Sofitel So Singapore has appointed Trevor Paulo the new head culinary designer of the hotel’s gastro-bar dining concept restaurant, Xperience. Leading Sofitel So Singapore’s culinary team, Chef Trevor will bring his passion for French cuisine, fresh produce and precision cooking techniques to all of Sofitel So Singapore’s culinary efforts, culminating in a delightful gustatory experience for the food connoisseurs of Singapore.
To commemorate his first saison de Noël at Sofitel So Singapore, Chef Trevor will excite guests with a mouth-watering four-course Christmas Eve dinner (starting at SGD 88++). The rustic and classical dishes with a twist of modern European presentation styles will bring the guests on an exquisite Christmas journey.
The scrumptious dinner will start with an amuse bouche of blinis topped with dill yogurt and herring roe, followed by an entrée that resembles a miniature garden – house-cured Salmon Gravlax on a bed of edible truffle and mushroom soil and pickled shallots.
For the main course, Chef Trevor will personally present a Hay Roasted Savel Chicken at the guest’s table, firing up the air with the fragrance of roasted hay as he meticulously carves out each portion. Rounding up this celebratory meal is a dessert reminiscent of a French classic – to complete the guest’s scrumptious evening, Chef Trevor has specially designed a deconstructed version of the classic Pear Tarte Tatin with layers of poached pear and warm cake, lightly spiced with cinnamon ice cream and peppered with honeycomb from bees that feed on longan fruit alone.
In addition to the Christmas Eve dinner, a hearty buffet lunch (priced at S$128++) on Christmas Day has been prepared, in keeping with the social custom in France to indulge in a decadent meal of French classics and good wine to celebrate the season. Choose from a range of meats like Slow Roasted Lamb Leg, Cranberry & Fig Stuffed Savel Chicken and Whole Suckling Pig stuffed with Chorizo & Breadcrumbs, and sweet breads like the must-have Christmas Stollen and Panettone. Diners will be treated to a selection of sumptuous desserts, including the Croque En Bouche, which is a specialty of Chef Trevor’s.
A tasteful and chic way to swirl into the New Year
To usher into 2016, Chef Trevor has created a celebratory New Year’s Eve Menu to wrap up the year gone by. With menu categories that are quirkily named Revelation, Celebration, Jubilation, Countdown and Resolution, Chef Trevor brings out various elements of New Year celebrations for guests to revel in with their friends and loved ones.
Five-Course New Year’s Eve Celebration Menu (S$98++)
|Revelation||Organic Hen Egg, Hollandaise Espuma, Herring Roe, Brioche Toast|
|Celebration||Cucumber Jelly, Poached Irish Oyster, Bellota Chips, Garlic Crumbs|
|Jubilation||King Salmon Confit, Nashi Pear Shaving, Radish Carpaccio, Ponzu|
|Countdown||John Stone Grass Fed Beef Shortrib, Smoked Potatoes, Charred Leek, Baby Carrots, Sweet Pepper Sauce|
|Resolution||Compressed Apple, Nougat Crumble, Granny Smith Sorbet, Champagne Sabayon, Calvados|
Christmas Eve and Christmas Day Dinner will be available from 24 – 25 December 2015 at S$88++, Christmas Day Lunch on 25 December 2015 at S$128++ while the New Year’s Eve Dinner will be available on 31 December 2015 at S$98++.