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Le 4eme Grand Chapitre de la Confrérie du Sabre d’Or


Fri Mar 28 2014, 7:00pm–11:00pm

Where: St. Regis Hotel , 29 Tanglin Road, Tanglin, Singapore

Restrictions: All ages

Ticket Information:

  • Members: $328.00
  • Non-Members: $428.00
  • Additional fees may apply

Great Champagne and good fun are at the heart of La Confrérie du Sabre d'Or, and this dinner is the perfect embodiment of both. With an excellent selection of Champagnes accompanying a specially crafted menu by not one but two extremely talented chefs, of course not forgetting the highly anticipated Sabrage, expect nothing less than the real taste of a grand epicurean feast amidst great sparklings!

About Chef Philippe Mille:

At the age of 38, this great culinary hope of France takes the lead role in the kitchens of the restaurant “Le Parc” and the brasserie “Le Jardin” at Domaine Les Crayères. The 2 Michelin Starred Masterchef Mille owns more than three hundred books on the subject and admits always having a culinary guide on his bedside table, finds the energy and excitement he needs in traditional principles that allows him to invent new tastes, along with the simpler flavours that reveal the true authenticity of any product.

Proudly Presented by Champagne Partners:
Champagne HATT et SÖNER distributed by Asia Wine Network
Champagne Barons de Rothschild distributed by Enoteca
Henri Giraud distributed by Crystal Wines Pte Ltd
Delamotte distributed by Ewine Asia
Philipponnat distributed by Indoguna (Singapore) Pte Ltd
Penet distrbuted by Maison Penet
Champagne Pol Roger distributed by Monopole
Vieille France and Mansard distributed by Top Wines Pte Ltd
Besserat De Bellefon Champagne distributed by Wine Exquisites

Le 4eme Grand Chapitre de la Confrérie du Sabre d’Or de Singapour
28 March 2014

Amuse Bouche by St Regis Hotel

Balsamic Marinated Yellowfin Tuna “Takaki”
Green Pea Pàté, Avruga Pearls, Sweet Pea Sprouts
Sauvignon Blanc Reduction, Tomato Powder

Double Boiled Lobster Consommé
Raviolo with Ragout of Chicken, Porcini Mushrooms and Tarragon
Lobster Tail, Crispy Leeks, Tarragon Oil

Hot Hokkaido Scallops and Smoked Foie Gras d’Oie
Fresh Figs and Mango Compote

Passion Fruit and Candied Lime Zest Sherbet

Pan Seared Fillet of Turbot
Jerusalem Artichoke served two ways, Confit of Yellow and Red Tomatoes,
Green Olive Paste, Toasted Pine Nuts

Amadei Chocolate
Toscano White – Freeze Dried Strawberry Parfait
Latte e Nocciole – Chilled Milk Chocoalte and Hazelnut Foam
‘9’ Extra Dark – Fondant with Dried Apricot Coulis

Freshly Brewed Coffee or Fine Tea
Home Made Mignardises