Sunday, October 27, 2013
Sunday, June 16, 2013
PHOTO GALLERY & EVENT FORECAST
Just click on the links below to view photos from these events:
Forecast of events
till AGM 2014
till AGM 2014
This is only a forecast and many details
have not been finalized.
Please use it only as a guide to mark
your diaries but please understand that details may change as the event
approaches.
Annual Rotisserie Family Dinner
Date: Sunday, 21st July 2013
Venue: Swiss Club
Time: 6.30pm
Annual Chaine Golf Tournament
and Dinner
Date: Tuesday, 13th August 2013
Venue: Sentosa Golf Club
Time: 12.30pm
Dress: Smart Casual
Maximum No for Golf: 52 players
Maximum No for Dinner: 100
September Event to be confirmed
Elderton Wine Dinner or Chinese Banquet
Date: September 2013
Chaine Chapitre 2013
Date: 12th October 2013
Venue: Oceanarium at Resorts World
Sentosa (tbc)
Time:
Dress:
Maximum No:
Non-Professional Dinner
Date: Sunday, December 15th 2013
Venue: Raffles Ballroom, Raffles City
Convention Centre
Time: 6.30pm for 7pm
Dress: Jacket and Chaîne
Maximum No: 550
.
2014
Japanese Dinner
Date: Friday, 24th January 2014
Venue: ? TBA
Time: 7pm
Dress: Jacket and Chaîne
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Lo Hei Dinner
Date: Sunday, 9th February
2014
Venue: Raffles Man Fu Yuan Restaurant
Time: 7pm
Dress: Traditional Chinese and Chaîne
Friday, June 14, 2013
CAVIAR BRUNCH 2013
Chaîne Caviar Sunday Brunch, Sunday 9th June 2013
Caviar Sunday Brunch
Sunday 9th
June 2013
William
Pickering Ballroom
Level 2, PARKROYAL
on Pickering
3 Upper
Pickering Street
William
Pickering Ballroom
Time 12 noon
Wines being served are:
Diebolt-Vallois NV Blanc de Blanc Champagne Cuvee Prestige
Russian Standard Platinum vodka
Armagnac Castarède Hors d'Age / XO - 20 ans d'âge
Caviar serving size each: 180gms
Baeri Caviar
in Master Tins of 1.8 kg per table of ten
Of the
three, the baeri undoubtedly had the smoothest taste highlighted by deep nutty
and buttery undertones. The baeri possessed a very low salt content and was
notably distinguishable from the other two varieties as it had an exceptionally
large roe size with golden brown coloring. The overall "pop" from the
egg was modest but not exceptional. Most notably, the baeri contained no
aftertaste. Many farmed raised caviars suffer from an algae-like aftertaste
that many customers have described as "grassy". The baeri definitely
lacked any aftertaste whatsoever. Overall, we were impressed with the baeri.
By Natalia
Real of FIS.
FIS, the web site of Fish Information &
Services, is widely recognized as the standard for global seafood industry
information on the Internet.
editorial@fis.com
www.fis.com
“For me, true luxury can be caviar……….
or a day with no meetings, no appointments and
no schedule.” Michael Kors
Such luxury doubly blessed 60 of us in Singapore on a lazy Sunday brunch on the 9th June. The sheer delight of more caviar than you can reasonably eat, combined with a schedule akin to the stress of a Bhutanese hilltop retreat, is not something you often enjoy in the hustle and bustle of our little tropical island. Caviar from the Beluga sturgeon is almost impossible to find nowadays due to its critically endangered status, so we instead sourced our caviar from the Siberian sturgeon which produces Baerii caviar. This caviar is sublimely delicate with a very clean crisp taste on the palate, balanced with subtle after-flavours of nuts. The salty flavour is very charming and not overpowering. 1,800 gms of beautiful sparkling pearls from this ancient fish was placed on each table, and you could see the ten pairs of eyes fixated on this pure indulgence. Even the usual verbal cacophony of convivium, characteristic of Chaîne events, was more muted than usual. Balanced with personally cooked buffet items, the expectations of the event were not overblown and ended with members asking for this event to be institutionalized on a yearly basis. Clearly, this opinion was unanimous.
