The spotlight continues to shine over the Europe’s top female chefs as Resorts World Sentosa’s Art at Curate 2018 Series 10 features Switzerland’s most highly awarded female chef Tanja Grandits. The event will take place from 27 April to 3 May 2018, where Chef Tanja will collaborate with CURATE’s Resident Chef Benjamin Halat in creating exclusive ‘four hands’ lunch and dinner menus.
Introducing Tanja Grandits
Shortly after helping Restaurant Stucki in Basel, Switzerland earn its second Michelin star under her leadership in 2013, Chef Tanja was dubbed Chef of the Year 2014 by the Gault Millau. Three years later in 2017, she was conferred the inaugural Michelin Switzerland Female Chef Award.
Chef Tanja is best known for her breathtaking use of colours, herbs and spices, as affirmed in the Michelin Guide Switzerland 2018:
The food [Restaurant Stucki] serves – choice ingredients used in punchy yet sophisticated combinations refined with the generous use of herbs and spices – bears the inimitable signature of Tanja Grandits.
Monochromatic theme that exudes a feminine aesthetic
True to her signature monochromatic style where each dish focuses on one main flavour and one main colour, guests to Art at Curate 2018 Series 10 can expect attention-grabbing creations that are as pleasing to the eye (and camera) as they are to the palate.
These include Restaurant Stucki’s classics like Hokkaido Scallop with Dill Dashi and Pistachio; Beef Tartare with Beetroot, Coffee Oil and Shiso; Egg Yolk with Cardamom Butter and Mango Polenta; Atlantic Cod Fish with Green Tea Hollandaise and Peas.
In fact, Chef Tanja tells us that she does not repeat dishes save for when she travels overseas as a guest chef. This means that CURATE will essentially be the only place in the world where you’ll get to try the aforementioned ‘classics’ from Restaurant Stucki from 27 April to 3 May 2018.
‘Four Hands’ at Art at Curate 2018 Series 10
Guests can also look forward to the inventive creations of CURATE’s Resident Chef Benjamin Halat including Kyoto Red Carrot with Barley and Coriander; Glazed Pork Cheek, Goulash Style with Pickles; and Sea Buckthorn Berry Sherbet with Bavarian Gin Espuma and Lemon Verbena. As both chefs are ethnically German, the dishes that each presents in this ‘four hands’ collaboration will undoubtedly be complementary in nature. Chef Benjamin further expressed,
I will be creating contemporary dishes that draw inspiration from my German roots for the collaborative menus. As Chef Grandits is a fellow German, I am excited to showcase my best interpretations to her as well.
Additionally, guests may pair their menus with wines selected by renowned wine critic Robert Parker Jr. and notable Spanish wine reviewer Luis Gutiérrez. The handpicked selections – each rated 90 points and above – from boutique vineyards in Alsace, Sicily and Walker Bay in South-Western Cape will also appeal to the oenophile.