#Cheftalk: Chef Yann Bernard Lejard
Parisian born Chef Yann Bernard Lejard is one of the most prolific chefs in Bahrain, and currently is the man behind the Ritz Carlton Bahrain's fine-dining establishment Plums' exquisitely presented plates. Born in Paris in 1975, Yann Bernard Lejard graduated as a cook at 16 years old. Having honed his culinary trade in France, Switzerland, Morocco, Germany, Luxembourg, Ireland, Belgium, Russia, Spain, Saudi Arabia and Bahrain, he's developed his own unique style and signature which has served him very well.
Chef Lejard has worked at one, two and three star Michelin restaurants, including Heinz Winkler in Aschau Germany, where he was sous chef when the restaurant was granted its third star in 2001. An artist at heart, he's a big advocate for food presentation and practices this to an extremely refined degree, which is easily seen in the magnificent plating produced.
Stellar service, a modern yet unpretentious setting and some pretty innovative food are the reasons Plums is one of our favorite contemporary steakhouses, and it's down to Chef Lejard's guiding influence. The menu contains a wide range of cuts and choices, including Scottish salmon, US ASDA beef, Wagyu, and the fine-dining experience is further enhanced by their amuse bouche and dry ice desserts, giving your meal a pretty majestic twist.
Plums walk a fine line between traditional and contemporary, but they do it well; lobster bisque, crab cakes and beef tartare contrast nicely with the foie gras with plum Mirabelle and seared scallops with caviar truffle and shitake mushrooms. The vibe is cosmopolitan, the seating comfortable and the food gastronomic.