With an ambience so royal and a mesmerizing view to kill for, I’m pretty sure you’re going to have one heck of a time. The Domain Hotel Bahrain, located at the Diplomatic area, offers modern accommodations. Bahrain This Week met up with the Chef of the week who is a chef at Le Sauvage – a leatherbound masculine grill room with an open kitchen, teaching us the recipe of the week which is the CAB Rib Eye.
Mixed Pepper Sauce Ingredients:
05 gram Onion Shallot Banana Holland
02 gram Garlic Peeled
10 ml Oil Olive (Loreta)
01 gram Pepper Corn Black
03 gram Herb Thyme Holland
03 gram Herb Bay Leaf Holland
05 Gram Salt Maldon
1.200 Lt Domain-Basic-Demi-Glaze
20 gram Pepper Black
20 gram Pepper Multicolor
Preparation Method
Sauté shallot, pepper and garlic in oil without coloring
Add demi glaze and simmer for 5 minutes
Seasoned and finish.
CAB Rib eye Ingredients:
05 ml Oil La Boella Arbequina
02 gram Salt MAldon
01 gram Pepper Corn Black
01 Stick LE Domain Bread and Butter
40 gram Tomato Cherry Bunch Holland
03 gram Herb Rosemary G (Spain)
01 gram Le Domain-potato-hand cut fries
01 ml Le Domain-Sauce-Au Poivre
250 gram Rib Eye Cab Chilled
Preparation Method
Season and grill the meat as guest request.
Finish in oven if necessary.
Let it rest for 5 minutes.
Plate as show in pictures.
French-Fries Ingredients:
100 ml Oil Deep-frying
25 gram Salt maldon
.200 kg French Fries 6.6MM
50 gram Corn Starch
Preparation Method
Dry the potatoes with cloth.
Blanch in deep fat fryer at 150.
Place on tray with absorbent paper.
When required deep fry until golden brown at 180.
Drain and season with salt.
Served on a doily lined platter