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News : July 2017

1 July 2017
Seasonal French Ingredients at Les Amis

This summer, Brittany treats us to the flavoursome Camus artichoke. So closely associated with its region of origin that the French almost always refer to it as the ‘Camus de Bretagne.’ These deep green artichokes with their tender succulent heart have a rounded and compact head with wide short leaves. These are often tinged with purple edges and are only in season from May to October.

Chef Sé­bastien Lepinoy combines these delicious purple artichokes with delicate girolle mushrooms and sweet mâche salad to create a fresh summer dish for Le Menu Été this season.

1 July 2017
Les Amis’ Sommeliers

Since opening in 1994, Les Amis has been known for having an awardwinning wine list boasting a well curated collection of over 2,000 different wines, both from the Old and New world.

The sommeliers strive to bring excellent service and in-depth knowledge to those dining in the restaurant. Assisting diners with their wine choices, complementing the classic French cuisine at Les Amis. Rajeshwaran Raja Gopal, the Chef Sommelier, runs a team of four and has been part of Les Amis since 2016. With a well-rounded team of sommeliers and an awarding winning wine list, Les Amis’ wine programme is stronger than ever.

Consisting of only women, this sommelier team is unique and uncommon in the world of wine and fine dining. Amanda, Helen, Jasmine, and Pilar have worked within the group for many years, building on their previous wine knowledge since joining the sommelier programme at Les Amis. Their presence in the restaurant creates a warm and relaxed environment, enjoyed by guests and staff alike.

1 July 2017
Young Talents Escoffier 2017 Regional Competition

Les Amis Chefs Koh Han Jie and Kuah Hwee Loong impressed the judges with their creations, were crowned champion and first runner-up. Chef Han Jie will represent Singapore at the Asia Final in Hong Kong in September.

Seven young chefs competed in the regional competition of the prestigious Young Talents Escoffier (YTE) in Singapore at the end of May.

Contestants had their culinary ability and creativity put to the test over two hours, creating a main course based on an original recipe by Auguste Escoffier, ‘Loup de mer, sauce Bretonne and Asparagus à la Polonaise.’


Classic French Fine Dining

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