Capella Singapore will be welcoming French chef Fabien Pairon in its kitchen next month for a special dining series that will showcase his own brand of French cooking to food enthusiasts in the city-state. From March 26 to April 2, guests will have the opportunity to indulge in up to 24 public dining events that will feature a range of dishes put together by Pairon, who in 2011 earned the prestigious Meilleur Ouvrier de France (Best Craftsmen of France) award for his outstanding work in creating meat-based fare. Working hand-in-hand with Capella’s director of culinary, David Senja, the program will include a set menu at the hotel’s seafront restaurant, The Knolls, which will feature fried Easter egg with mushroom and thyme milk espuma as well as veal steak lime crust with young vegetables and reduced juice for lunch, while a four-set dinner will showcase the Pairon’s special lobster ravioli and foie gras crumble coffee, among others. The hotel will also be hosting a special Easter Sunday Brunch event, where guests can see Pairon demonstrating his cooking methods on stage.
For more information, visit Capella Singapore.