Story and photos by Dr. Michael Lim The Travelling GourmetTM
All rights reserved
Food photos are of real food with no photoshop
The debonair and irreverent Travelling Gourmet goes to Sentosa Island to savour…
MEMORABLE gastronomic delights by mes buon amis Chef Lorenz Hoja and Masterchef Joel Robouchon. Le Atelier translates as “The Workshop” from the French and this cosy, intimate restaurant all done up in scarlet and ninja black is one of my favourites for contemporary French cuisine. Creative, talented and fastidious Chef Lorenz is one of the nicest Chefs I have ever had the pleasure of calling a good friend. Lorenz professionally checks every plate before it is sent out to the guest! All great Chefs have an eye for detail. Michelangelo always said: Trifles make perfection, and perfection is no trifle!.
His signature Quiche Lorraine with a very light and fluffy egg filling and big paysanne of ham arrived. So yummie!
Another classic is Foie Gras! Devilishly delicious! Ich liebe es! (I LOVE it!)
With cute and yummie ‘Coco de Paimpol’ Beans
The White Paimpol Beans in season from July to October are primarily rich in protein and fiber. Also packed with vitamins B1, B5, iron, trace elements, minerals but at the same time low in carbohydrates. famously grown in France, the beans are native to South America.
Next was a shot glass with creamy Sea Urchin enrobed in sexy Carot Mousse topped with Sauternes Wine Gelee and garnished with 24 Karat Gold Leaf and sprinkled with Yuzu Zest! Devilishly delicious!
An unusual take on Foie Gras!
After this, Chef Lorenz’s Signature Foie Gras Mousse with a layer of maroon Port Wine Reduction hidden underneath bubbly Parmigiano Espuma. You have to dig in so you can taste all the different flavours and textures simultaneously…Close your eyes….mmmm…Yummie! I took a piece of the freshly baked brioche to wipe up all the little bits…la scarpetta as they say in Italia. Even the Pharoahs in ancient Egypt used to relish Foie Gras! A nice glass of Pouilly-Fuisse 2007 with floral and mineral nuances goes well!
SPATCHCOCK!
No, it is not a swear word but the most juicy and moist “spattlecock” poultry or game that has been prepared for roasting or grilling by removing the backbone, and sometimes the sternum then and flattening it out before cooking. AKA “butterflying” the bird!
My good friend, Masterchef Joel Robouchon was in Singapore for the Singapore Grand Prix F1 2014. Joel came to say hello and we chatted. Joel said mischieviously with a cheeky grin in French, “…if the Allemande (German) Lozenz is no good, je decapiter (I chop off his head like ISIS)!” I told him all the food was very good! Joel has 17 restaurants around the world from London to Paris to Las Vegas and Lebanon…
Masterchef Joel Robouchon is on my right
My main course was Rabbit! Yes! Cute bunnies are also very tasty! Lean and heart-healthy fine texturedrabbit meat enrobed in a Ravioli was most satisfying.
Joel Robouchon Resataurant
Resorts World Sentosa
Hotel Michael
Level 1
8, Sentosa Gateway
Singapore 098269
Tel: +65 6577 7888
The Travelling Gourmet 