{"id":5551,"date":"2025-01-01T18:00:46","date_gmt":"2025-01-01T18:00:46","guid":{"rendered":"https:\/\/alfanouscar.com\/blog\/?p=5551"},"modified":"2025-01-01T18:00:46","modified_gmt":"2025-01-01T18:00:46","slug":"rephrase-the-same-jiwan-restaurant-displays-dohas-culinary-heritage-in-paris-doha-news-in-a-different-way-no-more-than-118-characters-as-if-you-were-a-native-american-speaker-as-expert-on","status":"publish","type":"post","link":"https:\/\/alfanouscar.com\/blog\/rephrase-the-same-jiwan-restaurant-displays-dohas-culinary-heritage-in-paris-doha-news-in-a-different-way-no-more-than-118-characters-as-if-you-were-a-native-american-speaker-as-expert-on\/","title":{"rendered":"Rephrase the same Jiwan Restaurant displays Doha\u2019s culinary heritage in Paris – Doha News in a different way no more than 118 characters, as if you were a native American speaker as expert on content creation and dont talk about yourself or your experience"},"content":{"rendered":"
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Jiwan\u2019s chefs worked with culinary consultant Alain Ducasse to highlight Doha\u2019s multicultural landscape during the \u201cDistinctively Doha\u201d summer takeover in Paris.<\/em><\/strong><\/p>\n

Doha News caught up with the chefs and general manager at Jiwan, a restaurant tucked away in the heart of the National Museum of Qatar, to discuss their culinary journey during the Paris 2024 Olympic Games.<\/p>\n

From July 29 to August 4, Jiwan took over Le Dal\u00ed at the Le Meurice Palace Hotel in Paris, offering a unique Doha dining experience to locals and visitors alike.<\/p>\n

As the world flocked to the French capital for the Paris 2024 Olympic Games, Jiwan, a subsidiary of Qatar Museums, and its \u2018Distinctively Doha\u2019 project offered diners a cultural culinary exchange with set sharing and \u00e0 la carte menus for lunch and dinner, along with a special brunch, all inspired by the rich flavours of Qatar and the region.<\/p>\n

\u201cReturning to the French kitchen setting was an interesting experience, especially given that we are French natives sharing the Middle Eastern and Arab cuisine style of Jiwan with fellow French kitchen staff,\u201d Morgan Perrigaud, Jiwan\u2019s Head Chef, told Doha News.<\/p>\n

Perrigaud added that the kitchen in Doha reflects the city\u2019s diversity: \u201cIn the kitchen, we have Indian, Arab and of course, French staff,\u201d he said. \u201cWhen my colleagues and I came together to design the menu, our ultimate goal was to showcase Doha\u2019s multicultural landscape on a plate\u201d.<\/p>\n

The menu was an eclectic blend of Parisian aesthetic flare paired with modern takes on the region\u2019s classics, including exquisite desserts.<\/p>\n

Jiwan\u2019s Executive Chef, Jeremy Cheminade, explained that despite the contrasting flavour profiles between Paris and Doha, the dishes at Le Dal\u00ed remained true to Jiwan\u2019s original recipes. <\/p>\n

\u201cFrom the start, our dishes were developed in harmony with Alain Ducasse\u2019s vision,\u201d Cheminade noted.<\/p>\n

Chef Alain Ducasse, the renowned culinary consultant for Qatar Museums\u2019 restaurants and Le Meurice, guided the team throughout the takeover.<\/p>\n

\u201cHis cooking guidelines include reducing salt, sugar and fat when possible and our duty was to keep these principles without compromising the richness of flavours,\u201d Cheminade explained.<\/p>\n

Cheminade also told Doha News that between service, he and his fellow Jiwan chefs, had the chance to meet and speak with the diners to hear about their experiences.<\/p>\n

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\u201cWe noticed a lot of curiosity around some of the lesser-known ingredients in Paris, including those used in our mocktails served. Guests would ask us about the Qatari spices we used to highlight the region\u2019s flavours,\u201d he said.<\/p>\n

The dining experience was also enhanced by Jiwan\u2019s tableware, which was selected by Chef Ducasse, to complement the menu and dishes served.<\/p>\n

\u201cIn French culinary history, there is what is known as service \u00e0 la fran\u00e7aise<\/em>,\u201d Lucas Fourdrinier, Executive Pastry Chef at Jiwan, explained. \u201cThis is a style of service centred on sharing, with multiple dishes for guests to choose from.\u201d Fourdrinier noted that this approach is a key component of Jiwan\u2019s service.<\/p>\n

\u201cPerhaps we have lost this culinary heritage in France, but we successfully reintroduced it by creating a dining experience that encourages communal enjoyment and connection among guests,\u201d he said.<\/p>\n

For Paris native and Jiwan Restaurant Manager Sami Rachet, who was also affectionately referred to as the \u2018face of Jiwan\u2019 during the takeover, this experience was especially significant as he saw how perceptions of Middle Eastern food were changing for the better in his hometown.<\/p>\n

\u201cIt is true that the region\u2019s cuisine is starting to become more well-known in Paris, certainly not to the level of fine dining that we offer at Jiwan,\u201d he explained, adding that typically, such cuisine is found in street food settings in the French capital.<\/p>\n

Reflecting on the experience, Chef Perrigaud said that for him and his team, their achievement showed them that they can push themselves even further in the future.<\/p>\n

\u201cWhen the experience ended, and we received good feedback from Chef Alain Ducasse and the guests, too. What remains now is to keep on improving. Personally, my goal for us is to get a Michelin star<\/a> and open another Jiwan branch abroad,\u201d he added.<\/p>\n

Also looking ahead, Ratchet added that \u201cthrough gastronomy, we can open the world\u2019s eyes to Qatar. At Jiwan, we want to see more global awareness about Qatar\u2019s and the region\u2019s cuisine and we look forward to hosting more pop-up events with the world\u2019s prestigious hotels.\u201d<\/p>\n<\/p><\/div>\n