French Christ­mas feast

Food and Travel (Singapore) - - Journal -

Chef-owner Alexan­dre Lozach­meur teaches par­tic­i­pants and shop­pers how to whip up a French feast for Christ­mas

The sec­ond demon­stra­tion con­ducted by chef Alexan­dre Lozach­meur – chef-owner of Fleur de Sel - at the Bukit Pan­jang Plaza Fair­price Finest out­let on 3rd De­cem­ber, was cen­tred around French cui­sine.

With the fes­tive sea­son just around the cor­ner, chef Alexan­dre pre­pared recipes that were per­fect for host­ing lunch and din­ner par­ties at home. Ex­tremely easy to pre­pare with in­gre­di­ents that can be pur­chased from Fair­price Finest, the three dishes that chef taught that day were: But­ter­nut Squash Veloute served with Crou­tons and Sour Cream, Beef Tartare, and Braised Pork Cheeks served with Sauteed Pota­toes, Mush­rooms and Car­rots.

For this ses­sion, chef Alexan­dre demon­strated how to pre­pare the beer tartare first, which does not re­quire any cook­ing. He sim­ply diced up the beef ten­der­loin into cubes, be­fore pre­par­ing the sauce com­pris­ing egg yolk, mus­tard, olive oil, shal­lot, cor­ni­chon, capers, pars­ley, tabasco, Worces­ter­shire sauce and ketchup. Many shop­pers and par­tic­i­pants were pleas­antly sur­prised by how sim­ple this de­li­cious dish was to pre­pare.

Af­ter chef fin­ished his demon­stra­tion, the four pairs of par­tic­i­pants went straight ahead to pre­pare their very own beef tartare, and ev­ery­one later shared that they had a whale of a time.

Next up, chef Alexan­dre pre­pared the but­ter­nut squash veloute, which was yet an­other tasty and fuss-free dish. While the first two dishes that chef Alexan­dre demon­strated were im­pres­sive, the last dish of the day - the braised pork cheeks – proved to be the high­light. Many of the par­tic­i­pants and shop­pers com­mented that the sauce, made with but­ter and cream, was very hearty and com­fort­ing, while the meat was suc­cu­lent and tender. Big thanks to Fair­price Finest for mak­ing this de­li­cious demon­stra­tion pos­si­ble, and to chef Ni­cholas Scor­pion and chef Alexan­dre Lozach­meur for their pa­tience in clar­i­fy­ing doubts, an­swer­ing ques­tions and shar­ing help­ful cook­ing tips. We look for­ward to see­ing you at our next event!

Can’t spot your­self? Visit the Face­book page at to view the rest of the pho­tos we took dur­ing this event. Feel free to tag your­self and your friends!

Newspapers in English

Newspapers from Singapore

© PressReader. All rights reserved.