Tatler Dining Singapore


- Photograph­y: Edmond Ho Fotografie

This is one of Odette’s most loved dishes, which stars a sustainabl­y raised French pigeon from Brittany. The showcase comprises confit pigeon leg, pan-seared breast, liver parfait and tempura heart, or alternativ­ely its heart and liver in a samosa. The latest in a list of accompanim­ents that have complement­ed the dish since its inception five years ago is beetroot, which lends a welcome touch of sweetness to an already luscious dish.

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