My Michelin-starred Kitchen Brigade
In the culinary world, silence is often louder than noise. There is the silence of a soufflé rising, the silence of a guest taking their first bite, and the heavy silence of a kitchen brigade waiting for a verdict.
on the 10th of December, that silence broke.
When the announcement came that IDAM by Alain Ducasse had officially retained its MICHELIN Star in the MICHELIN Guide Doha 2026, the feeling was not the explosive joy of a finish line crossed. It was something deeper. It was a moment of profound gratitude.
To hold a Star is a privilege. It is a global recognition of excellence and a respectful nod to the vision we have built atop the iconic Museum of Islamic Art. But if I am to be honest with you—as I always promise to be in this journal—this year brought a complex mix of emotions.
The Weight of Light
We are a team of dreamers. In the universe of Alain Ducasse, we are taught that “good” is the enemy of “excellence.” For the past year, my brigade and I have pushed harder than ever before. We refined our techniques, we deepened our dialogue with the local terroir.
Yes, we had retained our Michelin star but I will not hide the truth: there was a fleeting shadow of disappointment.
But my heart went immediately to my team. I look at the faces of my chefs, my sommeliers, and the stewards who ensure every plate is spotless. I know the sacrifices they make. I know the hours they stand. In that moment, I felt their weight.
I gathered them this morning to remind them of a simple truth: A Star is made of light, but it is forged in the heat. The true victory is not the plaque on the wall; it is the resilience to come back the next day, to light the stoves, and to do it all over again with the same passion.
A Shared Horizon: The QC+ Family
Excellence is never a solo journey. Just as ingredients rely on one another to create flavor, IDAM relies on the ecosystem around it. While we strive for our own perfection, it brings me immense pride to see our collective hard work recognized.
As our parent company QC Enterprises (QC+) noted in their recent statement, we are ending the year on an “extraordinary high.”
I want to extend my deepest congratulations to our sister restaurant, Jiwan, for retaining its Bib Gourmand recognition, and to Desert Rose for securing its place in the selected list once again. These distinctions prove that under the vision of Qatar Museums, we are not just building restaurants; we are building a legacy of hospitality.
Roots and Routes: The Philosophy Continues
The MICHELIN Guide described our cuisine this year as “refined and sophisticated,” noting that “whether lamb or quail, asparagus or beetroot, each component is exquisite in every sense”.
Reading those words reminds me of our mission. We do not cook for the accolades. We cook for the emotion.
My kitchen remains a laboratory where my dual heritage—the rigorous structure of French haute cuisine and the vibrant, aromatic intensity of my Indonesian roots—finds a home in the Middle East.
- The Dialogue of Seasons: We are currently deep in our festive season, exploring the “earthy” side of Doha. Dishes like our Wild Turbot with Walnut, Pine & Black Truffle or the Seared Saddle of Venison with Cured Lardo are not just meals; they are studies in texture and time.
- The Preservation of Memory: My library of ferments continues to grow. We are using ancient techniques to unlock new flavors in local produce, creating a cuisine that is both timeless and modern.
The Promise of Tomorrow
Am I satisfied? A chef is never fully satisfied. Am I giving up? Never.
Those who know me know that I find energy in the challenge. The disappointment of a moment has already transformed into the fuel for tomorrow.
To my incredible staff: You are the heartbeat of IDAM. The “quiet chemistry” you share during service—the way you move without speaking, the way you support one another—is worth more than any award. This Star belongs to you.
To our guests, both from Doha and those traveling to experience the best restaurants in Qatar: Thank you for trusting us with your time. Thank you for allowing us to experiment, to play with your perceptions, and to tell you stories through food.
The journey to the next level does not start next year. It started this morning, with the first onion chopped, the first stock simmered, and the first plate sent to the pass.
The fire is lit. We keep cooking.
Chef Fabrice Rosso
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