When Abu Dhabi does luxury, it does so with panache and flair. And what better way to depict such a lifestyle than to have edible gold on the menu? Visit any of the food outlets at Emirates Palace and note how your coffee or pastries are delicately sprinkled with gold powder or little sheets. These sparkling yellow flecks are actual pieces of 24 karat gold which you can safely ingest. We spoke to the lively executive pastry chef, Alexander Haebe, who told us about the wonders of using edible gold in the menu.
The German pastry chef is as unique and vibrant as the gold jars he presents to us in his office. Having joined the Emirates Palace team in October 2012, he supports the brand with over 25 years of experience which he accumulated all over the world, having worked with large brands such as the Four Seasons and Fairmont.
‘The entire experience of visiting the hotel is special; there is no other place like it in Abu Dhabi,’ he says. ‘As soon as visitors walk in, they are struck by the magnificence of the entrance and the intense attention to detail in the finishing. So why shouldn’t this opulence and magnificence be translated in the food as well?’
Packaged in tiny jars labelled Gold Gourmet, the gold comes in two forms; as flakes that are extremely light and delicate, or as very thin sheets that you can peel off or shape. Chef Alexander dexterously peels off a small piece and dips it into our coffee as we speak. It floats on the surface and catches the light prettily. ‘This is one of the few venues that uses real gold; many places use an imitation as they worry about poisoning. If you are using edible gold, you have to make sure to use the 24 karat calibre, which is completely safe to eat.’ Although one is able to consume a significant amount safely, the experience is not about eating the gold itself. ‘The idea is just to add a little garnish or glimmer that adds to the dining element in Emirates Palace.’
The gold flakes that come in jars are so light in texture they have to be weighed down with a grain rice when used in decoration. ‘Otherwise, they would fly all over the place and settle on everything!’ says chef Alexander. We asked if any special training was required for cooking with edible gold. ‘None whatsoever, all it really requires is some imagination and passion and you can get as creative as you like!’ And his imagination is what gives many of the menu items at Emirates Palace that extra flair that add to the pleasant opulence of the entire experience.
Some of the items where you might find this edible gold are 24 karat strawberries, dusted in gold and dipped in gold nuggets; the gilded Valrhona soft centred chocolate fondant; the tiramisu and almost every cake and tart that is served in Le Café. Additionally, most desserts in the buffets and on the à la carte menus are sprinkled with this wonder. Visitors staying at the hotel will also find the special dust sprinkled on most edible items in the room. ‘It means the meal or experience cost a bit extra, but at least people can see that they are getting more value for their money.’
Emirates Palace, Ras Al Akhdar (02 690 9000).
Golden moments
A look at the past
• Gold was first consumed in beverages in the 1500s in Europe.
• In the 16th century, dukes and earls in Italy would eat risotto flaked with gold.
• By the 1870s, Asian countries began using edible gold in food and drink to portray wealth and stature.
• Alchemists were convinced that sprinkling gold on your food strengthened your heart.
