This March, Capella Singapore welcomes French Chef Fabien Pairon, Meilleur Ouvrier de France (Best Craftsman of France), who will take guests on a gastronomic adventure through the wonders of exquisite Charcuterie and the finest French Fusion cuisine. From 26 March to 2 April 2016, guests can anticipate a series of epicurean dining affairs featuring the Chef’s ingenious creations including a vibrant Easter Sunday Brunch with an on-stage cooking show by the Chef,

Bistro lunch and dinner set menus and flavoursome Cuban-inspired Canapes. 

Working together with Capella Singapore’s Director of Culinary, David Senia, Chef Fabien Pairon will be cooking for up to 24 public dining events at the hotel to reward food connoisseurs with the ultimate culinary experience. From the tender age of 15, Chef Fabien Pairon has gathered decades of experience from his several culinary stints in gastronomic restaurants around the world. The crowning glory of his career was in 2011 where he was awarded the title of “Meilleur Ouvrier de France” or “One of the Best Craftsmen of France” in the delicatessen and catering category, a highly prestigious award recognising outstanding craftsmanship in creation of meat dishes.

Currently teaching at Ecole Hôtelière de Lausanne in Switzerland, Chef Faiben Pairon specialises in Charcuterie and “fusion” cuisine. Gathered from his many travels, he infuses an array of international flavours and textures into his dishes. Marrying tradition and modernity reflects the core of the Chef’s distinctive style and highlighting the ingredient’s intrinsic flavour is a dominant feature of his creations. The fusion fare specially crafted for Capella Singapore places emphasis on Classic French cuisine with a modern twist. Chef Faiben Pairon’s set menus at The Knolls will present a three-course option for lunch featuring his sumptuous signatures of “Fried Easter Egg, Mushrooms and Thyme Milk Espuma”, that is irresistibly soft in the inside but with a crusty bite and “Veal Steak Lime Crust, Young Vegetables and Reduced Juice”, comprising of a lime-flavoured crispy crust coating tender meat.

Dinner features a four-course set menu showcasing his top-rate specialties such as “Lobster Ravioli, Seafood and Seaweed garnish” that bursts with crustacean flavour, the decadent “Foie Gras Crumble Coffee and Poultry Juice” uniquely enhanced with hints of coffee and “Roasted Cod, Condiments Citrus, Creamy Risotto and Green asparagus”, that is perfectly coated in olive oil and melts in your mouth.

In conjunction with the re-launch of Capella Singapore’s Cuban-themed bar, Bob’s Bar, guests may look forward to mouth-watering Cuban-inspired delicacies such as “Crayfish and Guacamole Cigar” which resembles a Chinese spring-roll and is shaped like the iconic Cuban cigar. Other must-tries include “Marble Foie gras in Cocoa and  Almond Crust” which marries Cuban ingredients with a French Specialty and the “Crab and Citrus Ravioli suspended”, a winning combination of strong flavours.

The dining series also features a vibrant Easter Sunday Brunch where guests can bask in natural splendor of tropical greenery while savoring culinary creations of Chef Fabien Pairon. An exciting highlight of this delightful affair will be a special on-stage cooking show by the chef himself. Turning Easter into a true family affair, children will have dedicated food stations and can look forward to fun-filled activities including egg-decorating and an easter egg hunt on the hotel’s sprawling front lawn. Swaying to the beat of catchy tunes while savoring luscious fare, this gastronomic experience
guarantees to satisfy all palates.

For more information and bookings for the Chef Fabien Pairon dining events, please contact The Knolls at +65 6591 5046 or [email protected].
*All prices are subject to 10% service charge and 7% government taxes

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