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It’s the time of the year when the phones go a-ringing with friends making appointments to catch up as everyone kicks back and revels in the festivity. This year, pastry and chocolate expert Jean-Marc Bernelin from Barry Callebaut returns to Singapore for another gourmet chocolate experience at Four Seasons Hotel Singapore, plumping up their Festive Afternoon Tea with his elegant, tempting chocolate creations.


Credit: Four Seasons Hotel Singapore


The affable Belgian chocolate giant Callebaut‘s guest maître chocolatier and technical advisor is often travelling, but enjoys the familiarity of Singapore having worked here previously (he was last on our shores for a Chocolate Decadence High Tea at Regent Singapore), and is no stranger to capturing hearts—with both his charm and wondrous tidbits—and does so with much finesse.



The Festive Afternoon Tea comes presented on a traditional three-tier stand, alongside freshly baked Spiced pumpkin & golden raisin and Vanilla scones, homemade preserve and organic Devonshire clotted cream, and choice of TWG tea or Illy espresso—or Veuve Clicquot, if you’re feeling fancy that day.



Traditionally, the scones are eaten first, followed by the savouries and sandwiches, and finally the desserts, though we recommend starting off with their festive pastries, especially the Stollen—a light, moist fruit cake with just right touch of marzipan for sweetness (the second-best we’ve had this year). No better way to break into the holiday spirit, we say.



Executive Chef Giovanni Speciale and his team have also changed up the savouries selection. Both Free range chicken & apricot pie and Sous vide turkey breast & cranberry compote on pumpkin bread are lovely small bites that deserve repeat orders, but it was specially imported Loch Fyne smoked organic salmon open sandwich, topped with some very rich Ossetra caviar, that was the highlight.



We all know how too much of chocolate is never a good thing, but we’re thankful the chocolate desserts fashioned by Chef Bernelin delights us at a pace that simply keeps us wanting more.

The picture-perfect chocolate trinkets—from the traditional dark Ganache truffles, to hazelnut Gianduja praline and Fleur de Sel that reveals a lush sea salt caramel filling—are more pedestrian, but he makes up with some stellar other offerings. Our favourite: the Croustillant praline—a light chocolate mousse atop rich hazelnut paste and an oh-so delicate, crisp French pastry crumble base.

 

Chef Bernelin’s Festive Afternoon Tea promotion at The Bar & Alfresco runs through December 30, and diners will be able to catch him during his personal appearances till the 15th. Served daily from 1-5pm (except on December 25), it can be accompanied by a choice of TWG tea or Illy espresso ($43/person), champagne cocktail ($64/person) or glass of Veuve Clicquot ($74/person).

Contact:
The Bar & Alfresco

Four Seasons Hotel Singapore, Lobby
190 Orchard Boulevard, Singapore 248646

Tel: +65 68317671 | Website

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Posted on 09/04/2014, 04:45 PM
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Posted by RaymondSmith Icon
Posted on 09/06/2014, 06:54 PM
Wow! Even the fruitcake looks delicious at this restaurant. Fruitcakes are notorious for being inedible in the U.S. at Christmastime.
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