L’Huile d’Olive

As part of WGS, Absinthe also presents an exquisite 6-course “L’Huile d’Olive” menu which reflects Chef Francois’ Southern French heritage with its liberal use of olive oils. Each course from appetiser to dessert will feature one of six specially selected super premium extra virgin olive oils sourced from small boutique producers in France, Italy, Spain and Australia.

The menu will feature dishes such as Roasted King Crab with Ragu of Spelt and Morel Mushroom, Olive Oil Foam made using Milenario, produced from over 1000-year-old olive trees in Valencia; Carpaccio of Wild Pink Snapper with Fennel Salad and Poutargue featuring the limited quantity Chateau D’Estoublon from Provence; and Valrhona White Chocolate and Olive Oil Ganache Pistachio Financier and Raspberries, prepared with Terre Bormane, one of the finest olive oils in Liguria.

Date: 27th March – 5th April 2014

Time: Available for lunch & dinner

Venue: Absinthe (71/72 Boat Quay, Singapore 049860)

Price: $128++ per person

Book now with Chope at City Nomads

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Deputy Editor

Gary is one of those proverbial jack of all trades… you know the rest. When not writing about lifestyle and culture, he dabbles in photography, graphic design, plays four instruments and is a professional wearer of bowties. His greatest weakness: spending more money on clothes than he probably should. Find him across the social world as @grimlay