Chaine 2010 Japanese Dinner and 2010 AGM
The Chaine Repast @ Stewhaus April 2010
The Ultimate Non-Professional Dinner2010
Scott Webster @ Osia Dinner November 2010
Song of India Dinner September 2010
Chaine Golf Dinner August 2010
Chaine SATS Dinner January 2011
Chef Daniel's Dinner April 2011
Chaine's Dinner at Four Seasons May 2011
Dinner Amical @ Osia
with Chateau Pichon Lalande
24th November 2011 Thursday
Venue: Osia Restaurant, Resorts World Sentosa
Cocktails from 7:00 pm
Dinner from 7:30pm
Dress Code: Jacket with Chaine ribbons
Sylvie Cazes
President of the Union des Grands Crus de Bordeaux (UGC)
and the
Managing Director
of Chateau Pichon Longueville Comtesse de Lalande
will be introducing the Chateau & the wines.
MENU
Cocktails
Champagne Louis Roederer Brut Premier NV
***
Cured Ocean Trout and Char Grilled Fremantle Octopus
Honey Pineapple Dressing, Grapefruit and Piquillo Peppers
Reserve de la Comtesse 2007
***
Polenta Crumbed Foie Gras
Fruit Chutney, Mirin Soy Glaze
Chateau Pichon Lalande 2007
***
Burnt Parsnip Broth
Black Angus Beef, Bone Marrow, Bone Tomato
Chateau Pichon Lalande 2004
***
N.Z Scampi
Aerated Potato, Red Wine Lobster Sugo
Chateau Pichon Lalande 2003
***
Tasmanian Milk Fed Lamb Short Loin and Shank
Butternut Hazelnut Mousseline, Puffed Wild Rice, Garlic Jus
Chateau Pichon Lalande 1995
***
Jindi Triple Cream
Quandong Paste, Lavash Crisp
Cockburns Vintage Port 2000
***
Macadamia Nut Tart
Browned Figs, Tomato Pineapple Sorbet
Chateau Guiraud 2001
***
Coffee Or Tea
Awards Ceremony
Chapitre 2011
Awards for Best Dishes and Function 2010/2011
Gold Award Best Dish for 2010/2011
"La Tomate” (Salad of tomato, basil infused olive oil, tomato gelée topped with mozzarella)
Best Dish for 2010/2011
Awarded to
Executive Chef Tomonori Danzaki
Joël Robuchon Restaurant
Dinner Amical @ Joël Robuchon Restaurant
Resorts World Sentosa 28th June 2011
Silver Award Best Dish for 2010/2011
“Pan Roasted Sea Scallop”
Awarded to
Arnaud Thulliez
Executive Chef
The Ritz-Carlton Millenia Singapore
For 2010 Chapitre Date: Sat 16 Oct 2010
Bronze Award Best Dish for 2010/2011
“Double Boiled Sea Whelk with Chicken Soup”
(Lo Hei Dinner @ Park Palace, Friday 11th February 2011)
Awarded to
Chef Ivan Yeo
Maître Rôtisseur and Corporate Chef of Park Hotel Group
Best Function Award
Dinner Amical @ Joël Robuchon Restaurant
Resorts World Sentosa 28th June 2011
Receiving on behalf of
Joël Robuchon Restaurant
Executive Chef Tomonori Danzaki
Obituary
We sadly announce the passing on
of one of our dear and long standing members,
Officier and Commandeur William Eu
on the 20th Oct 2011
Funeral service will be conducted at
2 Oei Tiong Ham Park
on Monday, the 24th Oct
followed by lunch at 12:30pm and cremation at Mandai at 4:30pm on the same day.
Executive Chef, Capella Singapore
A perfectionist in the kitchen, Chef Jakob began his foray into the culinary scene as a chef at Michelin –Star Restaurant ‘Sihlhalde’ in Zurich, Switzerland. Soon after he was appointed as Chef de Cuisine at one of the best restaurants in Sweden, the legendary Ulriksdals Wärdshus; which incidentally owns the world’s finest wine collection according to the Guinness Book of World records in 2001.
Since then, Chef Jakob has since built up an impressive international portfolio by working in some of the best Michelin-Star restaurants in England, France, Switzerland and Spain.
His venture into the world of Mediterranean cuisine began when he joined two of Spain’s most prestigious hotels from 2002 - Castillo Hotel Son Vida and The Ritz Carlton Hotel Arts, Barcelona. During his three year stint at Castillo Hotel Son Vida Chef Jakob was Chef de Cuisine in Restaurant El Jardin. In 2005, he managed fine dining Michelin-Star restaurant Enoteca and Bites at the Ritz Carlton Hotel Arts, Barcelona where he also worked alongside two star Michelin chef Sergi Arola.
Being relatively new to Asia, Chef Jakob hopes to bring his healthy and light cooking concept, combined with the authentic flavours from the Mediterranean to The Knolls.
With Chef Jakob’s notable and extensive experience at the helm of The Knolls, diners can indeed expect a flavourful and top-class meal with only the best and freshest ingredients specially selected.
Dinner @ The Knolls
Date: Saturday 19th November 2011
Venue: The Knolls, Capella Singapore
The Knolls
Capella Singapore (Sentosa)
7pm - Cocktails
7.30pm - Dinner
Dress Code: Jacket (with Chaine for members)
MENU
Canapees
smoked salmon, cream cheese and lemongrass cucumber jelly
prosciutto and melon
roasted artichoke on lemon hummus crostini
Pierre Paillard brut NV
AMUSE BOUCHE
scallop/ foie Gras/ watermelon
Schloss Leiser Riesling 2007
ESCALIVADA
roasted bell pepper and aubergine caviar, tomato marmalade and crispy goat’s cheese
Schloss Leiser Riesling 2007
prawn canneloni
napolitana sauce
Louis Latour Puligny Montrachet 2006
spanish lobster rice
Louis Latour Puligny Montrachet 2006
Pigeon breast cooked sous vide
Morels and compote of apples
Arlaud Morey St Denis Ruchots 2005
SLOW COOKED BEEF CHEEK
smoked potato, roast tomato confit
cabernet sauvignon sauce
Chateau Leoville Poyferre 1996
MEDITERRANEAN STYLE SACHER
Spiced chocolate cake with braised apricot, honey and almond ice cream
Ch Coutet 2004
Castrade Armagnac
