Recipes for success: Chef Federico Erroi  offers advice, a tasty crème brûlée recipe 

Recipes for success: Chef Federico Erroi  offers advice, a tasty crème brûlée recipe 
Federico Erroi heads the pastry team at CÉ LA VI Dubai. (Supplied)
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Updated 11 July 2025
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Recipes for success: Chef Federico Erroi  offers advice, a tasty crème brûlée recipe 

Recipes for success: Chef Federico Erroi  offers advice, a tasty crème brûlée recipe 

DUBAI: Federico Erroi’s culinary story begins in Florence, Italy, guided by his grandmother’s steady hands. She taught young Federico how to make pastry cream, sparking his lifelong fascination with desserts and the discipline behind them. 

 “I was never the best at theoretical subjects in school,” Erroi tells Arab News. “But when it came to getting my hands dirty in the kitchen, I always found success and great satisfaction.” 




Caption

By the age of 21, Erroi was already working professionally in Florence. After nearly a decade honing his craft in Italy, he moved to Dubai in 2017. Since then, he has led pastry programs at top-tier restaurants including Rue Royale and Cipriani. Today, he heads the pastry team at CÉ LA VI Dubai, a restaurant featured in the city’s Michelin Guide for three consecutive years. 

Erroi was recently shortlisted for Pastry Chef of the Year by the Hotel and Catering Awards.  

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

If there’s one thing I’ve always struggled with — not just in the kitchen, but in life — it’s patience. I always wanted to finish everything as quickly as possible, but still perfectly. This has been one of my biggest challenges, because pastry — especially baking — requires time. Long resting periods, fermentation and proofing are what give flavor, texture and structure to the best products. A mousse that hasn’t rested long enough will be too runny, and dough that hasn’t been rested long enough will lack flavor. That’s how I’ve come to master the ancient art of patience. 




CÉ LA VI Dubai. (Supplied)

What’s your top tip for amateurs?  

When it comes to pastry, the most common mistake is always the same: precision. Pastry is a perfect balance, an alchemy based on carefully selected and precisely measured ingredients. Many amateurs get the measurements wrong out of haste or distraction, or they replace ingredients or alter quantities as they please, which inevitably leads to disappointing results. 

My mother, for example, has the bad habit of reducing the amounts of butter or cream in my recipes. She’s very health-conscious and always afraid of overdoing it. But without fail, the result never satisfies her, and she always asks the same questions: “Federico, why are these cookies so hard?” or “Why is this cream flavorless?” or “Why is this mousse so runny?” And my response is always the same: “Mom, are you sure you followed the recipe?”  

Desserts aren’t always healthy. They are indulgences and guilty pleasures. We can absolutely enjoy them, as long as it’s in moderation. 




CÉ LA VI Dubai. (Supplied)

What one ingredient can instantly improve any dish? 

Any dish, if made with care, passion and — above all — love, will never disappoint. And maybe it’s the love we put into cooking that gets passed on to the ingredients we touch and makes our meal a moment of pure pleasure. That’s probably why your mom’s or grandma’s food always tastes the best. Then again, maybe a good quality vanilla or a pinch of salt — a contrast to the sweetness in pastry — is the real secret ingredient. 

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

I’m simply grateful to share that moment with the people around the table. What scares my friends and family most when they cook for me is the fear of being judged, but I always tell them this: “For those of us who work in kitchens, just sitting at a table with loved ones is already a wonderful meal, because we’re used to eating in a rush, standing up or sitting on a cardboard box in a kitchen corner, alone, at odd hours, or while working.” 

What’s your favorite cuisine or dish to order?  

I always like to try something new — something beyond my culinary culture or dishes that require complex preparation that I can’t replicate at home. Sometimes, I just enjoy a perfectly executed croissant or a pizza baked in a wood-fired oven. As for desserts, I prefer to stick with the classics — a good tiramisu or quality gelato.

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

Probably pasta with cherry tomatoes, basil and parmesan. If I need a quick dessert, I’ll make a tiramisu, a passion fruit panna cotta or a chocolate soufflé. What do these recipes have in common? Simplicity. Just a few ingredients, each carefully selected and blended or cooked in a way that creates a dish with a unique flavor. 

