black outfit composed of wide-leg trousers and a sheer top with cape-like sleeves, tied at the neck with a long scarf. Both outfits were from Saab’s Ready-to-Wear Pre-Fall 2025 Collection.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

A post shared by Sofia Carson (@sofiacarson)

She appeared in one of the designer’s ensembles in March while promoting her latest project, “The Life List.” She also wore a green dress from the designer’s Ready-to-Wear Fall/Winter 2023–2024 Collection during an appearance on “CBS Mornings” in New York. The look featured an oversized floral embellishment at the neck in shades of yellow and white, styled with deep green knee-high boots and a matching bag.

Later that same week, she wore another look by the designer, a black dress with a fitted silhouette and structured shoulders. She styled it with long leather gloves, sheer black stockings and pointed-toe pumps.