When the owner of the restaurant serves you the dessert, then you are in Brioche

Murad Bedouin is among the staff members at Brioche who work to make the customer experience extra special.

Hakim Bagabas, executive chef at Brioche, with Ibrahim Hashim, restaurant manager.

Brioche offers a unique ambiance that is unparalleled anywhere in Jeddah’s Rawdah district.

The New York strip is served on a thick bed of mashed potatoes garnished with basil.

Bread kunafa is a simpler version of a traditional dish.

Brioche’s tabouleh salad with quinoa. 

Brioche is an amazing restaurant in Jeddah that was opened by a group of Saudi friends and it offers unique dishes made by local chef, Hakim Bagabas.
Master Chef Arabia nominee, Hakim Bagabas — who studied culinary arts in London and Paris — created the food and the menu at Brioche. And what is on offer takes flavors from around the world and turns them into a grand assortment of flavors.
Chef Bagabas produces dishes that carry his own interpretation of original recipes, and meals are brought to the table with a tantalizing mix of flavors from around the world.
It is common for fine food to come at a high price, and low-priced food usually means low quality. What Brioche has managed to do, however, is serve good food at an affordable price.
For starters, we had a tabouleh salad that was served with a twist; while many of the ingredients were what you would expect — tomatoes, parsley and mint — the conventional bulgur wheat had been replaced with quinoa.
In these days of health concerns and worries about diet, Chef Bagabas has clearly given his dishes some thought. Quinoa contains amino acids and is rich in lysine which promotes healthy tissue growth throughout the body.
And keeping true to the restaurant’s name, the smell of the freshly baked “brioche” wafting through the restaurant will awaken your senses — and appetite — in anticipation of the delicious food about to appear on the table.
Obviously, the name of the restaurant refers to the fine French bread which is freshly baked every day on site for the enjoyment of costumers.
The brioche was brought to our table with foul and hummus.
It was Ramadan when we visited Brioche and our iftar meal was filled with added extras. Before being served our main course, we were presented with mini-shrimp and avocado sandwiches.
There was a plate of pastries with delicious fillings, including borek, and balls of kabsa — the traditional Saudi dish of rice and meat.
Then it was time for the main course. We had already enjoyed a number of dishes, but we were grateful to have room for the tender slice of strip loin steak (or New York strip) that melted in the mouth.
The New York strip is a cut from the short loin. It is a muscle that does less work, making the meat especially tender. The steak came served on a thick bed of mashed potatoes garnished with basil.
During Ramadan, the Brioche iftar menu pushed the boundaries. It found new ways to entice diners.
Chef Bagabas took things up a notch, making sure the ingredients were of the finest quality.
On this occasion the highlight was dessert — a bread kunafa served up by the head chef himself. This simpler version of a traditional dish was much lighter than usual kunafa.
Instead of akawi cheese, the dessert was filled with thick cream and mozzarella, which was then baked until crisp and golden. It was served with thick, fragrant sugar syrup.
The restaurant has a relaxed and welcoming atmosphere. When you walk in, it feels like they have thought about every aspect of the design. The overall feel is a mix between modern and classic, with grays, blues, whites and blacks dominating the restaurant.
All staff at Brioche, from the chef and the manager, to the busboys and bar staff, worked together to make the customer experience extra special.
Brioche offers a unique ambiance that is unparalleled anywhere in Jeddah’s Rawdah district.
It is a popular place, so it is a good idea to book in advance.
With a comfortable and cozy feeling, Brioche is a place to enjoy fine tasty food at reasonable prices.
Prices range from SR25 to SR35 and SR44 to SR66 for main courses. Every Saturday diners can choose from the chef’s special or the menu.
The current favorite with customers is Wagyu rib eye with black truffle butter and mushroom sauce. And judging by feedback on the restaurant’s social media platforms, the New York strip is proving to be very popular, with customers inquiring as to when it will be next available.
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PHOTOS: Huda Bashatah