Chef Marouane Rahali from La Veranda, at the Sheraton Grand Doha, talks early inspirations and a new menu with a modern touch.

When did you know you wanted to be a Chef?
I started my career in the kitchen when I was only 13 because my mother, an excellent cook, inspired me. She spent a lot of time in the kitchen, cooking and experimenting with new recipes for us. As I was the youngest kid in my family, I was always her helper.
The day I walked into Chef Dario Colombo’s kitchen [also a partner at Ristorante Le Querce], he looked at me and started to laugh. He thought I was kidding when I told him that I wanted to work for him on my days off from school for free. When he realised I was serious, he asked me why I wanted to do this. I explained to him that I notice my family, like many other people, whenever they come to this restaurant, they always leave happy. That’s why I want to learn the secrets of cooking good meals and how to make people cheerful.
At that time, I was still not thinking of being a chef, and I did not have any idea of what I wanted to do later on.
Today, 16 years later, my ideas are more straightforward. I am a passionate cook who gets motivation from the smiles and the happiness of my guests. I always look to give them more than I can. I constantly enjoy learning something new, discovering new cultures and new techniques of cooking because, as a chef, this is the way to grow and diversify from others.

Talk to us a bit about what people can expect from the new menu that you are launching at La Veranda.
Cooking with new techniques and new ways is sometimes faster, but sometimes also can be slower. The authenticity must be in the flavour, in a better way to cook and create the same traditional dish. The ingredients, the way to do it is in the chef’s skills and that is what I want to bring to the new menu at La veranda. An authentic Italian flavour, with here and there a touch of modernity.

What four ingredients are essential in your kitchen?
Basil, tomatoes, parmesan cheese and extra virgin olive oil.

What’s your signature dish and how is it made? Would this be your choice if you had to pick your last meal?
There are several dishes I particularly enjoy making. For sure, the Tiramisu made in my own way; Tortelloni with Tomato Confit and Asparagus is another favourite; and a typical dish from Milano – where I come from – the Ossobuco. My current signature dish is Insalata Estiva because it is simple, tasty and very healthy.
As to my last meal, that would have to be my mother’s lasagne! ✤

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INSALATA ESTIVA

Ingredients
Spinach leaves
Rocket leaves
Orange segments
Green apple
Cherry tomato
Quinoa
Cucumber
Boiled beetroot
Boiled asparagus
Toasted almond flakes
Lemon vinaigrette
Salt, pepper

Method
Measure out one cup of quinoa. Pour it into a fine mesh strainer and rinse with water to
remove the bitter residue on the outside.
Dump the quinoa into a saucepan and cover with two cups of water. Add salt to taste and stir.
Bring the quinoa to a boil. Once it’s boiling lower the heat and let it simmer with the lid on for approximately 15-20 minutes. Remove the pan from the heat and let it rest with the lid on for another five minutes. Use a fork to fluff the quinoa and season as needed, Cut the boiled beetroot and the asparagus, place in a bowl with the sliced cucumber, the cherry tomato and the sliced green apple, toss in the lemon vinaigrette, adjust with salt and pepper and then serve. At the end you add the orange segments and the mixed spinach and rocket leaves.
To plate, first place the quinoa and, on top, arrange the mixture of leaves and vegetables, finish the dish with some toasted salted almonds.
Enjoy!