Carrefour, owned and operated by Majid Al Futtaim in the UAE, has partnered with Emirati chef, Aysha Al Obeidli, to curate a selection of innovative recipes. Using the finest ingredients from its new butchery experience in Mall of the Emirates, Carrefour seeks to encourage creativity in the kitchen whilst enhancing its own gourmet, artisanal offering. The creative young chef came on board to introduce Carrefour’s new line of high-quality meat to the region through delicious dishes curated for a UAE taste.
Marking a major step forward for customers in terms of choice and quality, this new range comprises 40 delicious cuts of dry aged angus, wagyu, black angus, and Japanese angus. All sourced to Carrefour’s leading standards, Chef Aysha has created two recipes including dry aged T-bone steak and a mouth-watering wagyu katsu sando. Both recipes are available on Aysha and Carrefour’s social media channels to view, guide, and inspire.
Christophe Orcet – Head of Commercial and Operations of Carrefour UAE at Majid Al Futtaim Retail, said: “As a leading retailer, we have always been at the forefront of introducing new tastes and gourmet options to expand the community’s appetite for flavours from across the world. We are thrilled to be partnering with the youngest Emirati chef as we launch our first premium butchery experience at Mall of the Emirates. The recipes developed by the talented Chef Aysha are easy to recreate at home, encouraging our customers to try something new and experiment with premium produce. This is an exciting collaboration for us as we seek to enrich the thriving UAE community and bring people together through unique and delicious flavours.”
Aysha Al Obeidli, the youngest Emirati chef, also commented: “I am thrilled to have been chosen for this opportunity to collaborate with Carrefour and share my love for cooking with a wider UAE audience. Through this partnership, I hope to bring people together through food and inspire others to experiment in the kitchen using the finest quality ingredients.”
The dry aged meat trend is currently proving more popular than ever in the UAE food scene as it moves away from being a niche market. It is not only a frequent meat of choice among renowned chefs in Michelin-starred restaurants, but also meat connoisseurs who enjoy the unique taste of dry aged meat. Dry ageing is a process of controlled decomposition of the product being crafted. As one of the oldest methods in the world, it is used to elevate the quality of meat by tenderising it and making it more flavourful.
To view the Carrefour x Chef Aysha video series, visit Carrefour’s Instagram, Facebook, and YouTube pages.