Brunch Menu
Pass
around canapé
Smoked
salmon opera and caviar
Praline
of foeigras with mango
Scallop
tartar in cone
Croque
monsieur
On the table
Caviar
(from Chaine)
Sour
cream
Egg
white
Egg
yolk
Chive
Red
Onions
Nori
Appetizer Buffet
“Oyster
Bar”
(Fine
de Claire, Pacific oysters)
Seared
Tuna with apple and avocado
Country
style pork duck pate with fruit chutney
Duck
rillettes with French baguette
Baby
green with dressings
Soup station
Leek
and Potato Soup
European
Bread selection
Eschire
Butter
Hot
Roasted
baby chicken with mushroom fricassee
Grilled
US asparagus
Beef
cheek in red wine
Tiger Prawns a la Meuniere
Tiger Prawns a la Meuniere
Live station 1
Blinis
made fresh in the room and served to the table
Boiled
Ratte Potatoes
Live station 2
Norwegian Balik salmon
Norwegian Balik salmon
Pan
fried rosti potato made fresh in the room and served to the table
Plated Dessert
Passion
Fruit with Crunchy Pearl
Wild
Berry Tart with Champagne Jelly
Crème
brulee
Family style
Exotic
Fruit platter
On the table
Assorted
pralines
Macarons
Coffee
and Tea
PERSIAN NIGHT @ SHIRAZ 2013
Date: Sunday, 21st April 2013
Venue: Shiraz Restaurant
Block 3A Clarke Quay #01-06
Time: 6.30pm for 7pm
Dress: Casual
No. in Attendance: 80
The Middle Eastern art of
roasting various types of flavoured meats over an open fire using skewers
encapsulates the very spiritual heart of the origins of the Chaîne des
Rôtisseurs as a royal guild of goose roasters, but whose authority later
gradually expanded to the roasting of all poultry, meat and game. In Singapore,
there exists a Persian restaurant called Shiraz which specializes in this and
it became the inspiration of a meat roasters’ dinner with a Middle Eastern
theme, complete with "danse du ventre" entertainment, or belly
dancing to the rest of us. The fires and the food were hot, but so was the
entertainment, especially after the wines gyrated the mental faculties in
rhythm with the staccato hip & belly movements of the whirling enchantress.
It was a great night for one and all - as we toasted to the culinary origins of
the Chaîne.
MENU
Louis Roederer Brut Premier Champagne
Starter
2008 Leflaive Macon Verze
Homemade Pita Bread
Condiments
Salad Feta Cheese, Olives, Basil Leaves and Tomatoes
Chef’s Signature Platter
A delightful sampling of Hummus, Kufteh– Lamb Meat balls, Kashk-E-Bademjan and Borani Esfanaj
Tender Veal Tongue and veal feet
from Chef’s special Iranian Recipe
Main Course
2001 La Fleur de Bouard
Kubideh (Lamb)
Char-grilled tender ground lamb and whole tomato skewered
Lari chicken Kebab
Boneless chicken Marinated with yoghurt, skewered & charbroiled
Shandiz Lamb Chop
Mashhady style succulent marinated lamb chops
Barreh Kebab Lamb “eyeloin” cut into cubes skewered and charbroiled
Shah Kebab Marinated filet mignon
skewered and charbroiled to perfection
Quail
A succulent mid size pheasant bird charbroiled to perfection
Rice
Fluffy Basmati Rice with Saffron, Baghala polo and Zereshk Polo
Dessert
Persian Ice cream - Saffron and pistachio flavour
Armagnac Castarède Hors d'Age / XO - 20 ans d'âge
PHOTO GALLERY OF THE PAST 6 MONTHS
Chers membres de la Chaîne des Rôtisseurs,
These photos were taken during the
previous Chaîne des Rôtisseurs Dinner for
your viewing pleasure.
If you like any of the photos, just
double-click on that photo and you can then download a low resolution copy
straight away from PICASA.
However, if you wish to have a high
resolution copy, please send me a thumbnail of that photo and I will email a
high quality picture to you.
Best
wishes to all,
David
Jen
Chargé de Presse
Tuesday, March 5, 2013
2013 Annual Forecast of Events
This is only a forecast
and many details have not been finalized.
Please use it only as a
guide to mark your diaries but please understand that details may change as the
event approaches.
Annual General Meeting
and Dinner
and Dinner
Date: Friday, 22nd March, 2013
Venue: Fullerton Hotel
Time: 6pm Drinks
6.30pm AGM
7.30pm Dinner
Persian Night @ Shiraz
Date: Sunday, 21st April 2013
Venue: Shiraz Restaurant
Time: 6.30pm for 7pm
Dress: Casual
Maximum No: 80
Caviar Sunday Brunch Event
Date: Sunday, 9th Jun 2013
Venue:
PARKROYAL on Pickering (TBC)
Time: 12pm
Chefs’ Table
Date: Saturday 22th June 2013
Venue: Snorre Food 25 Fishery Port Rd (619739)
Time: From 12pm
Dress: Casual
Maximum No: 60
Annual Rotisserie Family Dinner
Date: Sunday, 21st July 2013
Venue: Swiss Club
Time: 6.30pm
Annual Chaine Golf Tournament
and Dinner
and Dinner
Date: Tuesday, 13th August 2013
Venue: Sentosa Golf Club
Time: 12.30pm
Dress: Smart Casual
Maximum No for Golf: 52 players
Maximum No for Dinner: 100
Elderton Wine Dinner / Chinese Banquet
Date: September 2013
Chaine Chapitre 2013
Date: 12th October 2013
Venue: Oceanarium at Resorts World Sentosa (tbc)
Time:
Dress:
Maximum No:
Non-Professional Dinner
Date: Sunday, December 15th 2013
Venue: Raffles Ballroom, Raffles City Convention
Centre
Time: 6.30pm for 7pm
Dress: Jacket and Chaîne
Maximum No: 550
.
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