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Dahbi: "In my view food is about simplicity, elegance,but most importantly, flavours" |
Khalid Dahbi pursued his passion for food and kick-started his Training in Switzerland and worked in Michelin-starred establishments including Le Meurice and L’Arpège in Paris, Gordon Ramsay at Claridge’s, the Gaucho, and Bibendum Restaurant. Khalid’s approach to food is based on seasonality, elegance and notably flavours in his words. |
Charles Campion: "Khalid's cooking & techniques are of high standards... he chooses carefully his menus and ingredients to appeal widely. His kitchen shows a high standard of cooking and flair..."
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