IDAM by Alain Ducasse, opened in 2013, is an haute cuisine restaurant signed by Alain Ducasse and designed by Philippe Starck. It celebrates high standards and sophistication, steeped in the Islamic golden age. Prepare to embark on a journey of discovery, as you sample contemporary Mediterranean cuisine with a twist of eclectic Arabian flavours. Your surroundings will also take you to new heights. Located at the top floor of the iconic Museum of Islamic Art, IDAM presents a refined seasonal menu of original creations.  At the kitchen, their baristas dedicate special attention to crafting nonalcoholic beverages that pair with the dishes. Local fruits, spices, and ingredients are used to bring a new dimension to your dining experience.

Philippe Starck imagined a unique design concept for IDAM, emphasizing the importance of life and creating a venue that takes guests on a journey of discovery. His vision: to bring life through the ceremony of eating with family and friends and create a sophisticated cocktail of culture and life. Starck took special care to create a spectacular, elegant interior that maintains a balance between modernity and classicism, delivering a dynamic environment with Arabian touches. “For me, architecture is not made of stone, glass and steel. It is the movie of our lives,” he explains. “I feel more like a movie director, creating emotions for the guests who become actors.” The scenario that Starck has created at IDAM lifts people out of the everyday into an imaginative world enchanted with ancient tales.

IDAM basically is a French influenced cuisine, as Monsieur Ducasse said: “My inspiration comes from a combination of the Southwest of France, where I grew up, and from the Mediterranean, which seduced me from a young age. I always  curious. My roots carry me but do not hold me down.” IDAM, meaning ‘generosity’ in Arabic, was Alain Ducasse’s first foray in the region with a luxurious black carpet embellished with white calligraphy, bespoke lighting and Baccarat crystal, along with breath-taking views of the Doha skyline. That’s why we were extremely excited when we got an invitation from the owner Qatar Museums to try it. This state-owned cultural organization is responsible for all of the museums in Doha, like the famous National Museum of Qatar (designed by the super talented Jean Nouvel), the brand new Lusail Museum or the Fire Station which is a contemporary art museum. Last time, at the end of 2021 we tried their other restaurant, the amazing Jiwan on the top of the National Museum which is based on the local Qatari cuisine with a little French touch. Museum of Islamic Art (MIA) was under renovation that’s why IDAM was also closed. But finally we had the chance to envolve this extraordinary atmosphere of arcitecture, design, culinary and culture of course. MIA owns one of the most valuable collection of islamic art in the world, you must see it before the dinner, as we did.

We tried their degustation dinner menu with 8 dishes which are actually 12 during the approximately 3 hours. First we sat outside on the terrace where you can enjoy the view of the amazing panorama of the West Bay district full with the picturesque skyscrapers as we mentioned above. It was a little windy that’s why we told the super friendly staff we prefer to sit inside. The interior is very unique full with a lot of famous designer pieces by Monsieur Starck like his iconic Princess Chair. We are going to write just about our highlights below. You can see above the slice of a hammour, a typical fish in the GCC which is quite beloved among the locals. Besides there is a caramelized endive, on the top and the creamy sauce is full with delicious caviar. It was so matchy, so light, so tasty. The next course was superb as well: a blue lobster glazed with tandoori, sweet potato an kaffir lime, coconut hormadine sauce. We loved it! The situation was the same with the roasted free-range chicken breaded with torrefied spices and Paris mushroom reduction. If you would like it, you can have extra mushroom slices on the top. Certainly it was out of the question, we wanted! The last main course was the seared wagyu beef with bitter herbs, horseradish and cooking jus. Very light and juicy with amazing flavours. Last but not least after the palate cleanser (citrus composition, loomi and black pepper) we got the signature dessert, the IDAM chocolate cake stuffed with cocoa-hazelnut cream and covered with edible 24 carat gold leaves. Gorgeous for the eyes and even for the mouth. Our last sweet was a classic French apple tarte with vanilla cream, maracuja preserve and three blocks of French toast. Personally one of the highlights of the whole dinner, it was a real surprise.

EXCLUSIVE INTERVIEW WITH EXECUTIVE CHEF JEREMY CHEMINADE

What are your signature dishes in IDAM?

All our dishes are signature dishes. Each season, we work with new products and try to make each dish unique. I don’t like the term “signature dishes” because it denotes routine. I question myself every day.  When we remove dishes from our seasonal menu, it means they have accomplished a successful run.  This allows me, and above all, allows our teams to be the best on a daily basis.  We challenge ourselves every day to craft menu and dishes that elevate our guests’ dining experience. Our delectable dishes are highlighted with our dessert to complete the dining experience. IDAM chocolate is an emblematic dessert due to its design representing the eye of MIA. But it is also a red thread in the timeless chocolate desserts of Alain Ducasse.  IDAM chocolate dessert takes different colours and flavours depending on the season you will taste it. The chocolate sheet is like a mirror that blends into the decor of Philippe Starck and other crystal glasses unearthed by Her Excellency Sheikha Al Mayassa Al Thani, Chairperson of Qatar Museums.  Its elegant gold leaf allows it to have this little jewelry side that you hardly dare to touch. A little advice, ask Mathieu Courtin, the restaurant manager, to serve you a lightly spiced mocktail and by closing your eyes you will have the impression of drinking a wonderful wine.

How does Mediterranean cuisine influence the Qatari food?

Mediterranean cuisine is the basis of Alain Ducasse’s cuisine. We bring Middle Eastern accents and notes from the Eastern Mediterranean. We explore the Qatari gastronomic culture with its products and spices. Even if it remains Mediterranean, it’s a different cuisine from that which we know from the South of France, Monaco or Italy. The biggest difference is the use of spices which is common to Qatari people.  For example, an essential element in Mediterranean cuisine is the lemon. I like to replace it in IDAM with black loomi which is very famous in the Middle East.

You operate in one of the most prominent art museums in the GCC region. How does art affect your work?

Cooking, like art, allows me to express a feeling, a singularity of the spirit that pleases me and speaks to me. I work in one of the most beautiful museums in the world, which inspires me to compose my dishes as a painter would create his canvas. When I create a dish, I obviously think about making it good! But I also think about wanting to elevate the museum visitors’ experience and to give emotions to our guests through our dishes, both tastefully and aesthetically.

Which are your most significant inspirations when you create a new dish?

I like to challenge my inventiveness by drawing inspiration not only from art but also from other cultures through my encounters that shake up the codes of what I have learned. Daring to be fancy while mastering my technique, this is what could sum up my vision when I create a dish. I often say that things happen in the hands of the cook and the spoon in his hand. Nothing is explained, everything is experienced. Nature is an inexhaustible source of inspiration, it’s the one who dictates the rhythm in the kitchen.

Which was the kindest compliment you have ever got from the guests of IDAM so far? Why is this feedback important to you?

IDAM has been compared to the greatest French tables. The fact of being compared to the best French tables allows us to believe in our daily work and gives us the hope of one day being renowned in the greatest gastronomic guides.

Photos: The Gentleman’s Review, portrait: Qatar Museums