“In the culinary world, we often talk about ‘roots.’ But for some of us, our roots are not just where we were born—they are where we have traveled.
This past October, I had the distinct privilege of welcoming Chef Guillaume Galliot to IDAM. As the Executive Chef of the three-MICHELIN-starred Caprice in Hong Kong, Guillaume is a master who speaks a language I deeply understand: the grammar of French haute cuisine, spoken with a vibrant Asian accent.”
“Watching Guillaume work is a lesson in precision. He has retained his third MICHELIN star since 2019—a feat achieved by fewer than 1% of chefs globally.
But what inspired me most was not just the technique; it was the curiosity. Just as I explore the intersection of my French-Indonesian heritage and the terroir of Doha, Guillaume explores the harmony between French classicism and the aromatic power of South Asia.
During our two days together, our kitchen became a laboratory of cross-cultural creativity. We didn’t just cook; we exchanged histories.”
“The menu was a journey. Guillaume’s signature Laksa with King Crab and Sudachi Lime was a revelation—rich, complex, and perfectly balanced by the sharp citrus notes. It challenged the definition of what a ‘French’ dish can be.
We paired this with my own explorations of the shifting seasons, including a Wagyu beef grounded by velvety celeriac and the intoxicating aroma of white truffle, creating a dialogue between the earthy, autumnal bounty of Europe and the bold spices of the East.”
“This collaboration, supported by the vision of Qatar Tourism, reaffirmed why Doha is becoming a global culinary hub. As Qatar Living noted, events like these are designed to ‘challenge convention and reimagine modern dining.’
To Chef Guillaume Galliot: thank you for bringing the spirit of Hong Kong to our table. And to my team: thank you for rising to the occasion of cooking alongside a 3-star master.”
Six Hands, Two Worlds
