Review: ‘Art at Curate Series 11’ With Michelin-Starred Chef Stéphanie Le Quellec

Comfort food meets sophisticated simplicity. That’s what you can expect from the dishes at the eleventh edition of Resorts World Sentosa’s (RWS’s) Art at Curate, happening from now till 9 August 2018. Read on for the full Art at Curate Series 11 review.

Stéphanie Le Quellec x Benjamin Halat

Best known as the winner of ‘Top Chef France’ Season 2, Chef Stéphanie is the third of four visiting female Michelin chefs for Art at Curate 2018. She will collaborate with CURATE’s Chef de Cuisine Benjamin Halat in presenting exclusive 4-course lunch and 8-course dinner menus over the week-long pop-up dining event at RWS.

Art at Curate 2018 Series 11

Both Chef Stéphanie and Chef Halat specialize in recreating European classics with a modern twist. Their creations at Art at Curate Series 11 thus come together with great ease and elegance:

Chef Stéphanie Chef Benjamin
Salmon (Lunch only) Soufflated Farm Egg
Raw Marinated Tuna (Dinner only) Foie Gras ‘Berlin Style’ (Dinner only)
Lobster Ravioli (Dinner only) Glazed Pork Cheek (Dinner only)
Farmer’s Duck Banana Split (Dinner only)
Raspberry (Dinner only)

 

Both lunch and dinner menus have the option of wine pairing carefully selected by leading wine critic Robert Parker Jr. and seasoned wine reviewer and writer William Kelley.

Highlights from the series

Amuse Bouche (Chef Benjamin)

Art at Curate 2018 Series 11

The first two components of the amuse bouche – an amaebi (sweet shrimp) puff with remoulade sauce and a Kalamata olive madeleine – are returning favourites from Art at Curate 2018 Series 10 by Chef Benjamin.

The last is a savoury foie gras pate sandwiched between pickled gherkin and a sweet almond crisp base. Hitting your savoury, sweet and sour taste receptors all at once and ever so subtly, this snack teases your appetite the way an amuse bouche should.

Fun fact: both the amaebi puff and foie gras pate are Chef Benjamin’s reinterpretations of German comfort food made bite-size

Salmon (Chef Stéphanie)

Art at Curate 2018 Series 11

This dish embodies Chef Stéphanie’s mantra of luxury gastronomy made simple right from the get-go of the lunch menu. The smooth textures of the salmon and vanilla butter in this dish stand in perfect juxtaposition to the buckwheat crisp and toasted buckwheat seeds while providing an all-round buttery flavour.

I particularly enjoyed how the toasted buckwheat seeds added a deep, nutty aroma that masks out any fishy taste of the salmon. While I’m not exactly salmon’s biggest fan, this dish took me by surprise and is definitely my favourite from the Series.

Soufflated Farm Egg (Chef Benjamin)

Art at Curate 2018 Series 11

Made using the same technique to make dessert soufflate so that the egg white is fluffy while the yolk remains runny, this has certainly become one of Chef Benjamin’s signature dishes. Aside from the use of oscietra caviar, the main difference between this version and the one served during Art at Curate 2018 Series 9 is that it uses free-range farm eggs and milk sourced from local farms. In other words, Chef Benjamin is an advocate of #supportlocal, fine dining style.

Losbter Ravioli (Chef Stéphanie)

Art at Curate 2018 Series 11

While I personally found the lobster ravioli a little too rich in flavour, my lunch companions enjoyed it precisely for that reason. We all agreed, however, that the coconut and lime foam as well as the pickled vegetables add a welcome tinge of sour to keep the overall dish from being too heavy on the palate. Chef Stéphanie tells us that she intentionally kept this dish simple so that guests would find it comforting – and that’s exactly what it is.

Farmer’s Duck (Chef Stéphanie)

Art at Curate 2018 Series 11

Braised then roasted, the duck breast fillet is topped with mango and timut pepper, served with a side of fresh and confit turnip. While I’m more partial to such meats as beef or pork, I appreciated the unique blend of umami, sweet and spicy notes that this dish brings to the table.

Banana Split (Chef Benjamin)

Art at Curate 2018 Series 11

Inspired by his favourite childhood ice-cream dessert, this is essentially a banana parfait with a liquid cherry centre and chocolate biscuit base.

Despite its nomenclature, it was in fact that liquid cherry centre and its burst of sweet-tart flavours that stole the show for me. I generally always look forward to Chef Benjamin’s desserts, but I must say that he has definitely outdone himself this time. In fact, the only complaint my lunch companions had was that they wished it came in a bigger serving.

Get your taste of haute French cuisine this August.

Art at Curate 2018 Series 11 Featuring Stéphanie Le Quellec [SELLING FAST!]
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

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