PUBLISHED March 21st, 2014 04:30 am | UPDATED May 17th, 2016 02:47 pm
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