fine food - André Chiang
Written by Oryx
Chef André Chiang has a philosophy: to use only the freshest of seasonal produce, focusing on artisan ingredients to create ‘culinary art’ that reflects his roots in southern French nouvelle cuisine.
André’s career spans numerous highly successful roles in some of the world’s top Michelin-starred French restaurants, including under masters of nouvelle cuisine: Pierre Gagnaire, L’Atelier de Joël Robuchon, and L’Astrance in Paris; La Maison Troisgros in Roanne; and Le Jardin des Sens in Montpellier.
He opened his eponymous restaurant in Singapore in 2010, and since then Restaurant ANDRE has gone from strength to strength. It was recently ranked number five on Asia’s 50 Best Restaurants list 2015 and Best Restaurant in Singapore, as well as number 37 on the World’s Best Restaurant list 2014 by the coveted Restaurant Magazine. The New York Times mentioned the restaurant as one of the ‘Top 10 restaurants in the world worth a plane ride’, while Elite Traveler magazine places André as one of the ‘15 Most Influential Chefs of the Next Decade’.
Dinner in the 30-seat Restaurant ANDRE, an intimate three-storey shophouse in Bukit Pasoh Road, is like a journey to the south of France. Combining Mediterranean accents and French techniques, André attributes his influences to the three generations of masters in nouvelle cuisine, as well as the inspiration he draws from the selection of products he uses to design his menu every day.
Chef André has continued to research how our capacity to taste food is influenced by our memory banks, through the personal experiences we acquire over time. This has led him to develop a culinary principle – ‘Octa-philosophy’ – based on eight primary characteristics: unique, texture, memory, pure, terroir, salt, south, and artisan.
These elements reflect Chef André’s cuisine and the thought process behind it. “Diners will be treated to myriad flavours and textures that engage the senses. People will be offered a definitive holistic gourmet experience through the freshest produce with the freshest ideas and will gain a better understanding of my thoughts and the philosophy behind my cuisine,” explains Chef André.
(serves 12 as a snack)
Mix all the capsule ingredients in a blender until they resemble a juice. Strain through a fine sieve, then freeze in capsule moulds. Melt the 100g of cocoa butter and the 100g of avocado butter over a bain marie; use this to glaze the frozen balls. Let them defrost in the fridge for three hours before serving.
Place the capsule balls on moss and decorate with edible flowers.