Recipes for success: Chef Clet Laborde offers advice and a tasty cheese balls recipe

Recipes for success: Chef Clet Laborde offers advice and a tasty cheese balls recipe
French-Brazilian chef Clet Laborde discovered his passion for cooking while preparing snacks and sandwiches for events during his hospitality studies. (Supplied)
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Updated 05 December 2024

Recipes for success: Chef Clet Laborde offers advice and a tasty cheese balls recipe

Recipes for success: Chef Clet Laborde offers advice and a tasty cheese balls recipe
  • The executive chef of Sushi Samba Riyadh offers advice and a tasty cheese balls recipe

DUBAI: French-Brazilian chef Clet Laborde discovered his passion for cooking while preparing snacks and sandwiches for events during his hospitality studies. “I enjoyed learning the ways that we do things and how we work in the kitchen that is very different from hospitality, from being a bartender or a server or a waiter,” he told Arab News. 

Encouraged by a mentor who recognized his potential during a culinary competition in Brazil, Laborde pursued formal training at the renowned Institut Paul Bocuse in Lyon, France. He went on to work with legendary chefs Yannick Alléno and Alain Ducasse in France, before expanding his horizons in Brazil and Peru.

In January 2023, the chef moved to . “I really love this country. It is very nice. It is a safe place. It is a very good country to live in with the family and kids. So I am very happy to be here,” he said. He is now the executive chef of Sushi Samba Riyadh, where he crafts dishes that blend Japanese, Peruvian and Brazilian flavors.

Here, the chef discusses mistakes, his favorite cuisines, and offers tips for amateur chefs.

When you started out, what was the most common mistake you made? 

Organization is the most important thing in the kitchen. A very big mistake that is common in the beginning is that you don’t have everything ready to make the dish. We call it the “mise en place.” So, you don’t need to run around or be desperate to cook something very quick because you forgot something. 

Seasoning is another thing that comes with time. Every person — and every country — has a different palette. I’ve had the opportunity to work in Europe, Brazil, Peru and , and the palette of each country is completely different. So, you need to adapt the seasoning. A common mistake in the beginning is that we tend to put too much salt, or not enough.

What’s your top tip for amateur chefs? 

The best tip that I can give is don’t get stressed out. If you make a mistake, you can always change and adapt the dish without destroying the idea behind it. For example, when you put too much salt in something, the most effective thing to kill the salt is to put a raw potato in the dish. Let’s say you are doing a stew, and you put too much salt, just put a raw potato inside. The raw potato is going to absorb all the excess salt, so your dish is going to be perfect again. Everything can be solved, everything can be adapted.

What one ingredient can instantly improve any dish?

I have two. The first is soy sauce — a good quality soy sauce can improve a dish a lot. The flavor helps you not use salt, and it can give flavor to the dishes very subtly. The other ingredient is mushrooms. They are very earthy products, but the mushroom has umami — a flavor that comes from the earth that is something very delicate in the palette.

When you go out to eat, do you find yourself critiquing the food? 

I'm very critical and my wife — who’s also a chef — is too. So when we go out to eat, we see all the details in every dish. I think everybody that has this career will be the same. We are always looking to learn — even if that’s learning what not to do.

What’s the most common issue you find in other restaurants?

The seasoning. Like I said before, it’s something very personal — some people like to eat food that is more salty, less salty, more sweet, more spicy… But, in the kitchen, we always need to have a base flavor. When we add salt, it’s not necessarily to make the food more salty, but to increase the flavor of the product. So, if we don’t put enough salt, like on a steak or on a fish, the fish is going to be bland, so we’re going to lose this good flavor of the product. 

What’s your favorite cuisine?

Peruvian. I lived in Peru for 12 years. The cuisine has a mix of cultures and flavors that you’re not going to find anywhere else. My favorite dishes would be ceviche and pollo a la brasa. We have both on our menu here. La brasa is a very traditional dish that the Peruvians eat normally every Sunday — like how the Italians sit together to eat pasta on Sunday, in Peru they eat chicken la brasa with fries and salad. It’s very traditional and it’s delicious. 

What’s your go-to dish if you have to cook something quickly at home?

