What do the PRO's say about it?
Emmanuel Stroobant
Chef (SG), Pierre et Fils Pte Ltd
"Foodpairing is to ingredients what the thesaurus is to words - a source of inspiration allowing creative chefs to unlock a brand new potential combination of flavors"
Emmanuel Stroobant did his apprenticeship at in several classic restaurants in Belgium. He took up his first post as chef at the age of 23.
His career really took off in Asia, when he set up in Kuala Lumpur and won the prize for the best ex-patriate chef in Malaysia in 1999. After that, he was able to move to Singapore where he met his wife and all his dreams came true.
His cuisine combines French techniques with Japanese produce.
In 2002, he tasted foie gras with strawberries: it was at Les Crayères when Gérard Boyer was still in charge of the kitchens. He had believed until then that certain ingredients just did not go together. That experience showed that anything is possible and that you have to keep an open mind if you want to be creative in cooking.
His career really took off in Asia, when he set up in Kuala Lumpur and won the prize for the best ex-patriate chef in Malaysia in 1999. After that, he was able to move to Singapore where he met his wife and all his dreams came true.
His cuisine combines French techniques with Japanese produce.
In 2002, he tasted foie gras with strawberries: it was at Les Crayères when Gérard Boyer was still in charge of the kitchens. He had believed until then that certain ingredients just did not go together. That experience showed that anything is possible and that you have to keep an open mind if you want to be creative in cooking.