The one Michelin-starred contemporary fine dining restaurant Ossiano marks the beginning of 2026 with a renewed vision and a new chef at its helm, as Chef Remy Marquignon steps into the role of Executive Chef. Rooted in discipline and the pursuit of maximising every fine ingredient to its fullest potential, Chef Remy redefines Ossiano’s menu through the interplay of classic French technique and modern culinary technology, where precision and balance amplify flavour, texture, and, most importantly, emotion.
Born and raised in Paris, Chef Remy is a proud Parisian who has worked across 10 Michelin-starred restaurants in Paris and Dubai over the course of his 15-year career. Guided by a philosophy of discipline, technical rigour and respect for produce, Chef Remy quickly identified that his approach to cooking belonged in kitchens where ingredients are treated as the central focus, and where creative flair is used to elevate the most exceptional flavour profile. From serving as the Head Chef at two Michelin-starred La Scène to holding several positions at prestigious Michelin-starred restaurants in Paris, his career has since presented him with a series of prestigious opportunities, including cooking for the President of France.
With an exceptional understanding of Michelin-starred kitchens, coupled with his deep technical knowledge of French gastronomy, Chef Remy leads Ossiano with an expert hand. While remaining respectful to the restaurant’s identity and its cuisine, his approach is reimagined through emotion, simplicity, and flavour, perfectly balanced with a layer of complexity. His culinary philosophy draws inspiration from the traditions of nouvelle cuisine.
Chef Remy Marquignon, Executive Chef, comments, “I feel privileged to steward the next chapter of Ossiano. While guests sit and gaze in awe at the 65,000 marine creatures surrounding them, the setting already commands their senses. My role is to offer a different kind of immersion through the food, creating dishes that allow guests to feel something deeply through flavour and memory. By paying homage to the heritage of French cuisine while embracing modern techniques and equipment, I am here to elevate the natural flavour of outstanding produce, allowing each ingredient to speak for itself and leave a lasting sensory impression.”
Before guests are seated at their table they can enjoy three new canapes in the Ossiano lounge, including an oyster shell biscuit topped with steamed oyster and jalapeño sauce, accompanied with oyster spherification, and finished with black garlic gel and tarragon gel; a fried buñuelo filled with créme fraiche topped with dry aged tuna tartar with kimchi sesame, finished with kristal caviar; as well as a croustade filled with smoked salmon and onion cream and finished with seawater-infused kohlrabi disc with kohlrabi oil.
The new nine-course tasting menu opens with a dish that appears simple to the eye yet complex on the plate, the ‘Tomato’, comprising half-baked heirloom tomatoes, locally grown in the UAE. The star of the plate is then topped with sundried tomato spheres and dressed with tomato juice, basil, and mozzarella infused with verbena oil. To follow, guests are served the ‘King Crab’ – placed in a bowl of lobster chanwanmushi, the steamed king crab, mixed with mayonnaise, den miso, gochujang, and sambal olek, is topped with pickled cucumber, aloe vera, egg yolk spherification, and puffed rice. Adding an essence of crunch, guests must break the lobster bisque tuile over the dish. The third course, ‘Ichiban Eggplant’, showcases one of the finest eggplants in the world; the Ichiban eggplant is smoked over binchotan before being slightly caramelised. It’s topped with deep-fried rocket leaves and tomato pearls and served with beurre blanc sauce enriched with finger lime, 25-year-old balsamic vinegar, and white truffle oil. The next colourful course is the ‘Norwegian Langoustine’, showcasing pan-fried langoustine coated in mijinko, served on citrus condiments, garnished with crunchy parmesan and bell pepper crisp, coupled with six fine sauces from green apple to gambero.
To continue comes the ‘Line-caught John Dory’, perfectly steamed and glazed with raspberry vinegar, before being crowned with a crispy shiso tempura, a cress bouquet, sea geranium dashi and shiso oil; this is followed by a ‘Blue Brittany Lobster’, the King of the crustaceans, grilled over binchotan served together with pain perdu soaked in kombu milk then topped with salicornia and trout roes. In the middle is a beetroot reduction infused with marigold, topped with horseradish cream, diced smoked eel and foam. For the main event guests can choose from either the ‘Wild Brill’ cooked à la nacre, served on a base of pickled mussels, marini ère clams, girolle mushrooms, porcini stock and leek oil, or the A5 Australian beef ‘Wagyu’ glazed with chives butter, the pan roasted with sherry vinegar and soy sauce, before being served with a condiment of baby gem, caramelized kombu (tsukudani), mushroom duxelles, nashi pear brunoise, black truffle and tosazu vinegar, and covered with porcini veil.
To conclude, diners can enjoy the ‘Grapefruit Granita’, featuring a grapefruit marmalade layered with meringue and Greek yogurt, topped with vanilla and grapefruit granita, and finished with a grapefruit confit as well as the ‘Hazelnut’ a dessert featuring organic hazelnuts sourced from a fifth-generation family farm in Normandy. This dish is a caramelised hazelnut and sponge cake filled with hazelnut praline, covered in a chocolate glaze, and topped with a chocolate mousse.
Located at Atlantis, The Palm, Ossiano seats just 54 guests per evening, making it one of the region’s most exclusive and unique dining destinations. Upon arrival, guests descend into a stunning subterranean dining room, submerged 10 meters below one of the world’s largest aquariums. Surrounded by a breathtaking underwater vista, Ossiano transports diners to the depths of the ocean, offering a dining experience that is both visually and sensorially unforgettable.
The nine-course tasting menu is priced at AED 1,250, with wine pairing starting from AED 1,095. To find out more or to make a reservation, log onto https://www.atlantis.com/dubai/dining/ossiano or call +971 4 426 1166.
Dining and Cooking