This dessert café in Jumeirah has garnered a cult following since opening. Famed for its sweets and treats – especially truffles and bon bons – Brix is the go-to place for those with a sweet tooth (or several).
The restaurant comes from the team behind the popular Asian restaurant 3 Fils. Now the team is due to set up in Time Out Market Dubai in Souk Al Bahar, Downtown Dubai in 2021. Brix’s Group Development Chef Carlos De Garza fills us in on the best-selling dessert and his love of pastries.
Tell us about the dishes you’re most famous for?
The best-seller at Brix is the Napoleon. It’s caramelised baby banana with gula melaka foam and gula melaka semifreddo on top, with crunchy phyllo crisp on either side. It’s finished with a drizzle of coffee glaze, drops of lime gel, with caramelised banana brûlée on the side.
Why do people love it so much?
The crunchiness of the phyllo, together with the light and airy texture of the foam and semifreddo really goes well together. You get the sweetness from the semifreddo, a bitterness from the coffee glaze and it’s all balanced out with the sourness coming from the lime gel.
Who are your culinary influences?
Technique wise, Thomas Keller – getting to meet him and exchanging ideas with a legend like him was a huge honour for me. When it comes to originality and heritage cooking, it’s Sean Brock, René Redzepi, Zaiyu Hasegawa and Yoshiteru Ikegawa. For the discipline in the kitchen, chef Adam Gray.
What’s the golden rule in your kitchen?
Clean and organise yourself before service. Also, honesty is the best policy.
What’s your go-to meal to cook at home?
At home I’d usually rather not cook as resting is a priority. I much prefer anything my wife cooks, anyway – her Japanese curries are the best. My favourite restaurant will always be Toroshiki in Meguro City, Japan.
What’s your single favourite thing to eat in the whole world?
Single? Let’s make it double! Tacos and sushi.
What’s your least favourite ingredient?
Gold leaves.
What’s the most unusual thing you’ve ever eaten?
Ant’s caviar taco (escamol taco).
How do you come up with new recipes?
I get inspiration from a variety of things – listening to music, visiting different places and getting to know different people’s cultural background. Every season has its own trends so I try to adapt or start one if possible.
Do you have a sweet tooth?
Of course! Pastries are my weakness.
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