What customer request or behavior most annoys you? 

Cooking in a restaurant also means learning to accept criticism, to really listen to what customers say, and to understand their preferences. It’s not always easy to accept certain comments like “This chocolate mousse is too airy” or “This dessert is too sweet or too bitter,” because everyone has their own palette. But sometimes, feedback, if listened to and understood, can genuinely help us improve. That’s why I always stay open to customer opinions, whether positive or negative. In fact, I’m often more interested in the negative feedback, because it’s from that input that I’ve been able to create new ideas or improve dishes I thought were already perfect. The truth is, in this profession, you never truly “arrive.” There’s always something more to learn. 

What’s your favorite dish to make? 

Panettone. It’s one of those desserts made with just a few ingredients: sourdough starter, water, flour, butter, eggs and sugar, along with raisins and candied orange. But making it is a true magic act that starts with the sourdough itself, a simple mixture of water and flour that’s fermented and refreshed daily for at least three months. This creates a colony of bacteria that will make the panettone rise and give it a unique, unrepeatable flavor, as the bacteria’s development depends on the surrounding temperature, the water used, and good microbes in the working environment. Only when the sourdough is ready can we proceed with the first dough, mixing the starter with water, flour, sugar, butter and eggs. 

This rests for 12 hours, followed by the final dough with the remaining ingredients. Then, after another six-hour rest, we reach the magical moment of baking, the moment of truth, where, based on the final volume, we truly understand whether all the previous steps were done perfectly, or if we made mistakes in temperature, fermentation or even the pH of our precious star ingredient, the sourdough starter. 

As a head chef, what are you like? 

I believe I’ve changed a lot over the years. I love teaching and sharing everything I’ve learned. I have no secrets — there truly are none, even if some professionals still claim otherwise. I always try to motivate my team and keep morale high, especially when the work hours get longer and more stressful. Today, I consider myself a very patient person — maybe thanks to this beautiful profession. I’ve never raised my voice in the kitchen, never insulted or scolded anyone. I firmly believe that kindness and good manners are the foundation of any relationship, and they can truly make a difference in the workplace. 

Chef Federico’s pineapple creme brûlée  

Ingredients for the coconut pastry cream:  

Coconut milk 350 g 

Coconut cream 50 g 

Sugar 1 38 g 

Lime zest 1/2 pc  

Sugar 2 38 g  

Salt 0.6 g  

Flour 32 g  

Corn starch 12 g  

Egg yolk 80 g  

Method:  

Mix coconut milk, coconut cream, sugar 1, lime zest in a pot and bring to a boil. 

In a separate bowl mix sugar 2, salt, flour, starch, egg yolk till powder is completely absorbed avoiding the lumps formations. 

Pour hot liquid onto the egg mix and bring back on fire stirring continuously till first bubble appear. 

Pour in a terrine and let it set covered with cling film on touching the cream (to avoid skin formation). 

When is completely cold mix till creamy texture and pour it onto the pineapple compote into the pineapple cup. 

Coat the surface with sugar and brulee till golden dark brown. 

Ingredients for the pineapple compote:  

Pineapple juice 100 g 

Sugar agar agar 10 g  

Finely chopped pineapple 100 g 

Method: (One portion 70 g of compote) 

Take a whole pineapple, cut off the leaf and slice it into three thick slices horizontally. 

With a spoon or a scooper scoop off the pulp creating a cup. 

Warm up the juice to 40°. 

Mix sugar and agar and add to pineapple juice. 

Boil for one min. 

Let it set in the chiller and blend it nicely. 

Add pineapple chopped and mix. 

Spread it evenly inside the pineapple cup. 


Saudi film ‘Hijra’ to compete at Venice Film Festival

Saudi film ‘Hijra’ to compete at Venice Film Festival
Updated 22 July 2025
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Saudi film ‘Hijra’ to compete at Venice Film Festival

Saudi film ‘Hijra’ to compete at Venice Film Festival

RIYADH: Saudi filmmaker Shahad Ameen’s feature film “Hijra” (Migration) will compete in the Venice Spotlight Competition at the 82nd Venice International Film Festival, the Saudi Press Agency reported.

