Ingredients
Ingredients
Farmers & Forgers
“It is important for me to be acquainted with all my suppliers and to share the philosophy of my cuisine with team. Only then, can I ensure that my guests at Les Amis are served only the best ingredients”
Chef Sebastien Lepinoy
CHEESE
Mons Formage Affineur
The legacy of Mons Formage Affineur dates back to the 1950s when Hubert Mons made his foray as a cheesemonger. Today, the family continues to work with various farmers all over France and would oversee the entire ripening and fermentation of these artisanal cheese in specially designed maturing tunnels.
Every season, Mr Manoj Sharma, who is Les Amis’s very own Cheese Master works closely with the team at Mons to curate a special selection of French cheeses that complement the restaurant’s identity of serving pure French haute cuisine.
Today, the restaurant has one of the largest collection of Mons cheeses featuring more than two dozen different varieties of cheese. From cheese made from the milk of cows to sheep, hard or aoft, there is something for every palate at Les Amis.
Butter
Pascal Beillevaire
The butter served at Les Amis is very unique, and different from what is commonly sold to the public. Chef Sebastien works closely with Mr Pascal Beillevaire and his team to make sure that the butter served at Les Amis has an optimum “foisonnage” (air incorporation) to ensure its creamy texture and its beautiful pale white colour.
At Les Amis, Chef Sebastien opted for a much larger size butter (125g per table) compared to the usual 30g to ensure that the butter will remain at its optimum moisture level for a longer period of time. A good butter contains 18% of water.
The problem with the butter (pasteurized or not) is, after a few days the butter starts to “pleurer”, the water content seeps out, and the butter goes through a process called “dry aging”. Thus after a few days, the butter starts becoming harder, drier and it develops a yellow hue. Hence, taking into consideration that it takes approximately 4 days for our butter to reach Singapore (flight time and clearing customs), and we store the butter for no more than 7 days, using a large piece of butter allows it to remain moist for a longer period of time.