Wine and Dine at the World’s Highest Restaurant in Dubai

We have created cuisines that exemplify the Arabian culinary traditions, and have infused them with a modern twist,” explained Chef Jerome Lagarde, Executive Chef of At.mosphere Burj Khalifa in Dubai. In an interview, we discussed his culinary philosophy, signature dishes and more.

Leading the culinary brigade at the world’s highest restaurant, located on Level 122 of Burj Khalifa, French national, Jerome Lagarde, has over 20 years’ international experience in acclaimed Michelin-starred restaurants and dining destinations on three continents. 

At.mosphere High Tea (2)


Tell me a little bit about your approach to cuisine at At.mosphere. Where do you source your inspiration from?

It is very simple; my philosophy is to ensure our guests have the most memorable experiences after being treated to the most exquisite delicacies prepared by us.

My deep love for culinary artistry is what I try to evoke in my creations. This is what allows me to explore the world of food. Staying up-to-date with the latest trends in tastes inspires me and my team to experiment with a variety of ingredients ensuring we create a menu for all to enjoy. We use the freshest ingredients taken from all over the world and tailor them to each season and occasion to create a menu that is truly impeccable.

At.mosphere High Tea (4)


What are some of your signature dishes at At.mosphere?

A few of our signature dishes include the Pithivier – a crispy hot puff pastry that bursts with flavour! The Lobster Carpaccio is ideal for those looking for a lighter meal – it is both tasty and healthy. The Home Made Snickers is another popular speciality.

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In terms of regional flair, how have you decided to balance your approach and style of cooking with the context in which you operate in Dubai?

It depends on the season and the current trends. We balance our style and approach of cooking by understanding what our guests like and dislike. By offering seasonal dishes for our visitors, we adapt our menu to cater to the Arabesque flair of the region. We have created cuisines that exemplify the Arabian culinary traditions, and have infused them with a modern twist. Essentially we have merged regional authenticity with the modernity of the world we live in today which our guests admire.

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In terms of wine and cocktails, what would be your recommendations to first-time visitors of At.mosphere?

It would definitely have to be the Dragonfly cocktail – it leaves you with a refreshing taste like no other. Another recommendation would be the Bourgogne wine or Rhone; it is elegance at its best.

Atmosphere Private Dining Room


Finally, what kinds of special menus are on the horizon for 2015?

We’re always on the lookout for new interesting products to infuse with our cuisines and beverages. We have already started using a few this year such as the wild strawberry, venison, white truffles, capon and root vegetable among many others.

Rahim Kanani is the author of critically-acclaimed hotel management book and hospitality management book A Wealth of Insight: The World’s Best Luxury Hoteliers on Leadership, Management and the Future of 5-Star Hospitality.