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Camemberu: Amuse Bouche: Italian Green pea with green pea purée and broth with geranium
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Camemberu: Wild Turbot: Meunière with zucchini textures, Granny Smith apple broth, marigold and tarragon
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Camemberu: Saga Wagyu Beef
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Camemberu: Berlingots: Matcha pasta parcels with a French cheese fondue centre, green zebra tomato and herb of grace consommé, fresh verbena
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Camemberu: Saga Wagyu Beef
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Camemberu: The breads are so good! Sourdough and matcha
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Camemberu: Raffles Hotel has its own limited edition champagne
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Camemberu: Syrah, Cornas, Anne-Sophie & M. Chapoutier 2014
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Camemberu: Butter knives designed to stand this way so the blades don't dirty the table
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Camemberu: Pre-dinner surprises from the chef
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Camemberu: Isojiman Junmai Ginjo
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Camemberu: La Dame De Pic at Raffles Singapore
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Camemberu: Chef Anne-Sophie Pic's book
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Camemberu: La Dame De Pic - gorgeous divider
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Camemberu: La Dame De Pic is decked in hues of golds, purples and pinks
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Camemberu: La Dame De Pic takes good advantage of the original high ceilings at Raffles Singapore
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Camemberu: They opened such a lucky bottle for us! 0328
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Camemberu: Brie de Meaux Cheese with Vanilla
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Camemberu: Our table at La Dame de Pic
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Camemberu: Viagnier, Rhône La Vie On Y Est, Domaine de Gramenon 2017
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Camemberu: Lovely champagne kicking off the evening at La Dame De Pic
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Camemberu: First set of Petit Four
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Camemberu: Pre-dessert: Fresh cherry, olive ice cream, lemon foam and Mexican tarragon
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Camemberu: White Mille Feuille: Ginger flower light cream, Confit grapefruit, Litsea cubeba emulsion
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Camemberu: Crispy layers inside the White Mille Feuille
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Camemberu: Second round of Petit Four: chocolate and walnut tarts
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Camemberu: Moscato Rosa, Alto Adige, Franz Haas 2017
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Camemberu: The sommelier at La Dame de Pic showing us the red moscato
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Camemberu:
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Camemberu: Raffles Hotel Singapore has updated itself but retained all its old world charm