Backed by the Film Commission’s Daw program, the selection is Saudi Arabia’s latest bid for global recognition after Ameen’s award-winning debut “Scales” premiered at the same festival in 2019.

The film follows a grandmother, Khairiya Nazmi, and her granddaughter, Lamar Feddan, as they journey across northern Saudi Arabia to find a missing teenage girl.

Shot over more than 55 days in eight Saudi cities – Taif, Jeddah, Madinah, Wadi Al-Faraa, AlUla, Tabuk, NEOM, and Duba – the story unfolds against the backdrop of Hajj.

Ameen’s narrative explores Saudi Arabia’s historical role as a crossroads for Muslim communities, weaving themes of migration and intergenerational resilience.

Saudi filmmaker Shahad Ameen’s feature film “Hijra” (Migration) will compete in the Venice Spotlight Competition

Film Commission CEO Abdullah Al-Qahtani said: “Our participation in the Venice International Film Festival reflects the remarkable progress of Saudi cinema and the dedication of our filmmakers.

“Through initiatives like the Daw program, we empower a new generation of Saudi storytellers to share authentic narratives with global audiences. We are honored to represent the Kingdom at this prestigious event and look forward to building new partnerships and opportunities for Saudi talent.”

He noted that the Daw initiative has supported more than 250 regional films since its launch, aligning with Vision 2030’s goal of positioning Saudi cinema on the global stage.

During the festival, the commission will host a roundtable, “Young Audiences and Cinemas,” to explore strategies for engaging younger generations through local and global case studies.

It will also present a panel, “Making Cinematic Success,” featuring Saudi filmmakers crafting original narratives inspired by local culture and connecting with global audiences.

At the same venue, nine Saudi short films will be screened, showing the diversity of national creative talent and storytelling.


Zuhair Murad continues Hollywood premiere streak

Zuhair Murad continues Hollywood premiere streak
Updated 22 July 2025
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Zuhair Murad continues Hollywood premiere streak

Zuhair Murad continues Hollywood premiere streak

DUBAI: Lebanese designer-to-the-stars Zuhair Murad continues to dress Hollywood’s TV and silver screen actors, with the likes of Krysten Ritter and Maria Gabriela De Faria donning his designs on the red carpet as of late.

For her part, US actress Ritter hit the red carpet at the premiere of TV series “Dexter Resurrection” in New York in a black high neck gown with silver star detailing from Murad’s ready-to-wear pre-fall 2025 collection.

US actress Krysten Ritter hit the red carpet at the premiere of TV series “Dexter Resurrection” in New York in a black high neck gown with silver star detailing from Zuhair Murad’s ready-to-wear pre-fall 2025 collection. (Getty Images)

Earlier this month, Venezuelan star De Faria attended the Los Angeles premiere of “Superman” in a black sequined gown with a high neckline and chiffon cape from the label’s fall 2025 collection.

“What a dream of a dress you guys gave me,” De Faria commented on the fashion house’s Instagram post about the gown this week.

Murad seems to have been heavily involved in the “Superman” press tour, dressing lead star Rachel Brosnahan for the Rio de Janeiro premiere in late June.

She wore a floor-length dress crafted from sheer navy blue fabric, adorned with geometric beadwork and sequins. The design featured a structured, plunging neckline with wide shoulder straps. The fitted bodice extended into a subtly flared mermaid-style skirt. 

Brosnahan takes on the role of Lois Lane in the upcoming film, directed by James Gunn. 

Since founding his brand in 1997, Murad has gained international attention. His creations have been worn by celebrities such as Jennifer Lopez, Beyonce, Priyanka Chopra Jonas, Taylor Swift, Celine Dion, Sofia Vergara, Kristen Stewart and Scarlett Johansson on major red carpets.

He is one of a handful of Arab designers on the official Paris Fashion Week and Paris Haute Couture Week calendars.

