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DUBAI: Over his 20-year career, Mauritian chef ������������‵������쾱�����ǴDz� has honed his skills across European, African, and Asian cuisines in his homeland, the Seychelles, Oman, and the UAE.  

Today, as culinary director of the UAE at Groupe Barrière, Balkissoon oversees a diverse portfolio of restaurants including Paradiso Abu Dhabi, Art Lounge, Tazu by Art Lounge, Museum Café and the French brasserie Fouquet’s at the Louvre Abu Dhabi.  

His work has contributed to the inclusion of several of these venues in the Michelin Guide and Gault&Millau. 

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

I tended to over-marinate or add too many ingredients to high-quality products like a beautiful cut of beef or fresh fish. I’ve learned that the best ingredients require minimal intervention. A chef’s role is to highlight and respect the natural flavor of the product, not mask it. 

What’s your top tip for amateur chefs? 

Always cook with your heart and trust your senses, especially your palate. Don’t stress if things don’t go perfectly. Cooking is a personal journey, not a performance. 

What’s one ingredient that can instantly improve any dish? 

For me, onions are essential. They’re a foundational ingredient that builds depth and enhances the flavor profile of almost any dish. 

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

Yes, I naturally analyze what I eat. It’s second nature.  

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

Poor seasoning. Without proper seasoning, a dish can’t express the full potential of its ingredients. 

What’s your favorite cuisine or dish to eat? 

Being from Mauritius, I always gravitate towards fresh fish, prepared in any style. I enjoy the simplicity and the purity of flavor that comes with well-prepared seafood. And, naturally, it reminds me of home. 

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

Spaghetti aglio e olio. It’s simple, quick and packed with flavor — just garlic, chili and olive oil. It’s a classic comfort dish that never disappoints. 

What’s a common customer request that annoys you? 

When someone asks for a Wagyu MB9 tenderloin or ribeye to be cooked well-done. It defeats the purpose of using such a premium cut. You lose all the richness, marbling and tenderness that make it special. 

What’s your favorite dish to cook? 

I’ve created a signature recipe for braised beef cheeks — slow-cooked for 48 hours until they’re melt-in-your-mouth tender. It’s a dish that requires patience, technique, and a deep respect for the ingredient. And you only need a spoon to eat it. 

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

A good risotto. The challenge lies in expectation; every culture has a different idea of the perfect texture. So, getting it “right” depends on who you’re serving. It’s a dish that’s both technically and culturally nuanced. 

As a head chef, what are you like? 

I’d say I’m a democratic leader. That said, I believe discipline is non-negotiable, especially in our industry. Food safety and consistency require structure, accountability, and focus from every member of the team. 

Chef Balveer’s pan-seared sea scallops with creamy fregola, parmesan, pears and garlic aioli 

Ingredients: 

Scallops 

Fresh sea scallops (U10 size): 16 pcs (approx. 30g each, total 480g) 

Neutral oil (grapeseed or canola): 15ml 

Unsalted butter: 20g 

Salt & black pepper: to taste 

Fregola pasta base 

Fregola sarda (medium): 200g 

Shallot (finely chopped): 30g 

Garlic (minced): 5g 

Vegetable or chicken stock: 500ml 

Olive oil: 15ml 

Salt: to taste 

Parmesan cream 

Heavy cream (35%): 200ml 

Parmigiano Reggiano (freshly grated): 60g 

White pepper: a pinch 

Nutmeg (freshly grated): a pinch 

Pear brunoise 

Firm pear (e.g., Williams): 1 large (180g) 

Lemon juice: 5ml 

Unsalted butter: 10g 

Light brown sugar: 5g 

Garlic aioli 

Egg yolk: 1 

Roasted garlic cloves: 2 cloves 

Dijon mustard: 5g 

Lemon juice: 10ml 

Olive oil: 50ml 

Neutral oil (sunflower or grapeseed): 50ml 

Salt: to taste 

Garnish (optional) 

Pea sprouts: 8g 

Vene cress: 4g 

Extra virgin olive oil: for finishing 

Preparation: 

Parmesan cream 

In a saucepan, bring cream to a light simmer. 

Stir in parmesan until melted and smooth. 

Add white pepper and nutmeg to taste. Keep warm. 

Fregola pasta 

In a medium pot, heat olive oil and sweat shallots and garlic without colouring. 

Add fregola, gradually add warm stock, stirring occasionally like risotto, until al dente (12–15 minutes). 

Fold in half the parmesan cream to coat. Reserve the rest for plating. 

Sautéed pears 

Peel and dice pear into small brunoise. 

In a sauté pan, melt butter, add pear, lemon juice, and sugar. 

Gently cook 3–4 minutes until just tender. Keep warm. 

Garlic aioli 

Whisk egg yolk, roasted garlic, mustard, lemon juice until smooth. 

Slowly emulsify with oils until creamy. 

Season with salt, place in a squeeze bottle or piping bag. 

Scallops 

Pat scallops dry and season with salt and pepper. 

Heat neutral oil in a non-stick or cast-iron pan over high heat. 

Sear scallops 1.5–2 minutes per side until golden brown. 

Add butter, baste, then rest off-heat for 1 minute. 

Plating: 

1. Base layer – Fregola nest 

Spoon 2–3 tablespoons of creamy fregola into the center of the plate. 

Using the back of a spoon, gently swirl it into a 10–12 cm round to form the base. 

2. Parmesan cream 

Spoon a small amount of warm, reserved Parmesan cream around and within the fregola nest. 

This adds gloss and extra creaminess to the dish. 

3. Scallops 

Place 4 seared scallops on top of the fregola, slightly off-center. 

Arrange them in a loose square or diamond layout. 

4. Garlic aioli 

Using a piping bag or squeeze bottle, pipe 4–5 small pearls of garlic aioli around the scallops. 

Place them asymmetrically for visual interest. 

5. Pear brunoise 

Sprinkle a few spoonfuls of pear brunoise across the fregola. 

Allow some to remain visible around the scallops for color and texture contrast. 

6. Garnish 

Add pea sprouts and vene cress using kitchen tweezers (optional). 

Position them over and around the scallops for vertical dimension and freshness. 

7. Final touch 

Finish with a light drizzle of extra virgin olive oil over the fregola and scallops just before serving.