Stroganoff. It’s an Eastern European dish. It is very quick. You can do it with salmon, you can do it with chicken, you can do it with steak. It’s very versatile. You can do it with just vegetables too. All you need is paprika, ketchup, cream and the protein that you want. Everything sauteed together, and you serve it with rice. In 20 minutes, you have the dish done. 

What customer behavior most frustrates you?

Fake allergies. It is very common. I understand that some people have very specific allergies, like nuts, peanuts, seafood or shellfish. But now, you have people saying I’m allergic to mango, I’m allergic to kiwi. I prefer them to be honest, and say, “I don’t like mango. Can you do the dish without mango?” We either say, “Sorry, we cannot,” or we can give you another option, and we can work with it. But don’t try to give allergies that don’t exist. It’s something that’s very stressful in the kitchen — to try to adapt to allergies that you know don’t exist. But you cannot say no to the customer. 

What’s your favorite dish to cook and why? 

There’s a dish I always make at home for my kids and my wife. They love it. It’s a flavor that can bring us back to Peru. It takes time, but it’s not complicated. You need to marinate your chicken for 24 hours minimum, and after that, you put your chicken in the oven, and it’s done. So it’s very easy to do, but it takes time. But it’s very easy and very tasty.

What’s the most difficult dish for you to get right? 

A traditional French dish — fish in puff pastry. The whole fish is cooked inside the puff pastry. So to have the perfect cook of the fish, to not be dry, or raw, with the puff pastry cooked perfectly, is very difficult. It’s a dish that needs a lot of attention to detail and decoration. 

Are you a disciplinarian? Do you shout a lot? Or are you more laidback?

I’m not laidback, but I don’t shout. I think the image that a lot of people have about me because I am French, is that I will shout. Some French chefs are very nasty with the employees. I’m the opposite of that. I lived this environment when I was in France. I know how it is to work for a person that screams at you, hits you or denigrates you in the kitchen in front of everybody. That’s something that I am against. I always try to have a healthy environment for my chef and for my team. Here in Sushi Samba, I have 56 cooks under my responsibility. I know all of them. I tell everyone, when you arrive in the kitchen, you need to say hi to everybody. This is what makes the bond within the team — everybody cares about everybody. My team knows that my door is always open to them. And if I have any issue with a cook or any problem in the kitchen, I never call the person out in front of anybody. I take the person out of the kitchen, we go to the office, we sit down, we talk and we try to solve the problem instantly.

Chef Clet’s Brazilian cheese balls (Pão de queijo) recipe

INGREDIENTS:

Tapioca flour: 500g

Water: 100ml

Sunflower oil: 80ml

Milk: 180ml

Salt: 2g

Eggs: 2

Parmesan cheese: 250g

INSTRUCTIONS: 

In a bowl, mix the tapioca flour, salt, and grated parmesan cheese.

In a separate container, combine the warm water, milk, and sunflower oil.

Gradually add the liquid mixture to the dry ingredients, mixing well.

Add the eggs one at a time, stirring until the dough becomes smooth and homogeneous.

Form small balls of approximately 30g each and place them on a baking tray.

Bake at 180°C for 25 to 35 minutes, or until golden brown.

Enjoy with salted butter or cream cheese.


Saudi American author Eman Quotah discusses her new novel, ‘The Night Is Not For You’

Saudi American author Eman Quotah discusses her new novel, ‘The Night Is Not For You’
Updated 10 October 2025

Saudi American author Eman Quotah discusses her new novel, ‘The Night Is Not For You’

Saudi American author Eman Quotah discusses her new novel, ‘The Night Is Not For You’
  • ‘I wanted to bring together concerns that are universal,’ says Eman Quotah

JEDDAH: Saudi-American author Eman Quotah blurs the line between the real and the monstrous in her new novel “The Night Is Not For You,” a feminist horror tale about a string of murders that send shockwaves through a community.  

Quotah’s debut novel, “Bride of the Sea,” won the Arab American Book Award in 2022 and established her as a distinctive voice in Arab-American literature. 

The author was born and raised in Jeddah, but she draws deeply from a life lived between continents, languages, and traditions. She currently lives in the US, near Washington D.C., with her family. 

The landscape of Al-Baha was a source of inspiration for Quotah's new book. (Photo credit: Prof Mortel)

“, during the second half of my childhood, was so influential,” Quotah tells Arab News. Indeed, the landscapes of were a significant inspiration for her new novel, as are the fears, rumors, and suspicions that circulate when violence strikes too close to home. 

