Executive Chef/Owner of Fleur De Sel (Michelin Bib Gourmand 2018) that serves classic artisanal French cuisine in Singapore. Prior to coming to Singapore, Alex spent six years working under world- renowned chef-extraordinaire Alain Ducasse at his Spoon restaurants and the three Michelin-starred Alain Ducasse au Plaza Athénée Restaurant in Paris. With the open-concept kitchen at Fleur De Sel to call his own, Alex now enjoys what he loves best – preparing dishes in front of his customers with the best and freshest seasonal ingredients, and sharing his knowledge and deep love for the French cuisine with them. Come join us with Chef Alex!
Book by 31 Oct to enjoy 10% early bird discount!
Sous-Vide Turkey Breast with Fois Gras, Chestnut and Truffle Jus
Looking for a moist, delicious turkey menu that will impress your guests? Look no further. Cooking turkey can be proven challenging, meat tends to dry out easily. Chef Alex will teach you his best seller turkey holiday menu by slow cooking at low temperature (sous vide) to keep maximum jus, served with absolutely delicious fois gras, sautéed chestnuts, lardons, braised brussel sprouts and chicken truffle jus. This will be the star of your holiday menu! Your guests will surely be impressed. No more dry turkey!
Le Foie Gras de Canard with Black Truffle Brioche and Truffle Vinaigrette Salad
Absolute delicacy. This homemade foie gras will be a showstopper at your holiday table. Owner-Chef Alexandre of Fleur De Sel in Singapore will share with you all the techniques to creating a delicious homemade one and you will never look back! The foie gras will be served along a black truffle brioche bread and a homemade truffle vinaigrette salad (will also be demo-ed).
Butternut Squash Velouté with Marinated Hokkaido scallops
A velouté is a savoury sauce made from a roux and a light stock. Chef Alex will show you how to make a restaurant-quality butternut squash veloute, served with marinated Hokkaido scallops, croutons and chives.
Suitable for Beginner/Intermediate/Advanced Levels
Maximum of 20 participants
CHEF ALEXANDER LOZACHMEUR
Chef will demonstrate all recipes.
Each participant will sample all the items demonstrated and bring home a recipe pack.