La Dame de Pic, Raffles Singapore presents
the three-Michelin starred Chef Anne-Sophie Pic’s newly launched seasonal menu
flavours of spring. Meet refreshing flavors and delightful produce of the
season, accompanied by elegant and crisp wines.
Expect new and refreshed signature
creations that makes use of the best of the best ingredients in Spring.
The exquisite Spring menu is presented as a
4-course menu Exploration ($188++) during lunch on Fridays, as well as a
6-course menu Experience ($248++ per and 7-course menu Elegance ($348++ per
guest) for both lunch and dinner and are available from 27 Mar to 4 Jun 2023. I
tried several dishes from all menus
Amuse bouche
The meal started with a variation of a ball
that ignites an explosion of flavors that is signature of La Dame De Pic here
in Singapore. This season, it’s tart tomato flavors that whets your appetite.
The perfectly-crusted sour dough bread is
not to be missed!
Gris De Koshu, 2021
We were served something different to start. Gris De Koshu is very crisp and clear. Fresh with an overflow of fruity aromas such as white peach, pear, orange and orange peel, floral notes of sandalwood and jasmine, and spicy aromas of white pepper and clove. On the palate, soft and round, with refreshing acidity and umami. My kind of white wine.
Green Asparagus marinated in sea salt
This is Chef Annie-Sophie’s favourite way of cooking asparagus, marinating overnight in sea salt and maintaining a raw, crisp, and fresh tender quality. Ginger and wasabi enhance the flavors of this vegetable dish, and a sauce of rocket and matcha reduction provides a bitterness that better serves to highlight the sweet and savory play here on the palate.
More tipple for the lunch!
Oscietra Caviar, Smoked Burrata and Amela tomato
Kuruma Tiger Prawn
The smoky flavors of the burrata is played wonderfully in an umami song with the caviar. The delightful crispiness of the Kurama prawns (please eat them whole!) made it an even more wonderful start to the meal.
Saison beer, a fruity pale ale to go with the food!
Langoustine with romaine lettuce and nori,
Cedrat, Chartreuse and herb of grace
The pictures itself do not do justice to the wonderful theatrics of how this dish is prepared. Chef grates a fresh cedrat, which is a large aromatic French lemon and gives an added complexity to this fresh seafood dish.
A4 Wagyu Tenderloin
Absolutely one of the best wagyu tenderloin
I have ever tasted. It is cooked a la ficelle, a French cooking method
using a string, to ensure that it is absolutely one of the most tender wagyu
tenderloin I have ever had.
Closerie Saint Roe, Les Noyers, 2019
We had a big red Bordeaux to go with the
wagyu. Bold flavors from the 80% Cabernet Franc and 20% Merlot mix, this is a
full-bodied red that is strikingly soft at its finish. Soft and wonderfully
silky, this is a strange bold and easy-drinking wine that I would love to
finish on its own.
Brillat-Saverin jackfruit and orange
blossom
And now to the desserts! We started off
with a palate-cleansing jackfruit and orange blossom mousse that made me
wanting more of this. Such a moreish dollop that instantly reset the palate
after that creamy wagyu.
White mille-feuille
This is a wonderfully delicate
mille-feuille with puff pastry, with layers of yuzu, ginger flower yogurt, and
Chantilly cream. An infusion of Tie Guan Yin and Oolong tea mix completes the
feathery lightness of this dessert.
Chocolate Mint Mousse
Chocolate, coconut-cream panna cotta, and
sorbet, enhanced by pandan plucked from the very gardens that the restaurant
sits on. There is a lot of finesse with this dessert; the subtle coconut and
pandan flavors lending a very soft and rounded finish to the creamy chocolate.
Petit Fours to end of the meal!
Went perfectly well with a double espresso;
minty chocolate spheras and citrus cake rolls.
Even more petit fours!
Vanilla cream with vanilla bean dust on a
biscuit base.
Ginger mochi to round off the meal!
La Dame De Pic
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