“Bride of the Sea,” set in the Kingdom and the US, was about secrets within a family. “The Night is Not For You” expands the frame to an entire community, asking how towns tell stories about themselves and what gets whispered when violence erupts. 

“This book seems really different, but, for me, the distance isn’t so far,” she says. “It’s still about family, community, history, and the stories we tell about ourselves and the people around us.” 

Eman Quotah receives the Arab American Book Award in 2022. (Photo credit: Andrew Chen)

Quotah resisted rooting the novel too firmly in one geography. Instead, she created a fictional world inspired partly by Al-Baha, Abha and Jeddah, but stitched together with details from other places.  

“I wanted it to feel real, but also not so specific that it could only be one place,” she says. “We used to take vacations in Baha, and I was also thinking about the neighborhoods and architecture in Jeddah. (It’s) a fictional world. I could draw my own boundaries. It’s not strictly Saudi society — it could be, but it could also not be. I wanted to bring together these concerns that are universal.” 

The antagonist of the novel — based loosely on a female djinn from Khaleeji folklore — becomes the focus of communal fear, a mirror for human violence and paranoia.  

The cover of Quotah's latest novel, a feminist horror story. (Supplied)

“Every culture has boogey men and women. Every culture has paranoia,” Quotah says. “I wanted readers not to say, ‘That’s how they act over there,’ but to recognize something universal: Human fears, human struggles around acts of violence.” 

Though “The Night Is Not For You” is steeped in gore and horror, Quotah insists the violence serves as more than a shock inducer.  

“I wanted it to have the quality of campfire stories, but also to move the plot forward, to make us feel the grief of people whose loved ones were violently murdered, not just see the violence and move on,” she says. “I wanted to show the conversations that happen around it, how communities make sense of it.” 

She was able to draw on her own experiences to ground the novel in reality. 

“I actually know two people who were murdered,” she says. “It’s something I don’t often bring up in conversation. Having had that experience myself helped me write about violence. Because it happens to real people, and families have to keep living with it. I dedicated the book to those two people.” 

For Quotah, horror is not simply escapism; it “helps us make sense of the really violent stuff of real fears.” 

Quotah says she was six when she decided she wanted to be a writer. Along the way, her mother kept her shelf filled with books brought from the US, and her father pushed her to study abroad even when few Saudi women were doing so. It was something he had done, making him a part of history that often goes unacknowledged.  

“When I won the Arab American Book Award, I went to Dearborn, to the Arab American National Museum (to receive the award),” she recalls. “And there was this one small display about students from the Gulf who came to the US to study, and I thought, ‘There we are! A small part of Arab-American history.’ To see how my father’s story was part of that larger history was really meaningful.” 

Having her novels published is not only a personal milestone but, Quotah believes, part of a larger literary shift in the US. “There’s been a history of struggle for Arab-American writers to get published,” she says. “But over the past decade, we’ve really seen wonderful growth.” 

She recommends a few books from her two stints as a judge for the Arab American Book Award: “The Stardust Thief” by Chelsea Abdullah; “If An Egyptian Cannot Speak English” by Noor Naga; Deena Mohamed’s graphic novel “Shubeik Lubeik”; and “Dearborn” by Ghassan Zeineddine. “There’s still more to accomplish,” she adds, “but we’re definitely having a moment.” 

And she is doing her share to ensure that moment continues. Aside from her own writing, she is also a board member of the Radius of Arab American Writers.  

“No one writer can represent a culture,” she says. “We need more — more Saudi voices, more Arab-American voices, more translations, more cultural exchange. I want my books to be in conversation with other works by Saudi, or Arabian Peninsula, writers.”   

Her advice to aspiring writers in reflects that ethos: “Read a lot, write a lot, and find community. If you don’t see it, create it. Publish your friends, publish the people you admire. There’s someone waiting for what you’re writing.” 


‘Tron: Ares’ star and director on exploring the future of AI

‘Tron: Ares’ star and director on exploring the future of AI
Updated 09 October 2025

‘Tron: Ares’ star and director on exploring the future of AI

‘Tron: Ares’ star and director on exploring the future of AI
  • Jodie Turner-Smith and Joachim Ronning discuss the latest installment in the seminal sci-fi franchise

DUBAI: When British actress Jodie Turner-Smith stepped into the sleek, neon-lit world of “Tron: Ares,” she wasn’t just joining an iconic sci-fi franchise — she was diving headfirst into a meditation on the intersection of technology and humanity. 

