Savour Flavours Finestworldgourmetsummit.com/wgs2009/document/souvenirmagazine...To enhance g reat f...
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Savourthe
FlavoursFinest
world gourmet
summit 2009
19 April- 2 MAy
F i N E C U i S i N E | G r E AT W i N E S | U N i Q U E D i N i N G
worldgourmetsummit.com
coNteNts
3 Message from Singapore Tourism Board5 Message from peter Knipp Holdings pte ltd 7 Message from Citibank Singapore ltd ICONIC CHEF, MASTERCHEFS & GUEST CHEFS13 Heinz Beck 14 Dan Hunter15 Atul Kochhar17 Oriol Balaguer18 Arnaud Guerpillon19 Hervé Boutin, Oliver Oddos21 Sergi Arola22 Masayasu yonemura23 Klaus Erfort25 Claudio Sadler26 régis Marcon27 laurent pillard29 Wylie Dufresne30 Alfonso Castellano, David Muñoz31 Dorin Schuster
SPECIAL GUEST, CELEBRITIES, MASTER MIXOLOGISTS & VINTNERS34 Bob Blumer35 David rocco39 linden pride, Daniel Thomases, Eben Freeman 40 paolo De Marchi, Giovanni Manetti41 Marco pallanti, Francesco Mazzei43 Didier Cuvelier, Christopher Cannan45 Michael Silacci, roger Asleson, Gordon Gebbie
HOSTING CHEFS 52 André Chiang, Brian Cleere, Damon Amos, Edward Voon 53 Frank Kilian, Frédéric Colin, Ken ling, ignatius Chan 55 Nobuyuki Taguchi, ryan Clift, roger Marti 57 Shawn Armstrong, rang Mahal, Sam leong
LOCAL STARS, THE LEADING RESTAURANTS OF SINGAPORE63 Au petit Salut, Cassis64 Golden peony, Hua Ting, Oso ristorante & Absinthe67 les Amis, Si Chuan Dou Hua restaurant68 The Garden, The prime Society, The Song of india, yantra71 Jing, li Bai Cantonese restaurant72 NOVUS restaurant & Bar, oosh at dempsey, Otto ristorante, pontini75 Shang palace, Tatsuya Japanese restaurant
WINE TASTING & VINTNER DINNERS92 Spanish Gala Dinner, parker Coonawarra & yering Station Wine Dinner featuring the cuisine of Dan Hunter, Château léoville poyferré Wine Dinner featuring the cuisine of régis Marcon, iconic Dinner: Cuisine of Heinz Beck with wines from the Consorzio Vino Chianti Classico93 Wine Seminar with lisa perrotti-Brown MW: recognising Quality in Wine, Opus One Wine Dinner featuring the cuisine of Klaus Erfort, Chianti Classico Wine Fair & Symposium CULINARY MASTERCLASSES & LIVE & PERSONAL WORKSHOPS 95 Culinary Masterclasses 97 live & personal Culinary Workshops
SPECIAL EVENTS & GALA DINNERS101 Opening reception, WGS Awards presentation, WGS Awards reception 104 Norwegian Seafood Brunch featuring Champagne Devaux, WGS Charity Dinner, Chill & Grill with Archipelago 106 Spanish Gala Dinner, la Dolce Vita with David rocco, An Evening of indulgence with rougié Foie Gras & robert Weil Wines107 Champagne Devaux Dinner featuring Asian Flavours, Wildlife Gourmet Safari, iconic Dinner: Cuisine of Heinz Beck with wines from Consorzio Vino Chianti Classico109 An Evening with Surreal Gourmet Bob Blumer, Norwegian Seafood Dinner with Eu yan Sang Herbs, le Cordon Bleu Dinner featuring New Culinary Discoveries
113 Thank You
114 PARTNERS
siNgAPore tourism BoArdco-orgANiser
world gourmet summit 2009
Discerning gourmet connoisseurs need wait no more as the World Gourmet Summit returns once again to serve up a host of delectable
epicurean delights, beginning 19 April 2009 for two weeks.
