Rue Royale | The Pointe

Bringing in subtle flavors of French cuisine, Rue Royale at The Pointe Palm Jumeirah is named after the street in Lyon where Mathieu Viannay’s La Mere Brazier is located.

It’s not just the name though, but the very essence of the restaurant – silk brocade on the walls, cornices and architectural detail – that gives you a snapshot of the streets of Lyon.

We started with a bread basket served alongside a scoop of butter. For me the bread basket is always key in deciding how good the food that follows will be. The bread here was great, so I was sincerely hoping the food will be too.

Passion Vanilla & Spiced Mango

Passion Vanilla on the left is a Martini styled sweet and sour blend of passion fruit juice.

Spiced Mango is an Earl grey tea mixed with mango chili and peach syrups

Pate en Croute

A pate consisting of farm chicken breast, veal, duck liver foie gras and sweet bread, this fatty starter is quite rich in terms of flavor and texture. I’m not a very big fan of foie gras, so I was slightly unaccustomed by the taste, but liver liver lovers would quite enjoy the pate, like my plus one did.

Mashed Potatoes with Truffle

Although a side dish, this is such a bestseller, that it is often served as a starter course. I wasn’t quite surprised why. Absolutely creamy potatoes topped with a swirl of truffle oil and a dash of nutmeg powder make for one of the most comforting dishes you’ll ever have. Definitely ask for this on your visit to Rue Royale.

Tomato & Burrata Salad

Once this dish was up at our table, I knew quite well this will be my favorite of the evening. Not quite French, but still European, this creamy Burrata is sourced from Italy and served over a bed of different heirloom tomatoes and garnished with basil. The burrata was so good, it was wiped clean in quite a short time. I know I’ve been eating too much burrata these past few weeks, but when the cheese is so delectable, it’s hard to say no!

Duck Foie Gras Terrine Artichoke

Another foie gras! This time I have to admit, I was hoping for a more ‘regular’ meat, but since this is their speciality, we went ahead with it. Foie gras in all honesty has an acquired taste, one which my plus one loves but I can’t really stand. So I ended up trying only a bite or two of this artichoke and foie gras terrine. And honestly, I could do so thanks to the sides of olive tapenade and salt which were successful in masking the rich liver taste. I’m not a fan, but that doesn’t mean this wasn’t good. My plus one really liked it and recommended it for anyone who likes to eat foie gras.

Seabass Filet

This seabass filet was absolutely well done. Placed over a creamy fishy broth with watercress leaves, the fish was silky smooth and melted in our mouths like cotton. This dish came highly recommended by the chef and is a must have for seafood lovers.

Dessert Platter

Believe it or not, this was our dessert platter! While we didn’t expect it to be this varied, we were really thankful to the pastry chef who made sure we get to sample a little of everything, especially from the course that French cuisine is known so well for. Some of their desserts come from the pastry display, while other are prepared in the kitchen. My favorite were the pavlova, macaron and Lyon-Dubai.

Coffee

We ended the dinner with a hot cup of latte and cappuccino. Both were prepared French style and served with a date on the side.

Rue Royale

Location: The Pointe, Palm Jumeirah, Dubai
Contact: 04 2412828

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