French cuisine lovers in Singapore will be in for a treat at Resorts World Sentosa’s CURATE this August. From 3 to 9 August 2018, Stéphanie Le Quellec, Michelin-starred chef and winner of ‘Top Chef France’ Season 2, will collaborate with CURATE’s Resident Chef Benjamin Halat to present exclusive ‘four hands’ lunch and dinner menus for Art at Curate 2018 Series 11.
The duo is set to bring together haute French seasonal creations and modern German dishes, and this comes after CURATE recently clinched the Singapore Tourism Award for Best Dining Experience in May 2018.
Introducing Stéphanie Le Quellec
Chef Stéphanie entered culinary school when she was just 14 years old. Upon graduation, she trained training under some of the best chefs in France, including Philippe Legendre at the Three Michelin-starred restaurant Le Cinq in the Four Seasons Hotel George V Paris. Chef Stéphanie subsequently came under the national spotlight when she beat stiff competition from 14 contestants to win the second season of ‘Top Chef France’ in 2011.
In 2013, she became Executive Chef of La Scène at the luxurious Le Prince de Galles in Paris, where her talents quickly earned the restaurant a Michelin star a year later. To date, the 36-year-old remains one of the few female Michelin chefs in France.
Measured, precise and sophisticated simplicity
The best seasonal produce forms the heart of Chef Stéphanie’s cuisine, and she strives to cook them perfectly with a modern twist. She adds,
I want to demystify luxury gastronomy, make it friendly, welcoming and less intimidating without reducing any of the magic, charm or elegance.
Simply put, she seeks to evoke surprise and emotion in guests not by complicating her creations, but through precise techniques and the elegant combination of flavours drawn from exceptional produce.
‘Four Hands’ at Art at Curate 2018 Series 11
Gourmands can look forward to savouring Chef Stéphanie’s haute French seasonal creations specially chosen for Art at Curate Series 2018 11, accentuated by her mastery in concocting delicious sauces. These include Salmon with Celeraic, Buckwheat and Vanilla; Raw Marinated Tuna with Smoked Eggplant Veloute and Fresh Herb Sherbet; Lobster Ravioli with Lime and Coconut; and Farmer’s Duck with Timut Pepper and Mango.
Returning guests who have savoured Chef Benjamin’s signature Soufflated Farm Egg at Art at Curate 2018 Series 9 will also be pleased to note that this dish will be back by popular demand – this time with Oscietra Caviar and Champagne Foam. Other highlights by Chef Benjamin include Foie Gras ‘Berlin Style’ with Onion and Apple; Glazed Pork Cheek Goulash Style with Pickles; and Banana Split with Chocolate and Pecan Nuts which is an inspired take on the popular classic childhood dessert.
Wine pairing options
Additionally, guests may pair their menus with wines selected by renowned wine critic Robert Parker Jr. and seasoned wine reviewer and writer William Kelley. Each of the handpicked wines is rated 90 points and above, including the 2008 Ojai Solomon Hills Chardonnay known for its gorgeous textural richness, and the 2012 Bouchard Finlayson Galpin Peak Pinot Noir Walker Bay which is medium-bodied with soft tannins matched by crisp acidity.
Get your taste of haute French cuisine this August.
Art at Curate 2018 Series 11 Featuring Stéphanie Le Quellec
3 to 9 August 2018
- 4-Course Lunch Menu at S$108++
- 4-Course Lunch Menu with Wine Pairing at S$158++
- 8-Course Dinner Menu at S$188++
- 8-Course Lunch Menu with Wine Pairing at S$158++
- Reservations are strictly required; make yours early to avoid disappointment
members enjoy 3% rebate.