A French Soiree at Corner House’s 8-hands Omakase Dinner

Corner House’s executive chef David Thien teams up with chefs Julien Royer, Alain Herber and Frédéric Colin to bring a French-Asian cuisine omakase-style dinner.

From L to R: Pastry chef Alain Herber, Odette’s chef Julien Royer, Corner House’s chef David Thien, Brasserie Gavroche’s chef Frédéric Colin (Image courtesy of Corner House)

Newly minted executive chef of Corner House, David Thien, invites his friends — executive chef Julien Royer and pastry chef Alain Herber of three Michelin-starred Odette, and chef Frédéric Colin of Brasserie Gavroche — for an eight-course, French-tinged omakase gastronomic adventure on 17 and 18 November 2020.

Having met 15 years ago at The St. Regis Bora Bora, this will be the first time the four chefs work alongside each other as they take turns to present their culinary prowess.

While you’re likely to see some familiar dishes from their individual restaurants, the chefs will throw in a few curveballs and personalised touches. The menu will, of course, feature seasonal ingredients comprising botan ebi, caviar, sea urchin, abalone, lobster, porcini, foie gras, guinea fowl, white truffle and pork feet.

Corner House is located at 1 Cluny Rd, E J H Corner House Singapore Botanic Gardens, Singapore 259569. Reservations can be made at +65 6469 1000

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Beverly Teo

Editorial Intern

High-spirited, creative, and a little bit ditzy, she dreams of the day she'll be able to adventure around the globe and feast on all the good desserts the world has to offer. When she's at home, you would probably find her obsessing over her dog.

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