For those of your looking to lap up the waves of chocolate luxury over the weekends, look no further than Anti:dote Bar in Fairmont Singapore for the exclusive Four Hands Chocolate Afternoon Tea presented by Fairmont Singapore and Cacao Barry guest Pastry Chef Jean-Michel Perruchon Meilleur Ouvrier de France (MOF). YES, you've heard me right. those of you who have watched the documentary Kings of Pastry would know about the tumultuous efforts behind stepping into this revered role. Hence, at the media invite, I was humbled, in fact a little embarrassed to be in the presence of 'royalty'; Chef Jean-Michel's graceful and cordial spirit helping to bridge the gap as he painstakingly describe the special petit dessert creations he had conceived for the special occasion.
Chocolate lovers like me will relish in the experience, the best of Cocoa Barry featured thru various structured layered cakes, bon bons and petit fours. Together with Swissotel the Stamford's executive Pastry Chef Sebastien Cocquery-Beraud, the line-up of chocolate creations displayed a friendly brawl for attention, yet revealed a gentle harmony in the flow across the board. Those of you who have dined at Antidote's High Tea before would have experienced the signature elegant jewelry box stocked full of goodies in every 3 tiers; but for those of you who haven't; trust me, it's an avalanche of emotions as your wring out the drawers in eager anticipation.
Start off with a choice of Organic Egg, Black Truffle and Morel Cream or the Chocolate Foie Gras and Espresso Sauce, both, chocolate infused amuse-bouche paving the way for the elaborate chocolate affair to unfold in minutes.
Originally from Brittany, France, the illustrious Chef Perruchon reveals his love for caramel thru his signature Caractere - vanilla and tonka flavor between crispy nut biscuite, salted caramel, caramelized nuts and milk chocolate chantilly to finish. The elaborate play on textures in this bite sized dessert making for an ethereal treat. The Pecan Brownie melts at the slightest touch, possibly from its 70% dark chocolate constitution, the remnants showcasing a smoky honey ganache with a touch of acidity cleverly introduced by the milk chocolate Ghana 40.5% .
Working closely with Chef Perruchon, Chef's Sebastien's four desserts lend a lighter touch to compliment the bold flavors unleashed on the palate, his Yuzu Tartlet surprising the most of us with its piquant tang hidden beneath a delicate cone shaped facade while the Chocolate Raspberry Bar tantalises the tastebuds of chocolate lovers with the classic pairing featuring a thin slither of crunchy praline tucked below tangy raspberry chocolate mousse centers.
The Four Hands Chocolate Afternoon Tea is replete with a solid bar of Cacao Barry Ghana to take home and indulge in. The Ghana milk couveture chocolate unleashing waves of powerful cocoa notes against nuances of ripened red fruit.
Need a break from the chocolate overdose? Fret not.. the high tea set also encompass the perennial favourites of Smoked Salmon, lemon and dill cream cheese on rye bread as well as Boston Maine Lobster rolls amongst other savoury treats in the second drawer. Make sure to save space for the warm chia seed scones with homemade lemon curd and Devonshire clotted cream.
The Four Hands Chocolate Afternoon Tea set is available from the 23rd - 26th June 2016 and is priced at $50++ per person complete with a pot of tea and a specially created chocolate infused amuse bouche. Do be sure to make your reservations to avoid disappointments.
Anti:dote
Level 1
Fairmont Singapore
80 Bras Basah Road
S(189560)
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