Select Page

Art at CURATE: Revel in exquisite ‘Four Hands’ menu by Parisian Michelin-starred Chef Stéphanie Le Quellec and Chef Benjamin Halat

Art at CURATE: Revel in exquisite ‘Four Hands’ menu by Parisian Michelin-starred Chef Stéphanie Le Quellec and Chef Benjamin Halat

French cuisine has never left our minds and to our delight, it is back in the spotlight again at Art at CURATE, Resorts World Sentosa (RWS).

This August, modern French haute cuisine takes centrestage with Parisian Michelin-starred Chef and ‘Top Chef France’ winner, Stéphanie Le Quellec joining resident Chef Benjamin Halat in an exclusive ‘Four Hands’ menu.

Chef Stéphanie Le Quellec (on the left) and Chef Benjamin Halat (on the right).

Having worked in South of France for eight years, the exceedingly gifted female chef draws influences from the flavoursome simplicity of Southern French cuisine.

Besides, her culinary philosophy lies in composing her dishes with measured, precise and sophisticated simplicity; as we would find out.

Simple yet sophisticated

Salmon by Chef Stéphanie Le Quellec.

While French cuisine may strike some as nothing more than a fancy meal, it goes way beyond that.

As with a modest-looking course like ‘Salmon’ by Chef Stéphanie Le Quellec, it defied our expectations and shone with the sheer simplicity of its flavours.

The varying flavours of the umami-tasting, lightly-flavoured salmon, alongside the toasted buckwheat seeds and celeriac puree were married in a harmonious unison; all of which elevated the enjoyment of this otherwise unassuming course.

Related Post:  Reopening of Maritime Experiential Museum at Resorts World Sentosa

‘Four Hands’ menu serves up a fresh twist with complementary touches from both chefs

Souflatted Farm Egg with Oscietra Caviar and Champagne Foam by Chef Benjamin Halat.

As Chef Stéphanie Le Quellec‘s specialty lies in modern haute French cuisine, Chef Benjamin Halat gave his signature ‘Souflatted Farm Egg’ complementary touches of luxury and a local twist for the specially crafted ‘Four Hands’ menu.

Unlike the predecessors of his signature, he used local free-range farm eggs for a more intense earthy flavour. Likewise, he used milk from local cows; with much of these tweaks to complement the taste of the newly-used Oscietra Caviar.

In comparison to his previous renditions, the latest interpretation was by far my favourite for it leaned more towards the savoury side and the Champagne Foam came off as less milky.

Farmer’s Duck by Chef Stéphanie Le Quellec.

Another crowd-pleaser by Chef Stéphanie Le Quellec has got to be ‘Farmer’s Duck’.

Her culinary finesse was palpable with this course; as the use of mango accentuated the full-bodied sapid flavour of the duck meat. The dash of Timut Pepper surely piqued our palate further as its enhanced the nutty and smokey flavour of the duck more.

Lobster Ravioli by Chef Stéphanie Le Quellec.

Be prepared to have your mind blown as you take a bite out of the lip-smacking ‘Lobster Ravioli’.

It is not everyday we got to savour Asian flavours in modern haute French cuisine so you could imagine us being intrigued but the slew of surprises doesn’t stop there.

Related Post:  A “Bag of Love”: honestbee invites Singaporeans' giving hearts this festive season

Contrary to the usual ravioli dish, we could taste the lobster in the sauce; which was yet another fascinating way to savour the luscious taste of lobster.

Chef Benjamin Halat reimagines his childhood dessert

Banana Split by Chef Benjamin Halat.

Chef Benjamin Halat was inspired by his all-time favourite childhood dessert and brought a whimsical twist to the quintessential ‘Banana Split’.

Unlike the mental image conjured up in your head, this ice-cream dessert came with layers of banana parfait, chocolate biscuit and a liquid cherry centre that is waiting to implode.

It helped that the cotton-candy meringue added a tinge of sweetness without being an overkill as we could still taste the essence of banana.

Part of Petit Fours by Chef Benjamin Halat: Ferrero Rocher.

This ‘Four Hands’ menu is poised to be a cut above the rest, especially with CURATE clinching the Singapore Tourism Award for Best Dining Experience in May 2018.

Related Post:  Lawry's The Prime Rib Singapore - Valentine's Day 2018 Special Menu

For that, it’s certainly worth a try and you’d better hurry as it is available only till 9 August, 2018.

The four-course lunch is available at $108++ ($158++ with wine pairing) and the eight-course dinner is available at $188+ ($308++) with wine pairing.

For reservations, please call (65) 6577 7288 or email curate@rwsentosa.com. Reservations are strictly required. 

CURATE

26 Sentosa Gateway, Forum, #01-231 & 232

Resorts World Sentosa

Singapore 098138

Find out more information here.

For reservations, please call +65 6577 7288 or email [email protected].

About The Author

Carrie Er

All we need in life is a wildcard and sometimes, a glass of bubbly to stay sane amidst all the chaos. Check out snippets of her life at @carrieer.

Leave a Reply

GET LATEST UPDATE

Advertise with us


 

DHgate has all for travelling

wholesale jewelry

Get in touch

Editor:
editor (at) alvinology (dot) com

Alvin Lim:
alvin (at) alvinology (dot) com

Topics

Partners