World Gourmet Summit: A 10-Year Kitchen Affair by Chef Brandon Foo

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World Gourmet Summit: A 10-Year Kitchen Affair by Chef Brandon Foo
Yellow fin tuna cannelloni with oyster, fennel and celery cream

At this one-night-only dinner, put together for this year's World Gourmet Summit, taste a constellation of signature dishes from Michelin-starred restaurants in Europe. Le Bistrot du Sommelier's bright-eyed chef Brandon Foo faithfully replicates the dishes he learned to make while staging at restaurants like one-starred Restaurant Le Cigalon in Geneva, Regis Marcon's three-starred Restaurant Le Clos des Cimes in south-central France, and from his locally based mentor, chef Patrick Heuberger from Casse-Crôute. Highlights include a hefty veal, pork and pastry amuse bouche, appetiser of oyster wrapped in yellow fin tuna, and main course of three slabs of Angus of different dry-ages and crusts. 

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