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S.Pellegrino Four Hands Dinner at Odette: News from the Night

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S.Pellegrino Four Hands Dinner at Odette: News from the Night

In a culinary first, Singapore based Chef-Owner Julien Royer of Odette joined forces with guest chef-owner Andreas Caminada from Switzerland in a special S.Pellegrino Four Hands dinnner held over two evenings on 11 and 12 November.

The two-Michelin starred Singapore restaurant fronted by esteemed chef-owner Julien Royer and acclaimed guest chef-owner Andreas Caminada of three Michelin-starred Schloss Schauenstein, Switzerland, delivered a tantalising nine-course tasting menu of their signature dishes to guests fortunate enought to secure a table reservation.

Chef Royer's creative menu reflected his philosophy of “Essential Cuisine” – retaining the fundamental simplicity, purity and profile of each ingredient – in a delectable line-up of courses that included: Trondheim Bay scallop with walnut, caviar and fennel, veal sweet breads with root vegetables and white truffle, and Hokkaido kinmedai seasoned with miso caramel yuzu kabu. A rich, comforting Guanaja chocolate desert, tastefully garnished with peanuts and cocoa nibs was served for dessert.

Meanwhile chef Caminada, whose inpirational cuisine takes its cues from both art and its surroundings, delivered an equally enchanting menu. Dishes included: red cabbage with ice mustard foam, lettuce, cucumber and buttermilk Gazpacho, fresh airflown trout from Lake Walen, Switzerland (located close to his award-winnning restaurant Schloss Schauenstein), Grisons lamb paired with jerusalem artichoke, and finally, to close the evening, a refined dessert of refreshing raspberry yogurt-herb salada dessert was served.

The speical occasion was also a fitting opportunity for S.Pellegrino to showcase the new exclusive 150cl magnum bottle, the perfect companion for guests enjoying the pleasures of fine dining at its very best.

The event forms part of the S.Pellegrino Fine Dining Lovers Guest Chef series inviting renowned chefs from around the world to partake in four hand dinners in an equally prestigious location with the resident head chef, for a limited number of evenings. Other chefs have included Umberto Bombana, from three Michelin-starred 8½ Otto e Mezzo BOMBANA in Hong Kong and Chef Kirk Westaway from JAAN in Singapore, and most recently Chef Ray Adriansyah from Locavore,

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