Recipes for success: Chef Andres Marcelo offers advice and a recipe for short rib tacos 

RIYADH: The Michelin Guide — the restaurant industry’s most-respected guidebook — has finally come to Saudi Arabia. In a significant milestone for the Kingdom’s culinary scene, the guide — organized in partnership with the Saudi Culinary Arts Commission — will be released in three stages: on the 15th of each month from October to December this year, it was announced at the launch event last month.

The guide “will focus on the bustling cities of Riyadh and Jeddah, while also beginning to explore the diverse regions of the Kingdom, including Khobar, AlUla, and many more,” Michelin said in a statement, adding that its inspectors — who visit venues anonymously — are “already in the field.”

As it does throughout the world, Michelin will award one star to restaurants providing “high-quality cooking that is worth a stop,” two stars for “excellent cooking that is worth a detour,” and three stars for “exceptional cuisine that is worth a special journey.”

Alongside the much-coveted star ratings, the selection also includes the popular Bib Gourmand category, a distinction awarded to restaurants that provide good quality food at a moderate price.

The well-known Jeddah-based chef and restauranteur Nihal Felemban says the arrival of the Michelin Guide will raise the bar for chefs and restaurants in Saudi Arabia. 

“It's a dream for most chefs to obtain that star. That will create a very healthy sense of competition,” she tells Arab News.

And Felemban believes the Kingdom’s local and homegrown concepts are more than capable of holding their own against the big-name brands that have been imported in recent years. 

“These concepts deserve to be known. They deserve to be recognized outside the Saudi market,” she says.

“This will give a chance to these homegrown concepts to be on the international culinary map, similarly to what happened in Dubai,” she adds, referring to the 2022 launch of the guide in the UAE. “There were a lot of restaurants we didn't know about (then). The Michelin Guide gave them a voice, gave them a name abroad; it’s a beautiful thing.”

UAE-based Samantha Wood, founder of the impartial restaurant review website FooDiva.net, says the Michelin Guide has had a hugely positive impact on Dubai’s culinary scene.

“Since the launch, the number of independent homegrown concepts has grown every year, with the most recent 2025 guide featuring 29 independent homegrown concepts taking the lion’s share in the top cut of Michelin stars and Bib Gourmand.”

For the Saudi guide, Wood says, “I hope Michelin will prioritise dishing out stars and bibs for the homegrown concepts — like it has done in Dubai. This gives restaurateurs the incentive to develop their own (ideas), rather than rely on importing concepts and franchise agreements.”

Felemban is the founder of one of those homegrown concepts that will be hoping for recognition later this year. Her Jeddah restaurant, The Lucky Lllama, offers Nikkei cuisine, blending Peruvian and Japanese culinary traditions. “I would love to see The Lucky Llama (in the guide), because I believe it can compete on international levels,” she says. 

Felemban predicts that the French Riviera-inspired Le Petite Maison — more commonly known as LPM — and top burger spot Marble will earn some recognition, as well as Jeddah’s Korean BBQ joint HWA-RO. 

The guide isn’t just a boon to the restaurant industry either. Michelin-starred restaurants can offer a significant boost to tourism.

“Foodie travellers use these guides to plan holidays, often booking high ranking restaurants first before planning holidays around these reservations,” says Wood.

Lifestyle and food blogger Sarah Taha, who showcases the luxury food industry in Saudi on her page Swirl The Fork, also believes the guide could be a game-changer for tourism in the Saudi capital.

“The arrival of the Michelin Guide has the potential to spotlight both ends of Riyadh’s culinary spectrum — from its most luxurious dining rooms to its beloved casual gems — making it one of the most exciting food cities in the region,” she tells Arab News. 

“Michelin’s presence won’t just put a global spotlight on our chefs and restaurants; it will also raise the bar for quality, creativity, and service across the board. It’s a powerful statement that Saudi is ready to be recognized as a serious player in the world of fine dining,” she continues. 

Riyadh is home to several standout restaurants that Taha believes are strong contenders for Michelin stars. Her predictions include Japanese restaurants Zuma, Myazu, and Nozomi (the latter “remains a benchmark for upscale dining,” she says), and Italian restaurant Mamo Michelangelo.

When it comes to the Bib Gourmand category, which celebrates more affordable yet high-quality dining, Taha highlights Saudi staples like Mama Noura — concepts that “fuse authenticity with consistency and have built loyal followings. They may not be fine dining, but they’re rooted in culinary excellence and local relevance,” she says. 

Like Felemban, Taha is confident the arrival of the Michelin Guide can only be a good thing for the Saudi food scene.

“From what I’ve seen running Swirl the Fork, there’s so much passion and creativity here. This kind of spotlight will not only validate that, but also inspire a new generation to invest — and believe — in local culinary ventures. It’s about putting Saudi flavors and stories on the world stage.”

DUBAI: At just 26 years old, Alexandre Thabard is responsible for the pastry program at one of the most high-profile kitchens in the UAE.  

As executive pastry chef at Emirates Palace Mandarin Oriental in Abu Dhabi, Thabard manages everything from banquets and afternoon tea to the hotel’s cake shop, and has created custom desserts for members of the Abu Dhabi royal family. 

Originally from Paris, Thabard trained at Maison Lenôtre, where he also taught pastry courses and honed his technical skills across pastry, chocolate and ice cream. In 2018, he received the “Best Young Pastry Hope” award from Relais Desserts. 

Thabard told Arab News his goal is “to reduce sugar as much as possible and celebrate the natural flavors of each ingredient” when it comes to pastries.  

