‘Classic’ is a term that’s often bandied about without much thought but for chef Jason Tan of one starred Corner House, it’s all about paying homage to his past. To be sure, his style of cuisine has always been to burnish a solid French base with international touches.
Come June 29, he will be serving up his smoked Patagonian toothfish with celeriac remoulade, black truffles and French bacon for the MICHELIN guide Singapore 2017 Star Event to be held at The Fullerton Hotel Singapore.
“This dish is a classic because it’s something I learnt at a very early stage of my career from my mentor, chef Julien Bompard at Saint Julien,” he says. “He imparted this to me when I was working for him when I was just a young Singaporean chef trying to learn French cuisine.”
Come June 29, he will be serving up his smoked Patagonian toothfish with celeriac remoulade, black truffles and French bacon for the MICHELIN guide Singapore 2017 Star Event to be held at The Fullerton Hotel Singapore.
“This dish is a classic because it’s something I learnt at a very early stage of my career from my mentor, chef Julien Bompard at Saint Julien,” he says. “He imparted this to me when I was working for him when I was just a young Singaporean chef trying to learn French cuisine.”
“He taught me the classic one where raw celeriac is julienned, tossed with mayonnaise and dijon mustard. Later on in my career, I interpret it in my own way in competitions and my own restaurant.”
Remoulade is a French condiment often used to compliment seafood dishes. While traditional renditions call for mayonnaise, his version is a shade lighter as he uses crème fraiche instead.
Chef Jason’s celeriac remoulade accompanies the toothfish cooked by first being cured in salt, smoked and then steamed at a low temperature. The combination is served with cubes of celeriac roasted with brown butter and finished off with bits of Alsatian bacon, black truffles and orange zest.
“It all goes well, and I’ve turned something classic into an haute dish with a different twist.”
Remoulade is a French condiment often used to compliment seafood dishes. While traditional renditions call for mayonnaise, his version is a shade lighter as he uses crème fraiche instead.
Chef Jason’s celeriac remoulade accompanies the toothfish cooked by first being cured in salt, smoked and then steamed at a low temperature. The combination is served with cubes of celeriac roasted with brown butter and finished off with bits of Alsatian bacon, black truffles and orange zest.
“It all goes well, and I’ve turned something classic into an haute dish with a different twist.”
To celebrate the second edition of the launch of MICHELIN guide Singapore, Robert Parker Wine Advocate along with Michelin will be hosting the MICHELIN guide Singapore Star Event.
Come and be the first in Singapore to celebrate with your favourite local chefs and restaurants as they receive the city's Michelin stars. Book your seats here.
Come and be the first in Singapore to celebrate with your favourite local chefs and restaurants as they receive the city's Michelin stars. Book your seats here.
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