“Impressively consistent cuisine, which is superbly presented and prepared using high quality ingredients.”
This was how Michelin Guide Spain and Portugal 2016 described 2-star Michelin chef Ramón Freixa who will be headlining Art at Curate Series Four from 4 – 11 Nov. In our previous post on Chef Ramón, we wrote about his journey to Michelin stardom. This time, we will delve more into his culinary creations to be served at Art at Curate Series Four.
“I draw on tradition and I experiment to create new recipes to surprise and, above all, to be liked, because cuisine is all about taste.”
——-– Chef Ramón Freixa
For the upcoming Art at Curate Series Four, Chef Ramón will showcase inventive and visually stunning creations done in his signature style of “Mediterranean flavours in traditional cooking with a touch of avant garde”. Here’s a flavour of what’s to come.
Snack/starter
Tinned sturgeon with vegetable roe
Is it caviar or is it? This delightful appetizer plays on the concept of “trampantojo” which means food that tricks the eye. Featuring a pesto gelee base, the fumet infused basil seeds are made to look like caviar.
Mimetic manchego cheese stone
Chef Ramón’s divine “stone” appetizer is filled with creamy Spanish Manchego cheese and coated with a shell concocted out of solid squid ink and cacao butter.
Mains
Breaded oyster, apple with burnt and golden touch
A contemporary take on the traditional Spanish croquet. An oyster is wrapped with béchamel and diced oyster, and coated with a delicate layer of panko.
Under a black garlic veil
Beneath the black garlic veil and pumpkin sheets is a surf and turf stew made of lobster, Iberian ham and sautéed mushrooms. A free-range egg yolk infused with sherry wine is served on the side, capturing the essence of Southern Spain, home to the finest sherries.
This dish is paired with Chateau De Fieuzal Blanc 2012 RP90. Its rich floral-citrus flavour adds the right amount of fresh, zesty lift on your palate, that goes really well with this rich stew.
King crab with saffron bouillabaisse with roes, liquid transparence
Chef Ramón revisited the traditional Mediterranean stew to create this delicate, elegant dish. The bouillabaisse is gastronomic liquid gold gilded with saffron and pure flavours of the sea, perfectly complementing the succulent king crab.
Don’t miss this year’s final edition of Art at Curate. 4-course lunch with wine pairing costs $230++ while the 8-course dinner with wine pairing costs $420++.
Members enjoy 3% rebate.