Pre-order online until TUE Nov 17, 10pm
Pick up on WED Nov 18, 6-7:30pm
I think it might be fair to say that when most people think of a global culinary capital, Paris would be one of the first places to comes to mind. Paris was birthplace of the modern restaurant and the “Classical” culinary techniques that are the foundation of Western restaurant culture. For hundreds of years, the definitive benchmark of ‘fine dining, and certainly eating out in the “City of Light” for the first time is likely to be a transformative experience, as it was for Robert Yee:
“I lived in Paris as a teenager where I fell in love with the city, the people, and the food. Growing up on sandwich bread, I never knew how amazing bread can be until I had my first bite of a Parisian baguette. When people think of French cuisine, their thoughts tend to drift towards classic dishes such as duck confit, beef bourguignon, cassoulet, and fine pastries. When I was visiting Normandy, seafood was the predominant dish at the restaurants. And in Paris, it is common to find places that specialize in cold seafood platters. This dinner is a nod to the fresh seafood of France.”
Petite Brioche au Fromage
A freshly baked, buttery brioche with cheese baked in.
Saumon à la Crème aux Fines Herbes (Pescatarian)
Sashimi-grade salmon filet, cooked sous vide to a medium-well, and then finished with a quick sear; served with a herb cream sauce.
– or –
Légumes et Fromage en Croûte (Vegetarian)
Wilted spinach and leeks mixed with a blend of creamy cheeses and fine herbs, enveloped in a buttery, puff pastry.
Gnocchi à la Parisienne
Flour and cheese dumplings that are baked to a puffed crisp.
Classic medley of sautéed seasonal vegetables such as pepper, eggplant, courgettes, tomatoes, and herbs.
The noble ancestor of donuts, golden, lightly crispy fried fritters of yeast dough with a touch of cinnamon and a dusting of icing sugar.
Fish, Vegetarian, or 1/2+1/2
Parisian Dinner — $48 for 2 • $90 for 4
ORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS WED 6-7:30PM
Raised by his grandmother’s cuisine, Robert Yee has always had a strong interest in the culinary arts. A software developer by day, he trained in the Culinary Arts program by night, with a focus on global cuisines. A traveller who “eats the world”, he brings back inspirations and techniques from local artisans as well as Michelin starred restaurants. You can follow his culinary adventures on Instagram and Facebook @superbgourmand.