This October 13th will mark the beginning of the three-day collaboration between two top chefs. Award-winning Grand Chef will open the kitchens of the Relais & Châteaux’s Sant Pierre restaurant in Singapore, to the one and only Grand Chef , so that they can commence their uniquely crafted menus for a lucky few diners.
With each sitting being limited to 80 guests, tickets for the exclusive event are extremely in demand. This is no surprise when both chefs are renowned for their gourmet cooking that draws upon classic French techniques with a modern twist, such as Vetele’s infamous iodine-infused creations and Stroobant’s creative use of Japanese ingredients.
The dinner will comprise of a four-course menu with two dishes per course being served by each chef and paired with hand selected complementary wines.
Dishes from Vetele will include; oysters prepared in four ways, Atlantic sea bass on crushed sardines with spices, iodine and razor clams, oven-roasted lobster with confit garlic and grenailles potatoes from Noirmoutier. Whilst Stroobant will offer creations such as; almond dragee-crusted venison, served with nashi pear, beetroot, celeriac and single estate cocoa with a pinot noir reduction, and sensational dessert dishes like his slow-baked apple millefeuille and buttery sable Breton, enjoyed with bee pollen ice cream, calvados cream and green apple gel.
With both chefs continuing to innovate and create new culinary delights, the collaborative dinners are definitely not to be missed.
31 Ocean Way
#01-15 Quayside Isle
+ 65 6438 0887