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At the Queen's table

Capella Singapore presents One Michelin Starred French Chef, Reine Sammut

Singapore, 27 October 2014 – This November, Capella Singapore invites guests to take a journey through the delicate flavours of Provence and the Mediterranean. From 13 to 16 November 2014, The Knolls at Capella Singapore teams up with the iconic “Queen” of Mediterranean cuisine, to create a gourmet fiesta featuring the finest delicacies from the South of France. Guests can look forward to a series of epicurean dining affairs, including a whimsical Provencal-themed dinner as well as a vibrant Sunday Brunch, featuring some of Chef Reine’s refined culinary creations.

Staying true to her name, Reine Sammut, which means “Queen” in French, has been hailed by Mediterranean epicures as the queen of the kitchen. Reine began her culinary journey in 1987, taught by her mother-in-law who was the owner of La Fenière Lourmarin in Luberon. During her years of training, Reine was inspired to transform the concept of hospitality and catering into a lifestyle. The turning point in Reine’s career was the birth of her second daughter who was born with certain medical conditions, which motivated Reine to create dishes that would be appealing for her daughter’s selective appetite.

In 1997, Reine and her sommelier-trained husband, Guy Sammut, took over La Fenière and transformed it into a beautiful restaurant-hostel - Auberge La Fenière. In addition to receiving its Michelin Star, the restaurant also scored 17 out of 20 points in the Gault Millau guide, the authority on modern French cuisine. Today Reine is one of the most iconic female chefs in France for Mediterranean cuisine. She is also a celebrated author of three notable cookbooks - Kitchen Reine "Hours and Mediterranean flavors"; My cooking classes: La Reine Sammut Fenière Lourmarin and Reine Sammut: Mediterranean Cuisine.

The dining events with Chef Reine Sammut will commence on Thursday, 13 November 2014.

The Four-Course Set lunch at The Knolls will feature a refreshing Octopus Carpaccio served with harissa spiced lemon vinaigrette and squid ink seaweed bread and Roasted saddle of Rabbit stuffed with feta cheese and fresh herbs, shoulder confit cooked in olive oil, served with eggplant caviar and lemon blinis.

The set dinner menu will see a Four-Course spread highlighting Mediterranean Stuffed Pasta with brandade and traditional fish soup and Roasted Pigeon with garlic confit, crispy liver and sautéed girolles mushrooms.

Friday, 15 November will present an evening not to be forgotten, an elegant Provencal themed wine paired dinner – “One Night in Provence” with the “Queen of the kitchen”, Chef Reine herself. One Night in Provence will featuring a delectable five-course degustation menu paired with classic old world wines from Domaines Paul Mas which are uniquely known for their subtle hint of new world flare. Signature menu highlights include a Fava bean ragout with asparagus and truffles paired with a Cote Mas Rose-Aurore and Roasted seabass with taggiasche olives, hummus and chermoula sauce paired with a Cote Mas Cru Pezenas 2013. Guests will also get to enjoy a traditional Mediterranean dessert, “Calissons” which is a Provencal-style iced cream made with almonds and served with a tangy apricot coulis, served with a Cote Mas Crement Brut NV.

Come Saturday, 16 November, guests can learn the art of traditional Mediterranean culinary arts with an exclusive Cooking Demonstration with Chef Reine Sammut as she shares the secrets and techniques of drawing out the best flavours with fresh seafood and spices. At the cooking demonstration, guests will also receive a limited edition copy of Reine Sammut’s very own cook book titled “Mediterranean Cuisine”. The cooking demonstration is followed by a Four-Course set lunch at The Knolls restaurant.

The festivities will conclude with a vibrant Sunday Brunch at The Knolls on 16 November 2014. Guests can dine in a lively Mediterranean market setting with relaxing views of the cascading swimming pools and South China Sea while enjoying the exotic culinary creations of Chef Reine Sammut and some of the finest French wines and Taittinger Champagne.

For more information and bookings for the Chef Reine Sammut dining events, please contact The Knolls at +65 6591 5046 / knolls.singapore@capellahotels.com.

DETAILS

Thursday, 13 November 2014

Four-course set dinner, 6:30pm to 10:00pm

Price: $78++ per person

Friday, 14 November 2014

Four-course set lunch at The Knolls, 12:00pm to 2:00pm

Price: $52++ per person

Four-course Dinner at The Knolls, 6:30pm to 10:00pm

Price: $78++ per person

“One Night in Provence” Dinner at the Sentosa Room, 7:00pm

Price: $128++ per person, $148++ per person with wine pairing

Saturday, 15 November 2014

Cooking Demonstration and Three-course lunch at The Knolls, 10:00am

Price: $128++ per person, $148++ with wine pairing

Four-course Lunch at The Knolls, 12:00pm to 2:00pm

Price: $52++ per person

Four-course Dinner at The Knolls, 6:30pm to 10:00pm

Price: $78++ per person

Sunday, 16 November 2014

Sunday Brunch at The Knolls featuring Reine Sammut’s signature dishes, 12:30 to 3:00pm

