From golf and fashion to awards, unwind and enjoy networking in style at our thoughtfully curated World Gourmet Summit 2014 classy cocktails and elegant events.

Le 4eme Grand Chapitre de la Confrérie du Sabre d’Or featuring International Masterchef Philippe Mille

Great Champagne and good fun are at the heart of La Confrérie du Sabre d'Or, and this dinner is the perfect embodiment of both. With an excellent selection of Champagnes accompanying a specially crafted menu by not one but two extremely talented chefs, of course not forgetting the highly anticipated Sabrage, expect nothing less than the real taste of a grand epicurean feast amidst great sparklings!

Proudly Presented by Champagne Partners:
Champagne HATT et SÖNER distributed by Asia Wine Network
Champagne Barons de Rothschild distributed by Enoteca
Henri Giraud distributed by Crystal Wines Pte Ltd
Delamotte distributed by Ewine Asia
Philipponnat distributed by Indoguna (Singapore) Pte Ltd
Penet distributed by Maison Penet
Champagne Pol Roger distributed by Monopole
Vieille France and Mansard distributed by Top Wines Pte Ltd
Besserat De Bellefon Champagne distributed by Wine Exquisites

Pre-dinner cocktail
Champagne Delamotte
Extra Brut Cuvée, Champagne Alexandre Penet


Cuisine of Sous-Chef Edmund Cheah, The St. Regis Singapore


Cuisine of Executive Chef Bobby Saravan Krishnan, The St. Regis Singapore
Sri Lankan Crab Meat & Prawn Salad,
Green Pea Pate, Avruga Pearls, Sweet Pea Sprouts
Sauvignon Blanc Reduction, Tomato Powder
Brut, Champagne Vielle France
Brut Blanc de Blancs, Champagne Besserat de Bellefon


Cuisine of Executive Sous Chef Fabio Granata, The St. Regis Singapore
Double Boiled Lobster Consommé, Raviolo with Ragout of Chicken,
Porcini Mushrooms and Tarragon, Lobster Tail, Crispy Leeks, Tarragon Oil
Brut Rose, Champagne Pol Roger
Esprit De Giraud Brut, Champagne Henri Giraud


Cuisine of International Masterchef Philippe Mille
 Braised Cod of Quiberon in Wild Mushrooms,
Iodinated Celery with Shellfish flavored with Mountain Lovage
Grand Cru Grande Reserve Brut Nature, Penet-Chardonnet
Grande Cuvée Brut Rosé, Champagne HATT et SÖNER


Cuisine of Chef de Cuisine Fabrice Passicos, The St Regis Singapore
Grilled Beef Tenderloin, Sauteed Savoy Cabbage, Smoked Foie Gras, Chick Pea Pancake
Truffle & Madeira Sauce


Cuisine of Chef de Cuisine Stefano Arrigoni, The St. Regis Singapore
Duo of Lamb

Rack of Lamb in Mustard & Herb Crust, Sautéed Green Vegetables with Parma Ham
Braised Lamb Shoulder in Red Wine with Traditional Polenta
Bernard Magrez L'Egregore


Cuisine of Executive Chef Bobby Saravan Krishnan, The St. Regis Singapore
Amadei Chocolate

Toscano White – Freeze Dried Strawberry Parfait
Latte e Nocciole – Chilled Milk Chocoalte and Hazelnut Foam
‘9’ Extra Dark – Fondant with Dried Apricot Coulis
Rosé Brut, Champagne Mansard


28 March 2014
7:00 pm - 11:00 pm
John Jacob Ballroom
The St. Regis Singapore

Event Closed
SGD 328+ (Sabre d'Or members)
SGD 428+ (non-Sabre d'Or members)
15% off on Singapore-issued Citibank Prestige and ULTIMA cards
10% off on all Citibank cards
(applicable for non-Sabre d'Or members only)
*Terms & Conditions Apply
**Privileges on Singapore-issued Citibank cards only
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Dress Code:
Black Tie