The 4th Chapitre of the Confrérie du Sabre d’Or, Singapour, was held on March 28th.
It was a multi-course dinner featuring the cuisine of guest international masterchef Philippe Mille, an award-winning two-Michelin-star chef from France and executive chef Bobby Saravanan Krishnan of St Regis Singapore as well as the creations of some other chefs.
I will list some of the more memorable dishes here.
First, the Amuse-Bouche by Sous-Chef Edmund Cheah:
Chef Bobby’s Sri Lankan Crab Meat & Prawns (Crab Meat & Prawn Salad, Green Pea Pate, Avruga Pearls, Sweet Pea Sprouts, Sauvignon Blanc Reduction, Tomato Powder) was accompanied by Brut, Champagne Vieille France Blanc de Blanc, and Champagne Besserat de Bellefon:
After that dish we had Double Boiled Lobster Consommé (Raviolo with Ragout of Chicken, Porcini Mushrooms & Tarragon Lobster Tail, Tarragon Oil) prepared by Executive Sous Chef Fabio Granata; it was accompanied by Brut Réserve, Champagne Pol Roger, Espirit De Diraud Brut, Champagne Henri Giraud.
Next came Philippe Mille’s Braised Cod of Quiberon in Wild Mushrooms, (Iodinated Kohlrabi with Shellfish flavored with Mountain Lovage) paired with Brut Nature, Penet-Chardonnet Grand Cru Grande Réserve and Brut Rosé, Champagne HATT et Söner:
2010 AOC Bordeaux and Bernard Magrez L’Egregore accompanied the following main courses, Chef de Cuisine Pabrice Passicos’ Grilled Beef Tenderloin (Sautéed Savoy Cabbage, Smoked Foie Gras, Chick Pea Pancake, Truffle & Madeira Sauce):
and Chef de Cuisine Stefano Arrigoni’s Duo of Lamb (Rack of Lamb in Mustard & Herb Crust, Sautéed Green Vegetables with Parma Ham, Braised Lamb Shoulder in Red Wine with Traditional Polenta):
The evening ended with Chef Bobby’s Amadei Chocolate (Toscano White – Freeze Dried Strawberry Parfait, Latte e Noccile – Chilled Milk Chocolate & Hazelnut Foam and ‘9’ Extra Dark – Fondant with Dried Apricot Coulis) with the following to accompany: Brut Rosé, Champagne Mansard and of course coffee and tea, Mignardises.
Photographs by Thomas Choong were furnished by Maître des Caveaux & Maître de la Communication (Interne) Dr David Jen, to whom I hereby thank whole-heartedly.