Just Like Home – Give your taste buds some va va voom!

Ramada Bahrain, Adliya kindly opened up their decadent doors and introduced us to their Executive Chef, Biju Mohamed who oversees their main dining outlet, ‘Le Jardin’.

Four times award winner for ‘Times Food Award’, Biju has a whole host of achievements hiding under his touque blanche… ‘Chef’s hat’ to those of us that do not speak French.

Previous work experience boasts working as Senior Sous Chef for H.H.Sheikh Mohammad Bin Rashid Al Maktoum (Vice President and Prime Minister of UAE and Ruler of Dubai).

It’s easy to see how Le Jardin’s moderate price scheme and French bistro concept tantalises not only your taste buds but also your overall senses. As your eyes gaze over their renaissance inspired furnishings and their subtle jazz music whispers to your eardrums this only accelerates the relaxed dining experience aura that is reminiscent of a bistro in Paris. ν

Bon Appétit!

Beef Burgundy

A classic French-style beef stew, cubes of beef with lots of vegetables like fresh mushrooms, carrots, and frozen peas, to stretch the meat.

Easy to cook at home

Preparation of the Burgundy


  • Olive oil – 1 tbsp.
  • Boneless beef cubes – 900gms
  • Large carrots – 3
  • Garlic clove – 3
  • Large onion – 1
  • All-purpose flour – 2 tbsp.
  • Tomato paste – 2 tbsp.
  • Salt – ¾ tsp.
  • Ground black pepper – ½ tsp.
  • Dry red wine – 1.5 cup
  • Sprig fresh thyme – 4
  • Mushrooms – 150gms
  • Frozen peas – 350gms



1.Heat oil in a pan on medium-high until hot. Pat beef dry with paper towels. Add beef, in and cook 5 to 6 minutes or until well browned on all sides. Once beef is browned move it to a medium bowl and cook it in the oven at 200 degrees F.

2.In the pan with oil add carrots, garlic, and onion, and cook 10 minutes or until vegetables are browned and tender, stirring occasionally. Stir in flour, tomato paste, 3/4 teaspoon salt, and 1/2 teaspoon ground black pepper; cook 1 minute, stirring. Add wine and heat to boiling, stirring until browned bits are loosened from bottom of the pan.

3. Once meat is done and any meat juices in bowl add it to the pan. Add thyme and mushrooms and continue to heat until boiling. Cover and cook until meat and vegetables are well blended, stirring occasionally. Discard thyme sprigs. Just before stew is done, stir in the peas.

Season to taste and voila!