chef fabien pairon chef fabien pairon

CHEF FABIEN PAIRON
CHEF FABIEN PAIRON
Dinner
Dinner
Foie Gras Crumble
Coffee and Poultry Juice
Foie Gras Crumble
Coffee and Poultry Juice
Domaine De La Bongaran, Vire-Clesse Cuvee Tradition E.J. Thevanet, 2011/12
***
Lobster Ravioli
Seafood and Seaweed Garnish
Domaine De La Bongaran, Vire-Clesse Cuvee Tradition E.J. Thevanet, 2011/12
***
Lobster Ravioli
Seafood and Seaweed Garnish
Chablis 1er Cru “Fourchaume”, Louis Jadot, Cote de Beaune, France, 2013
***
Roasted Cod
Citrus Condiments, Creamy Risotto and Green Asparagus
Chablis 1er Cru “Fourchaume”, Louis Jadot, Cote de Beaune, France, 2013
***
Roasted Cod
Citrus Condiments, Creamy Risotto and Green Asparagus
Louis Latour, Beaune 1er Cru, 2012
***
Chef Dessert of the Day
Louis Latour, Beaune 1er Cru, 2012
***
Chef Dessert of the Day
Carmes de Rieussec 375ml, Sauternes, France, 2012
Carmes de Rieussec 375ml, Sauternes, France, 2012
$78 4-course set dinner
$158 4-course set dinner with wine pairing
$78 4-course set dinner
$158 4-course set dinner with wine pairing
À La Carte
À La Carte
STARTERS
Fried Easter Egg
Mushrooms, Thyme Milk Espuma
MAINS
36
18 Roasted Cod
Citrus Condiments, Creamy Risotto
and Green Asparagus
STARTERS
Fried Easter Egg
Mushrooms, Thyme Milk Espuma
MAINS
36
18 Roasted Cod
Citrus Condiments, Creamy Risotto
and Green Asparagus
Lobster Ravioli
Seafood and Seaweed Garnish
26
Lobster Ravioli
Seafood and Seaweed Garnish
26
Foie Gras Crumble
Coffee and Poultry Juice
24
Foie Gras Crumble
Coffee and Poultry Juice
24
Veal Steak with Lime Crust
44
Young Vegetables and Reduced Juice
DESSERTS
Cacao and Chocolate
16
Chef Dessert of the Day
16
All prices are subject to 10% service charge and prevailing government tax
Veal Steak with Lime Crust
44
Young Vegetables and Reduced Juice
DESSERTS
Cacao and Chocolate
16
Chef Dessert of the Day
16
All prices are subject to 10% service charge and prevailing government tax
Wine Recommendation
Wine Recommendation
White Wine
White Wine
Glass Bottle
Chablis, Ellevin, Burgundy, France, 2014
Pouilly-Fuissé , Maison Kerlann, Cotes Chalonnaise,
France, 2012
Chablis 1er Cru “Fourchaume”, Louis Jadot,
Cote de Beaune, France, 2013
Domaine De La Bongaran, Vire-Clessé Cuvee
Tradition E.J. Thevanet, France, 2011/12
25
120
170
44
220
28
150
Red Wine
Domaine Perrin, L’Andeol Rasteau, 2007/11
Antonin Guyon, Corton Clos Du Roy, 2008
Cote de Beaune Rouge, Maison Champy,
Cote de Beaune, France, 2012
Louis Latour, Beaune 1er Cru, Burgundy,
France, 2012
Glass Bottle
Chablis, Ellevin, Burgundy, France, 2014
Pouilly-Fuissé , Maison Kerlann, Cotes Chalonnaise,
France, 2012
Chablis 1er Cru “Fourchaume”, Louis Jadot,
Cote de Beaune, France, 2013
Domaine De La Bongaran, Vire-Clessé Cuvee
Tradition E.J. Thevanet, France, 2011/12
25
120
170
44
220
28
150
30
150
420
145
40
210
Red Wine
30
150
420
145
40
210
Domaine Perrin, L’Andeol Rasteau, 2007/11
Antonin Guyon, Corton Clos Du Roy, 2008
Cote de Beaune Rouge, Maison Champy,
Cote de Beaune, France, 2012
Louis Latour, Beaune 1er Cru, Burgundy,
France, 2012
EASTER BUNNY NAPKIN FOLDING
EASTER BUNNY NAPKIN FOLDING
1.
Use the right napkin. For this to work best, the napkin should be large and square.
You may use either paper or cloth, but shouldn't be limp, so cloth may need to be
starched lightly. Ensure that the cloth is crease-free too.
1.
Use the right napkin. For this to work best, the napkin should be large and square.
You may use either paper or cloth, but shouldn't be limp, so cloth may need to be
starched lightly. Ensure that the cloth is crease-free too.
2.
Place the napkin down on a work surface, open out to its full square.
2.
Place the napkin down on a work surface, open out to its full square.
3.
Fold the napkin in half. Bring the top edge to the bottom edge.
3.
Fold the napkin in half. Bring the top edge to the bottom edge.
4.
Repeat the fold again. As before, top edge to the bottom edge.
4.
Repeat the fold again. As before, top edge to the bottom edge.
5.
Bring each side to meet in the middle and fold down.
5.
Bring each side to meet in the middle and fold down.
6.
Fold the bottom right edges to the middle crease.
6.
Fold the bottom right edges to the middle crease.
7.
Fold the right side in half. This bring the right side to the center, forming an ear.
7.
Fold the right side in half. This bring the right side to the center, forming an ear.
8.
Repeat with the left side.
8.
Repeat with the left side.
9.
Fold the pointed triangle at the top down.
9.
Fold the pointed triangle at the top down.
10.
Slip the right top point into the pocket formed on the left.
10.
Slip the right top point into the pocket formed on the left.
11.
Turn the napkin right side up. The rabbit’s ear will appear.
11.
Turn the napkin right side up. The rabbit’s ear will appear.
12.
Place on display.
12.
Place on display.