~Invited Session~
La Dame de Pic Singapore is the first Asian forray by
three-starred Michelin chef Annie-Sophie Pic. It is located in the refurbished
Raffles Hotel, also a grand dame in the Singaporean hotel scene. Chef Pic’s
protégé, Chef Francesco di Marzio who has worked with Chef Pic for years,
arrived in Singapore to head up this latest outpost in early 2021.He partners
with Justin Wee, Chef Sommelier, in presenting the latest Summer Lunch Menu.
Mackerel,
and Oscietra Cavair, with cucumber, and passion marigold, green anise
This,
although expertly executed, wasn’t a surprise, with all the lovely flavors
you’d expect from a wonderfully executed tomato-based starter. The smoky hint
of the burrata was a perfect foil to the sake that was served along:
Amela tomato, with smoked burrata, chou chao, and mint sauce vierge
This,
although expertly executed, wasn’t a surprise, with all the lovely flavors
you’d expect from a wonderfully executed tomato-based starter. The smoky hint
of the burrata was a perfect foil to the sake that was served along:
Sake
Isojiman, Junmai Ginjo
This is a
crisp and refreshing Junmai ginjo with a slight gentle sweetness and clear
acidity. Slightly briny to the finish and I think it is a great complement to
the smoky flavors of the tomato dish.
‘Laksa’
Berlingots with herb coulis from the garden
Think of
these as laksa pasta-dumplings with very green flavors of herbs. These are Chef
di Marzio’s interpretation of a localized dish in a fine French cuisine
setting.
Les Dolomies, Arco Côtes du Jura France Savagnin 2016
To pair
with the piquant flavors of the Berlingot, the Arco Côtes du Jura France
Savagnin is a distinctive dry French white with sharp and acidic flavors but
yet dance lightly on the tongue, ebbing away like really fresh extra virgin
olive oil on your tongue. Notable mineral flavors on the palate, but yet with a
fruity nose. This has a little bit of everything in it.
Amadai from
Yamaguchi with lettuce, pine buds and caper leaves, with yellow wine “Beurre
Blanc” and trout roe sauce
I always
love how the scales of the Amadai fish can be ‘sharpened’ and raised, then
fried delicately, to give such a unique texture to the dish. The vegetables are
not the main point here, but balances the crunchy textures with delicate and
soft structure, and sweetness.
Azienda
Agricola COS Rami 2018, Sicily Italy, Grecanico Insolia
The Rami is
a fascinating white wine made from 2 rare grapes: Grecanico, and Insolia. The
wine is made from very young vine, but has complexities that belies its age.
Perfumy with a light ginger scent, and bright bouquet. Acidic but refreshingly
light even with notable tannin, this is truly a great wine on its own or with
fish meat. Delightful.
The pigeon
from Bresse, with chrysanthemum and chamomile, baby eggplant and black garlic
Pigeon is
somewhat like a red poultry meat, and French cooking often elevates it
wonderous culinary heights. Here, the gaminess of the meat is juxtaposed with
an herbal and sweet lightness of the chrysanthemum and chamomile. And the bee!
Just look at it!
Anne-Sophie
Pic & M Chapoutier, Cornas 2018, Syrah
The best wine of the meal was easily this. It is ink black, absolutely
complex to breathe in and slightly reductive on the nose. The wine punches
heavily of ripe, wild black fruit, which are then joined by notes of charcoal.
This grips your tongue as you swish it in your mouth with tight, fine tannins
and lovely mineral flavors. Very lovely with red meats, or in this case,
pigeon.
White Mille Feuille.
This was the highlight of all desserts. This didn’t look
like a mille feuille to me, until I cut it. Layers of refined crispiness with
confit grapefruit and litsea cubeba emulsion. This was a deceptively light
dessert, with ginger flower mixed with cream along with ginger bourbon and
berry foam.
The rest of the sweets I had.
Petit
fours!
All these for $128++, pretty good value and just a wonderful way to spend a Saturday afternoon at.
La Dame de Pic
Raffles Hotel
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