At the heart of every fine dining experience lies a delicate dance, a seamless interplay between plate and glass, chef and mixologist. At Doha’s One-MICHELIN-Star IDAM by Alain Ducasse, this harmony is brought to life by Chef Fabrice Rosso and mocktail mixologist Robi Ratan, whose collaboration turns every meal into a multisensory performance. Each mocktail is crafted not just to accompany a dish, but to respond to it, echoing its notes and drawing out hidden layers in the most unforgettable way.
Perched on the top floor of the iconic Museum of Islamic Art, IDAM by Alain Ducasse is one of two restaurants in Doha to receive the coveted MICHELIN Star. The place is encompassed by Doha’s vibrant traditions right at the center of the city. Near the legendary Souq Waqif, the restaurant is surrounded by arts, museums, recognized hotels, other fine dining eateries and lifestyle districts such as Msheireb Downtown.
Inside, boasting a striking Philippe Starck-designed dining room, complete with a chic black carpet etched in white calligraphy, bespoke lighting, and sweeping views of the city’s skyline, the setting is just the beginning of the sensory journey. As for the menu, it unveils a rich tapestry of refined French-inspired dishes made from seasonal flavors and complemented by a myriad of eclectic concoctions.
The restaurant, Chef Alain Ducasse’s first outpost in the Middle East, opened in 2013 with an evident plan. “His vision was clear from the start: to create a dining experience that brings together the world’s finest seasonal and local produce to reinterpret them through a combination of classic French technique, ancient preservation processes, and modern culinary innovation,” Rosso shares. “That idea still defines everything we do; IDAM is about storytelling, every dish crafted to evoke a memory, an emotion, or a sense of place.”
Ducasse’s vision doesn’t stop at the food, however. Here, mocktails play just as big a part in the restaurant’s story as the dishes.
“The idea was always to offer a full sensory experience where the drink pairings reflect the same level of thought and innovation as the food,” Ratan says. “The fact that this approach to beverages is embedded in IDAM’s ethos is incredibly important to me as a mixologist.”
Both Rosso and Ratan work tirelessly towards creating the culinary experience Ducasse envisioned for IDAM. Since the beginning of their working relationship, the pair have been in sync. “When Chef Fabrice joined IDAM, we had a conversation where he said, ‘We’re going to do something different here,’ which really struck a chord with me,” Ratan recalls.
“ From that moment, we started building a partnership in which I felt trusted to innovate and contribute to the overall experience.”
Together, their goal became apparent: to push boundaries, working only with natural ingredients, seasonal produce, and techniques that bring real depth.
“The connection is intentional, it’s never an afterthought,” Rosso elaborates. “From the moment I begin designing a menu, I’m thinking about how the flavors, textures, and temperature of each dish will interact with the drinks. We talk a lot during the process. The dialogue between us ensures the guest doesn’t just enjoy a sequence of dishes and drinks, but that it feels like one complete experience.”
Guests can fully embrace the creative collaboration through the restaurant’s remarkable Experience Menu. One combination that truly speaks to their ability to harmonize food and drink is the seared saddle of lamb with morels and herb condiment, paired with a clarified capucine root, green apple, and capucine oil mocktail. In this pairing, the fresh acidity of the apple cuts through the richness of the lamb, while the earthy notes from the root tie it all together.
Another standout is the vanilla ice cream and pecan dessert known as Vanilla Delight, which goes beautifully with the persimmon, melon, and espresso mocktail smoked with star anise, where the fruity sweetness and subtle spice bring out the lighter, more delicate layers of the dessert.
Beyond their ability to tell stories through flavors, Rosso and Ratan also share a deep passion for Qatari culture and shaping the future of its flourishing fine dining scene. “So many of the local ingredients and traditions are incredibly rich and inspiring,” Ratan says. “I often incorporate elements like Arabic coffee, dates, rose water, saffron, or even traditional herbs into my drinks.
“But beyond ingredients, it’s about respecting the cultural rhythm of dining in Qatar. How people gather, the importance of sharing, and the balance of flavors.”
Sharing his advice for aspiring talent looking to tap into this region’s culinary landscape, Rosso concludes, “The culinary scene here is growing fast, there’s a real energy and openness to new ideas, but you need to be ready to work hard, stay curious, and never stop learning. Understanding and respecting the local culture is essential. It’ll shape the way you approach your craft, your ingredients, and your relationship with guests.”
