Art at Cu­rate

Food and Travel (Singapore) - - Out And About -

The fourth in­stal­ment of the Art at Cu­rate din­ing se­ries wel­comes Ramón Freixa, a two-star Miche­lin chef from Madrid. Born into a fam­ily of gourmets – his par­ents earned a one Miche­lin star for their restau­rant, El Racó d’en Freixa now known as Freixa Tradi­ció – the 45-year-old holds two decades of culi­nary ex­pe­ri­ence and in­cludes three books and four res­tau­rants, Ramón Freixa Madrid, Ático, FROM and Erre, in his list of ac­com­plish­ments. Freixa’s in­no­va­tions are play­ful and, some­times, tongue-incheek such as his Sweet Bang dessert that re­sem­bles blood splat­ter from a gun­shot or the Mimetic Cheese Stone ap­pe­tiser with a solid squid ink and ca­cao but­ter shell con­tain­ing liq­uid Span­ish Manchego cheese. For mains, he sticks close to his Span­ish and Mediter­ranean her­itage, jug­gling ef­fort­lessly be­tween the ro­bust flavours of Iberico in one dish and a del­i­cate bouil­l­abaisse in the next. As per the Art at Cu­rate din­ing se­ries, the cour­ses are paired with wines ap­proved and se­lected by the Robert Parker Wine Ad­vo­cate team. You’ll get to try Freixa’s sig­na­tures in a five-course (S$158, S$198 with wine pair­ing) or eight-course (S$198, S$268 with wine pair­ing) din­ner un­til 28 Jan­uary 2017. ◆ Level 1, The Fo­rum, 8 Sen­tosa Gate­way. Tel: 65/6577-7288

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