Josette has reopened in DIFC with A Season in Bloom, a new seasonal chapter that brings fresh dishes, a brighter atmosphere and new additions to the dining room and terrace.
The update comes after a period of development focused on giving the restaurant a lighter, more expressive feel that stays true to its Parisian roots.
“Josette has always been our ode to Paris. This season, she comes back with more confidence and emotion,” says Omar Saideh, Founder of Josette and Orange Hospitality. “It’s a moment of renewal for the brand.”
The new food direction comes from chef Burcu Cracknelland chef Rory Duncan, with a menu that feels lighter and more open, featuring dishes inspired by the idea of a garden in bloom. The approach focuses on clear flavours, seasonal touches and presentations that feel warm and approachable rather than formal.
As part of the seasonal update, Josette introduces Le Jardin, a new drinks menu built around soft botanical notes. Guests will find combinations like blackberry with jasmine, Thai basil with yuzu and olive with rosemary. The drinks are designed to be smooth, aromatic and easy to pair with the food.
