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Capella Singapore presents Michelin-Starred Guest Chef Alain Llorca

Savour the epitome of Provencal cuisine in luxury paradise

Singapore, 7 September 2016 – Capella Singapore will have an exciting start to October as it welcomes the award-winning guest chef, Alain Llorca from 5 – 9 October. Helming Restaurant Alain Llorca in Nice, the one-Michelin-starred chef, together with the hotel’s Culinary Director David Senia, is set to wow gourmet lovers with the finest contemporary French Mediterranean cuisine. 

Showcasing Chef Alain’s creative interpretation of Provencal cuisine from Southern France, Capella Singapore will delight diners with a highly anticipated epicurean line-up of dining events, including gourmet lunch and dinner set menus at The Knolls for the public as well as an intimate MasterClass at Chef’s Table perfect for group sessions. His visit will culminate into a vibrant Sunday Brunch at The Knolls, featuring a live demonstration by renowned Chef Alain. 

“With a more sophisticated palate, Singaporean diners are now seeking intriguing and world-class dining experiences. Having crossed paths with the talented Chef Alain Llorca previously, I am excited to work with him once again, presenting guests of Capella Singapore with the beauty and wholesome freshness of French Mediterranean cuisine,” said Chef David Senia, Director of Culinary of Capella Singapore.

Chef Alain Llorca’s interpretation of gastronomy revolves around the breath-taking beauty of the French Mediterranean, seamlessly marrying influences from Nice and Provence, as well as his Spanish origins and nearby Italy. He was also accorded the title of "Maître Restaurateur", a restaurant owner with recognised professional experience and committed to preparing dishes using fresh, locally sourced ingredients. Currently Head Chef and owner of a one Michelin star restaurant at the Alain Llorca Hotel, Chef Alain satisfies his guests by preparing dishes in accordance to the seasons, focusing on the essentials of taste, full expressive flavours and freshness of ingredients. 

Alain Llorca’s dining series at The Knolls

Tuck into the special edition set menus, specially crafted for Capella Singapore by Chef Alain Llorca during lunch and dinner at The Knolls from 5 – 9 October.

For lunch, be surprised by his signature appetizer, Pan Bagnat, a specialty cuisine from Nice, as well as the unique Iberico Bone Velouté with Razor Shells, Whelks, slim slices of Iberico Ham and Extra Virgin Olive Oil, a perfect balance from the contrasting flavours of Shellfishes and Iberico Ham.

The dinner menu features a five-course set menu option which includes the chef’s Mediterranean Sea Bass cooked with Fennel and Green Tomatoes, served with basil and olives. This dish showcases Chef Alain Llorca’s impressive culinary finesse, where the green tomatoes’ subtle acidity brings life to the sea bass, contrasting the sweetness of the fennel.

The dining series ends on a high note as Capella Singapore presents a vibrant Sunday Brunch on 9 October where guests can bask in the natural splendour of tropical greenery. Offering the best from both its lunch and dinner menus, The Knolls will see Chef Alain perform live, adding a touch of interaction to the uniquely Capella gourmet experience.

Special Flavours of the Provence for corporate and group bookings

The special visit of Chef Alain Llorca also provides exceptional opportunities for companies to reward their staff, or for families and friends to celebrate the start of the festive season. 

With a masterfully crafted five-course menu, Capella Singapore offers the refreshing taste of Provence in finest style. Held at the homely designer kitchen, the Chef’s Table, diners can enjoy curated dishes including his signature dish, Citrus Fruits Breaded Veal Fillet in Parmigiane Style, a winning combination where the citrus fruit brings a crispy revitalising touch to the veal.

Cooking enthusiasts can also opt for a MasterClass conducted by the esteemed chef where they will learn to recreate a restaurant-style three-course menu in the comforts of their home.

For the full menus offered during Alain Llorca’s dining series, please refer to Appendix A. For booking enquiries, please contact The Knolls at +65 6591 5046 or [email protected]

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.

