Bouillabaisse. Salade Niçoise. Ratatouille. These are but some of the most iconic dishes to emerge from the canon of Provençal recipes. But over at Restaurant Alain Llora La Colle-Sur-Loup, the restaurant's Michelin star isn't wrought from reciting the obvious. Instead, it draws from the rich bounty of the South of France to offer dishes that take you on a journey through the land, be it richly flavoured olive oils or pristine seafood caught earlier in the day.
It isn't often that we find Provençal fare right here in Singapore, but with the arrival of Chef Alain Llorca, diners dropping by The Knolls from today till 9 October will be treated to a taste of French fare that manages to be richly flavourful without the usual lashings of cream and butter. Take for example a veal fillet, which Llorca tops with a breaded crust of citrus fruits. The veal sits on finely diced Swiss chard—cooked as if it were a risotto—finished with butter and Parmesan, all elements that pay a ripe tribute to summer. Equally outstanding is his seafood velouté, which serves as a canvas for sweet razor clams, sea snails, and an agnoletti stuffed with leek fondue.
Llorca's visit to Singapore is framed by a series of activities at Capella Singapore. The Knolls will showcase his cuisine by way of set lunches, dinners, and à la carte offerings from now till 8 October while a special Sunday Brunch takes place on 9 October.
For more information, visit Capella Singapore.