Tuesday, April 15, 2014

Sky at 57 Luncheon (Sunday the 12th Jan 2014)





Report on Equatorial Flavors in Singapore (8th April 2014)



To see pictures of this event, please click on the link below: 



The Confrerie de la Chaine des Rotisseurs
Bailliage de Singapour

warmly welcomes

The Chaine Floating Assemblage

to

"Equatorial Flavours in Singapore"



The port of Singapore was the culmination of the 16th edition of Chaine Floating Assemblage annual cruise organized by the Pacific North West Region of the US Chaine for the purpose of enjoying a cruise somewhere around the globe on a regular basis. They disembarked in Singapore on 8th April 2014, having sailed from Hong Kong and after enjoying special Chaine events while in port  in Hanoi and Ho Chi Minh City. We decided to organize a special event to welcome about 50 of our overseas Chaine friends with a dinner centered around the rich culinary history of our regions, and "Equatorial Flavours in Singapore" was the result.

For the past 16 years the Assemblage has sailed to various ports and have met with Bailliages around the world making new lifelong friends and strengthening the links of the outer “Chaîne” depicted in our logo.   
  
Their pre-cruise program bagan in Bangkok where they will join the Inaugural Grand Chapitre and 40th Anniversary of the Bailliage du Thailande. They then travelled  to Macau and had a convivial time with the Bailli Délégué Don Hall and his enthusiastic Bailliage before they headed to Hong Kong.  Next were some very special “Chaîne” events while in port in Hanoi and Ho Chi Minh City as well as onboard the Silver Whisper.

Finally they arrive into Singapore  and indicated their desire for a Farewell Celebration with the Singapore Bailliage on the evening of Tuesday, April 8th.   About 50 overseas delegates joined us for this dinner, and many will be spending a few days in Singapore following the cruise before departing for home.


For the Cocktail Canapé, we were treated with Sushi of Hainanese Chicken, Assorted Satays, Oyster Omelette, Gooseliver Chawanmushi, Scallop in Chili Crab Sauce,and  Chicken Skin `Chinchalok’ – lubricated with Champagne Larnaudie-Hirault Blanc de Noirs . Chinchalok refers to the local fermented prawns.

The first course of Toro & Hamachi was matched with Baeri Caviar, Lemongrass & Lime Leaf on a Calamansi Gelee – a wonderful fusion of seafood with local flavors.

For the second course, the Boston Lobster was nestled on Bean Sprouts in a `Laksa’ Broth & `Daun Kesom’ Foam – very local recipes perfectly matched with 2004 J J Prum Graacher Himmelrich Riesling Kabinett. The main course of Tender Wagyu Beef Striploin & Cheek was done in the Indonesian ‘Rendang’ style. Rendang refers to meat which is slow cooked in a thick paste of coconut and aromatic herbal  flavours. The 1998 Château Gazin (Pomerol) which accompanied this matched very nicely without being overpowered by the spicy flavors. The dessert was Pandan Coconut Parfait on Mango Coulis & Pomelo, served with 1997 Château de Rayne-Vigneau (Sauternes). Pandan being a local palm like tree with a wonderful and very distinctive aromatic flavour.


The risk of fusion cuisine is the over-adulteration of the dishes, but the Executive Chef in charge was none other than our very own Council member & Conseiller Culinaire, Chef  Terence Chew – who ensured that the matching was sublime and that it enhanced the flavors of the meats rather than overpowering it. The smiles on most diners demonstrated their approval of the menu. The presence of a band pulsating the dinner with ‘Golden Oldies’ certainly livened up the night, and the beautiful new dance floor was put to good use. The night therefore proved not to be just a gastronomic overload, but nicely balanced with some graceful gyratory cardio-vascular exercise to round up a very pleasant evening.




