Haute Cuisine at 282 meters high!

The indomitable and intrepid Travelling Gourmet goes to a very high altitude restaurant to…

MEET a good friend, 2 MIchelin Etoile Chef Jean-Francois Piege who is in sunny Singapore for the World Gourmet Summit 2013.

I can never forget the delectable delicacies Chef Jean-Francois cooked for me when I stayed at the Hotel de Crillon in Paris. It was a pleasure to see him in Singapore for the WGS 2013. Embedded with 1-Stellar Restaurant, one of the Rochester Group, this restaurant boasts great views and creative cuisine. It brought to mind my parachuting days. I looked out the window and wanted to strap on a double ‘L’ or Paracommander parachute and make a jump. With great effort I resisted the urge. Besides there were no parachutes on hand. There’s no way Jose I am going to jump from 282 meters up without a parachute, and without a reserve parachute!

1-Stellar OUB Plaza Coordinates:1.2856° N, 103.8497° E

20. April 2013 Saturday

2129: Waiting to ascend to level 62, I saw and chatted to some Bouncers in black, oops! I mean Security. There were lots of them and I found out that intoxicated guests at the Bar had a bad habit of throwing objects down to the ground…hence their presence.

2138: I was waiting for a table. The dinner rush was on…Pretty hostesses in black mini dresses, very tight and sexy scurried about…

2158: Finally seated at a table with a clean, crisp tablecloth. Water was poured for me.

2259: The bread basket arrived. It was a small gunny sac with an anchor logo marked “Happy Invitation” with warm mini baguettes and crunchy bread sticks-Italian style. A plus point. I bit into the breadstick, the buttery flavour was good. It pleased me.

22:08 An interactive soup! Jean-Francois’ Bouilon d’une Poule et INfusion Champaignons, Foiue Gras avec Noisettes et Quignons de Pain was…

Most delightful! A frozen disc of Foie Gras with a hole in the middle that looked like a .50 Caliber bullet hole allowed…hot Mushroom consomme to be poured into the bowl ‘a table’ to melt the foie grass and butter disc …

To be continued…

About thetravellinggourmet

As a renowned Travel, Food & Wine Writer he has travelled the world in a keen & indomitable pursuit of exotic delicacies & fine wines. His articles have been published in over 20 prestigious publications, both local & international. Dr. Lim has toured and trained in Wine Evaluation & Oenology in most of the world's top wine producing areas from France to Australia. The Travelling Gourmet says, "Gastronomy has no frontier. These are the gastronomic voyages of The Travelling Gourmet. My unending mission. To explore strange new cuisines, to seek out new wines and new culinary experiences, to boldly go where no gourmet has gone before...." Have pen, will travel. All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopy, recording, or any other information storage & retrieval system, without permission from Dr. Michael Lim The Travelling Gourmet and/or MSN. Material may be works of fiction. Names, characters, places and incidents may be true but may also be products of the author's imagination or are used fictitiously. Any resemblance whatsoever to actual person or persons, either dead or living, events, or locales may be entirely and purely coincidental and unintentional. No part of this website may be used to villify others or for criminal purposes. Interests: Travel, Food, Wines, Cooking, Wine Appreciation, Parachuting, Languages, Music, Reading, Swimming, Hunting, Ballet, Fencing, Archery, Anthropology and more... The Travelling Gourmet is a copyrighted trademark. All rights and photos reserved. No part may be reproduced without permission.

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