IDAM was one of the first restaurants we ate at when we arrived in Doha and its always a restaurant I recommend to people as it is so beautifully designed, has a fabulous view and the food is superb. It is Alain Ducasse’s first restaurant in the Middle East and when I saw a cooking class advertised I signed up straight away along with some friends
We arrived at 4pm and we were introduced to Frederic Larquemin the Executive Chef. We were then whisked into the kitchen, handed a recipe booklet and given an apron and a very attractive hair net! Unlike other cooking classes I have been to in Doha the kitchen was buzzing as the staff prepared for the dinner service so throughout the class we were surrounded by food being prepped and cooked which added to the atmosphere.
We started by watching Chef make rabbit with quince and apple. Each stage was shown to us with top tips and plenty of time to ask questions and make notes.
We then moved on to dessert which was coconut milk rice pudding with citrus fruit. Again this was demonstrated to us with each step explained.
At the end of the class all of the food was plated up and we went to sit at the mocktail bar (IDAM does not serve alcohol) and we were presented with a sample of the rabbit with a delicious mocktail. Afterwards we were served coffee or tea with our rice pudding and a selection of other desserts while the restaurant manager and staff chatted with us.
The class was meant to be 4pm -6pm but we didn’t leave until about 7.30pm as we were so busy eating and talking! It was such a fun afternoon, granted we did not do any cooking (please do not book a class imagining you will be cooking, it is a demonstration of cooking by professional chefs in a professional kitchen) but I loved watching everyone in the kitchen and the attention to detail in each dish. The food we were served was outstanding and I appreciated it even more as I had seen how much time, preparation and care goes into each stage.
The class was 450QR and included 2 hours in the kitchen, a recipe booklet, an apron and a sample of the food that was cooked. The next class in March is fully booked but please contact IDAM for future dates, it is highly recommended.