Let Chef Karl Dobler of Salut Private Dining and Chef Patrick Heuberger of Au Petit Salut impart the art of curing, preserving and smoking in their one-day only cooking class. Learn how the pros create dishes such as salted spiced foie gras and preserved dry plums in Armagnac.

Au Petit Salut continues embracing this theme with their special set lunch menu on the same day (additional S$78), and the ‘cured and preserved’ five-course celebratory set menu available from 20 to 25 April.


For reservations, please contact the restaurant directly on
(65) 6475 1976
Prices are subject to prevailing taxes