Come Join Michelin-Starred Chef Roland Durand @ Ginett from 18-20 June

For 3-nights only from 18-20 June, Chef Roland Durand brings classic French bistronomy to Ginett Restaurant & Wine Bar. Chef Durand who is here in Singapore for the first time, is best known as the chef-patron of Michelin-starred Le Passiflore in Paris, and holds prestigious awards including winning the Grand Prix Culinaire Internationale Auguste Escoffier and Meuilleur Ouvrier de France competitions.

Chef Roland Durand (image credit: Hotel G)

Chef Durand has created a classic French menu with subtle Asian influences that will be available a-la-carte or in a three-course set dinner (@$69++). And specially for the wine lovers, the Ginett team has collaborated with Chef Durand to curate an optional wine pairing (additional $35++) for the set dinner.

Look forward to dishes such as Ravioles D’escargots (@$21++), an update on the traditional escargot appetiser, which Chef Durand presents his in delicate handmade ravioli parcels and served in a savoury sweet fine herb broth instead of the usual butter and garlic. For cold starters, one could opt for the Tartare De Crevettes Tigrées et d’Avocat (@$25++), a tartare of tiger shrimp and avocado, served with a summery Piquant tomato coulis that is scented with coconut milk.

Ravioles D’escargots (image credit: Hotel G)

Indulge in hearty mains which features time-honoured recipes like the Cabillaud Rôti Au Chorizo (@$35++), a dish of tender Atlantic cod roasted with chorizo, paired with champignons bouquet and an oyster and seaweed emulsion, or the Carre D’agneau Rôti Au Cumin (@$40++) which is a flavourful, charcoal grilled cumin-marinated lamb rack, Ratte potato gnocchi, and finished with a punchy tamarind chutney.

Carre D’agneau Rôti Au Cumin (image credit: Hotel G)

For dessert, one could enjoy Chef Durand's signature marvelous rice pudding made with almond milk with a swirl of pumpkin marmalade, Le Merveilleux Riz Au Lait A L’angelique De Roland (@$14++) or the Sablé Aux Fraises Et À La Rhubarbe which is a strawberry and rhubarb with orange coulis (@$14++).

Sablé Aux Fraises Et À La Rhubarbe (image credit: Hotel G)

Do not miss this opportunity to try the culinary delights of Chef Durand and team Ginett. Make your reservations now via this link.

Bon Appétit~