In the latest installment, “Tron: Ares,” Jared Leto plays Ares — a sophisticated digital program sent into the real world on a perilous mission. It’s humankind’s first encounter with artificial intelligence in the flesh and a test of what happens when code meets conscience.  

 

Alongside Greta Lee’s Eve Kim — the ENCOM CEO searching for the elusive code written by software engineer Kevin Flynn (the protagonist of 1982’s “Tron”) — Ares finds himself questioning not just his programming but his place in a world full of unpredictable humans. 

At Ares’ side — and mostly at odds with him — stands Athena, his second-in-command, portrayed by Turner-Smith. Describing her character, the actress said, “I think it’s always fun when a character represents more of the chaos. In her own way, Athena is the chaos that can come when nuance is unable to be interpreted. And that’s Athena’s struggle throughout the movie; interpreting nuance while she’s having this experience that is changing her. 

“I think we made a really fun movie, and ultimately, I think that’s what we go to the cinema for: to have an experience,” she continued. “I love to go to watch movies for fun. ‘Tron: Ares’ really is event cinema. It’s so immersive and interesting.” 

While “Tron: Ares” promises the spectacle fans expect — breathtaking visuals, kinetic action, and a pulse-pounding soundtrack from industrial rockers Nine Inch Nails — Turner-Smith says it also leaves room for reflection. “I want people to go away having a conversation,” said the 39-year-old. “There’s so much talk about the doom and gloom of artificial intelligence and all the bad things that can happen, but I want people to walk away from the film with the state of mind of Dr. Eve Kim, who is thinking, ‘How do we keep this technology human-centered? How do we use it to make the world a better place?’ 

 “Our movie is not answering these questions, but it is sitting in the question, which I think is important for any film. It’s to make you think and to make you talk,” she continued. “And hopefully there’s going to be a kid watching this movie who is a future programmer, who is the genius who is going to create a program like Ares that improves the world.” 

Jodie Turner-Smith as Athena in 'Tron-Ares.' (Supplied)

Director Joachim Ronning says the film reflects his own ambivalence toward AI. “I think it’s a little bit of both,” he said when asked if the movie envisions a utopia or a dystopia. “I have mixed emotions about it. As a filmmaker and an artist, I guess I’m nervous — I hope that we can move forward carefully and with some guardrails to AI. But on the other hand, it could also help advance humanity and find solutions to things that we wouldn’t otherwise.” 

For Turner-Smith, the emotional weight of “Tron: Ares” was clear from the moment she read the script. “It had heart, it had humor — it struck me how funny it was; I didn’t expect that — and it was cool, you know?” 

 Jared Leto (L) and Jodie Turner-Smith at the premiere of 'Tron-Ares' in Hollywood on Oct. 6. (AFP)

Working with Leto, she said, was an especially rewarding experience. “I had a blast with him, really. He is a ‘Tron’ head. He’s a huge fan of this franchise. And you could feel how much he loved and cared about it.” 

That energy, she added, was infectious. “He was super-supportive of me, very encouraging. I loved doing our stuff together as Athena and Ares, I really did, but I wanted more. I feel like we didn’t have enough. I’m looking forward to ‘Tron 4’ when Athena returns.” 


Vivienne Westwood to open Riyadh Fashion Week with debut Middle East show

Vivienne Westwood to open Riyadh Fashion Week with debut Middle East show
Updated 09 October 2025

Vivienne Westwood to open Riyadh Fashion Week with debut Middle East show

Vivienne Westwood to open Riyadh Fashion Week with debut Middle East show
  • Plan to promote Saudi traditions and designers, says CEO Carlo D’Amario

DUBAI: British brand Vivienne Westwood is set to make its Middle East debut at Riyadh Fashion Week on Oct. 16.

The label will open the event with a show that blends British fashion heritage with craftsmanship.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

In a recent interview with WWD, the CEO of Vivienne Westwood, Carlo D’Amario, outlined his plans.

