As the finale to the successful Art at Curate dining series for 2016, chef Ramón Freixa of his eponymous restaurant located at Hotel Unico in the most upscale district of Salamanca in Madrid, will showcase culinary expertise at Resorts World Sentosa in November.
The unique platform is the first in Asia for celebrated overseas Michelin guest chefs to showcase their diverse award-winning cuisines in Singapore. Art at Curate is set to return in 2017 with more exciting culinary creations by more renowned Michelin chefs.
The chef is the son of a Michelin-starred chef and a maître d', a grandson of bakers and confectioners and boasts a fine lineage. After learning the craft from his father, he went on to challenge and improve himself working in some of the most famous dining establishments in Belgium and France, as well as training under the famous French chef Michel Bras.
He later returned to Barcelona to helm his family restaurant and in 2009, established his restaurant Ramón Freixa Madrid winning One Michelin Star in 2009, and going on to attain Two Michelin Stars in 2010 which he continues to maintain till today.
The restaurant has been lauded by the guide in both Spain and Portugal for "impressively consistent cuisine, which is superbly presented and prepared using high quality ingredients."
From 4 to 11 November, guests will get the chance to experience Friexa's signature style of "Mediterranean flavours in traditional cooking with a touch of avant grade" refined over a culinary career of more than 20 years, and join hallowed company like Spanish King Felipe VI and Queen Letizia at the Royal Palace of Madrid who have engaged him for state dinners.
Friexa has specially developed a menu for the fourth edition of Art at Curate to top the series off. Dishes to look forward to include:
- Under a black garlic veil: mushrooms, iberian ham and lobster, free range egg yolk with Sherry wine
- John Dory roasted with green beans stock, romesco onions and fallen leaves
- Surf and turf: royale beef cheek with squid noodles
- Liquid foie omelette, caviar and white asparagus
- King Crab with saffron bouillabaisse with roes, liquid transparence
Lunch and dinner menus will also start with his signature canapés such as the whimsical mimetic Manchego cheese stones and the luxurious golden foie ferrero that is coated with caramelized almond grain and gold dust.
The dining experience will be further enhanced by the pairing of highly rated wines handpicked by wine authority Robert Parker Wine Advocate's team of global wine critics.
Early-bird booking is available from 10 October till 23 October (for seatings between 4 and 11 November) with special prices of S$200+ (regular S$230+) for the four-course lunch with wine pairing and S$380++ (regular S$420++) & for the eight-course dinner with wine and Champagne pairing.
Reservations are strictly required. To do so, visit http://guide.michelin.sg.