For any media queries, please contact:

Melissa Ng
Capella Singapore
+65 6591 5018
[email protected]

APPENDIX A

Alain Llorca’s dining series at The Knolls

Wednesday to Saturday, 5 to 8 October

Lunch Bistronomy Four-course Set Menu
Venue: The Knolls
Time: 12:00pm to 2:00pm
S$78++ for a four-course set lunch

Wednesday to Saturday, 5 to 8 October

Dinner Bistronomy Five-course Set Menu
Venue: The Knolls
Time: 6:30pm to 10:00pm
S$98++ for a five-course set dinner

Sunday, 9 October

Sunday Brunch by Chef Alain Llorca
Featuring his signatures and a live cooking show
Venue: The Knolls
Time: 12:30pm to 3:00pm
S$258++ per Adult with free flow of Vintage Taittinger Champagne, boutique wines and international beers
S$228++ per Adult, with free flow of Taittinger Champagne, wines and international beers
S$188++ per Adult with free flow of soft drinks and fresh juices (no alcohol)
S$118++ per Child with free flow of soft drinks and fresh juices (7-12 y/o)
S$78++ per Child with free flow of soft drinks and fresh juices (4-6 y/o)

Special Flavours of the Provence for corporate and groups

Friday, 7 October
Cooking Demonstration Class by Chef Alain Llorca
Venue: Chef’s Table
Time: 10:00am
S$120++, inclusive of a three-course set lunch

**A minimum of 10 guests is required to reserve the cooking demonstration. For more information or to make your reservation, please contact +65 6591 5089 or email [email protected]

Alain Llorca’s dining series at The Knolls

Set Lunch Menu

S$78++ / person

Pan Bagnat by Alain Llorca
Tomato Soup with Basil

Iberico Bone Velouté
Razor shells, Whelks, slim slices of Iberico Ham with Extra Virgin Olive Oil

Hamburger of Mediterranean Tuna
Panisse with Olives, home-made Ketchup

Citrus Fruits Breaded Veal Fillet Parmigiane Style
Chard Gratin

Apricot-infused Rose Marie
Sicilian Pistachio ring, White Chocolate and Lemon Zest Meringue

Set Dinner Menu

S$98++/ person

Hot Foie Gras from Chalosse cooked on Embers
Glazed with Coffee Juice and dusted with grilled Hazelnuts

Langoustines cooked with Chutney

Mediterranean Sea Bass
Cooked with Fennel and Green Tomatoes

Rack of lamb in a Rossini style
Hot Foie Gras on the top

Milk chocolate and start anis sphere, Provencal soil of olive oil and Figues

Sunday Brunch Menu
Chef’s Signatures

Revisited Pan Bagnat by Alain Llorca
Tomato Soup with Basil

Iberico bone velouté
Razor Shells, Whelks, slim slices of Iberico Ham with Extra Virgin Olive Oil

Hamburger of Mediterranean Tuna
Panisse with Olives, home-made Ketchup

Citrus Fruits breaded Veal Fillet Parmigiane Style
Chard Gratin

Mediterranean Sea Bass Cooked with Fennel and Green tomatoes

Special Flavours of the Provence for corporate and group bookings

Three-course Master Class Menu
Chef’s Table

S$120++

Pan Bagnat by Alain Llorca
Tomato Soup with Basil

Mediterranean Sea bass
Cooked with Fennel and Green tomatoes

Hamburger of Mediterranean tuna
Panisse with Olives, home-made Ketchup

Apricot infused Rose Marie
Sicilian Pistachio Ring, White Chocolate and Lemon Zest Meringue

Flavours of the Provence
For corporate events

S$120++

Cod Brandade

Langoustines
Cooked with Chutney

Mediterranean Sea bass
Cooked with Fennel and Green Tomatoes

Hot foie gras from Chalosse cooked on embers
Glazed with Coffee Juice and dusted with grilled Hazelnuts, pan-fried Chanterels and Coffee Juice

Citrus fruits breaded veal fillet Parmigiane style
Chard gratin

Traditional Crunchy Pine & Orange Blossom Ganache
Compress Rock Melon soaked in Rose de Provence

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