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"‘It was about the risotto I served. It was praised, let’s just say, by someone from a very well-known, high-profile sports-car-producing family from Italy. The gentlemen made a point of coming up to me and said it could not have been bettered, even in Italy’ – Guenter Geiger, executive chef at The Meydan Hotel, on the best compliment he has received during the Dubai World Cup <strong>On chef guenter geiger’s menu</strong> Baked foie gras with grape and balsamic jelly; chicken roulade with artichokes and sun-dried tomatoes; mahallebi kamardin – saffron milk pudding with rose water; Sicilian aubergine caponata with buratta and fresh fig. Should you want dishes to be made from soya, goat or camel milk, the chef’s kitchen can accommodate <strong>The favourites</strong> <strong>Main attraction: </strong>Arabian biryani with freshly baked local-style bread <strong>Dreamy dessert:</strong> Sticky toffee pudding with Medjool dates, nuts and praline sauce <strong>Most expensive ingredient:</strong> Iranian hand-picked saffron <strong>Best local fare:</strong> Organic lamb from a specialised farm <strong>Chef’s favourite dish:</strong> Roast guinea fowl with soy pineapple glaze rduane@thenational.ae"
<https://www.thenationalnews.com/lifestyle/food/the-food-at-the-2015-dubai-world-cup-1.81813>