Zwiesel Kristallglas hosted us at Guy Savoy last week (Zwiesel is the first company to discontinue the production of lead crystal in 1991, and have since been one of the market leaders of crystal glass making today). The owner of Zwiesel, Dr. Andreas Buske is a big fan of Guy Savoy, and I'm glad. It means I finally got to taste some of Guy Savoy's signature dishes. (And that leaves only one Marina Bay Sands restaurant left that I haven't tried: CUT. May I suggest Zwiesel host their next lunch there?)
Myriad of Spring Peas
Tout Petits Pois ($50)
Artichoke and Black Truffle Soup, Toasted Mushroom Brioche and Black Truffle Butter
Soup d'Artichaut a la Truffe Noire, Brioche Feuilletee aux Champignons et Truffes ($90 ?!!)
Roasted Atlantic Cod with Asparagus "en Soupe et Salade", Lemon Sabayon
Cabillaud Roti, Asperges en Soupe et Salade, Sabayon au Citron ($90)
[ no pic because I nommed it all ]
Chocolate Orb "Exotique" ($50)
Hefty price tag. Thank you Zwiesel, because there is no way I'd pay $90 for soup otherwise. I don't care if it has diamonds flakes in it.
My only favourites are the peas (so sweet, along with the slow cooked egg yolk, oozing richness over the surface) and Pastry Chef Alain Herber's beautiful toasted mushroom brioche (see Appetite's upcoming July issue to learn how to make it).
Guy Savoy
Casino Level 2, Marina Bay Sands
Singapore
Tel: +65 6688-8513