PRESENTED BY SINGAPOREAN PASTRY CHEF DANIEL TAY AND FRENCH SOMMELIER STEPHANIE RIGOURD
Discover and learn how to pair French wines with Singaporean dessert. Desserts such as Pandan Cake, Salted Egg Yolk, Lava Chiffon Cake, revisited Cheesecake, with wines from Loire Valley, Côteaux-du-Layon, Château La Roulerie and Sauternes Château Guiraud but also Champagne Delamotte.
ADMISSION: $108++ | Purchase tickets at firstname.lastname@example.org
RESTRICTIONS: R18 – Alcohol Tasting | Up to 5 pax per table
IN PARTNERSHIP WITH: