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)
Short Url
Updated 05 December 2024
Follow

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. 

 


Katy Perry joins Yasalam After-Race Concert lineup at Abu Dhabi Grand Prix

Updated 30 sec ago
Follow

Katy Perry joins Yasalam After-Race Concert lineup at Abu Dhabi Grand Prix

DUBAI: US pop icon Katy Perry will bring her chart-topping energy to the UAE for the Yasalam After-Race Concerts, part of the Formula 1 Etihad Airways Abu Dhabi Grand Prix weekend in December.

The music star will headline the grand finale on Dec 7 at Etihad Park, with more names still to be announced. The 2024 lineup featured Teddy Swims, Peggy Gou, Maroon 5, Eminem and Muse.

This will not be Perry’s first performance in the UAE. She appeared at Abu Dhabi’s Du Arena for a New Year’s Eve concert in 2017, a private event during the Dubai Airshow in 2015, and the closing ceremony of the World Parachuting Championships in 2012.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

A post shared by Yasalam (@yasalamae)

Perry achieved global fame with her 2008 breakout hit “I Kissed a Girl,” kicking off a string of chart-toppers including “Firework,” “Teenage Dream,” “Roar” and “Dark Horse.”

Known for vibrant visuals, catchy pop anthems and theatrical performances, she has earned accolades including five Billboard Music Awards, five American Music Awards and a Guinness World Record.

Her 2010 album “Teenage Dream” made history as the first by a female artist to produce five No.1 singles on the Billboard Hot 100.

Perry is also a devoted mother after giving birth to Daisy Love Bloom in August 2020, the daughter she shares with her fiance, British actor Orlando Bloom.

The couple, who got engaged on Valentine’s Day 2019, have been open about their journey as parents.

Perry has spoken openly about how motherhood has shifted her perspective, helping her stay grounded amid the whirlwind of fame. She has also given fans glimpses of Daisy’s personality.

“She is a combination of both me and her father … we are fearless with lots of chutzpah and just big characters. So the combination of us both is definitely coming out,” she told People Magazine.

“It’s amazing to see everything new again through a toddler’s eyes.”

In an interview with Access Hollywood, she said: “She’s not shy and she loves to sing. I literally was checking my phone five minutes ago and she has a ukulele in her hands. So she loves music and she loves what mommy does and daddy does and she loves seeing us happy.”


Fragrant tradition: Taif rose oil production season begins

Updated 07 April 2025
Follow

Fragrant tradition: Taif rose oil production season begins

  • Local farmer gives insights on production involving up to 550m roses annually
  • Meticulous process yields fragrant rose oil and rose water, both of which are widely used for perfuming, culinary applications and other purposes

JEDDAH: The production season for Tola, the renowned Taif rose oil, has begun in Saudi Arabia.

Almost 70 factories and workshops are now operating across the high peaks of Taif’s mountains, the Saudi Press Agency reported.

The traditional distillation process is followed to extract and produce more than 80 derivatives of the Taif rose, which enjoy widespread popularity in local and international markets.

The region’s farms produce more than 550 million roses annually, making Tola a distinctive cultural and economic symbol.

According to local farmer Khalaf Al-Tuwairqi, families in the past began rose picking at dawn.

He learned the art of distillation from his father, who had established a traditional workshop on their farm.

In an interview with the SPA, Al-Tuwairqi said that Tola is extracted immediately after harvesting, with 80,000 to 100,000 roses placed each day into special copper pots. The quantity depends on the pot’s capacity and is measured using a scale.

The process begins by lighting a fire beneath the pot to produce steam, which passes through a pipe in the pot’s lid and into a container of water.

This cools and condenses the vapor into droplets, which then flow into a narrow-necked bottle known as “talqiyah,” capable of holding 20 to 35 liters.

The pure rose oil floats at the top of this container.

Al-Tuwairqi added that his ancestors mastered the techniques of rose oil extraction, with one Tola requiring about 70,000 roses.

Traditionally, this was done using fire pits built inside mud-brick structures ranging from one to three meters in length and about one meter in height.

