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Sunshine Served: Chef Gioia Baek’s New Mediterranean Seasonal Dishes at Jou Jou Brasserie at Four Seasons Resort Dubai at Jumeirah Beach

Beloved brasserie welcomes the brighter season with Chef Gioia’s newest creations inspired by sun-kissed shores, family recipes and seaside nostalgia

April 11, 2025,

Dubai, U.A.E.

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As spring settles over Dubai, Jou Jou Brasserie at Four Seasons Resort Dubai at Jumeirah Beach unveils a new seasonal menu from Head Chef Gioia Baek, inspired by the Mediterranean coastlines she grew up exploring and the kitchens that shaped her culinary identity. “I wanted the menu to feel like a summer memory,” says Gioia. “Not just flavours, but moments; sunlight on the terrace, the sound of the sea, long lunches with people you love, that kind of feeling that lingers.” Each dish is a personal reflection of a memory, a story or a place that continues to inspire her.

The Taste of Jou Jou board sets the tone for a shared dining experience, featuring Mediterranean favourites including vitello tonnato, creamy burrata, crisp artichoke salad, golden croquetas and juicy gambas, served with buttery Italian Nocellara olives. “It’s like the first round of tapas at a friend’s house in Spain,” Gioia shares. “Everyone enjoys a little bit of everything, no rush, just good food and good company.”

Among the cold starters, the Bluefin Tuna Loin Tartare is dressed simply with tarragon vinaigrette and avocado purée, “because I wanted the flavour of the fish to sing,” Gioia explains. The seasonal classic of Niçoise Salad “is a nod to the Riviera: seared tuna, crisp greens, citrus vinaigrette. It’s sunshine on a plate.” The Croquetas are a deeply personal dish, “They’re special to me. Made without dairy, the cod really shines and the secret is the black lemon mayo. It’s my tribute to Córdoba. I was taken aback by the amount of orange trees everywhere. Though bitter, that tart, perfumed scent stayed with me, and I wanted to express that memory in the dish.”

The warm starters bring a deeper richness, the Gambas are made with sustainable Omani white prawns, sautéed in home-made lobster butter crafted from leftover shells. “We don’t waste a thing, and the flavour is incredible,” says Gioia. A finishing touch of crispy crusco pepper from Italy adds texture. “It reminds me of grilled prawn shells, that delicate crispness.” The Grilled Octopus, paired with velvety mashed potatoes is perfectly balanced, “It’s about contrast. Smoky, tender octopus with silky potatoes, simple but full of soul.”

The Jou Jou Seafood Soup is Gioia’s tribute to the great seafood broths of southern Europe. “I didn’t want to choose just one,” she says. “So, I blended them.” This bold dish unites the spirit of French bouillabaisse, Italian cacciucco, and Iberian cataplana, and is filled with sea bass, scallops, prawns, vongole, sweet Datterino tomatoes and tender gnocchetti pasta. “It’s like a big, beautiful hug from the sea.”

Each pasta dish is a reflection of place and memory. The Pear and Ricotta Plin transports Gioia back to Tuscany. “We used to have this pear and lemon zest dessert. I folded those flavours into ricotta ravioli, then added Parmigiano cream and lime zest. It’s delicate, but has this lovely zing, like springtime in the hills of Tuscany.” Meanwhile, the Mezze Maniche al Pomodoro elevates a humble tomato sauce into something quietly extraordinary. “We use Sardinian tomatoes because they grow in special conditions that make them super sweet; we slow-cook them and layer them with love. Then we top it with cold stracciatella for contrast. It’s my version of a love letter to Italy.”

The mains highlight the simplicity and honesty of coastal cooking. The Provençale Sea Bream pairs ratte potatoes, tomatoes, capers, olives and mussel jus. “It’s rustic, like something you’d get at a small taverna on the coast of Marseille or Nice,” Gioia says. “Just good produce and care.” The Veal Milanese, served with fries and rucola, is pure comfort, “Crisp on the outside, juicy inside. It’s the kind of thing I’d make on a Sunday at home.” The Roasted Yellow Chicken, simply seasoned and perfectly cooked, celebrates the heart of Mediterranean home cooking. “It’s honest food. That’s what I love most.”

Desserts at Jou Jou are crafted by renowned Senior Executive Pastry Chef Nicolas Lambert, known for his refined approach to the classics. “Nicolas has this incredible way of taking something familiar and making it feel new,” Gioia says. Highlights include the Caramelised Jou Jou Flan with warm mixed berry compote, the Apple Tarte Tatin “à la Poêle” with crisp puff pastry, confit golden apple and Tahitian vanilla ice cream, and the ever-classic Tiramisu, rich with coffee-soaked Savoiardi and velvety mascarpone.

Whether enjoying lunch on the terrace or a relaxed evening under the stars, Jou Jou Brasserie invites guests to savour the Mediterranean lifestyle. “I want people to come here and feel like they’ve taken a little trip,” says Gioia. “The Mediterranean isn’t just a region - it’s a way of eating and living. Slower, sunnier, more generous. That’s what this menu is about.”

Jou Jou Brasserie