If I told you that I cooked and baked these three dishes, will you believe me?
Truth is, I did! Well, I wouldn't believe it too but under the guidance of Chef Francois Mermilliod of Bar A Thym, which is slated to open soon at 18 Gemmill Lane, I managed to whip up these dishes which not only looked amazing, but tasted amazing too!
The new ToTT store at Suntec City is not as large as their first outlet at Bukit Timah but it still boasts an incredible range of products from brands such as SousVide Surpreme, Jamie Oliver, Cuisinart and more. It is also home to a 900-square feet space perfect for small cooking classes. There are also two interactive screens for customers to browse through their online catalog and purchase items that are not available in store
Chef Francois was very clear with his instructions and he also went around helping all the participants out
1) Braised Chicken in Red Wine Sauce
The chicken sat in the pot for a really long time and I kept taking off the lid to check on it but this was definitely worth the wait. The chicken was tender, and so very delicious!
2) Sable Breton with Lemon Curd and Raspberries
So we had to mix a few ingredients together and stuff the dough into rings to be baked before we get these perfect sables
Okay, so I had alot of help with the cooking. Here's one of my best friends, Kenny, working it HAHA. Kenny did most of the cutting and stuff while I pan-fry the chicken, rolled the dough for the sable, cut the raspberries and lent a hand in making the lemon curd
This looks so simple and doesn't seem like it was gonna rock my world but it really did. It was seriously, seriously good. I gobbled down two of them before the class even ended! That warm butter cookie with divine lemon curd was like a match made in heaven. I don't eat raspberries but I'd think that it adds a little tartness to this flawless little treat. Best part, I MADE IT HAHA
3) Ceviche of Red Snapper, Lime and Ponzu
I love raw fish and when I saw that this was on the menu, I was really excited. It looks like its really easy to prepare but de-skinning the snapper was no easy feat. Alot of ingredients actually go into the preparation of this dish and the end product was a tasty and satisfying one that we finished in no time!
Yeah the tough part of getting all the ingredients measured out was already done for us but we still had to boil the lemon curd, pan-fry the chicken, de-skin the snapper and stuff so it isn't that easy! I really enjoyed myself and I am going to bake those sable bretons again, and again! I really had so much fun!
You can find out more and sign up for ToTT's cooking classes here.
* This was a media event
3 Temasek Boulevard
Suntec City Mall
#02-427,428, 435, 437
Singapore 038983
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Love, K
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