"I’ve always wanted to cook"


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Chef Martin Becquart of the Mövenpick Hotel Jumeirah Beach in Dubaï brings sunshine to your plate! A salad made with Virgin Bloody Mary, silky tomato juice without a trace of bitterness and sprinkled with celery salt… Simple and colourful, this dish combines avocado, green apples and seafood in perfect harmony. And as an added extra it’s certified 100% healthy!

In our previous episodeEric Seow the Head Sous-Chef at Sofitel Singapore City Centre (Singapore) took Florence Maresma, International Marketing Manager for a gastronomic trip with his fried seabass in curry butter with couscous and zabaglione. A light, flavourful recipe.

His passion for cooking has driven Chef Martin Becquart to travel all over the world with the sole aim of enhancing his kitchen techniques. Whether in Sri Lanka, China or Malaysia, he has brought his personal touch to the four corners of the world.

With his 25 years of experience, Chef Martin Becquart from the Mövenpick Hotel Jumeirah Beach (Dubai) and Renaud Derville, CRM & Digital Project Manager, Guest Services are going to make your mouth water today with a new look Virgin bloody Mary salad. An ideal recipe for the summer season!