Located in the Shangri-La Hotel, Qaryat Al Beri, Bord Eau showcases refined French cuisine under the direction of acclaimed Chef Nicolas Isnard and his team. With global experience and a Michelin star to his name, Chef Nicolas brings his culinary artistry to Abu Dhabi, supported by Chef de Cuisine David Tavernier. The restaurant offers an elegant yet cozy atmosphere, complete with canal views, soft lighting, and touches of classic French charm.

Key highlights:
- Contemporary French cuisine with global influences from a Michelin-starred chef
- Stunning views of Khor Al Maqta Canal and Sheikh Zayed Grand Mosque
- Signature dishes include the famous Modern Onion Soup that helped earn Chef Nicolas his Michelin star

PROFILE

Bord Eau by Nicolas Isnard sits inside Shangri-La Hotel, Qaryat Al Beri. The restaurant reopened with Chef Nicolas Isnard's team taking command of the kitchen. Chef Nicolas was born in the south of France. He started cooking with his Italian grandmother when he was young. By age 27, he won the 'Young Talent' award from Gault Millau. His restaurant in France, L'Auberge de la Charme, got a Michelin star in just one year after opening in 2009. Chef Nicolas has cooked all over the world. His travels took him to Beijing, Dubai,Moscow, Singapore,and many other cities. The restaurant is run day-to-day by Chef de Cuisine David Tavernier. He brings Chef Nicolas's vision to life in Abu Dhabi.

AMBIENCE

The restaurant gives off fancy French vibes but stays comfy. When you walk in, the lighting is soft and warm. A harpist often plays music that makes you feel like you're in a movie. The dining room feels like stepping back to the time of Louis XIII. The view is amazing. You can see the Khor Al Maqta Canal and Sheikh Zayed Grand Mosque across the water. The tables aren't packed too close together. This gives you privacy for a nice date or business talk. In the middle of the restaurant, there's a Charcuterie table. It has fancy cheeses from France and fresh-baked breads. You can also eat outside on the balcony. From there, you can see the hotel's infinity pool. The dishes come on beautiful plates made in France. These fancy plates make the food look even prettier.

MUST-TRY

The Modern Onion Soup is Chef Nicolas's most famous dish. It helped him earn his Michelin star. This soup is weird but cool. The bowl comes with no liquid at first - just foam and onion ice cream. Then they pour hot broth into the bowl. The hot and cold mix together with small bits of onion for crunch. The Pho-Style Foie Gras combines French and Vietnamese cooking. It comes with kumquat and carrots in a pho broth. The Moroccan-inspired Red Mullet is another standout. The fish sits on eggplant and comes with caviar and saffron sauce. For dessert, try the deconstructed Piña Colada. It has coconut ice cream, pineapple foam, and a cute pineapple crown shape.

FOOD

Chef Nicolas calls his menu a "boarding pass" that takes you around the world. Each dish pulls ideas from different countries. You might start in France, then go to Vietnam, Morocco,Lebanon, and end in Cuba - all through food. The kitchen uses super fresh ingredients. Everything tastes clean and bright. The menu changes sometimes to use what's in season. This keeps things exciting for repeat visitors. You can order dishes one by one from the menu. Or let the chef surprise you with a tasting menu. The tasting menu is like a surprise trip. You don't know what's coming next, but it's always good. Portions look small but fill you up just right. You won't leave hungry. The food looks like art on the plate. Sometimes it's so pretty you don't want to mess it up by eating it.

SERVICE

The staff knows their stuff about the food and drinks. They can explain every weird ingredient without making you feel dumb. Servers time everything perfectly. Your next dish arrives right when you're ready for it. They pour sauces at the table for many dishes. This little show makes dinner more fun to watch. The staff remembers special days like birthdays. They might bring a surprise cake if they know it's your special day. Water glasses stay full without you noticing the refills. This kind of attention makes you feel taken care of. The staff speaks multiple languages. This helps when guests come from all over the world.

PRICING

Bord Eau sits in the fancy price range. A dinner here costs more than your average meal out. The six-course tasting menu starts around 348 AED without drinks. With wine pairings, it's about 498 AED. The prices match what you'd pay at other high-end restaurants in Abu Dhabi. You're paying for the chef's skill and the nice setting. Special wine dinners happen monthly. These cost more but include rare wines you can't try elsewhere. The value feels fair for what you get. The experience, view,and food quality justify the price tag.

SUMMARY

Bord Eau by Nicolas Isnard gives you fancy French food with global twists. The restaurant combines beautiful views with creative dishes that surprise your taste buds. Chef Nicolas's travels show up on your plate. Each dish tells a story from somewhere in the world. The signature onion soup alone makes the visit worthwhile. It's unlike anything you've tried before. The restaurant works for special occasions or when you want to treat yourself. The mix of good service, pretty views, and interesting food creates a memorable night out. If you're in Abu Dhabi and love food adventures, Bord Eau deserves a spot on your list. Just be sure to make a reservation - the place gets busy, especially on weekends.

FAQs

Do I need to make a reservation at Bord Eau?
Yes, reservations are recommended. The restaurant is popular, especially for dinner. You can call (971) 02 509 8555 or email restaurantreservations.slad@shangri-la.com to book a table.

What is the dress code at Bord Eau?
The restaurant has a smart casual dress code. No shorts, flip-flops, or beachwear. Men should wear closed shoes and collared shirts. Women have more flexibility but should dress appropriately for an upscale restaurant.

Does Bord Eau offer vegetarian options?
Yes, the restaurant can accommodate vegetarian diets with advance notice. When making your reservation, mention any dietary restrictions so the kitchen can prepare accordingly. The chef can create special vegetarian versions of many menu items.