The vapor from rose petals was condensed into liquid form, which dripped into a glass container. The resulting oil was then bottled in small glass vials.

The meticulous process yields fragrant rose oil and rose water, both of which are widely used for perfuming, culinary applications and other purposes.


Elyanna features in new, extended ‘Arcane’ track

Updated 07 April 2025
Follow

Elyanna features in new, extended ‘Arcane’ track

DUBAI: Palestinian Chilean singer Elyanna has once again joined forces with British rock giants Coldplay to release a new version of “Ma Meilleure Ennemie,” originally performed by Belgian artist Stromae and French singer Pomme. The reimagined track is the standout addition to the extended soundtrack for Season Two of “Arcane,” the hit Netflix animated series based on the League of Legends universe.

Released over the weekend via Riot Games and Virgin Music Group, the extended soundtrack features a star-studded lineup, including Twenty One Pilots, Stray Kids, King Princess, and D4vd. But it is “Ma Meilleure Ennemie” — French for “My Best Enemy” — that has emerged as a breakout anthem, racking up more than 335 million streams on Spotify to date. It now ranks as the second most-streamed song in the history of “Arcane,” behind only JID and Imagine Dragons’ chart-topping hit Enemy from Season One.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

A post shared by Arcane (@arcaneshow)

“The incredible response our players had to ‘Ma Meilleure Ennemie’ inspired us to create a new version to celebrate the release of ‘Arcane’ Season Two’s extended original soundtrack,” said Maria Egan, global head of music at Riot Games. “Coldplay and Stromae have wanted to collaborate for a long time, and this felt like the perfect opportunity. Chris Martin’s English verse adds a whole new layer to an already iconic track.”

In a statement, Coldplay added: “We love Stromae and Pomme and the beautiful song they wrote for Ekko and Powder. It’s an honor to contribute to this new version and to the ‘Arcane’ and League of Legends universe.”

Meanwhile, Elyanna has been normalizing Arabic lyrics in the Western world throughout her career, taking inspiration from artists including Lana Del Ray and Beyonce, as well as Middle Eastern legend Fayrouz.

The Los Angeles-based singer’s music is a mix of Arabic and Western beats, which she attributes to her multicultural upbringing.

Last month, Elyanna performed live with British band Coldplay during their four-show run in Abu Dhabi, UAE.

The music sensation has previously hinted at upcoming projects this year, stating: “The sunrise and the rebirth of the ‘Woledto’ project is just (the) start for the next chapter of 2025. Arabic is the music of the soul and the sun. Grateful for all the talented people that believed in this project and helped with the vision to come to life this tour (sic).”


Milan Design Week 2025: Italian Lebanese entrepreneur Jwana Hamdan presents Al Bustan

Updated 07 April 2025
Follow

Milan Design Week 2025: Italian Lebanese entrepreneur Jwana Hamdan presents Al Bustan

  • Welcoming forms of Hamdan’s new collection

DUBAI: During Milan Design Week 2025, Jwana Hamdan, the eponymous outdoor design brand founded by the Italian Lebanese entrepreneur, is presenting Al Bustan, a dreamy outdoor furniture collection replete with Arab influences.

Showcased in the heart of Brera, one of Milan’s most iconic districts known for its elegant courtyards and palazzi, Hamdan’s latest collection for Al Bustan, which takes its name from the Arabic name for “flourishing garden,” is called The Wandering Majlis Collection and presents an immersive courtyard installation inspired by the harmonious geometries, woven textiles and lines and symbolism reflective of landscapes and design along the Mediterranean, particularly the Lebanese coast, where Hamdan’s heritage lies.

Hamdan, who moved to Italy with her family when she was just 5, knows her homeland through frequent summer visits. She now has relatives in the UAE, which she has visited often over the last few years. Imbuing her furniture with references from Lebanon and the Arabian Gulf is a way for Hamdan to connect with her Arabic heritage.

“I came up with this collection because I was missing my identity,” Hamdan told Arab News. “Design has become a tool, an art form, with which to express myself. I chose design because I live in the design district in Milan. I am surrounded by the design industry.”

