2012-10-1 — /travelprnews.com/ — Acclaimed three-Michelin star Chef Alain Passard will showcase his culinary flair as Guest Chef at The Sentosa, A Beaufort Hotel from 4 to 9 December 2012.
For six days, guests will be treated to a sumptuous five to sevencourse journey of gastronomy by the celebrated chef. The degustation menu will, no doubt, include fabulous dishes which Chef Alain has specially prepared for his stint in Singapore.
Born in the village of La Guerche in Brittany, northwestern France, it was alongside his gastronome grandmother, that Chef Alain got his first taste of cooking and life in the kitchen. Together around the fire, culinary secrets swapped hands and generations, and the creative juices started to flow.
At 26 years old, Chef Alain was awarded with two Michelin stars at Le Duc d’Enghien, Casino of Enghien in France. He is the youngest chef to have received the award. He continued to receive two Michelin stars when he worked at Restaurant Carlton in Belgium.
In 1986, Chef Alain opened his own restaurant, L’Arpege and received one Michelin star in the first year and subsequently, two Michelin stars the next year. Recognising the culmination of his work, Michelin Guide awarded him with three Michelin stars in 1996. Chef Alain continued to push the envelope with his culinary inventions and went on to receive many awards over the years. L’Arpege was listed as the 16th in the San Pelligrino World 50’s Best List of Restaurants in April this year.
Executive Chef at The Sentosa, Ryan Sonson says, “We are very excited and honoured to have Alain as Guest Chef at The Sentosa. His widely acclaimed culinary skills and penchant for innovation is extraordinary. My team and I are looking forward to work alongside Alain to introduce his style of cuisine to our guests.”
A few elements to appear in the menu include Lobster with sweet and sour dressing, turnip and rosemary; Roasted duckling with fig tree oil, beetroot cooked in grey salt crust; and Monkfish with geranium oil, spinach, carrot and mustard mousseline. Those craving for sweet sensations will be lifted to new heights of indulgence with tempting delights such as Celeriac crème brûlée with black chocolate and Candied tomatoes stuffed with twelve flavours.
An event not to be missed is the exquisite seven-course Duval-Leroy Champagne Pairing Welcome Dinner on 4 December 2012 at The Cliff. A representative from Duval-Leroy will be present to introduce the different types of Champagne to enhance your dining experience.
Reservation is highly recommended. Prices are subject to 10% service charge and prevailing government taxes.
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PROGRAMME DETAILS
Events
4 Dec
7-course Duval-Leroy Champagne Pairing
Welcome Dinner at The Cliff
“Hot-cold” of egg, maple syrup and Xérès vinegar
Duval-Leroy ‘Fleur de Champagne’ Brut Premier Cru
Lobster with sweet and sour dressing, turnip and rosemary
Duval-Leroy ‘Fleur de Champagne’ Brut Premier Cru
Pumpkin velouté, cashew nut and speck chantilly
Duval-Leroy Femme de Champagne 2000
Monkfish with geranium oil, spinach and carrot and mustard mousseline
Duval-Leroy Femme de Champagne 2000
Roasted duckling with fig tree oil, beetroot cooked in grey salt crust
Duval-Leroy Cuvée 150 ans Vintage 1999
Celeriac crème brûlée with black chocolate
Duval-Leroy Lady Rose
Candied tomatoes stuffed with twelve flavours
Duval-Leroy Rosé Prestige
Price: $285
5 – 7 Dec
7-course Dinner at The Cliff
Menu is the same as above but without Champagne pairing
Price: $235
5 – 7 Dec
5-course Lunch at The Garden
“Hot-cold” of egg, maple syrup and Xeres vinegar
Lobster with sweet and sour dressing, turnip and rosemary
Arlequin of vegetables and fine semolina with argan oil
Roasted duckling with fig tree oil, beetroot cooked in grey salt crust
Candied tomatoes stuffed with twelve flavours
Price: $180
8 Dec
8-course Farewell Dinner at The Cliff
“Hot-cold” of egg, maple syrup and Xeres vinegar
Lobster with sweet and sour dressing, turnip and rosemary
Pumpkin velouté, cashew nut and speck chantilly
Arlequin of vegetables and fine semolina with argan oil
Monkfish with geranium oil, spinach and carrot and mustard mousseline
Roasted duckling with fig tree oil, beetroot cooked in grey salt crust
Celeriac crème brûlée with black chocolate
Candied tomatoes stuffed with twelve flavours
Price: $250
9 Dec
Sunday Champagne Brunch at The Terrace
Pumpkin velouté, cashew nut and speck chantilly
Lobster with sweet and sour dressing, turnip and rosemary
Roasted duckling with fig tree oil, beetroot cooked in grey salt crust
Monkfish with matcha green tea and lemon caviar
Poultry with savagnin wine, green cabbage and smoked potatoes
Celeriac crème brûlée with black chocolate
Red fruits and hibiscus soup
Candied tomatoes stuffed with twelve flavours
Other highlights include a “live” seafood station, pan fried foie gras,
sizzling outdoor barbeque, cheese & charcuterie room,
and tempting desserts
Price:
$210 (with unlimited serving of champagne & selected wines)
$166 (without champagne & selected wines)
For enquiries or reservations, please call:
The Cliff +65 6371 1425 thecliff@thesentosa.com www.thecliff.sg
The Garden +65 6371 1130 thegarden@thesentosa.com www.thegarden.sg
The Terrace +65 6371 1414 theterrace@thesentosa.com www.thesentosa.com
About The Sentosa, A Beaufort Hotel
The Sentosa is owned by Beaufort Hotels and managed by HKR Asia Pacific Pte Ltd, a wholly owned subsidiary of Hong Kong public listed company, HKR International Ltd (HKRI). HKRI also owns and manages The Sukhothai Bangkok. www.thesentosa.com.
Media contacts:
Ms Marlene Teo
Marketing Communications Manager
Tel: +65 6371 1400
Email: marlene.teo@thesentosa.com
Ms Neo Kar Hwee
Marketing Communications Coordinator
Tel: +65 6371 1309
Email: karhwee.neo@thesentosa.com