“To maintain consistency and lower glycemic impact, I often use Nascita date sugar and allulose as alternatives,” he said.  

Here, Thabard talks about learning to slow down in the kitchen, why balance matters more than sweetness, and offers a honey lemon pollen recipe.  

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

In the early days, I often found myself rushing — eager to be efficient and to see the final result. That sometimes meant I overlooked crucial steps. I’ve learned that great desserts demand patience and precision. Quality takes time. Cooking should be a joyful, sensory experience, not a race.  

What’s your top tip for amateur chefs?  

Keep it simple and let the quality of your ingredients shine. Follow the recipe and, most importantly, taste along the way.  

What one ingredient can instantly improve any dish?  

Lime, or any good source of acidity. A touch of lime zest can instantly lift a dessert, bringing balance, freshness and vibrancy. It can transform something pleasant into something memorable.  

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

I try to enjoy the experience as any guest would, but, naturally, I tend to view things through a professional lens. 

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

Often, I see desserts that are visually stunning but not well-balanced in flavor. They’re either too sweet, lacking contrast, or missing freshness. For me, the priority should be flavor and emotional connection, not just presentation.  

What’s your favorite dish to order?  

I have a deep appreciation for plated desserts, especially those paired with sorbets or ice cream. The interplay of temperatures and textures — warm and cold, smooth and crisp — creates a dynamic and refined end to a meal.  

What’s your go-to pastry when you want to make something quick at home?  

A quick pavlova. I usually have baked meringues on hand, made from leftover egg whites. So, I top them with vanilla cream, fresh seasonal fruits, and a touch of lime zest. It’s a simple yet elegant dessert that delivers texture, flavor and freshness in under 20 minutes.  

What customer request most annoys you? 

When a guest asks to change a dessert entirely before tasting it, or dismisses it based on appearance. While we aim to accommodate, I believe in trusting the chef’s vision. Occasionally, I receive feedback that my desserts aren’t sweet enough, which I actually take as a compliment — it means I’ve succeeded in creating something balanced.  

What’s your favorite pastry to make?  

I particularly enjoy working with chocolate-based desserts. There’s a refined technicality and sensory depth to chocolate that allows for endless creativity — whether you’re exploring bitterness, sweetness, or contrasting temperatures and textures. I’ve had the opportunity to collaborate with (chocolate brand) Valrhona on a bespoke couverture, crafted specifically to reflect the luxury and distinct identity of Emirates Palace. The result is a unique chocolate with complex notes that elevates our plated desserts. I also work extensively with camel milk chocolate, which has become really popular in the region. Its naturally tangy flavor, combined with the use of date sugar as a sweetener, creates a beautifully balanced profile is perfect for guests seeking lighter, more mindful indulgence.  

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

The soufflé. It’s technically demanding, time-sensitive and allows no margin for error. When executed well, it’s a true testament to skill and discipline.  

As an executive chef, what are you like? 

I’d say I’m demanding but nurturing. I believe in building strong, collaborative teams and mentoring young talent. A good dessert is often the result of a unified, motivated kitchen. My style is modern and refined, with a strong focus on health-conscious and sustainable practices — no additives, no artificial colors, and a respectful use of sugar. I aim to create pastries that are elegant, balanced, and meaningful — desserts that not only please the palate but tell a story.  

 Chef Alexandre’s honey lemon pollen recipe 

Honey sponge 

Ingredients:  

Butter: 150 g 

Egg yolks: 220 g 

Whole eggs: 90 g 

Honey: 270 g 

Sugar: 170 g 

Almond powder: 30 g 

Sour cream: 170 g 

Cream: 30 g 

Flour: 350 g 

Salt: 2 g 

Baking powder: 10 g 

Method: 

Whip the egg yolks, whole eggs, sugar, and honey until light and airy. 

Add the sour cream and cream. 

Incorporate the melted butter (at 45°C). 

Fold in the dry ingredients. 

Pour into a frame or mould and bake at 170°C for 18 minutes. Cool and cut to fit your insert mould. 

Honey mousse 

Ingredients:   

Milk: 72 g 

Honey: 14 g 

Egg yolk: 10 g 

Gelatin: 2 g 

Water: 9 g 

Whipped cream: 143 g 

Method: 

Soak the gelatin in cold water. 

Heat the milk. 

Mix the honey and egg yolk, then combine with the milk and cook to 83°C. 

Remove from heat and add the gelatin. 

Cool to 25°C, then fold in the whipped cream. 

Use immediately for assembly. 

Lemon confit: 

Lemon juice: 308 g 

Sugar: 115 g 

Lemon zest: as needed 

Additional lemon juice: 77 g 

Method: 

Blanch the lemon zest three times to remove bitterness. 

Cook the zest with sugar and lemon juice until translucent and candied. 

Blend into a smooth confit. 

Pollen shortbread: 

Icing sugar: 40 g 

Butter: 35 g 

Egg: 20 g 

Almond powder: 12 g 

Flour: 92 g 

Salt: 1 g 

Pollen: 15 g 

Method: 

Mix all ingredients until combined. 

Roll out to 2 mm thickness. 

Bake at 160°C for 12 minutes. Cool completely. 

Assembly:  

Spread a thin layer of lemon confit on the honey sponge. 

Pipe or pour the honey mousse into a mould. 

Insert the sponge with confit into the mousse. 

Freeze until solid, then unmould. 

Place the entremets on the pollen shortbread. 

Decorate with bee pollen, chocolate garnishes, and edible flower petals.