With more than ten hosting establishments and nearly 20 partner restaurants this year, the World Gourmet Summit 2009 is headlined by a
trio of three-Michelin-starred chefs - Iconic chef Heinz Beck, German masterchef Klaus Erfort and French masterchef Régis Marcon, who
will showcase their skills through a series of culinary masterclasses and gourmet dinners. Fans of the Discovery Travel & Living channel can
also catch celebrity chefs Bob Blumer from The Surreal Gourmet and David Rocco from David Rocco’s Dolce Vita in person as they serve
up innovative cuisines paired with their entertaining personalities.
Like a great meal that is completed by a fine dessert, the culinary experience of the World Gourmet Summit is topped off with the many
exciting lifestyle offerings that await you here in Singapore. This month, you can catch the highly acclaimed musical CATS, see lush high-
fashion creations at the Christian Lacroix Costumier Exhibition and also check in at Capella Singapore, Singapore’s newest ultra-luxurious
hotel on Sentosa.
With so much going on, I wish you a uniquely memorable experience in Singapore. And for now, Bon Appétit!
Aw Kah Peng
Chief Executive
Singapore Tourism Board
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To enhance g reat f oodsthey c hoose great w aters.
The delicate complex flavours of the finest cuisine are best appreciated by an educated palate.And in the same way that the right wine can release the nuances of a dish, the right watercan subtly cleanse the palate, enhancing the pleasure and experience of both. To discover whyS.Pellegrino and Acqua Panna are seen on all the best tables, go to WWW.FINEDININGWATERS.COM
A C Q U A P A N N A A N D S . P E L L E G R I N O . F I N E D I N I N G W AT E R S .
235x200_DUALpink_s.indd 2 3/27/09 4:14:18 PM
To enhance g reat f oodsthey c hoose great w aters.
The delicate complex flavours of the finest cuisine are best appreciated by an educated palate.And in the same way that the right wine can release the nuances of a dish, the right watercan subtly cleanse the palate, enhancing the pleasure and experience of both. To discover whyS.Pellegrino and Acqua Panna are seen on all the best tables, go to WWW.FINEDININGWATERS.COM
A C Q U A P A N N A A N D S . P E L L E G R I N O . F I N E D I N I N G W AT E R S .
235x200_DUALpink_s.indd 2 3/27/09 4:14:18 PM
Peter KNiPP HoldiNgs Pte ltdco-orgANiser
world gourmet summit 2009
In recent years, Singapore’s profile on the international culinary scene has been rising and more gourmets are recognising Singapore as a
destination for gastronomic delights. Each year at the World Gourmet Summit (WGS), we strengthen this notion by inviting the brightest
stars of the culinary scene to this epicurean event. This year, we have invited Heinz Beck, the iconic Germany-born chef who has since
made his home in Rome, Italy where he helms the three-Michelin-starred La Pergola; we welcome him with honour to our festival. True to
the objective and vision of the WGS team, this year’s festival is going to be a celebration of gastronomic flavours with a star-studded cast
of international personalities.
But WGS is not just all about food, as we also emphasise the importance of pairing great wines with delectable cuisine. Each year, we
aim to achieve this goal in different and improved forms. With that in mind, a record-breaking number of wineries, including many from the
Chianti Classico and Priorat regions, will also be joining us with some of their finest vintages. Not to forget, we have celebrities and guest
chefs who will also be serving up their signature dishes in dedicated dinners. Bob Blumer of hit television series The Surreal Gourmet and
David Rocco, host of David Rocco’s Dolce Vita, both showing on the Discovery Travel & Living channel, are going to let guests in on their
favourite dishes.
We of course are celebrating local talents and those who have contributed in making Singapore a gastronomic hub. This year, we have
included a total of 20 partner restaurants participating in the summit. Join us as we celebrate another festival of taste and gastronomy in
WGS. I invite you to savour in the creations and to look forward to the next milestone we will set in 2010.
Bon Appétit!
