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| First Amuse Bouche To commence – Biscuits with Foie Gras |
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| Menu Prestige |
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| Second Amuse Bouche Crunchy waffle with Parmesan |
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| Champagne |
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| Chef Guy Savoy himself sitting across! |
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| Fresh baked bread and butter |
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| To indulge before commencing, Cold Carrot Soup with surprise! |
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| Tadah, the surprise carrot pudding! |
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| Upclose Maine Lobster “raw cooked” in cold steam |
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| Oyster in “nage” gelee |
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| Sauced Crispy Sea Bass with Delicate Spices |
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| Colors of Caviar |
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| Colors of Caviar, add on Caviar infused Foam/Sauce!!!!! |
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| “infusion-bouillon” with hint of bitterness for the foie gras |
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| Artichoke and black truffle soup, toasted mushroom brioche and black truffle butter |
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| Emphasized on the “so little” truffle! |
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| Pigeon “poche-roti” in winter-spiced crust, golden turnips and roasted mushrooms |
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| It tasted alright! well its done French way… |
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| Fine Cheeses |
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| Apple Textures “everything apple” |
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| Chocolate Orb |
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| Warm Chocolate sauce poured to melt |
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| Diced apple juice with souffle |
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| Sweet Temptation |
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| Upclose of the petite desserts selection! |
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| Trolley full of petite desserts! |
Dinner here is as authentic as it gets!
Typical French kitchen style of serving, “never ending” courses one
after another to fill you up!
(Very burgundy) They even served Laguiole knife for the pigeon. True French! You know you had an awesome meal, when you are the last table dinning in the restaurant and the chef came to the table to greet you! A must try for the deep pockets! Impeccable and informative services! Tres Bien!
(Very burgundy) They even served Laguiole knife for the pigeon. True French! You know you had an awesome meal, when you are the last table dinning in the restaurant and the chef came to the table to greet you! A must try for the deep pockets! Impeccable and informative services! Tres Bien!
Guy Savoy – Marina Bay Sands Singapore (CLOSED)
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| My take away from Guy Savoy |
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| Chef Guy Savoy signed my copy of the menu for me |
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