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La Fête à Forlino


Dear Members,

On Saturday 15th July (the weekend following Bastille Day), the Society is delighted to present a dinner featuring gems from the finest vineyards of France, carefully selected from the Society’s cellar to pair with a specially-arranged French menu at Forlino.

Forlino in One Fullerton offers a lovely view of the Bay. Gazing out through the floor-to-ceiling windows, we’ll enjoy the gentle dance of the Esplanade’s lights on the water at evening, as our palates wind their way through bottles from Champagne, Alsace, Burgundy and Bordeaux.

Chef Yvan Yingfeng will be helming the Forlino kitchen for our dinner. Chef Yvan’s culinary training in France was at Lycée Hôtelier de Gérardmer. He has worked in French restaurants throughout Asia, including a stint as Junior Sous Chef at Joël Robuchon in Singapore, before joining the DHM Group in 2014.

Wine highlights for the evening include a pair of mature Pomerols (Gazin 1999 and Clinet 1988), and Sauternes from an exceptional vintage (Suduiraut 1989).

Seats are limited, so do accord this your urgent attention and pledge your commitment early – whether or not you’re French. After all, it is everyone’s responsibility to appreciate fine food and wine, just as it is everyone’s responsibility to Make The Planet Great Again.

Venue : Forlino

1 Fullerton Road, #02-06, One Fullerton

Singapore 049213

Date : Saturday, 15th July 2017

Time : Aperitif – 7:00 pm

Dinner – 7:30 pm

Dress : SMART

Price : $180 (members); $215 (guests)

Members will have priority over guests during the first 48 hours following this email.

Sharon Sng

President

Menu

Apéritif
Champagne Pierre Peters Cuvée de Reserve Blanc de Blancs Grand Cru

Canapés
(Communal style)

Black Olive Tapenade
Sour Dough Bread, Beetroot Cream

Quail Egg Mimosa
Chives, Tobiko

Smoked Salmon Mousse
Cauliflower Cream, Japanese Daikon

Simonnet-Febvre Montee de Tonnerre Chablis 1er Cru 2010
Andre Kientzler Riesling Osterberg Alsace Grand Cru 2009

Amuse Bouche

Risotto
Chorizo Ibérico, Beetroot Cream, Roasted Pine Nuts

Chateau d'Aiguilhe 2001
Chateau Phelan Segur 1996

Crispy Duck Leg Confit
Potato Dauphinoise, Vegetable Barigoule, Thyme Jus

Chateau Gazin 1999
Chateau Clinet 1988

French Cheese Platter
Nuts, Dried Fruits, Chutney

Chateau Suduiraut 1989

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National Day Dinner are in the
October edition of Prestige magazine.
Click here to view pdf.
Read more Prestige Online.

 



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