On 10 and 11 November 2018, chef David Senia of Capella Singapore will be presenting a four hands menu with chef Nicolas Sale of L’Espadon Ritz Paris at The Knolls restaurant.
Over a Saturday six-course dinner (from $250) and a Sunday brunch (from $128), chef Nicolas Sale of two-Michelin-starred L’Espadon Ritz Paris will prepare modern interpretations of traditional French cuisine such as cucumber tzatziki with yuzu, crispy ‘tuile’ creamy corn and popcorn, beetroot and smoked eel; and pork belly confit with cream of ratte. Chef David, on the other hand, will present classic French dishes with an Asian twist, such as sautéed blue cod in rice crust and a local touch of pandan-infused creamy white chocolate pebble, salty popping pine nut, calamansi sorbet with oat and honey.
Sharing his thoughts on the collaboration, chef Nicolas said, “I am truly honoured to join Capella Singapore and chef David for this unique partnership. This is a wonderful opportunity to showcase the Ritz Paris’ French art de vivre and gastronomy in Singapore and to highlight the tradition of culinary excellence that was dear to Cesar Ritz, the founder of the Ritz Paris, as well as to showcase my credo of “I live, think and sleep cuisine.”
Chef David added, “I am very excited to be partnering with chef Nicolas for the first time. In Capella Singapore’s effort to innovate dining experiences, we want our patrons to enjoy some of the best ingredients that France has to offer. Our collaboration will result in a menu catered to the local palate that is one-of-a-kind.”
For more information or to make a reservation, call The Knolls at 6591 5046 or email email@example.com.
1 The Knolls, Capella Hotel. Tel: 6591 5046.