There are restaurants you walk into, and then there’s Josette. She doesn’t just open her doors – she sweeps you off your feet and drops you in the middle of a luxurious dream. From the moment I stepped inside the restaurant, I was wrapped in a sea of lavish pink interiors accented by pops of forest green (my dress was appropriate in color apparently). There were velvet lined banquets, leather-clad bar stools, and a crystal chandelier that was so grand, it nearly demanded its own photoshoot. It was like I fell into a world where Parisian glamour collides with a dash of theater, and somehow, I felt like the leading lady.
The Interiors
Designed by London-based artist Luke Edward Hall, Josette is loosely inspired by French actress Josette Day best known for her role as Belle in the 1946 film La Belle et la Bête – and reimagined as a chic, worldly, slightly mischievous Parisian muse. Although fictional, she embodies the glamorous elegance that flow through every corner of the restaurant.
And just like a true muse, Josette knows how to seduce her guests. Through every one of the restaurants touch-points, you’re hypnotized by her impossibly chic universe – from lavish interiors and exquisite cuisine, a bar brimming with iconic cocktails, and of course, the dazzling, immersive entertainment. This space is alive.
The restaurant unfolds like a theatrical production across three distinct areas, each with its own personality yet united by Hall’s artistic vision. Le Moulin Rose Lounge room welcomes guests with intimate seating and sophisticated ambiance, while Le Théâtre – the main dining room- centers around an open kitchen where live dinner theater and entertainment unfold before diners’ eyes. It’s here where the boundary between performance and fine dining dissolves, creating an immersive experience that feels distinctly Parisian. The jewel of the space may just be Petite Josette, a private dining room with its own terrace. A private little cave and the perfect haven for an intimate escape.
It’s impossible to ignore the attention to detail (you can certainly try, but something tells me that you won’t). From the grand piano commanding the lounge to the dramatic chandelier scattering shadows of light across the room, all elements are anchored in opulence. And then there are the whimsical touches – the petite table lamps, which double as champagne bells, etched in brass with the words “Press for champagne”. A glass of chilled bubbles with the press of a button? Sign me up!
With an atmosphere that pays tribute to the quintessential Parisian brasserie, Josette somehow feels distinctly modern. A fitting nod to Dubai, where over-the-top luxe has become synonymous with the city’s identity itself. It’s also a space that honors the past while embracing the present. And, much like the dishes Chef Burcu and I were about to create together, it carries that enigmatic je-ne-sais-quoi, timeless quality you can’t quite put into words. But in true Parisian fashion, the real seduction began in the kitchen.
The Chef
Standing side-by-side with Chef Burcu Cracknell, I watched each exquisite ingredient transform under her touch – physical proof of why this MICHELIN-selected restaurant has become celebrated for its mastery of French cuisine.
Chef Burcu captivates Josette’s guests through her expansive culinary lens. Hailing from Istanbul, her experience spans over fifteen years, having worked for renowned restaurants including Zuma Istanbul, La Petite Maison Dubai, La Serre Dubai, and Il Borro Tuscan Bistro Dubai. It was at Il Borro where our paths first crossed several years ago during a culinary spotlight. Even then, it was clear that Chef Burcu’s dedication to technique and respect for culinary tradition were firmly cemented in her DNA.
Leading Josette’s team, she has created and refined a plethora of exquisite dishes that echo the sophistication of traditional French cooking. Watching her evolution from those earlier kitchens to her current role at Josette felt like witnessing an artist channeling her perfect medium. And the finesse of French cuisine providing the ideal canvas for her refined skills and thoughtful approach to cooking.
Sole Meunière
We started with Josette’s signature Sole Meunière, no Parisian kitchen experience would be complete without it. “This is a classic French dish,” Chef Burcu explained as we began our preparation. “It’s made with dover sole or other flat fish, dredged in flour and pan fried in butter until golden brown. The dish is finished with a sauce of melted butter and lemon.” She paused, then added with pride, “In Josette’s version, we add capers and chives to finish.”
The name itself tells a story. “À la Meunière” translates literally to “miller’s wife,” a reference to the dusting of flour that gives the fish its characteristic golden crust. As Chef Burcu put me to work, I understood why this dish has endured for centuries. The technique appears simple: flour, butter, heat. But make no mistake. This is an exercise in execution. And one that demands perfect timing and an intuitive understanding of how the fish responds to the elements.