$178++ per adult with free flow of Taittinger Champagne, wines and beers
$148++ per adult with free flow of wines and beers
$128++ per adult with free flow of non-alcoholic beverages
$78++ per child aged 7 to 12 years old with free flow of soft drinks and fresh juices
$48++ per child aged 4 to 6 years old with free flow of soft drinks and fresh juices

 
MENUS
 
Four-Course Set Lunch at The Knolls
14 & 15 November 2014
¤
Octopus Carpaccio
Served with harissa spiced lemon vinaigrette and squid ink seaweed bread
¤
Fava Bean Ragout
With asparagus and truffles
¤
Roasted saddle of rabbit
Stuffed with feta cheese and fresh herbs, shoulder confit cooked in olive oil, served with eggplant caviar and lemon blinis
¤
Crispy Cannoli
Stuffed with “Brousse”cheese and lemon zest, served with honey iced cream
 
Four-Course Set Dinner at The Knolls
13 – 15 November 2014
¤
Mâche Salad
Served with gambas de Palamos
¤
Mediterranean Stuffed Pasta
With brandade and traditional fish soup
¤
Roasted Pigeon
With garlic confit, crispy liver and sautéed girolles mushrooms
¤
Crispy Cannoli
Stuffed with “Brousse” cheese and lemon zest served with honey ice cream
 
“One Night in Provence” Dinner
15 November 2014
¤
John Dory Carpaccio
With vanilla and olive oil from “Cucuron”
¤
Cote Mas Blanc - Mediterranee 2013
Medium lemon color. Intense nose with notes of citrus, grapefruit, and a touch of tropical fruits. Vibrant with aromas of citrus fruits and a hint of tropical fruits. Easy-going and fruity wine with a well-balanced acidity.
¤
Fava Bean Ragout
With asparagus and truffles
¤
Cote Mas Rose-Aurore
Pale salmon color. Complex nose with cherry and strawberry notes evolving towards soft candied fruit. The palate is rich and smooth with ripe red fruits and a well-balanced acidity
¤
Roasted Seabass
With taggiasche olives, hummus and chermoula sauce
¤
Cote Mas Rouge Intense 2013
Medium garnet with ruby tints color. Intense and fruity nose with aromas of ripe black fruits, blackcurrant and a touch of licorice. Smooth and soft with notes of concentrated and ripe berries with a touch of licorice.
¤
Roasted Pigeon
With garlic confit, crispy liver and sautéed girolles mushrooms
¤
Cote Mas Cru Pezenas 2013
Pale yellow with fine and persistent bubbles. An intense nose of citrus and flowers lead way to sweet flavors of honey, yellow pear and pineapple with an elegant and harmonious finish.
¤
”Calissons”
An authentic Provencal-style ice cream made with almonds and served with apricot coulis
¤
Cote Mas Crement Brut NV
Pale yellow with delicate and persistent bubbles. An intense and refined nose of honey, acacia and crystallized lemon lead way to a harmonious palate of citrus fruits.

About Capella Singapore:
Located on Singapore’s premier resort destination, Sentosa Island, Capella Singapore offers an inspiring natural setting while providing easy access to Singapore’s financial and shopping districts. The flagship property for Capella Hotels and Resorts in Asia promises the ultimate in personalised service and represents a new standard of luxury in Asia, combining the best of old and new Singapore. Capella Singapore offers the most spacious accommodations in Singapore. The 112 guestrooms include two Colonial Manors, villas that feature private plunge pools and outdoor bathtubs, suites and premier rooms. In addition, Capella Singapore offers the opportunity for extended stays with full access to the hotel’s facilities via The Club at Capella Singapore. These long stay offerings include 72 sea-facing suites and duplexes and 9 manors with private pools. For more information or to plan an event at Capella Singapore, please visit www.capellasingapore.com.

About Capella Hotels and Resorts:
Capella Hotels and Resorts serves today’s top-tier travelers and residential property owners and is setting a new standard in the hospitality industry. Capella promises the unique benefits of the finest boutique hotels, including superb architecture and interior design, privacy, individualized service and attention to detail – combined with the amenities and activities of the world’s great luxury hotels and resorts. Capella, led by founder Horst Schulze, is a brand focused on customer choice, and offers choices that no other hotel company in the world can match. Capella has opened world-class properties in gateway cities and high-profile resort destinations around the world, including: Breidenbacher Hof, a Capella Hotel (Düsseldorf, Germany); Capella Ixtapa (Ixtapa, Mexico); Capella Pedregal (Cabo San Lucas, Mexico); Capella Singapore (Sentosa Island, Singapore); Capella Georgetown (Washington, D.C.). Capella has also announced plans for: Capella Bahia Maroma (Riviera Maya, Mexico); Capella Bangkok (Bangkok, Thailand); Capella Nahui (Riviera Nayarit, Mexico); and Capella Niseko (Niseko, Japan). Learn more at www.capellahotels.com.

Singapore
Sarah Tan
Capella Singapore
+65 6591 5016
sarah.tan@capellahotels.com

Hong Kong & China
Wong Wye Leng
LEAP Integrated Marketing Solutions
+65 98264097
wyeleng@leapmarketingasia.com

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