LEARN HOW TO MAKE THREE FUSION FRENCH / SINGAPOREAN DINNERS
Join an exquisite cooking experience curated by talented French and Singaporeans chefs: François Mermillod and Shameem Abdullah, Michele Ow as well as Justin Quek. Take a peek at the menu (subjected to change):
– Bar à Thym by Chef François Mermillod and Pastry Chef Shameem Abdullah: Bouillabaisse – Baba au Rhum
Date/time:Saturday 24 Oct – 5pm to 6pmVenue: Facebook live on https://www.facebook.com/TiyanAcademy/
– Personal Cooking Lab by Chef Michele Ow: Macarons Figues and Foie Gras – Black Pepper Mussels and French Fries.
Date/time: Sunday 25 Oct – 4pm to 6pmVenue: Facebook live on https://www.facebook.com/TiyanAcademy/
Date/time:Saturday 24 Oct – 5pm to 6pmVenue: Facebook live on https://www.facebook.com/TiyanAcademy/
– Personal Cooking Lab by Chef Michele Ow: Macarons Figues and Foie Gras – Black Pepper Mussels and French Fries.
Date/time: Sunday 25 Oct – 4pm to 6pmVenue: Facebook live on https://www.facebook.com/TiyanAcademy/
– Chinoiserie by Chef Justin Quek: Steamed Hokkaido Scallop and Sea Urchin Har Gow, Royal Chives Champagne, Yuzu and Sea Urchin Emulsion. Duo Cooking of Dutch Veal Sweetbreads, Roasted Garlic andChilli. Date/time: Saturday 31 Oct – 6pm to 7.15pm
Venue: Facebook live on https://www.facebook.com/TiyanAcademy/
ADMISSION: Free programme
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