Celebrity chef prepares gourmet dinner
20.05.12
He will be accompanied by Carol Duval-Leroy, head of the Duval-Leroy champagne house.
Chef Emmanuel took his culinary path when he enrolled at a hospitality institute in Belgium and decided to come to Asia in 1997, making stops in Malaysia before moving on to Singapore .
He received the "Best Expatriate Chef 1999" award from World Asia Media.
Following this, he received several other awards such as "Best New Restaurant 2002-Wine and Dine", "Most Innovative Menu 2002, 2004 and 2007", "World Gourmet Summit award of Excellence", among others.
He will be presenting a four-course dinner with Duval-Leroy's best bubbles selection.
For starters, guests will enjoy Aile De Raie En Bouillon, a court bouillon poached sting ray salad with caviar condiment, egg mimosa, capers, shallot and wild herb dressing.
The dish will be accompanied with a Duval-Leroy Brut NV which draws out flavours of dark chocolate, cinnamon and roasted yellow figs.
Another starter will be Saumon Et Saint Jacques, Chardonnay marinated fresh salmon with king scallop mousse, ikura, grapefruit skin confit, black pepper dressing and micro greens. It is best with a Duval-Leroy Clos Des Bouveries 2000.
Source: New Straits Times