Friday, July 13, 2012

The Chaine Guy Savoy Dinner




THE GUY SAVOY DINNER
with Guy Savoy himself in attendance
@ RESTAURANT GUY SAVOY
CASINO LEVEL 2
MARINA BAY SANDS CELEBRITY RESTAURANTS

Weds, the 19th September 2012

Cocktail Reception 7:00pm

Dinner 7.30pm

Dress Code: Jackets with with Chaine ribbons for members


As one of France’s most celebrated chefs, Chef Savoy has been awarded the Legion d’Honneur from the French Minister of Agriculture (2000) and the French President (2009), and was voted France’s Chef of the Year by his peers. Chef Guy Savoy’s restaurant in Paris is considered one of the finest haute-cuisine establishments in the world and has three Michelin stars
Guy Savoy is the Head Chef and owner of the eponymous Guy Savoy restaurant in Paris and sister restaurant in Las Vegas.

The Paris restaurant has garnered the 3 Michelin stars, being elevated in 2002. The restaurant has been ranked multiple times in the restaurant Magazine’s Top 50 Restaurants in the World. The Las Vegas restaurant has garnered the 2 Michelin stars.


Menu Chaîne des Rôtisseurs
19th September, 2012

“Concassée” of oyster, seaweed and lemon granite
“Concassée” d’huîtres, granité algues et citron
2000 Dom Perignon, Moet & Chandon


∞∞∞∞
Heirloom tomatoes “façon” tartare and salad,
tomato tartelette and tomato “powder
Tomates d’autrefois” en salade et tartare,
tartelette de tomate, poudrede tomates

2004 Ch. Smith Haut Lafitte Blanc




∞∞∞∞
Lobster “etuvée”, peaches and chanterelles, “gelée tiede”
Homard etuvée, peches et girolles, “gelée tiede”


2004 Ch. Smith Haut Lafitte Blanc






∞∞∞∞
Caviar and potato “stones”, smoked egg sabayon
Caviar et pommes de terre en galets, l’oeuf en sabayon fumé
2004 Dominique Laurent 1er Cru Les Poruzots




∞∞∞∞
Artichoke and black truffle soup, toasted mushroom brioche and black truffle butter
Soupe d’artichaut à la truffe noire, brioche feuilletée aux champignons et truffes

2002 Domaine Michel Gros Vosne-Romanée 1er Cru Aux Brulees




∞∞∞∞
Pan-seared Duck breast, eggplant “gianduja”, sauce “au poivre”
Magret de canard poêle, “gianduja” d’aubergine, jus au poivre
1995 Ch. Troplong Mondot en magnums


∞∞∞∞
Chocolate Orb
Boule noire
2000 Tommaso Bussola Recioto della Valpolicella

Cognac Hennessy XO









1 comment:

city said...

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