Murad was recently championed by British Lebanese actress Razane Jammal, who wore a black gown featuring a plunging neckline and tie detail at the waist from the designer’s ready-to-wear Pre-Fall 2025 collection to the launch of the Panthere de Cartier collection in Istanbul in June.

In April, American actress Blake Lively and singer songwriter Nicole Scherzinger both wore Zuhair Murad designs to the 2025 Time 100 Gala.

Lively opted for a pink taffeta off-the-shoulder gown with a corseted bodice and train detail from Murad’s Spring 2025 ready-to-wear collection. Scherzinger chose a black off-the-shoulder sequined gown from the designer’s Pre-Fall 2025 ready-to-wear collection.


Le Sushi Bar offers hope in the heart of Beirut as Japanese chef hosts residency

Le Sushi Bar offers hope in the heart of Beirut as Japanese chef hosts residency
Updated 22 July 2025
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Le Sushi Bar offers hope in the heart of Beirut as Japanese chef hosts residency

Le Sushi Bar offers hope in the heart of Beirut as Japanese chef hosts residency

BEIRUT: “For a restaurant to last 28 years in Lebanon — it’s heroic,” chef Mario Haddad told Arab News recently as he reflected on the industry in a city and country facing several challenges.

Haddad believes he is among those redefining the fine dining scene, as Beirut undergoes a nascent revival.

His restaurant, Le Sushi Bar, stands like a sleek, elegant trophy in the heart of downtown.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

A post shared by Lebtivity.com (@lebtivity)

With the arrival of decorated Japanese chef-in-residence Sayaka Sawaguchi this summer, he believes the restaurant is helping to place Lebanon’s fine dining back on the global stage.

“We decided to have a chef-in-residence because we wanted to celebrate Lebanon coming back to life,” Haddad declared.

For Sawaguchi, integrating into Lebanon — a country shaped by resilience and a distinct warmth — came naturally.

She spent weeks before the residence — between July 9 and 27 — traveling across the country, immersing herself in the intricacies of the country.

“Lebanon taught me the beautiful balance of spices, herbs, and olive oil — just like how Lebanese people live their life every day,” Sawaguchi said.

Despite coming from vastly different worlds, Haddad and Sawaguchi found common ground in their passion for food.

“She fits in like a glove ... It’s not easy not having your tools, your kitchen, your ingredients — but her attitude was spot on,” Haddad said.

“The art of feeding each other is definitely our shared passion,” Sawaguchi added.

Haddad has an eye for detail, which appears to be a key element of his restaurant’s success.

Watching him in his element — surveying each dish as it reaches the table, greeting every guest like family, and taking joy  in their delight — it becomes clear why Le Sushi Bar has endured through the storm.

 


Saudi artist transforms scrap metal into sculpture

Saudi artist transforms scrap metal into sculpture
Updated 22 July 2025
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Saudi artist transforms scrap metal into sculpture

Saudi artist transforms scrap metal into sculpture
  • Mishal Al-Amri has been upcycling waste materials into artwork for 20 years
  • He recently held his first public exhibition under the theme 'The Neglected'

JEDDAH: Where others see scrap metal destined for the trash, Saudi artist Mishal Al-Amri sees opportunities to create artwork.

In his bustling studio in Jeddah, Al-Amri works to remove rust before cutting, rolling, shaping and joining thousands of pieces of shaped scrap metal by hand.

He has been upcycling unwanted bits of metal throughout his artistic career, which has spanned 20 years.

“The artist has an eye that sees what others cannot; an eye that captures the beauty in the heart of the damaged and neglected, and restores it to life and meaning. My ultimate hope and goal are to give scrap metal a new life,” Al-Amri told Arab News.

When growing up, Al-Amri loved to draw. As he got older, he started painting. It was not until he retired at the age of 59 that he discovered his true passion and began sculpting with recycled metal after teaching himself how to weld.

“As I said before, it was just a hobby and I stopped it for a long time after I joined the banking sector due to the difficulty of balancing the hobby, the job, and then the family later on.

“Anyhow, when I was approaching 40 years of age, and after having a family and professional job, I began to pursue my artistic journey once again. I worked on paintings during my free time and vacations, and I lived for nearly 26 years just painting, readings, attending art seminars, workshops, and holding exhibitions alongside other local artists.”

