Someone said since I have the privilege of trying new flavors each season from Pierre Herme I should blog about them. Got to try their new Lemon Hazelnut macaroon and it was good! Lemon shells sandwiching a dense zesty lemon cream with a surprise crunchy hazelnut praline center. That’s right, I said crunchy! There are tiny little crispy bits in the dollop of hazelnut praline, making the textures quite amazing. That aside, lemon is still the domineering flavor, and I like it to be this way.
Another one to add to my list of Pierre Herme favorites!
I had the chance to be invited by Asian Food Channel (AFC) and DBS Indulge to attend Chef Osvaldo Forlino DBS Masterclass at AFC Studio. Some of us may make the connection to Italian fine-dining restaurant, Forlino, at Fullerton which Chef Osvaldo set up in 2008. He is no longer with the establishment and has now 2 of his own restaurants, No Menu and Ristorante Amarone located at Boon Tat Street and Capital Tower respectively. Another restaurant, focusing on seafood, will soon be opening at Marina Bay Financial Centre too.
Oh the coveted Michelin Stars, and Joel Robuchon has 26 of them.
When I went to London in April, I was determined to have my first Michelin Star experience with my family. Peter from yumyumformytumtum had recommended Arbutus (1 Michelin) and I was eyeing Pollen Street Social (1 Michelin). After looking at some menus online, we eventually chose to have lunch at L’Atelier de Joel Robuchon (2 Michelin)!