Singapore Tatler - - LIFE WINE -

Cast­ing lo­cal in­gre­di­ents in lead­ing roles is a risk for any vis­it­ing chef. But the well-paired dishes speak to Du­casse’s abil­ity to adapt. The sea scal­lops, for ex­am­ple, are not from Ja­pan or France, but China. They are meatier but less of an umami bomb. “They are def­i­nitely dif­fer­ent from the ones we usu­ally cook with, but they ap­peal to us,” Du­casse says about his re­cent dis­cov­ery of the lo­cal gi­ants, served over what ap­peared to be a ver­sion of his clas­sic let­tuce cream with freshly shaved Alba white truf­fle. The P2 2000 also boasts uniquely adapt­able qual­i­ties. “There’s one ex­pres­sion of the wine but there are so many facets that food can ad­dress,” Ge­of­froy shares. “The din­ner re­volves around the wine and of­fers as many per­spec­tives as pos­si­ble—to give a

CLAS­SIC UP­DATE Alain Du­casse’s (op­po­site) dish of sea scal­lops with let­tuce and tartufi di Alba matches beau­ti­fully with the Dom Pérignon P2 2000 vin­tage

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