The sheer amount of butter used in this dish is unapologetic, and for two good reasons. First, it acts as the vehicle to cook the fish in all its tender glory (yes, it requires an absolute butter bath, but one that serves a purpose). Second, more butter is combined with hot chicken stock to form the base for the luxurious sauce. One bite into the succulent Dover sole and you’ll understand its’ starring role. This dish simply would not be the same without it.
As the butter foamed and turned from yellow to gold, our fish browned beautifully. Once we slathered it with the silky, sexy sauce, you could taste French culinary tradition in every single bite.
Pavé Landes
Our next dish was the Pavé Landes. “Pavé means brick,” said chef, presenting a foie gras mousse shaped into a compact sphere. “It’s usually a term used for a square or rectangular shaped piece of food.”
But, let’s be clear, this was no ordinary brick. Inspired by the Landes region of France, the infamous pavé – renowned for its foie gras, duck, and poultry – began as a silky foie gras terrine. The terrine was transformed into an impossibly light mousse folded with crushed pistachios, and dried figs. The secret ingredient? Pain d’épice – that gloriously spiced French gingerbread that adds robustness and warmth to any dish.
Watching chef describe it was almost as satisfying as tasting it (almost…insert wink). We carefully placed a sheet of non-alcoholic champagne jelly on top of the pavé to finish. With it’s translucent shade of pink, it almost matched the colors of the restaurant. Each bite paved the way to layers of richness – velvety, spiced, and oh so indulgent. And just like Josette herself, this gorgeous little brick was built to seduce.
Rigatoni Morel
“Pasta is obviously not a very French dish,” Chef acknowledged with a smile as we moved to our next creation. “However, the creaminess of the pasta and morel mushrooms turns the dish into a French delicacy.”
And chef was right. What began as simple rigatoni transformed into something completely different. The morel mushrooms – the wild and prized jewels spring – brought depth and an intense umami to the dish. Their honeycomb caps, sautéed to golden perfection, released an aroma so intoxicating, it permeated through the air around us.
And in case you were wondering about the cream sauce. It was rich enough to coat our pasta, yet light enough to let the flavor of the morels shine. A French technique applied to Italian comfort resulted in something that belonged wholly to neither country yet honored both.
Tournedos Rossini
Our final dish and perhaps the most decadent was Tournedos Rossini, a creation that epitomizes true French culinary opulence. Chef Burcu explained its noble heritage, “It’s a French steak dish consisting of beef tenderloin, pan-fried in butter, served on crouton, and topped with slices of fresh truffle and pan-fried foie gras. It’s finished with sauce madère.”
However, she continued to explain, “Due to alcohol restrictions in the region, we use non-alcoholic wine and make our own version of Périgueux sauce.”
Named after Italian composer Gioachino Rossini (who was as passionate about fine food as he was about opera), this dish represents the height of 19th-century French gastronomy. And watching Chef Burcu prepare it was the perfect dose of culinary theater. Each element precisely timed, the beef and foie gras both seared to perfection with truffle shavings that fell like edible snowflakes.
The adaptation for Dubai’s dining culture showed the chef’s skill not just in execution, but in respectful innovation. The non-alcoholic Périgueux sauce maintained all the rich, complex flavors of the traditional preparation while honoring local tradition. As Josette’s temporary apprentice, putting together the final elements of this dish was a moment I took on with pride!
As we sat down to break bread, eager to devour our creations, Chef Burcu reflected on what makes French cuisine timeless. “Each dish tells the story of its region, its history, its people. When we cook these classic recipes, we’re not just preparing food we are preserving culture.”
From the classical Sole Meunière to the elegant Tournedos Rossini – each dish represents an evolution of taste and technique that spans through centuries of French cuisine. Yet Chef Burcu’s innovative hands, they felt as fresh and relevant as if they were created for the first time.
And that’s Josette in all her essence – nothing is ever ordinary here. A mousse isn’t just a mousse, a lamp isn’t just a lamp, and dinner isn’t just dinner. It’s a world where playfulness meets precision. Where French classics arrive dressed in drama. And where every detail leaves you a little more enchanted than when you walked in. And a lot more seduced.
Acknowldgements
Special Thanks to chef Burcu Cracknell, Giovanna Altomare, Orange Hospitality and the entire Team at Josette
Words Lidija Abu Ghazaleh
Photography Esma Gok
Glam Maria Doyle
Assistant Belinda Lee
Header Image provided by Josette
A Lidija’s Kitchen Production
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Such a great write up. Takes you there. Sounds like an incredible French experience. I can imagine the smell of butter. One day soon,