The two top French chefs team up for a six-course dining experience
Culinary excellence takes centre stage in the capital this Septmebr as Bord Eau by Nicolas Isnard at Shangri-La Qaryat Al Beri hosts an exclusive Four Hands Dinner.
This will be a refined collaboration between two of France’s most celebrated chefs.
Taking place on 19 and 20 September 2025, this two-night experience will see Chef Nicolas Isnard, the creative force behind Bord Eau, join hands with Chef Charles Coulombeau, the Michelin-starred talent behind La Maison dans le Parc and YOZORA in France.
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The menu will take diners on a culinary voyage; from Scallop Carpaccio with coriander, mint, peanut, and lime, to Soya-Glazed Octopus with roasted cauliflower and Tom Kha sauce, and the indulgent ‘Sanchoku’ Wagyu Beef Tenderloin with Japanese rice and spinach.
The journey will conclude with exquisite desserts, including a passion fruit homage to “Yayoi,” paired with delicate Mignardises.
Guests can also choose to elevate the experience with a carefully curated wine pairing.
Bord Eau by Nicolas Isnard, under the direction of Chef Nicolas Isnard, is celebrated for combining fine French techniques with unexpected global influences, creating dining experiences that are as inventive as they are refined.
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Chef Charles Coulombeau is the chef-patron of La Maison dans le Parc in Nancy, France, a restaurant that has held one Michelin star since 2022, and also leads YOZORA in Metz, which was awarded its first Michelin star in 2025.
Having honed his craft in some of France’s most prestigious kitchens, including the three-Michelin-starred Les Prés d’Eugénie and Lameloise, and spending time working in Japan, Coulombeau delivers cuisine that is modern, sophisticated, and accented with creative Asian flair.
Supporting this collaboration is Bord Eau by Nicolas Isnard’s own Chef David Tavernier, whose career spans France, the UK, Egypt, and Lebanon.
His extensive experience and mastery of French culinary traditions underpin the exceptional quality of every plate served at the restaurant.
Together, they will craft a six-course menu that seamlessly blends classic French techniques with inventive Asian influences.
You can expect standout dishes such as Scallop Carpaccio with coriander and lime, Soya-Glazed Octopus with Tom Kha sauce, and indulgent mains like ‘Sanchoku’ Wagyu Beef Tenderloin served with Japanese rice and spinach.
The meal culminates in imaginative desserts including a passion fruit tribute to “Yayoi,” finished with delicate mignardises.
For an enhanced experience, a curated wine pairing is available at an additional cost.
While Chef Isnard is known for his bold reinterpretation of French cuisine at Bord Eau, Chef Coulombeau brings his own edge, modern French with deep Japanese influence, shaped by his time at prestigious restaurants including Les Prés d’Eugénie, Lameloise, and his culinary journey in Japan.
Joining the collaboration is Chef David Tavernier, who brings decades of international expertise to Bord Eau’s kitchen, ensuring every plate is executed with precision and flair.
AED 550 per person (Food Only), AED 350 Grape Pairing (Optional)19 & 20 September 2025, 6pm. Bord Eau by Nicolas Isnard, Shangri-La Qaryat Al Beri, Abu Dhabi. For bookings, call 02 509 8555
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