The SAVOUR concept is a first of its kind in Singapore, with a philosophy to unite the finest food and drink with a plethora of expert master classes, live demonstrations, fun workshops and culinary shopping, in an event that is accessible to all.
After SAVOUR’s inaugural year in 2012, SAVOUR 2013, Singapore’s largest gourmet food festival, will showcase over 30 world-renowned chefs and top local talent, more than 60 award-winning dishes, a two-storey Gourmet Market and an amazing array of 300 complimentary master classes, workshops and demonstrations – all in one accessibly-priced ticket. And NESPRESSO as Presenting Partner and Official Coffee, there will be interesting coffee making masterclasses for you to attend!
Young chef Julien Royer is one of the local chef who will be present at SAVOUR 2013. A native of Cantal in Auvergne, France, Julien’s pedigree comes from his training under the best names and restaurants in the business – Michel Bras, Bernard Andrieux, Jean Georges Vongerichten and Antonin Bonnet.
He is inspired by the Artisanal Cuisine Movement, built around a passion to showcase the freshest ingredients through simple but beautiful dishes that reflect both culinary traditions and his own creativity.
At SAVOUR 2013, Chef Julien will be presenting 3 dishes. One of them is Wild Caught Langoustine & Avocado Canneloni served with light crustacean jelly, ikura and Oscietra Caviar. The horseradish gives a good crunch.
And there is Chef Julien’s signature 55′ Smoked Organic Egg. The organic egg was cooked gently for 55 minutes to maintain its creamy translucence, and it was accompanied with the salty crunch of smoked rattes, winter mushrooms and chorizo iberico. My third time having this and this never fails me. Still very silky and runny.
The dessert was Choconuts 4th, with tanariva, gianduja and carambar. Chocolate lovers will enjoy the mix of white, milk and dark chocolate.
If you are having your meal in Jaan, you probably have to pay a higher price for a set meal to enjoy all these. But at SAVOUR 2013, you can have all the highlights created by Chef Julien at a very affordable price. Other local chefs attending SAVOUR 2013 includes Chef Kyung Soo Moon from Mikuni, Chef Lino Sauro from Gattopardo, Chef Sam Leong from Forest.
Overseas celebrity chefs attending SAVOUR 2013 include Mauro Colagreco of Mirazur in France (1 Michelin star, S.Pellegrino World’s 24th Best Restaurant 2012), Margot Janse of Le Quartier Francais in South Africa (S.Pellegrino World’s 57th Best Restaurant 2012) as well as Claude Bosi of Hibiscus in the UK (2 Michelin stars, S.Pellegrino World’s 94th Best Restaurant 2012).
You will be able to try over 60 signature dishes from ome of the world’s best chefs, all priced between $6 to $18 SAVOUR dollars. Savour Dollars are the official currency at SAVOUR 2013 and can be used to purchase food and drink consumed on the premise. All workshops, master classes and product tastings are complimentary.
Ticket Prices
SAVOUR PREMIER PASS
Lunch Session: SG$55 comes with $20 worth of Savour Dollars
Dinner Session: SG$65 comes with $30 worth of Savour Dollars
SAVOUR PASS
Daily: SG$35 comes with $20 worth of Savour Dollars
Tickets can be purchased via SISTIC online bookings, SISTIC counters and phone bookings. For more information, please visit www.savour.sg for more information.
A million thanks to Nespresso and Savour, I am giving away 3 pairs of SAVOUR Premium Dinner Passes to three lucky winners!
The normal SAVOUR pass only gives you access to Gourmet Market ONLY and attend complimentary workshops and demonstrations at all Event Arenas within the Gourmet Market ONLY. However, the SAVOUR Premium Pass (Usual price: $65 each) gives you access to BOTH Gourmet Village and Gourmet Market, Celebrity Chef Master Classes at Gourmet Auditorium and complimentary workshops and demonstrations at ALL Event Arenas.
Each SAVOUR premium pass for this giveaway comes with $30 worth of SAVOUR dollars. There are over 60 signature dishes borne from the creative minds of some of the world’s best chefs, all priced between $6 to $18. So you can use the SAVOUR dollars to try the dishes! Note that all the passes are ONLY for 11 April 2013 (Thursday) dinner.
So come join this exclusive giveaway now! All you need to do is:
Step 1: LIKE Miss Tam Chiak Facebook Page
Step 2: SHARE this blogpost on Facebook OR retweet the post
Step 3: Leave a comment below and name a chef that will be present at SAVOUR 2013!
Deadline: 8 April 2013 (Monday), 23:59