Hamdan’s family has worked in design ever since moving to Italy. Her father worked for a fabrics company and her family runs a company that manufactures products for designers. Hamdan launched her own eponymous label during the coronavirus pandemic. Its inspiration was derived from how people gather, especially in the Middle East.

The welcoming forms of Hamdan’s new furniture collection, with their rich color palette evocative of olive groves and the light found in Lebanon, is akin to an outdoor Arabic majlis designed with Hamdan’s elegant contemporary style. Each piece has been entirely produced in Italy.

The majlis, a traditional gathering space in Arab cultures, is reinterpreted through a series of furnishings made in an iroko wood frame and designed to create spontaneous yet sophisticated meeting places. The majlis sofa is a lounge seat that embodies a simple and authentic outdoor lifestyle, while Maitha, meaning “fertile garden” in Arabic, is an elegant and inviting lounge chair decorated in an evocative floor pattern and colored in deep magenta. The structure of the Maitha is made of iroko wood, while the seat and back cushions are removable. It is available in versions with or without the armrest.

The ghaf table, on the other hand, is named after the drought-tolerant tree that one finds throughout the Arabian Gulf and that also constitutes a symbol of tolerance. Designed by Lorenza Bozzoli, the table features a laser-cut base that reflects the tree’s deep roots to symbolize the strength and the inherent grace found in the natural environment.

Enhancing the collection are the amar and shams coffee tables, named after the words for the moon and the sun in Arabic. Their minimalist design with their circular tops evokes an earthy aesthetic, presenting the idea of oneness with nature and a harmonious lifestyle exemplifying the Arab notion of communal gathering.

“The Italians spend their time gathering in the kitchen while Arabs spend hours upon hours in the majlis area,” said Hamdan. “These pieces were inspired by my memories of Lebanon in the summer, passing time with others while outdoors.”


Amina Muaddi celebrates Paris opening at Le Bon Marche Rive Gauche

Updated 06 April 2025
Follow

Amina Muaddi celebrates Paris opening at Le Bon Marche Rive Gauche

DUBAI: Jordanian Romanian shoe designer Amina Muaddi took to Instagram to celebrate the opening of her corner shop at the iconic Parisian department store Le Bon Marche Rive Gauche.

“Our first Parisian corner shop at @lebonmarcherivegauche is officially open today!! I’m so delighted to finally have a space of our own in the city where @aminamuaddiofficial was founded and in my favorite department store in Paris! So proud of my team. I hope it becomes your new favorite shopping destination,” she captioned the post.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

A post shared by AMINA MUADDI (@aminamuaddi)

Muaddi launched her eponymous footwear line in August 2018, approximately one year after departing from her role as co-founder and creative director of luxury footwear label Oscar Tiye. 

Her distinct pumps, sling-backs, mules, boots and sandals in an array of vibrant colors and holographic designs have since garnered a loyal checklist of famous fans, including Beyonce, Dua Lipa, Gigi Hadid, Kylie Jenner and Hailey Bieber Baldwin. 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

A post shared by AMINA MUADDI (@aminamuaddi)

Last month, Muaddi attended the Maison Alaia Summer/Fall 2025 fashion show during Paris Fashion Week.

The footwear designer was spotted wearing an all-black ensemble featuring a sleek leather set with a structured, oversized silhouette. The standout element of her look was a fringe-detailed top that cascaded from her shoulders.

Her hair was slicked back into a bun, complementing her sharp, defined makeup, which featured a bronzed complexion, sculpted brows and a nude glossy lip.

Meanwhile, late last year, Muaddi celebrated a major fashion moment when Beyonce wore her custom Yigit pumps in a teaser for the star’s NFL Christmas Day Halftime Show on Netflix.

Muaddi shared the video on her Instagram Stories. In the clip, the music icon can be seen wearing the satin heels in black and adorned with studs.

In the clip that Beyonce also shared on her Instagram account, the music sensation was seen holding a banjo, a stringed instrument often linked to folk, country, and bluegrass music. She wore a wide-brimmed black hat paired with sleek sunglasses, a colorful patterned cape featuring red and blue hues, and a rhinestone-adorned top. The outfit was completed with black gloves and a black skirt.