EQUATORIAL FLAVORS IN SINGAPORE@ THE PAVILIONSENTOSA GOLF COURSEALLANBROOKE ROAD8 APRIL 2014



Cocktail Canapé
Sushi of Hainanese Chicken, Assorted Satays, Oyster Omelette, Gooseliver Chawanmushi, Scallop in Chili Crab Sauce, Chicken Skin `Chinchalok’
Champagne Larnaudie-Hirault Blanc de Noirs

Menu
Toro & Hamachi with Baeri Caviar, Lemongrass & Lime Leaf on Calamansi Gelee
2004 J J Prum Graacher Himmelrich Riesling Kabinett
~~~
Boston Lobster nestled on Bean Sprouts in `Laksa’ Broth & `Daun Kesom’ Foam
2004 J J Prum Graacher Himmelrich Riesling Kabinett
~~~
 Alaska King Crab & Marble Goby Fish, Ginger, Scallions, Superior Soy
2006 Domaine Latour-Giraud  Meursault
~~~
Succulent Pigeon & Foie Gras in Shallot Sauce, Edamame Puree, White Asparagus & Truffle Oil
2003 Dominique Laurent Vosne Romanée les Suchots Vieille Vigne
~~~
Tender Wagyu Beef Striploin & Cheek Rendang on Vegetable Dulcha, Arugula Topping
1998 Château Gazin, Pomerol
~~~
Baked Crottin de Chavignol with Prunes & Baby Mache in Walnut Oil
1977 Graham Vintage Port
~~~
Pandan Coconut Parfait on Mango Coulis & Pomelo
1997 Château de Rayne-Vigneau, Sauternes

~~~
Freshly Brewed Illy Coffee / Selection of Fine Teas
Macaron & Chocolate
Armagnac Castarède Hors d'Age / XO - 20 ans d'âge






Wednesday, February 19, 2014

SOLAIA & JOEL ROBUCHON DINNER

This event was postponed and replaced by A Taste of Japan @ Hashi
on the 23rd May 2014

Dear Members of Chaine des Rotisseurs,

ANNOUNCEMENT - Robuchon / Solaia Event

As you will have seen from our schedule of projected events, we had planned to organise an event on 13 May 2014 at Joel Robuchon Restaurant which would have featured the wines of Antinori Solaia. Unfortunately we have just been informed that Solaia is unable to make it on this occasion. The Council has therefore taken the decision to defer this event to a later date when such a collaboration is possible.

Council is also currently exploring the possibility of arranging a seperate event in May. Please look out for details of this in your email and our blog.

Warmest regards

Conseil National
Bailliage de Singapour

Thanks
Mervyn



The Wines of Marchesi Antinori

Venue: Joël Robuchon Restaurant


Proposed Menu
(Not Finalized)






Imaginé par Joël Robuchon





Pour Commencer
le foie gras de canard en royale crémeuse
gaufrettes croustillantes aux crevettes roses 

Foie gras custard with parmesan foam Crispy scampi waffles


L’Asperge verte
aux langues d’oursins à la crème ‛‛Mozzarella di Bufala’’

Green asparagus with sea urchin and “mozzarella di bufala” lightness


L’Œuf de poule
mollet friand aux truffe, légèreté au fin comté et “Iberico de Bellota’’

Crispy soft boiled egg with black truffle, comté cheese mousseline and ‛‛Iberico de Bellota’’


Les Cuisses de Grenouille
sur un risotto d’épeautre aux feuilles d’oseille

Roasted frog legs on spelt risotto and sorrel


La Noix de Saint-Jacques
poêlée aux fregolas avec une émulsion coralline

Pan-fried scallop with fregola on a coral emulsion


Les Crustacés
le king crabe kadaïf en fritot au curry vert
la langoustine en fricassée aux courgettes et amandes
La Langouste grillée, en marinière de petits légumes au château chalon 

Grilled spiny lobster with château chalon sauce and seasonal vegetables Langoustine fricassee with zucchini and almonds
King crab kadaif, green curry sauce


La Laitue
en fin velouté sur un flan tremblotant à l’oignon doux

Light lettuce cream on top of a delicate sweet onion custard

Les Pousses de Soja 
comme un risotto aux yuzu et ciboulette 

Soja shoots as a yuzu and chives risotto


Le Turbot
rôti sur une étuvée de champignons des bois, oignons grelot au jus truffé

Roasted turbot with wild mushrooms, pearl onions and black truffle jus

L’Agneau
l’épaule ˝braisée-rôtie˝ à la broche, semoule de blé dur aux saveurs épicées

Braised-Roasted lamb shoulder à la broche, spicy flavored semolina



Le Citron
sur une gelée de miel d’acacia, légèreté au yaourt parfumé au yuzu

Lemon on an acacia honey jelly, yoghurt lightness perfumed with yuzu

Le Dahila Rouge
au chocolat caramel sur un biscuit marjolaine aux noisettes

Dome of chocolate and caramel on a hazelnut biscuit


Le Moka - 
Le Thé 
escorté de mignardises 

Seductive sweets