A Rustic French Christmas At Sofitel So Singapore

Celebrate this Christmas over a selection of rustic-meets-modern European dishes at Sofitel So Singapore.

Newly appointed to lead Sofitel So Singapore’s culinary team is Chef Trevor Paulo, who will bring his passion for French cuisine, fresh produce and precision cooking techniques to all of Sofitel So Singapore’s gastronomic efforts.

To commemorate his first holiday season at Sofitel So Singapore, Chef Trevor will offer guests a four-course Christmas Eve dinner  at the hotel’s gastro-bar restaurant, Xperience.

The dinner will kick off with an amuse bouche of Blinis topped with dill yogurt and herring roe, followed by an entrée that resembles a miniature garden – house-cured Salmon Gravlax atop a bed of edible truffle and mushroom soil, and pickled shallots.

For the main course, Chef Trevor will personally present a Hay Roasted Savel Chicken at the guest’s table – boasting the fragrance of roasted hay as he carves out each portion. The celebratory meal is made complete with dessert – a specially designed deconstructed version of the classic Pear Tarte Tatin, featuring layers of poached pear and warm cake, lightly spiced with cinnamon ice cream and peppered with honeycomb from bees that feed only on longan fruit.

A hearty buffet lunch will also be available on Christmas Day, featuring indulgent French classics and good wine to celebrate the season. Guests can choose from a range of meats such as Slow Roasted Lamb Leg, Cranberry & Fig Stuffed Savel Chicken and Whole Suckling Pig stuffed with Chorizo & Breadcrumbs, and sweet breads like the must-have Christmas Stollen and Panettone. Those with a sweet tooth can delight in a selection of desserts, including the Croque En Bouche, which is a specialty of Chef Trevor’s.

The Christmas Eve and Christmas Day Dinner will be available from 24 to 25 December 2015 at SGD 88++. The Christmas Day Lunch on 25 December 2015 is going at SGD 128++.

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