La Dame de Pic, Raffles Hotel Singapore continues to flourish this Spring with a showcase of seasonal produce. The Singapore outpost of three-Michelin-starred Chef Anne-Sophie Pic celebrates the celebrated Chef’s signature culinary identity of aromatic complexity and powerful combinations of flavours with a nod to local and regional influences in this contemporary menu.
Delicately weaving in the finest produce personally sourced by Chef de Cuisine Francesco Di Marzio, the spring journey starts with the vibrant Mackerel from Chiba with Oscietra Caviar, a refreshing starter with baby beetroots, and almond milk and dill. Not to be missed is an Anne-Sophie Pic signature – Berlingots, the iconic pyramid-shaped pasta filled with Brie de Meaux cheese, and served with zucchini, bergamot and ginger.
Asparagus, a Spring favourite, is specially sourced from esteemed French regions known for the cherished vegetable and is served in variations at La Dame de Pic, Raffles Singapore. White Asparagus from Loire Valley is enhanced with a delectable blend of aged Lardo di Colonnata, black sesame and beeswax; and Green Asparagus from Touraine is accented with liquorice alongside tarragon and matcha ice cream.
Transitioning onto the mains, The Pigeon from Bresse, another Chef’s recommendation is elevated with sakura and herb of grace, and presented with peas, lemon grass and nori tartelette.
A second choice of main for guests who opt for the higher tier Elegance menu is the Kagoshima Wagyu prepared with black garlic and vanilla, and plated with carrots plurielle.
Hitting the sweet spot, savour Chef Anne-Sophie Pic’s impeccable White Mille-Feuille cube. As guests glide their dessert forks through the pristine top layer, it reveals perfectly interspersed layers of puff pastry, sakura flower and Kumamoto orange jelly. Seasonal delights include Jasmine Flower and Tainori Chocolate, featuring fragrant Jasmine panna cotta skirted with home-made ice-cream, a dark chocolate mousse and an uplifting Konatsu confit giving the dessert a lovely citrus finish.
Each culinary creation at La Dame de Pic is synchronised with either wine, sake or non-alcoholic tincture concocted to reflect seasonal fruit and vegetables, and provoke the senses. Shiso Apple is a refreshing blend of fresh apples, shiso leaf and verbena berries while Hawthorn Fig is a potent concoction of dehydrated fig, hawthorn berry and crystal hops.
From now to early June 2022, the 5-course Experience Menu (priced at S$248++ per guest) with an optional complimentary Wine & Sake Pairing (priced at S$158++ per guest) or a non-alcoholic pairing (priced at $68++ per guest), and 6-course Elegance Menu (priced at S$338++ per guest) with its complementary Anne-Sophie Pic x M. Chapoutier Theme Wine Pairing (priced at S$388++ per guest) or a non-alcoholic pairing (priced at $88++ per guest), are available exclusively from now to about early June 2022 at La Dame de Pic, Raffles Singapore.
To view La Dame de Pic’s Experience and Elegance Menus, please click here. For dining reservations, please call (65) 6412 1816, email email@example.com or make your booking directly here.
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