Dining

Hydroponic farm-to-table dining in Abu Dhabi

Inside the future of farming with Chef Udo Moreau

Dining

Hydroponic farm-to-table dining in Abu Dhabi

Inside the future of farming with Chef Udo Moreau

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The concept of farm to table dining conjures an idyllic image of rolling green pastureland and a temperate climate. Yet along Abu Dhabi’s glittering stretch of shoreline, Jumeirah is cultivating a culinary revolution through its hydroponic farms at Jumeirah Saadiyat Island, redefining desert agriculture and reshaping our understanding of Emirati cuisine.

 

Harnessing sustainable solutions

Hydroponic farming, the process by which plants are grown without soil and instead rely upon a nutrient-rich solution, offers numerous benefits for both the environment and Jumeirah’s guests, including utilising 90% less water than traditional harvesting methods. Rows of neatly arranged crops flourish beneath the glow of pink LED lamps, providing Saadiyat Island’s Executive Chef Udo Moreau with endless culinary inspiration as he infuses every menu with the farm’s salads, herbs, microgreens, and edible flowers. It’s an initiative which speaks to the resort’s unwavering sustainable commitments. “I’m very proud to have the hydroponic farm here,” says Chef Udo, “for me, it’s a question of environment and reducing what we import.”

Landscape image of Saadiyat Island’s Executive Chef Udo Moreau

 

Elevated flavours

For guests who are unfamiliar with the practice of hydroponic farming, Chef Udo shares how its produce compares. “The flavours are ten-times more impactful. If I take the example of our rocket, it is far more peppery than the one you find in the market. I think today, people are losing the flavours of the real product because we’re not growing our own vegetables like our grandparents once were.” When considering his favourite crop grown at the farm, he notes the versatility and health benefits of Russian Kale, “it is a key component of our 12 Superfood Salad. It’s both soft and crunchy, and the flavour is very interesting - I can’t stop eating it.”

 

Planting the seeds of understanding

While Jumeirah’s hydroponic farms may still be in their infancy, there remains great potential for the future with Chef Udo envisioning immersive experiences for guests through educational workshops. “I think it is our job to help people really understand the purpose behind it. I want to use the word education, because it’s an amazing tool to engage guests and inspire interesting conversations.”

Image of crops at Jumeirah Saadiyat Island's hydroponic farm

 

Enhancing tradition

Beyond the farm, Abu Dhabi’s blossoming culinary scene has presented Chef Udo with an entirely new perspective and appreciation for Emirati cuisine, different from anything he had experienced during his years spent within some of Paris’s top restaurants. “Something unique that I discovered coming to the UAE in 2015 was the importance of sharing and family-style dining, and its elevation from feeling quite homey to something more elegant. And this is exactly how Jumeirah Saadiyat Island is enhancing the local cuisine.”

 

The art of simplicity

After years spent honing his skills within Michelin-starred restaurants, Chef Udo remains convinced that the secret to exceptional cuisine lies in pure and simple ingredients, just like those produced by the hydroponic farm, “As a chef, everybody thinks that we are very complicated when it comes to food. For me, I like simple things, but it is the quality of the product and the way it is presented that is the key.”

External image of Jumeirah Saadiyat Island's hydroponic farm

 

Finding focus on the open road

Next year will mark a decade since Chef Udo first arrived in the UAE. Outside of the kitchen, he has found it to be a destination brimming with inspiration and adventure, best explored on two wheels: “a passion of mine is riding my motorbike, which gives me the possibility to just be in my bubble. I think it is slightly connected with my job, in that it requires focus, concentration, and a little bit of perfection.”

 

A vision for a shared future

At the forefront of a culinary revolution, Chef Udo Moreau’s passion for sustainable produce evokes the Arabian-inspired hospitality of Jumeirah, elevating authentic flavours and experiences, all the while nurturing our environment and enhancing shared moments through food.

 

Discover exquisite, sustainable dining at Jumeirah Saadiyat Island, where a fusion of global flavours are joined by unforgettable views and generous hospitality.