are to be treated to a masterful culinary odyssey of original yet contrasting flavours from Michelin two-star Chef Philippe
Etchebest at Hilton Singapore’s award-winning Harbour Grill & Oyster Bar from 8th to 13th December.
Chef Etchebest will present original creations from the ultra-luxurious Hostellerie de Plaisance in St. Emilion, France, an internationally
renowned restaurant that recently won its second Michelin star.
Inspired by his travels around the world, Chef Etchebest’s culinary style marries traditional French dishes with
themes from Vietnam,
Mexico, Dubai and the Mediterranean among others.
signature dish that reflects this delicate hybrid of flavours is foie gras prepared with Japanese artichokes, mango, coconut and ginger.
In addition, Chef Etchebest’s penchant for combining land and sea elements in his dishes has resulted in
unlikely yet alluring pairings of
ingredients like black truffle slices in salt crust with Gillardeau oysters on a bed of green apples and ricotta.
Another display of
the chef’s expertise in unifying ingredients is evident in the sublime squid fricassee with garlic and ginger, spooned out of a
flavourful broth of mushrooms and crispy squid tuile.
Born in the renowned food and wine region of Bordeaux, France, Chef Etchebest quickly ascended through the ranks of culinary
establishments in France. At age 22, he was mentored by Michelin Three-star Chef Jean-Marie Meuien at the Clos Longchamp in Paris.
With a zealous passion for his craft, Chef Etchebest subsequently entered and won the prestigious culinary award, Meilleur Ouvrier de France in
2000. In addition, his first Michelin star win came within a short one year after an overhaul of the Chateau des Reynats in Dordogne, France.
Further to his profile as a Michelin-starred chef, Chef Philippe Etchebest has an athletic background as a former rugby player and boxer.
13 December 2008, Monday to Saturday
Set lunch menu prices from $75++
Set dinner menu prices from $185++
A surcharge of $40 per person applies on weekend, Fri - Sat
Culinary Master Class
10.00am – 1.00pm, Saturday 13th December 2008
Lunch 12:00pm – 2:30pm Monday to Friday
Dinner 7:00pm – 10:30pm Monday to Saturday
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