“We are working on a special collection of embroidered gowns, a result of the union of the expertise of our couture team and the craftsmanship of local artisans — a concrete way to promote local traditions through an international perspective.”

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

This marks the first time Riyadh Fashion Week has opened its calendar to international labels.

Returning for its third edition from Oct. 16 to 21, the six-day event will feature more than 25 runway shows, 10 designer presentations, a curated showroom, and citywide activations.

Organized by the Saudi Fashion Commission, a part of the Ministry of Culture, the event will also spotlight emerging and established Saudi designers.


‘Niyū Yūrk’ exhibition explores MENA influence on the Big Apple

‘Niyū Yūrk’ exhibition explores MENA influence on the Big Apple
Updated 09 October 2025

‘Niyū Yūrk’ exhibition explores MENA influence on the Big Apple

‘Niyū Yūrk’ exhibition explores MENA influence on the Big Apple
  • Inside the first show dedicated to NYC’s Public Library’s Middle Eastern collections

RIYADH: Outside The New York Public Library’s Stephen A. Schwarzman Building, the unmistakable scent of a halal food cart mingles with the sounds of various Arabic dialects, while two marble lions stand guard over Fifth Avenue. Inside, entire worlds are waiting to be discovered — including the often-overlooked stories of New York’s Middle Eastern and North African communities. 

“Niyū Yūrk: Middle Eastern and North African Lives in the City,” the first exhibition dedicated to the Library’s Middle Eastern collections, opened Oct. 4. It will remain on view in the Ispahani-Bartos Gallery until March 8. 

Berenice Abbott’s photograph from the 1930s of Syrian-owned The Lebanon Restaurant and an Arabic record store next door on Washington Street in New York. (Courtesy of The New York Public Library)

Curated by Hiba Abid, the exhibition contains around 60 objects — photos, books, periodicals and audio — dating from the 1850s to 2024. It centers specifically on the library’s own holdings, rather than attempting to tell a comprehensive history of MENA life in New York, Abid tells Arab News. 

Drawing from over a century of rare materials the exhibition uses tangible objects to express the intangible: memory, identity and immigrant culture.  

“It’s not a love letter. It’s a realistic letter,” Abid says, adding that these communities have long navigated complex questions of belonging, language, and preservation.  

Curator Hiba Abid. (Supplied)

“The communities, from the very beginning, were wondering, ‘Where should our kids go to school? If they go to the public New York schools, they would probably lose their language, but we want them to still know Arabic and be aware of our traditions and values,’” she said. 

The exhibition is divided into four chronological sections, designed to help guide visitors of all ages, from young children to seasoned scholars. 

The first section, “Roads to New York,” focuses on the earliest waves of immigration. One of the first featured figures is Hatchik Oscanyan — later known as Christopher Oscanyan — an Armenian man born in what is now Türkiye. He came to New York in the mid-19th century and sought to educate Americans about the complexity of the Ottoman Empire. He wrote plays and newspaper articles, as well as “The Sultan and His People,” a book that offers insight into the region’s diverse ethnic and religious makeup.  

The second section, “A Life in the City,” explores how immigrant communities began to form and thrive in New York, including in what was once known as Little Syria on Manhattan’s Lower West Side — an area that still exists today. They were entrepreneurs who opened restaurants, shops, and began publishing Arabic newspapers.

Richard Kasbaum’s photograph of Moroccan impresario Hassan Ben Ali, who toured the States with a troupe of acrobats, dancers, musicians and actors. (Courtesy of The New York Public Library)

One of the most groundbreaking was Al-Hoda, founded by Naoum Antoun Mokarzel and his brother Salloum. “In the basement of Al-Hoda Press, they adapted the linotype machine from Latin characters to Arabic characters, which is very hard (because Arabic is) a cursive language,” Abid says. “By this technological innovation, he actually allowed other presses to form and to publish newspapers, periodicals, and books,” which then circulated throughout North and Latin America — and back to the Middle East. 

In other words, New York was instrumental in literally building the Arabic press and exporting news to the Middle East.  

Abid emphasizes how vital the library’s historical collections are to telling these stories.  

“The library has been collecting these materials since the late 19th century,” she says, adding that many of them have been digitized, enabling audiences to interact with them in a new way. 

The third section, “Impressions,” flips the gaze, revealing how Middle Eastern immigrants perceived New York and the US.  