Sincerely Yours
Peter A Knipp
Chief Executive Officer
PKH Pte Ltd5
3-622 CBK09839.indd 1 4/1/09 12:21:01 PM
Citibank is delighted to be the presenting partner of the World Gourmet Summit 2009. At Citibank, we are committed to providing value for
our cardmembers through Citibank Gourmet Pleasures, our credit cards dining privileges programme that guarantees unrivalled dining deals
at over 1,000 locations. The World Gourmet Summit is an extension of our efforts to bring our cardmembers the best dining experiences
and latest gourmet trends.
The World Gourmet Summit has always been an eagerly anticipated occasion in Singapore’s lifestyle dining calendar. It has become a world-
acclaimed epicurean event, truly celebrating the finest cuisines, best wines and the most unique dining experiences. We expect it to be a
resounding success with an overwhelming response, not just from Singapore and the region, but also from around the world. Participants
can look forward to savouring the signature creations of world-acclaimed culinary luminaries, and mingling with wine connoisseurs and
fellow gourmet enthusiasts. Of course, Citibank cardmembers will enjoy special privileges and discounts at events throughout the World
Gourmet Summit, and at participating restaurants over the next few months.
So let’s celebrate the joy of dining, and raise a toast to the success of World Gourmet Summit and to our continuous pursuit of gourmet
pleasures.
Bon Appétit!
Sincerely Yours
Anil Wadhwani
Head of Consumer Markets
Citi Singapore
citiBANKProudlY PreseNts
world gourmet summit 2009
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ICONIC CHEF
Heinz Beck
La Pergola, I ta ly
Hosted at Brasser ie Les Saveurs, The St Regis Singapore
From the detai led strokes of a Renaissance paint ing to the
rol l ing mountains of the I ta l ian countryside, Heinz Beck is
an art ist that draws his cul inary inspirat ion from anything
and everything. I t is this fervour and creat iv i ty that bagged
Beck his three-Michel in-star accolade. Arguably I ta ly’s
most famous chef, Beck’s specialty in Mediterranean
cuis ine has won him numerous accolades, both for his
cul inary art istry and the cookbooks he has penned.
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MASTERCHEF
Dan Hunter
The Royal Mai l , Austra l ia
Hosted at Iggy’s
A r is ing star in the cul inary f ie ld, Dan Hunter jo ined the
k i tchens of Mugar i tz — one of the wor ld’s best restaurants
— in Spain in 2005; wi th in a year he was offered the ro le of
head chef . He soon returned to Austra l ia , br inging home
with h im the del icate art of progress ive cuis ine. Hunter
later took on the ro le of execut ive chef at the Royal Mai l
Hote l in Dunkeld, V ictor ia and with in months put i t on the
map for foodies across Austra l ia . He enjoys work ing into
h is cuis ine the f resh produce in h is garden to ref lect h is
natura l surroundings and the seasons.
MASTERCHEF
Atul Kochhar
Benares Restaurant & Bar, Uni ted Kingdom
Hosted at Rang Mahal
Atul Kochhar’s epicurean prowess earned him the honour of
being the first Indian chef to be awarded a Michelin-star. His
skil l with using spices and creating Brit ish dishes with unique
Indian touches have also earned him a strong fol lowing.
Since moving from India to England in 1994, Kochhar’s top-
notch cuisine has garnered him celebrity status, making
regular appearances on popular culinary programmes.
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Oriol Balaguer
Orio l Balaguer, Spain
Hosted at mezza9, Grand Hyatt S ingapore
Or io l Balaguer made h is mark as the ru le-breaker of
t radi t ional confect ionary concepts by us ing the most
unconvent ional ingredients in h is creat ions. Not content
wi th being a regular pastry chef , Balaguer set out to
create a brand that would bear h is name, endeavour ing
to surpr ise and move the spi r i t and e l ic i t sensat ions. The
team with Or io l Balaguer sets out to break new grounds
on a cont inual bas is, resul t ing in a menu infused with
moderni ty and exclus iv i ty. Indeed, th is pât iss ier bears
not only creat ive ta lent but a lso business acumen, as
i l lustrated by the g lowing success of h is bout iques.
