(MENAFN- Khaleej Times) In what has been an extremely extensive search, my quest is finally over. Having grown up in Nice, France, aside from a penchant for stripy tops and giving a casual shrug when confronted with any difficulty, there is another particular element of southern Gallic life I embraced and therefore miss - the baked goods. Specifically a caramelised onion tart called a pissaladiere. This savoury snack is delicious, embellished with olives and sometimes anchovies, and I have at last found a great example at Bistro Des Arts, a newly opened French restaurant perched on the waterfront of Dubai Marina just by The Address Hotel.
This traditional looking establishment is a 'bistro' in every sense of the word. No other label could do it justice. The authenticity is extraordinary. Walk in off the Marina Promenade and you could be in any similar restaurant along the Cote D'Azur. It is the expansive terrace overlooking the port, upon which you are able to have a glass of anything in the sun, that gives this place character. Although inside is an equally airy and appealing, though more Parisian environment to while away the hours with a smashing meal and good bottle.
Bistro Des Art's menu is comprehensive without being overwhelming. It contains an innovative plat du jour - rabbit ragout when we went down on a Thursday - and is supplemented by an in-house fish counter and raw bar.
The main carte was too tempting, however, thus we went for a Smorgasbord of French delights. To start, the aforementioned pissaladierre, mince meat stuffed vegetables and Ouefs Mimosa or devilled eggs topped with homemade mayonnaise.
There's no real need to go into which dish won, however, the other two were also solid. The vegetables came with a rich, rustic sauce that complimented the meat and the devilled eggs were tangy as a result of the mayonnaise.
For the mains we enjoyed guinea fowl in a foie gras sauce with sautéed potatoes and steak Tartar with had-cut fries and a side salad.
The guinea fowl was very pleasant, especially with the welcome foie gras. If the sauce had not been present the meal would have been in danger of being a tad flat, so it was with great satisfaction every drop was mopped up with the additional bread provided. The star of this course had to be the Tartar, though, for its sheer size. It's flavour was magnificent with a sprinkling of cracked pepper - creamy and a bit spicy.
For afters a salted butter caramel crepe (perfection) and Toblerone Molleux, where the cakey gooiness is sure to satiate any chocoholic.
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