“Many immigrant groups embraced American values… but many (Arabs) actually didn’t like New York and didn’t like American values and left after a few years here or after a few months.” The exhibit highlights these ambivalences and the tensions of assimilation. 

The final section, “In Our Own Skin,” is the most contemporary and, for Abid, the most personal. It includes raw, vulnerable stories that reflect racial identity, Islamophobia, and resistance. Among the most powerful pieces is the short documentary “In My Own Skin,” directed by Jennifer Jajeh and Nikki Byrd, which features interviews with five Arab women in New York, and was filmed just one month after the events of Sept. 11, 2001.  

“The interviews are absolutely amazing. Every time I talk about it, I have goosebumps,” Abid says. “The way they talk about it — it is still very relevant today, as if nothing changed much, except that we’re probably more powerful because we are aware of this and we know how to organize and to fight back. We have the vocabulary now, and the community.” 

That spirit of organization is embodied by Malikah, a grassroots collective founded by Rana Abdelhamid in 2010 as a self-defense class for Muslim women on Steinway Street in Queens. The movement has since expanded into a larger project of empowerment, healing, and solidarity — and is featured in the exhibit’s final section. The powerful sound of the athan, or call to prayer, has been important to this cultural shift. 

While images of the Statue of Liberty — based on an Egyptian woman — didn’t make the cut, but Abid stresses its significance on each guided tour. On this occasion, though, she wanted to focus the visitors on lesser-known gems. 

Having lived in New York for the past four years as a Tunisian immigrant who spent much of her life in France, Abid says she finds New York to be more diverse than anywhere else she has ever lived.  

“I live on Atlantic Avenue in the Syrian corner. The things I witnessed here and in Middle Eastern parts of New York, like Astoria, I could never see anywhere else — even Paris,” she says. “When you go to the exhibition, you actually think, ‘Damn! We actually did a lot. And we’re here, you know—we’re here. 

“It shows how New York was central to all of these struggles and how New York — thanks to its MENA community — was actually connected and aware. It puts New York on a global map, you know? I think New York is incredible terrain for this. It’s the space for it. That’s what this show is about, ultimately.”  


Saudi hotels earn Michelin Keys as two Mideast properties nab special awards at Paris ceremony

Saudi hotels earn Michelin Keys as two Mideast properties nab special awards at Paris ceremony
Updated 09 October 2025

Saudi hotels earn Michelin Keys as two Mideast properties nab special awards at Paris ceremony

Saudi hotels earn Michelin Keys as two Mideast properties nab special awards at Paris ceremony
  • Four hotels in were awarded two Michelin Keys, while three Saudi hotels earned one Michelin Key status
  • La Mamounia in Morocco, Kasbah Tamadot in Morocco, Four Seasons Hotel Istanbul at Sultanahmet district and Atlantis The Royal in Dubai all earned three Michelin Keys

PARIS: Known for awarding coveted stars to restaurants around the world, the Michelin Guide also operates the Michelin Key Selection recognizing hotels, the latest awardees of which were named at a gala event in Paris on Wednesday with two hotels from the MENA region scoring special awards and multiple Saudi hotels earning Keys.

The organizers handed out four prizes for excellence in specific areas, including an Architecture and Design Award, Wellness Award, Local Gateway Award — for hotels that offer guests immersive connections to their surroundings — and the year’s Best New Opening Award.

 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

 

Nominations for the four awards were unveiled over the past few months, with hotels from the Middle East making the cut.

La Fiermontina Ocean, Morocco was nominated for the Local Gateway Award for its “authentic access to rural Moroccan life; Atlantis The Royal in Dubai was nominated for the Architecture and Design Award for its “stacked geometry redefining Dubai’s skyline; and Shebara Resort in was nominated in the same category for its “futuristic chrome pearls camouflaged by the Red Sea.”

 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

 

On Wednesday night, La Fiermontina Ocean in Morocco scored the Local Gateway Award and Atlantis The Royal in Dubai nabbed the Architecture and Design Award.

The year’s Best New Opening Award went to The Burman Hotel, Estonia, and the Wellness Award went to Bürgenstock Resort Switzerland.

