Cold angel hair pasta with Oscietra caviar
Poached French white asparaguwith Hollandaise sauce, dried Japanese shrimps and steamed Alaskan King crab and Bouchot mussels mariniere (white wine sauce)
Grilled Cote de Boeuf with Japanese sweet-corn and crispy potato, drizzled with Bordelaise sauce
Roasted black pig from Spain (pata negra)
Salt baked seabass with chives oil and kombu
Fine apple tart a la dragees with rum & raisin ice-cream
Cavaet: This special menu Carte Blanche menu was a special arrangement, so please don't expect to walk in and for something similar.
Before I forget - a BIG (read: SuperSize) thank you to our sponsers: Garibaldi, Les Amis, St Pierre, Obolo, Tetsu and True Heritage Brew.
Thank you all for coming, I had fun hosting it and I sure hope you all had a great time!
The flurry of entries:
Jaime La Nourriture
Singapura Daily Photo
And of course, my fellow host Brad, LadyIronChef