If you ever find yourself headed to the 5th floor of the Museum of Islamic Art, then you are most probably there to enjoy a fine dining experience at IDAM – Alain Ducasse’s first and only restaurant in the Middle East.
UPDATE: RAMADAN IN QATAR 2016
For information about Iftar and Suhoor (Suhour) options check out Ramadan in Doha 2016 Guide – Iftar, Suhoor & Ramadan Tents
Be sure to check out our Ramadan in Qatar 2016: Everything You NEED To Know! feature which includes tips on surviving Ramadan for non-Muslims.
IDAM Doha – The Restaurant
The interior has been created by famous French designer Philippe Starck who has brought an elegant classical look with beautiful Arabic touches – from the black thick carpet weaved with white Arabic calligraphy highlighting a few of the stories from ‘1001 Nights’ to the specially commissioned lighting and gorgeous Baccarat crystal.
Qatar Eating had the pleasure of being invited by IDAM Doha to sample their Suhoor Menu. Conceptually a French Mediterranean restaurant, it has an Arabic twist to both the menu and the decor. A carefully considered space that has been constructed with an architectural eye, with an open dining room – some diners may feel it to be a little chilly, but it makes for a spectacular space with views looking out over the Corniche and the Westbay skyline.
IDAM Doha – The Ramadan Menu
IDAM means ‘generosity’ in Arabic, and this year Qatar Museums and IDAM will be donating 5% of IDAM’s Suhoor menu price to the Doha-based Sheikh Eid Charitable Association which aims to help those affected by poverty or humanitarian crisises in the Gulf and Middle East region.
The Ramadan Suhoor Menu at IDAM Doha is abundant, displaying the Arabic traditions of generosity and hospitality. Executive Chef Frederic Larquemin has crafted the menu to ‘to create a memorable moment for our guests…our Suhoor experience is a tribute to hospitality and generosity, ceremoniously served at your table.’
IDAM’s special Ramadan menu is an excellent way of trying out some of Alain Ducasse’s signature dishes including his Cookpot which showcases lightly spiced seasonal vegetables. The introduction to the Red Harvest drink was excellent tannin stimulus in mocktail form. There is also a fantastic array of freshly baked goods on offer from the breads station, with salted and non-salted butter.
The menu highlighted classical French cooking, a respect for ingredients with light touches of preparation and seasonings. Colour and texture all worked together in harmony to provide a beautiful dining experience – here food is treated like art and guests are given a generous welcome.
Special mention goes out to the Summer Flower Garden Salad; the Harira Soup; the Rabbit and Foie Gras starter; the Roasted Wild Hammour and all the fantastic desserts including the refreshing redcurrant granite and the light-as-air date souffle.
IDAM Doha takes its generosity one step further by serving extra desserts from a special sweets trolley including delicious fudges, wafer-thin tuiles, crisp meringues, and exquisite handmade truffles and chocolates.
The dining experience was full of delightful moments and can only be described as exquisite flavours with impeccable service, which was further elevated by the hospitable service and charming dining room team Matthew, Aziz and Cyril.
