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Flavours of Europe Culinary Workshops

March 19, 2016 @ 10:00 am - March 20, 2016 @ 4:00 pm

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Flavours of Europe Culinary Workshops

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Date: 19 & 20 March, Saturday & Sunday
Time: 10am, 12pm, 2pm & 4pm
Price: $20.00++/session (HSBC Cardholders) | $25.00++/session (Other payment modes)
Venue: ToTT Cooking Studio, 896 Dunearn Road, Singapore 589472
Dress Code: Smart Casual

Create culinary magic with one’s own hands by learning from any of the 8 leading European maestros on 19 and 20 March at ToTT Cooking Studio. Pick up valuable insights from these culinary experts as they prepare signature dishes that can be easily recreated at home. With 4 demonstrations per day lasting for an hour, these notable chefs will demonstrate 2 European inspired recipes to allow participants to discover the art of bringing to life delicious flavours.

19 March 2016, Saturday
10am: Chef Alexandre Lozachmeur from Fleur de Sel Le Restaurant
Dish 1 – Beef Tartare
Dish 2 – Lobster Bisque

12pm: Chef Francois Mermilliod from Bar-a-thym
Dish 1 – Braised Beef Cheeks with Red Wine
Dish 2 – Strawberry Shortcake

2pm: Chef Lorenz Hoja from L’Atelier de Joël Robuchon
Dish 1 – L’onglet (Beef Tartare)
Dish 2 – L’Asperge Verte (Green Asparagus Salad)

4pm: Chef Christopher Miller from Stellar at 1-Altitude
Dish 1 – Game Terrine
Dish 2 – Ox Tongue

20 March 2016, Sunday
10am: Chef David Nicolas Senia from Capella Singapore
Dish 1 – Pan Seared Seabass with Orzo Pasta and Seafood Fricassee
Dish 2 – Churros

12pm: Chef Daniel Sia from The Disgruntled Chef at The Club
Dish 1 – Korean Spicy BBQ Pork Sandwich with Kimchi And Cheese
Dish 2 – Korean Steak Tartare

2pm: Chef Philippe Duc from InterContinental Singapore
Dish 1 – Duck Foie Gras Terrine, Spicy Mango-Pineapple Relish with Toasted Brioche
Dish 2 – Line-Caught Yellowfin Tuna Steak “À La Basquaise”

4pm: Chef Michael Suyanto from Bistro Du Vin
Dish 1 – Salmon Rillettes on Country Style Bread
Dish 2 – Iberian Pork Sercreto with Honey Pommery Mustard and Lentils

Details

Start:
March 19, 2016 @ 10:00 am
End:
March 20, 2016 @ 4:00 pm