A delicious addition of gastronomic proportions

By Umer NangianaTo top an already delectable range of refined dishes, InterContinental Doha The City’s major fine-dining attraction, Prime steakhouse has added fresh gems to the list of its on-offer menu. The new menu consists of award-winning steakhouse’s own Chef Valentin Herbert’s collection of signature dishes. With his unique take on traditional steakhouse dishes, Chef Valentin has created exciting combinations sure to delight and surprise diners. The signature dishes include a creative twist on Surf and Turf, pairing Black Angus tenderloin with handmade rock lobster tortellini. The Wagyu beef short ribs braised for 24 hours and garnished with roasted butternut squash and wasabi spinach sauce are the sure winners on the new menu.  For dessert, Chef Valentin has created a luscious Melting Sphere of dark chocolate, thyme-flavoured mousse and hot chocolate sauce. “Chef Valentin has become well-known in the market so we wanted to celebrate his growing popularity as we refreshed the menu at Prime,” said Pascal Eggerstedt, General Manager, InterContinental Doha The City. “Prime is known for its superb cuisine and quality, and we are thrilled to enhance the menu with these new signatures dishes. We look forward to diners experiencing Chef Valentin’s culinary ingenuity,” he added. Currently serving as chef de cuisine at Prime, Chef Valentin earned his qualifications from the Ecole Superieur de Cuisine Française in Paris in 2009 and has since cooked in top Michelin Star establishments all over the world with some of the finest executive chefs. During his tenure at Prime, the restaurant was named Best Steakhouse in Doha by Time Out in 2013 and earned a Certificate of Excellence Award from TripAdvisor in 2014. Chef Valentin has honed and perfected his culinary skills through various positions in top restaurants around the world. In 2006, he worked under Chef William Ledeuil at 1 Michelin star restaurant, Ze Kitchen Galerie in Paris. He continued his success in 2 Michelin star restaurants such as Restaurant Lasserre in Paris, Oustau de Baumaniere in Les Baux-de-Provence, France and Restaurant Patrick Guilbaud in Dublin, Ireland. He also spent time in Australia at the award-winning Felix Bistro and Bar in Sydney before joining the opening team at the Studio du chef in Sofitel Dubai The Palm Resort & Spa. The Wagyu beef short ribs, part of the new menu, are a delight. Chef Valentin has used short ribs beef, slowly braising them for 24 hours to soften the meat while keeping it juicy. The sweetness of the butternut squash brings a nice balance to the flavour of the ribs. And the homemade wasabi and spinach sauce adds a bit of punch to the dish with its mustardy taste. In Surf and Turf, the Black Angus Rossini with lobster tortellini and truffle veal jus, a famous classic, is a grilled thick medallion of Black Angus tenderloin paired with handmade tortellini filled with fresh rock lobster tail along with hand-cut fondant potatoes and truffle veal jus. If you are a chocolate lover, the Melting Sphere in the dessert will surprise you with its saccharinity. This beautiful and delectable dessert is a full dark chocolate sphere filled with a light thyme-flavoured white chocolate mousse and crispy heart. Pouring the warm and velvety chocolate sauce over the sphere melts the shell and reveals the sweet treasure within. All in all, the new menu is a winner. Prime is located on the first floor of InterContinental Doha The City and is open daily from 18.00-23.00.