AMS discovered classics and a range of new favourites on a visit to Antoinette’s.

The entrance area at Antoinette’s, at Dusit Doha Hotel, made an immediate impression with its polished marble counters, colourful displays of patisserie and dramatic ceiling grid. The array of tempting cakes and macarons brought back memories of previous visits to Paris with bakeries on every street. Stepping further into the space, we were struck by the light pouring in through tall windows, with scores of guests outside, enjoying dinner. The glossy floors led to plush semi-circular booths, perfect for families and friends, as well as more traditional tables and chairs, offering greater intimacy.

The Restaurant Manager, Inggridt, warmly greeted us and explained the plans to develop the cafe with a range of bistro-style French dishes and all-day breakfast favourites. She then handed us over to Ingrid, our waitress for the afternoon, who beamed with a genuine smile. She quickly reminded us she had served us on our last visit – the sign of a real professional.

After settling us into our seats and topping up our water, Ingrid introduced us to Chef Motee. Calm and collected, he explained that we were previewing highlights from a new menu, due to be revealed in the coming weeks. Leaning into French classics – the sort you know and love – he told us there was a focus on clarity and precision. Nothing fussy, nothing forced. He simply wanted to “let the ingredients speak”.

Fresh Beginnings

We started with the burrata salad and pesto oil. A soft, creamy round of burrata sat atop a bed of Heirloom tomatoes. The basil oil gave off a pleasant aroma – fragrant, not overpowering. It was restrained in the best way, letting the ingredients shine. A quiet opener, but one that set the tone beautifully.

Then came the quinoa and watermelon, which was more vibrant more playful. Thin sliced sweet watermelon, cubes of tofu and a zip of lime gave it brightness, while crisped quinoa added crunch. It looked like health food, but it didn’t eat like it. Light, yes, but layered and satisfying. We could have stopped there, but that was never going to happen.

The French onion soup followed. It was rich, dark and deeply savoury. Everything we wanted it to be. The broth carried that caramelised sweetness that only comes from patience and the Gruyère topping had just the right stretch. It clung to the spoon, then melted away. This was a dish that made you forget the temperature outside and imagine yourself in a winter scene.

Brunch, Refined

Next, came the egg cloud – an opportunity for the kitchen to have a little fun while showing off some serious chops. A soft, white dome concealed a yolk that burst like sunshine. It pooled gently, mingling with shavings of dry beef and a bold hit of cheddar. The warm sourdough on the side was perfect to mop up every last bit. Chef Motee told us he expected the creation to be a big hit as the centrepiece of the new menu, and we had to agree.

Another brunch-style plate came next in the form of salmon, avocado, burrata and pickled red onion on sourdough. Familiar elements, yes, but put together with care. The generous portion of salmon was soft and doused in lemon juice, the burrata cool and creamy, the pickled onion and capers bright and punchy. A forkful of everything gave you that elusive balance of richness, salt, zing and crunch.

From there, things moved into richer territory with the mushroom ravioli. Pillowy parcels, filled with chanterelle and shiitake, finished with a light butter sauce and a hint of thyme. Earthy and enveloping. We found ourselves slowing down with this one – not out of fullness, but to savour it. So, at this point, we just took a moment to relax in anticipation of the main courses to come. Sitting back in our seats, we watched the ebb and flow of the busy restaurant. There were many visitors from overseas staying at the hotel, and we caught the sound of French accents, people buying pastries and ice cream and a steady stream of locals mostly choosing to sit outside and enjoy the good weather. There were students drinking coffee and eating cake while working on a project, families gathered around tables, businessmen deep in discussion and groups of lady friends lost in conversation. Our people-watching was only interrupted by the arrival of the next dish.

Triumphant Mains

And what a dish it was. Sea bass with crisp skin, flaky flesh and a buttery sauce brought to life by lemon and capers. The parsnip and carrot purée beneath was smooth and faintly sweet, offering just enough contrast. Every part of the dish had a purpose and there was no garnish for garnish’s sake.

And then, as the French say, the pièce de résistance – a juicy tenderloin with a perfect sear and a warm pink centre each slice tender and full of flavour. The dauphinoise that accompanied it was rich and indulgent, its top just catching at the edges, while a silky mushroom purée anchored the plate. It was the sort of dish you quietly nod through, not quite believing how good it tastes.

Something Sweet

And so, to the sweets. We tried a bit of everything (for research, of course). The chocolate brownie was dark and fudgy, the mango verrine light and tangy. Caramel and chocolate bites ticked the comfort box. The croissants were fresh and buttery, clearly made that morning. A delicate custard Danish finished things off, wobbling ever so slightly as we took the final bite.

Everything we ate was artistically assembled and inviting. A lot of care had gone into each dish. The egg cloud stood out, with its soft, soufflé-style whites and that perfectly runny yolk added in after. ‘Simple’, but clever. There was a clear sense of structure, with flavours layered thoughtfully and a nod to classic French techniques throughout. Nothing felt overdone or out of place, and the whole menu just worked. The chef’s knowledge and passion clearly shone through. In short, it’s the perfect venue for a satisfying breakfast, an indulgent lunch or a sumptuous evening meal. ✤

GO: CALL 4004 4052 FOR MORE INFORMATION OR TO MAKE A BOOKING.