Stay by Yannick Alléno

The story

Crafted with passion, served with love

The Vision Behind STAY

At One&Only The Palm on Dubai's Palm Jumeirah, STAY by Yannick Alléno represents French haute cuisine at its most considered. The restaurant holds two stars in the Dubai Michelin Guide – a distinction that reflects not just technical precision but a coherent culinary philosophy. As the kitchen puts it, each creation begins with "the purest expression of its ingredients and comes to life through the art of the sauce." Chef Yannick Alléno's signature techniques – cold extraction, precision cooking – reimagine classic French traditions with a rigorous modern eye.

The Room

Forbes Travel Guide, which awards STAY a Four-Star rating, describes the interior as one that "sweeps you off your feet from the second you enter." Glamorous black crystal chandeliers hang above vaulted ceilings; burgundy, muted gold, silver and bronze punctuate a monochromatic palette; extravagant Baroque detailing commands attention throughout. For those who prefer open air, a terrace under romantic lanterns looks out over the resort's landscaped gardens, palm-lined walkways and grand pool – a quieter counterpoint to the drama inside.

The Menus

The kitchen offers two tasting formats at dinner. The five-course Emotion Menu moves through dishes such as steamed cheese soufflé with foie gras croquant and Albufera sauce, blue lobster civet with Bordeaux wine sauce and bone marrow, and lamb saddle with vegetables brunoise, finishing with an orange pearl with dates and cinnamon that nods to local flavour. The six-course Experience Menu reaches further into French classical territory: king crab with farmhouse cream and nori seaweed broth, sturgeon nonette with Prunier caviar and beef bacon extraction, sea bass aiguillettes with calamari veil and sorrel sauce, and Wagyu beef and mushroom mille-feuille with braised lettuce and beetroot jus.

On Saturdays, Le Déjeuner brings the same elevated French sensibility to a three-course lunch format – the first time STAY has opened its doors at midday.

The Wine Programme

Head Sommelier Danijela Tesic – herself recognised as a Michelin Star Sommelier – has reshaped the wine list since joining, expanding it with distinctive labels and building pairings in close collaboration with the kitchen. One pairing she singles out: foie gras with Bouchard Nuits-Saint-Georges, a combination she describes as "exceptionally intriguing" for its structural interplay. Her current enthusiasms run to wines from Alto Adige and Alsatian riesling, both of which she finds particularly well-suited to the precision of Alléno's cooking.

Special Events

Periodically, Chef Yannick reunites with proteges for collaborative dinners – an eight-course evening celebrating seasonality and French expertise, with optional premium wine pairing. It is the kind of event that underscores what STAY is at its core: a serious, living expression of French gastronomy, brought to Dubai with full conviction.