On the Cover

Wine & Dine - - CONTRIBUTORS -

Saint Pierre’s Crab dish, a king crab with osci­etra caviar and tu­ile, show­cases the del­i­cate bal­ance be­tween the sweet­ness of the crab and the salti­ness of the caviar. Chef Em­manuel Stroobant uses clar­i­fied crab stock, crab meat and chervil leaf to make the jelly sphere. The dish is then gar­nished with osci­etra caviar, steamed sweet potato, pat­ty­pan squash, may­on­naise of egg, miso, crab egg and ponzu sauce, filo pas­try and mi­cro cress. A re­gal tu­ile ring adds a crunchy tex­ture to the dish.

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