Speaking about how he started collecting scrap metal items from the street, the 65-year-old said: “The spark for this artistic journey was the first moments of an evening walk, when my eyes would trace the floor littered with scraps of plastic, scraps of iron and discarded remnants of lighting and plumbing, no longer fit for use or neglected.”

He added: “These pieces I picked up from the streets would become the core of my personal art collection — materials I plucked from the fate of neglect to submit to my ideas and participate in the creation of beauty.”

These materials can end up waiting for days and sometimes years in storage in his studio until an idea suddenly emerges.

“The journey of constructing the painting or sculpture begins; from choosing the colors and sizes of the pieces, to weaving the relationships between them into an artistic composition that gives it a new spirit.”

The Saudi Arabian Society for Culture and Arts recently hosted his first solo exhibition showcasing under the theme “The Neglected.”

“This exhibition is the fruit of those moments; an invitation to see the beauty in the unusual, and to contemplate art’s ability to redefine what is damaged and neglected to ultimately become more precious and valuable,” he said.

“My artistic experience in this exhibition is based on two complementary principles: First, protecting the environment from the effects of pollution and human-caused damage, by collecting remnants of harmful materials in the soil and saving them from becoming a burden on the earth.

“Second, sustaining the usefulness of objects, by recycling them and using them in the field of art after their original function has ended, reborn as works of art that convey an aesthetic, humanitarian and environmental message.

Al-Amri says that he plans to continue creating scrap metal sculptures and paintings.

“On a personal level, I want to reopen the Cezanne Fine Arts Center, which I founded years ago and continue to cultivate art until its very end.

“On a more general level, I strive to raise environmental awareness, enabling people to respect and preserve the environment.”


Skincare brand promises care for Arab complexions

Skincare brand promises care for Arab complexions
Updated 21 July 2025
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Skincare brand promises care for Arab complexions

Skincare brand promises care for Arab complexions

DUBAI: Biochemist and content creator Toufic Braidi is on a mission to bridge tradition and science with Antati, which he says is a “clean” beauty brand formulated specifically for Arab skin and the region’s climate.

With many of his videos racking up 100 million views and counting, Braidi has parlayed his background in biomedical engineering and biochemistry into a line developed and manufactured in Lebanon.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

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“I realized there was a huge gap in the Arab world when it comes to good skincare, especially products that respect our climate, our genes and our culture,” Braidi told Arab News.

Antati’s formulations are fragrance-free, vegan, halal-certified and non-comedogenic.

“We are committed to creating risk-free formulations that are clean, safe and effective,” he said, noting that the brand avoids ethanol, pork derivatives, animal-based ingredients and synthetic fragrances.

“There’s a lack of cultural respect in the global beauty industry. I wanted to create a brand that truly reflects us.

“Why am I going to go and spend on skincare that doesn’t care about what Mahmoud from Riyadh thinks — when Mahmoud from Riyadh is a conservative halal consumer who deserves to be seen?”

The brand name Antati is derived from the Arabic words “anta” and “anti,” the masculine and feminine forms of “you,” reflecting the brand’s inclusive mission.

Its product range includes Arabian Pearl Face Cream, Shams Glow Serum, Sahara Shine Serum, and Desert Breeze Toner, all with names inspired by Arab geography and heritage.

Designed to work with common traits of Arab skin, such as higher melanin levels, oiliness and sensitivity to heat, Braidi emphasizes that understanding skin function is key.

“Arab skin is robust, but we live in harsh climates. We need ingredients that hydrate without increasing sebum and that won’t irritate sensitive skin.”

Despite launching only seven months ago, Antati has seen strong organic growth. Endorsements include pop superstar Myriam Fares’ unexpected Snapchat post driving thousands of sales.

“At first, I thought our moisturizer would be the least popular,” Braidi said. “But the Arabian Pearl Face Cream is our bestseller.”

For Braidi, Antati is more than skincare: “It’s confidence, empowerment and self-care created by an Arab, for Arabs.”