MASTERCHEF
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Arnaud Guerpi l lon
Le Cordon Bleu, Mexico
Hosted at Pontini, Grand Copthorne Waterfront Hotel Singapore
Born in Auberv i l l iers and ra ised in Normandy, France,
Arnaud Guerpi l lon was educated at the Ecole Supér ieure
de Cuis ine Française Ferrandi in Par is. He began his career
in the three-Michel in-starred k i tchens of the renowned
Par is ian restaurant Tai l levent, later going on to other great
esabl ishments, including Le Buerehiesel in Strasbourg, La
Maison de L’Aubrac in Par is and Le Bistrot du Chef en
Gare in Rouen. In 2002, Guerpi l lon re located to Mexico
and took up execut ive chef at Le Bouchon in Mexico City,
where he remained there unt i l 2005. He later jo ined Le
Cordon Bleu Mexico as a cuis ine chef instructor, and was
promoted to execut ive chef in 2007.
MASTERCHEF
Hervé Bout in
Le Cordon Bleu, Australia
Hosted at Pontini, Grand Copthorne Waterfront Hotel Singapore
With over a decade of exper ience under h is bel t , th is
French-Austra l ian masterchef specia l ises in a l l th ings
sweet — namely pastry cooking, confect ionery and ice
cream. Bout in holds a master of pastry and cater ing
management, and a Mei l leur Ouvr ier de France (MOF),
which represents the h ighest qual i f icat ion of h is t rade.
His r ich exper ience has seen h im work under master
pastry chef Guy Mart in, as the execut ive pastry chef for
severa l reputable Austra l ian hote ls, and more recent ly as
a teaching chef at Le Cordon Bleu Inst i tute in Sydney.
MASTERCHEF
Oliv ier Oddos
Le Cordon Bleu, Japan
Hosted at Pontini, Grand Copthorne Waterfront Hotel Singapore
Having started h is career wi th a cookery apprent iceship in
1987, Ol iv ier Oddos went on to work in severa l reputable
restaurants such as the famous Rela is & Châteaux Drouant
Restaurant and the La Tour d’Argent (where he worked
with Chef Bernard Gui lhaudin) . S ince jo in ing Le Cordon
Bleu n ine years ago, h is ta lent and sk i l l have taken h im to
new leve ls to become execut ive chef at the Kobe school
in 2003, and as execut ive chef de cuis ine for Japan, as
wel l as technica l d i rector for Tokyo in 2007.
MASTERCHEF
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NATIONAL TOURIST OFFICE OF SPAIN541 Orchard Road # 09-04 Liat Tower SINGAPORE 238881 Tel: 65 6 73 73 008 Fax: 65 6 73 73 173 [email protected]
www.spain.infowww.spain.info
Your meetings will havea special flavour.
CUISINE WINE ASIA-200x235-CONGRESOS:Document 1 02/04/09 17:55 Page1
MASTERCHEF
Sergi Arola
Sergi Aro la Gastro, Spain
Hosted at The Cl i f f , The Sentosa Resort & Spa
Rock music ian-turned-chef Sergi Aro la is of ten hai led as
the leading ta lent amongst the r is ing generat ion of avant-
garde chefs. Having learnt f rom the best of Ferran Adr iá
and Pierre Gagnaire, Aro la personal ly portrays h is cul inary
creat ions as contemporary, heart fe l t or even urban cuis ine.
His approach towards cooking is s imi lar to h is love for
music. This resul ts in a harmonious menu composed with
the a im of provoking, surpr is ing and del ight ing h is guests
through unexpected contrasts of f lavour and texture. The
chef is a lso most concerned about nature’s balance, doing
h is part to ensure that h is menu only features susta inable,
seasonal ingredients.21
MASTERCHEF
Masayasu Yonemura
Yonemura, Japan
Hosted at Club Chinois, Tung Lok Group of Restaurants
Chef-owner Masayasu Yonemura of Kyoto’s most respected
in-vogue restaurant is a master fu l storyte l ler. Inspi red
by the s ights, sounds and tastes of h is surroundings,
Yonemura’s cuis ine takes the d iner through a cul inary
story-te l l ing exper ience. His sequences of creat ive French
dishes with Japanese touches te l l a cul inary ta le which
unfo lds course by course. Yonemura’s s ignature sty le is
d ist inct ly unconvent ional , h is cuis ine inspi red by the t ime
of year us ing local ly ava i lab le seasonal ingredients to
create an exper ience that echoes the seasons.
