Wednesday, January 9, 2013

Celebrity chef restaurant Guy Savoy kicks off 2013 in style

Acclaimed celebrity chef restaurant Guy Savoy is starting the new year on a high note with new menus and a refreshing approach towards its lunch service.

Guests can now embark on a breezy express lunch experience every Friday and Saturday. The Menu “TGV”- “The Express, 60 Minute Experience” guarantees a 60-minute lunch experience, making it perfect for business or power lunchers in a hurry. With the use of local seasonal ingredients, the menu unveils exciting new dishes such as Beef Cheeks „Facon pot au feu‟, paired with a spectacular view of the bay. It is available as a 2-course menu for $55++ per person, or a three-course menu at $80++ per person.

For guests with the time to enjoy lunch and the elegant ambience of Guy Savoy restaurant at a more leisurely pace, the Menu “Dejeuner Club” – “The Lunch Club”- is the perfect option. This four-course menu features a choice of starter from the a la carte Lunch “En Demi” Menu, a fixed second course of Guy Savoy’s signature Artichoke and Black Truffle Soup, followed by a choice of a meat or fish dish. A choice of matured cheeses or Guy Savoy’s signature dessert, the artfully presented Chocolate Orb, completes the experience.

And in commemoration of the remaining weeks of the Year of the Dragon, Guy Savoy has created the very special six- course Kraemer‟s Dragon Menu. For S$250++ per person, guests can have a taste of cuisine that King Louis of France would have delighted in, presented in a style that is truly befitting the majesty of the Dragon. This menu is presented in conjunction with The Final 100 Days of the Year of the Dragon exhibition, displayed in the Marina Bay Sands hotel lobby as an extension of ArtScience Museum. The exhibition is an
exquisite showcase of rare, original XVIIIth century, museum-quality furniture and decorative arts from the famed Kraemer Gallery Collections, based in Paris since 1875. It pays homage to both the Chinese and French civilisations in all their splendor. Kraemer‟s Dragon Menu is available for dinner at Guy Savoy until 28 February 2013.

In addition, Guy Savoy will also be participating in the upcoming Epicurean Market, Marina Bay Sands’ inaugural food and wine appreciation show. From 25-27 January, Guy Savoy will have a booth that will offer tasting portions of its signature dishes such as Grapefruit Terrine with Tea Sauce and the famous Artichoke and Black Truffle Soup. Also available for purchase will be Champagne Guy Savoy, exclusively bottled for the restaurant.

Executive Chef and General Manager Eric Bost will also conduct a masterclass on Sunday (27 January), with a session to educate guests on different caviar grades, their production techniques and how to select and present them. The session is aptly named “Colours of Caviar”, another classic dish that will be demonstrated by Chef Bost. This masterclass is open for pre-registration as well as walk-in registration on Sunday.

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