3-Michelin Star Chef Pascal Barbot at BLU, Shangri-La Singapore

From 13 to 16 April 2016, Shangri-La Hotel Singapore’s BLU will play host to renowned Chef Pascal Barbot of 3-Michelin Star restaurant L’Astrance for a highly exclusive and exquisite, four-nights-only seven-course wine pairing dinner.

Chef Pascal is renowned for novel and unexpected combinations of ingredients and flavours in his dishes at L’Astrance, which is currently listed as one of the World’s 50 Best Restaurants. He partnered Christophe Rohat to open L’Astrance in 2000, which received its first Michelin star after only one year, the second star in 2005, and the third in 2007. Chef Pascal also earned the prestigious 'Best Cook in France' award in 2005.

Highlights on the menu include Asperge de Roques-Hautes, épinard au cumin et avocat, Roques-Hautes green asparagus, spinach and avocado spiced with cumin; Raviole de crevette, bisque de crustacées au lait de coco, Prawn ravioli with coconut milk and saffron bisque; Légine, poireaux, miso blanc, beurre noisette, Steamed toothfish, leeks, brown butter and white miso paste; and Canard, condiment griotte, chou pointu, baie de genièvre, Roasted duck, morello cherries, spring cabbage and juniper berries.

$346 with wine pairing $248 without wine pairing

Amuse-bouche Tartelette poire parmesan | Parmesan cheese, pear and black truffle tartlet Palet amandes, pomme verte | Crispy almond, hazelnut praline and green apple

Menu Asperge de Roques-Hautes, épinard au cumin et avocat Roques-Hautes green asparagus, spinach, avocado and cumin 2012 Pouilly Fume, Pascal Jolivet, Loire Valley

Raviole de crevette, bisque de crustacées au lait de coco Prawn ravioli, coconut milk and saffron bisque. 2014 Chablis, Domaine Joseph Faiveley, Burgundy

Légine, poireaux, miso blanc, beurre noisette Steamed toothfish, leeks, brown butter and white miso paste 2013 Pouilly-Fuissé, Louis Latour, Burgundy Velouté celeri, coulis de truffe noire Celeriac velouté with black truffle 2010 Château Puy Mouton, Saint-Émilion Grand Cru

Canard, condiment griotte, chou pointu, baie de genièvre Roasted duck, morello cherries, spring cabbage and juniper berries 2008 Château Pichon Longueville Comtesse de Lalande 2nd wine, Reserve de la Comtesse, Pauillac

Pomme de terre, glace vanille | Mashed potatoes, vanilla ice cream and thyme

Crémeux au chocolat blanc, sorbet groseille et framboise | White chocolate crémeux and red berries sorbet

Mignardises Madeleines au miel de châtaignier | French madeleines Lait de poule au jasmin | Jasmine eggnog

Chef Pascal Barbot's seven-course dinner is available daily, 13 to 16 April 2016, from 7pm at BLU (Last seating at 8pm). For reservations, please call +65 6213 4393 or email Janice.yong@shangri-la.com.