Book by 13 April to enjoy 10% early bird discount.
Learn to master classic French food from an award-winning chef Patrick Heuberger, Executive Chef and Owner of Atout, Singapore.
Oven-Roasted Black Angus Prime Rib with Shallots and Garlic Confit
One of Chef Patrick’s signature dish. Angus beef is a highly priced marbled beef taken from Angus cattle. The slow roasting results in the caramelization of the beef’s exterior and gives it a nice charred crust with robust flavour. The meat is tender, juicy and succulent on the inside! The garnish of shallots and garlic confit possessing a rich and luscious buttery flavourful complements the beef really well.
Oven-Roasted Lamb Rack with Garlic Persillade and French Mustard
Impressive and delicious, this lamb persillade dish delivers on many levels. Mouth-wateringly delicious, this rack of lamb is tender, juicy, rosy and the natural flavour of the lamb shines through with thisrecipe, served with refreshing, umami garlic persillade.
French Onion soup with Cheese Croutons
Who does not love a well-made French onion soup? Classic French onion soup and cheese croutons at its best. Delicious and comforting.
Belgium Endive Salad with Dry fruits, Spinach & Mustard Dressing
Don’t be stuck with the same ordinary lettuce salad on a plate. This refreshingly delicious salad with flavourful dressing will be a new favourite at your dinner table!
Suitable for All Levels (Novice/Intermediate/Advanced)
Maximum of 20 participants
CHEF PATRICK HEUBERGER
Chef will demonstrate all recipes.
Each participant will sample all the items demonstrated and bring home a recipe pack.