Brandon Foo
|
My interest in cooking, which started at 10, led me to this career. I am behind Le Bistrot du Sommelier’s savoury dishes and I am in charge of our dynamic kitchen. Mentored by Chef Patrick Heuberger, I took my role as Chef de Cuisine in 2013. Autodidactic, hands-on, passionate and self driven, gleaned from my years of experience working with Michelin Starred Chefs. I moved around France, Switzerland and Australia before coming back to Singapore in 2010 and earned the “Rising Chef of the Year” award in 2014 from the World Gourmet Summit.
While maintaining the restaurant’s classic repertoire of food, I leave a mark by giving the dishes a more refined touch, through adopting modern techniques for precision. I plan the promotions and seasonal menus, searching always for the best quality that season product markets can offer. Just about every item in our menu is made from the scratch, with some of the dishes taking 3 days to prepare. Even in 5 or 10 years, we will remain consistent with our food, wines and service. This is not a one-off business and there are no shortcuts. We serve classic French food with seasonal ingredients. Sometimes, we also spend sleepless nights brainstorming new ideas!! |
|
| Establishment: | Le Bistrot du Sommelier |
| Restaurant Type: | French |
|
Events Information Wednesday 30 March 2016, 6:30pm - 11:00pm A 10-Year Kitchen Affair by Brandon Foo Price: Menu price$148.00++ $188.00++ (with Wine Pairing) Minimum 2 diners per set Event Closed A 10-Year Kitchen Affair by Brandon FooPâté lorrain Chef Mentor: Chef Arnaud Carré = Café de Paris – Brassac, France 1st Entrée Cannelloni au thon et huitre, parfumé à la verveine Yellow fin tuna “Cannelloni” with oyster, fennel and celery cream, lemon verbena jelly Chef Mentor: Chef Jean Marc Bessire – Restaurant Le Cigalon* - Geneva, Switzerland Champagne pairing: Dehours & Fils Champagne Brut Grande Réserve 2nd Entrée Brochette margaridos, pané de ris de veau, jambon de pays et morilles béchamel avec sauce Porto aux morilles Veal sweet bread, ham and morel mushroom béchamel skewer with morel mushroom port wine sauce Chef Mentor: Chef Régis Marcon – Restaurant Le Clos des Cimes*** - Saint Bonnet-Le-Froid, France Wine pairing: Antoine Sunier Régnié 2014 Plat Principal Faux filet au 3 maturations: maturé 30 jours au poivre, maturé 60 jours croutes en croûte d’herbes, maturé 90 jours poêle Servis avec purée aux cèpe et girolles, pomme vigneronne Dry aged Angus Beef striploin done in 3 ways: 30 days caramelized with white peppercone, 60 days crusted with Herbs, 90 days pan-seared Served with potato vigneronne and cèpe mushroom puree with sautéed girolles mushrooms Chef Mentor: Chef Patrick Heuberger – Casse- Croûte – Singapore Wine pairings: Clos de Brusquières Chateauneuf-du-Pape Cuvée Réservée 2007 Remoissenet Pére & Fils Santenay 2007 Dessert Sphere Vacherin glacé fruit de la passion, noix de coco et mangue Vacherin “Sphere” with passion fruit, coconut ice cream and mango Chef Mentor: Chef Vincenzo De Rosa – Café La Place – Geneva, Switzerland Wine pairing: Chatéau de la Roulerie Coteaux du Layon 2013 |
|