MASTERCHEF
Klaus Erfort
GästeHaus Klaus Er fort , Germany
Hosted at Jaan, Level 70
Swissôte l The Stamford Singapore
Here is a chef who l ives by the motto, ‘The main th ing is to
eat wel l ’ . Three-Michel in-starred Klaus Er fort is dedicated
to the qual i ty and authent ic i ty of h is ingredients, se lect ing
only the best producers to help h im create h is s ignature
cuis ine at GästeHaus Klaus Er fort . Some of Er fort ’s
d ishes to note inc lude pigeon in sa l t dough accompanied
by a p igeon l iver sauce, onion cream, and baked apple,
and f i l le t of venison with quinces and duck fo ie gras in
hazelnut mi lk.
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Thirteen years and we’re still going strong – and for good reason too. Cuisine & Wine Asia, the lifeblood of the regional culinary industry prides itself in keeping culinarians and home cooks in the loop and on top of their game when it comes to all things to do with – you guessed it, cuisine and wine. We pair quality articles with decadent photography in a perfect pairing guaranteed to get your culinary instincts working overtime. Furthermore, we have you covered in all aspects necessary in keeping you adept in the food and beverage industry. Articles focus on trends, innovations in the global food scene, the who’s who in the culinary world, quality recipes and above all, plain good food which forms the basis of all things good when it comes to cuisine. A publication proudly presented by Peter Knipp Holdings Pte Ltd, this is clearly the manna you will want to ingest and gain knowledge from.
...it’s about taste!
AlAin PAssArd AlAin soliveres Annie FÉolde JeAn-ChristoPhe AnsAnAy-Alex
ChArlie trotter eyvind hellstrøm yves mAttAgne Atul KoChhArmArCo sACCo sAm leong
My cuisine is a gift, just like one would give flowers. Alain Passard
www. a s i a c u i s i n e . c om
HOFEX WGS AD 200X235mm.indd 1 4/11/09 10:12:23 AM
Thirteen years and we’re still going strong – and for good reason too. Cuisine & Wine Asia, the lifeblood of the regional culinary industry prides itself in keeping culinarians and home cooks in the loop and on top of their game when it comes to all things to do with – you guessed it, cuisine and wine. We pair quality articles with decadent photography in a perfect pairing guaranteed to get your culinary instincts working overtime. Furthermore, we have you covered in all aspects necessary in keeping you adept in the food and beverage industry. Articles focus on trends, innovations in the global food scene, the who’s who in the culinary world, quality recipes and above all, plain good food which forms the basis of all things good when it comes to cuisine. A publication proudly presented by Peter Knipp Holdings Pte Ltd, this is clearly the manna you will want to ingest and gain knowledge from.
...it’s about taste!
AlAin PAssArd AlAin soliveres Annie FÉolde JeAn-ChristoPhe AnsAnAy-Alex
ChArlie trotter eyvind hellstrøm yves mAttAgne Atul KoChhArmArCo sACCo sAm leong
My cuisine is a gift, just like one would give flowers. Alain Passard
www. a s i a c u i s i n e . c om
HOFEX WGS AD 200X235mm.indd 1 4/11/09 10:12:23 AM
MASTERCHEF
Claudio Sadler
Sadler, I ta ly
Hosted at DOMVS, the I ta l ian Restaurant,
Sheraton Towers Singapore Hote l
Claudio Sadler has long been synonymous with I ta l ian
nuova cucina — nouvel le cuis ine. Compar ing h is search for
cu l inary inspi rat ion to that of fashion designers searching
in wardrobes for designs and colours f rom days gone by,
Sadler exempl i f ies in h is cooking the art of fus ing the o ld
wi th the new. Having enjoyed enormous success with h is
ventures in Japan, i t comes as no surpr ise that the new
Ristorante Sadler in Bei j ing is receiv ing noth ing but rav ing
rev iews f rom cr i t ics.
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