Chef Ducasse Serves Camel, No Wine, in Qatar Islam Center

BUSINESSWEEK
By Richard Vines

Image of camels courtesy of dingo-lingo

QATAR---You are one of the world’s leading chefs and you want to create that special dish using luxury ingredients for your new restaurant in the Middle East. What can it be? Alain Ducasse has the answer. Camel. Braised for six days and served with foie gras, souffle potatoes and truffle sauce, it’s the standout dish at Idam, housed within the Museum of Islamic Art in the Qatari capital of Doha. No alcohol is served and there’s no wine in the cooking. [link]