2011 CHAPITRE @ MEMA, SENTOSA

FULLY BOOKED!!

2011 Chapitre

Date: Sat 22 Oct 2011

Venue: The Maritime Experiential Museum

@ Resorts World Sentosa

6:00pm – Museum Tour and 3D Ride

7:00pm – Induction Ceremony

7:45pm – Grand Dinner

Dress code: Black Tie

Winning Menu from the top Chefs of Resorts World

A total of 11 top RWS Chefs will be participating:

1. Chef Davide / Palio – Pre dinner Canapes

2. Chef Alex / Fiesta – Pre dinner Canapes

3. Chef Eric / Starz – Pre dinner Canapes

4. Chef Tomonori / Joel Robuchon – Amuse Bouche

5. Chef Watanabe / Hotaru – 1st Course Cold Appetizer

6. Chef Felicien / Crockfords Grill – 2nd Course Hot Appetizer

7. Chef Li / Feng Shui Inn – 3rd Course Soup

8. Chef Kenny / Pastry – 4th Course Intermezzo

9. Chef Ken Ling / Chinois – 5th Course Fish

10. Chef Douglas / Osia – 6th Course Meat

11. Chef Alan / West Zone – 7th Course Cheese

12. Chef Kenny / Pastry – 8th Course Dessert

Preliminary Menu

Subject to changes and wine pairing not finalized

Pre Dinner Butler Pass Canapes ( 6 kinds / 2 varieties from each kitchen)

(Palio – Chef Davide / Fiesta – Chef Alex / Starz – Chef Eric )

Rigatoni Pasta Stuffed with Slow Cooked Rabbit Meat in Balsamic Vinegar and Thyme with Truffle Sauce

Seared Boston Lobster Tail wrapped with Cured Pork Belly “Lardo di Colonnata” and Port Wine Pears

Confit of Vine Tomato on Mini Baguette Slice with Asian Pesto and Parmesan Shave

Seared Hokaido Scallop on Braised Daikon, Ikura Roe

Fajitas of Lamb Loin on Cheese Bread with Green Apple Gremolata

King Crab and Fennel with Lime, Chili ,Garlic Alioli

Amuse Bouche

(Robuchon) – Chef Tomonori

Le Caviar

dans une infusion coraline en surprise

Caviar in a coral infusion served as a surprise

1st Course - Cold Appetizer

(Hotaru) – Chef Watanabe

Light Grilled Spots Prawn Marinated Konbu Seaweed Olive Oil Sauce

Swordfish Sashimi with Scallion Sesame Oil Sauce

Ocean Fatty Tuna Belly Sushi, Wasabi Mustard Crush Jelly

2nd Course - Hot Appetizer

( Crockfords Grill – Chef Felicien )

Sautéed Burgundy Escargot with Foie Gras Baker Sauce

Potato Ring and Arugula Salad

3rd Course - Soup

( Feng Shui Inn – Chef Li )

Double-boiled Fresh Chicken Soup

Aloe Vera, Kurobuta Pork, Wild Mushroom Quenelle

4th Course - Intermezzo

( Pastry Chef - Kenny Kong )

Petit Pot Grapefruit

Mara Des Bois Espuma, Cinnamon Croustillant

5th Course - Hot Fish Course

( Chinois By Susur Lee - Chef Ken Ling)

Steamed Marble Goby with Pickled Chillies and Black Bean Sauce

wrapped in Cabbage and served on a bed of Chinese Spinach.

6th Course - Hot Meat Course

( Osia – Chef Douglas )

Iberian Pork Short Loin and Cheek

Apricot Marmalade, Creamed Celeriac Apple

Barley and Bacon Beurre Blanc

7th Course - Cheese

( USS – Chef Alan )

Comte Vagne Pairing with Reblochon

Accompanied with Sous Vide Fresh Fig & Apricot Marinated in Muscato & Herbs

Along with Lavosh

8th Course - Sweet Temptation

( Pastry Chef - Kenny Kong )

Yuzu apple compote Terrine

Praline Sable, Verbena mascarpone ice

Sea Salt Caramel Toffee