Introduced over the past year in 15 countries across North America, Europe and Asia, the awards ceremony for the first-ever global list took place at the Musee des Arts Decoratifs in the French capital. In total, 2,457 hotels received one (1,742), two (572) or three (143)  Keys across the globe.

 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

 

In the one Michelin Key category, awardees from the Gulf region included Banyan Tree AlUla in ; The St. Regis Red Sea Resort in ; Waldorf Astoria Jeddah - Qasr Al-Sharq; ERTH Hotel in Abu Dhabi; Jumeirah Saadiyat Island;  The St. Regis Dubai, The Palm; Fairmont, Amman; Four Seasons Hotel, Amman; The Ritz-Carlton, Amman; The St. Regis, Amman; Bratus Hotel in Aqaba, Jordan, Four Seasons Hotel Kuwait at Burj Alshaya; The St. Regis, Kuwait; The Chedi, Muscat; Six Senses Zighy Bay, Oman; Fairmont, Doha; Four Seasons, Doha; Mandarin Oriental; Doha; Marsa Malaz Kempinski, The Pearl in Doha; Rosewood Doha; Sharq Village & Spa, a Ritz-Carlton Hotel in Doha; The Ned Doha; Conrad Abu Dhabi Etihad Towers; Four Seasons Hotel Abu Dhabi at Al Maryah Island; Rixos Premium Saadiyat Island; Rosewood Abu Dhabi; Address Beach Resort; Al Maha, A Luxury Collection Desert Resort & Spa; Armani Hotel Dubai; Bab Al Shams Desert Resort & Spa; Mandarin Oriental Jumeirah, Dubai; ME Dubai by Melia; The Lana, Dorchester Collection; The St. Regis Downtown Dubai; Anantara Qasr al Sarab Desert Resort.

 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

 

Meanwhile, 49 hotel properties in Morocco, Turkey and Egypt were awarded one Key status.

 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

 

In the two Michelin Key category, awardees from included Nujuma, a Ritz-Carlton Reserve; Six Senses Southern Dunes, The Red Sea; Shebara Resort; and Desert Rock Resort. 

 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

 

Also awarded two Keys were La Fiermontina Ocean in Morocco; Four Seasons Resort Sharm El Sheikh in Egypt; Royal Mansour Casablanca in Morocco; Raffles Al Areen Palace Bahrain; Alila Jabal Akhdar; Four Seasons Resort and Residences at The Pearl – Qatar; Raffles Doha; The Chedi Katara Hotel & Resort; Emirates Palace Mandarin Oriental Abu Dhabi; Bulgari Resort Dubai; Burj Al Arab Jumeirah; and One&Only The Palm Dubai.

 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

 

Across the rest of the region, hotels that earned two keys included Al Moudira Hotel in Egypt; Amanjena in Morocco; Royal Mansour in Marrakech; The Oberoi, Marrakech; Royal Mansour Tamuda Bay in Morocco; The Peninsula Istanbul; Argos in Cappadocia; and Museum Hotel in Turkey.

La Mamounia in Morocco, Kasbah Tamadot in Morocco, Four Seasons Hotel Istanbul at Sultanahmet district and Atlantis The Royal in Dubai all earned three Michelin Keys.

 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

 

The candidates were assessed by Michelin Guide inspectors based on five criteria: excellence in interior design and architecture; quality and consistency in service, comfort and maintenance; consistency between the level of experience and the price paid; uniqueness, personality and authenticity; and whether the hotel was a gateway to a destination. 

Like Michelin stars, the keys are awarded in line with a three-tier system.

 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

 

One key signifies “a very special stay,” according to the guide. This is awarded to properties that “may break the mold, offer something different, or simply be one of the best of its type. Service always goes the extra mile and provides significantly more than similarly priced establishments.”

Two keys are awarded to properties that provide “an exceptional stay … where a memorable experience is always guaranteed.” These hotels also boast “character, personality and charm that’s operated with obvious pride and considerable care … eye-catching design or architecture and a real sense of the locale make this an exceptional place to stay.”

Three keys indicate an extraordinary stay, according to the guide.

“It’s all about astonishment and indulgence here — this is the ultimate in comfort and service, style and elegance. It is one of the world’s most remarkable and extraordinary hotels and a destination for that trip of a lifetime. All the elements of truly great hospitality are here to ensure any stay will live long in the memory and hearts of travelers.”