The World Gourmet Summit at Capella Singapore

Last week was the end of the annual World Gourmet Summit held in Singapore.  The event ran for two weeks and took place at restaurants all over the country.  As a lover of food, this is definitely one of my favorite events of the year because it is an opportunity to taste dishes from amazing chefs from all over the world.  Capella Singapore’s The Knolls was very fortunate to be one of the venue hosts for this event and we had the immense pleasure of hosting two renowned pastry chefs from Spain, a father and son team, Paco and Jacob Torreblanca.

The menus were truly fascinating because it was the first time I saw a full savory menu featuring chocolate.  An interesting and unlikely combination of ingredients was my first thought when I saw the menu for the dining events.  It included a Venison Pears Terrine with Chocolate Chutney, a Warm Scallop with a Chocolate Crust and Daikon, Japanese radish, and a Roasted Pigeon Breast served with a bitter chocolate sauce and hazelnut cauliflower puree.  However my apprehensions were soon put to rest, as Chefs Paco and Jacob’s blending of flavors were sublime.

This distinctive dining concept was Chef Paco Torreblanca’s idea and the result of his fascination with the possibilities of blending cocoa with Mediterranean ingredients.  From this spark of inspiration Chef Paco and his son Jacob have gone on to create a whole new and unique dining experience.

World Gourmet Summit

The series of dining events at The Knolls also included a Chocolate High Tea.  One of the most notable desserts featured the Cassis Royal, a light raspberry and pistachio layered cake marked with a giant white chocolate “oyster.”  Chef Paco shared the story behind this dessert, “I had a friend who loved oysters, but unfortunately one day he had some that made him sick.  Hearing this, I told my friend that I would create for him an oyster that would not make him sick and that he would love.”  Talk about a great friendship!

Hopefully you will be able to join us for a future World Gourmet Summit- I know my stomach is already looking forward to the next event!

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