Monday, June 1, 2015

Stellar at 1-Altitude at One Raffles Place, Level 62 - $100Gourmet Dinner by CitiGroup on Friday 22 May 2015 (Part II)

The Occasion 
I had won the contest organised by $100Gourmet of CitiGroup on their Facebook in the month of May 2015. 
The Reward 
The prize reward is a pair of tickets to attend the $100Gourmet's 6 Course Dinner held at Stellar at 1-Altitude located at One Raffles Place, Level 62 on 22 May 2015, Friday. 

The Restaurant 
Stellar at 1-Altitude located at One Raffles Place Level 62.


The Organiser 
The S$100Gourmet is brought to you courtesy of Citigroup.

The Menu for The 6 Course $100Gourmet Dinner  
Displaying $100Gourmet - Stellar Menu.png

About The Chef  - Chef Anthony Demetre 
I manage to capture some moments of Chef Anthony Demetre plating the Slow Cooked Beef Cheeks. 
Chef Anthony Demetre went into the culinary field because he was inspired by his Greek Cypriot grandmother who was a talented, experienced & accomplished cook. 
Chef Anthony Demetre was born in Stratford upon Avon in 1966, is of Cypriot Greek descent, & works in the French-inspired style of Bistro Moderne. Chef Anthony Demetre is recognised as one of the pioneers of the Bistronomy movement in the U.K. 

His restaurants 
Chef Anthony Demetre opened his first restaurant Arbutus in London, UK back in 2006. With his leadership in helming Arbutus, the restaurant received its first Michelin Star within the first year of operation in 2006.  
Chef Anthony Demetre opened Wild Honey in 2007 & continues to wow diners with affordable & charming dining. In 2010 he opened his third, Les Deux Salons in Covent Garden which rose to become the most favoured places to dine in London with its style & format modelled after grand brasseries of Montparnasse in Paris. 

His Published Works 
Chef Anthony Demetre published his collection of recipes from Arbutus & Wild Honey in 2008. His first cookbook "Today's Special" showcases his approach to modern day simple dining.

His first love
Chef Anthony Demetre harbour no intentions to be a chef. His first love was to join the Royal Navy in the Fleet Air Arm Division. He was originally training to be a pilot in Fleet Air Arm but due to recurrent injury (knee cap dislocation) he was discharged from the service after serving only 3 months out of a contract of 22 years. 

His Childhood Inspirations 
Chef Anthony Demetre's father was a Greek Cypriot and very much into Cypriot Cuisine which remains largely a big part in his life as well as that of his son Chef Anthony Demetre. Cypriot Sunday lunches are big family gathering in the Demetre household of about 10-12 pax, with Chef Anthony Demetre always hauled into Grandma's kitchen as her assistant as he is the eldest grandson.

Chef Anthony Demetre spent a large part of his adolescent years watching & assisting Grandma in the kitchen. Both his grandparents are of Greek descent & are food lovers with Grandma being an excellent cook.

So when he dropped out of the Navy service (after only 3 months in the service) he naturally went into culinary field, in part influenced by his childhood experiences in Grandma's kitchen. 

His Culinary Training 
Chef Anthony Demetre never went to culinary schools, his craft & skills are learnt largely through the many internships at reputable established restaurants helmed by prominent culinary legends such as Marco Pierre White, Pierre Koffman, Gary Rhodes, & Bruno Loubet. Not long after he realised that culinary field was the right direction for him, he began his career in 1987 working as unpaid apprentice for Raymond Blanc at Le Quat'Saisons. He went on to work as Commis Chef at Lucknam Park for 3 years, at Harvey's for Marco Pierre White. 

In 1990 he went to Castle Hotel in Taunton & work alongside Gary Rhodes as chef de partie for 2 years. 
Later he work as chef de partie & sous chef for 18 month at The Greenhouse alongside Gary Rhodes. This was followed by position of chef de partie then sous chef for 1 year at Four Seasons Restaurant with Bruno Loubet.  
He later work with Bruno Loubet at Bistro Bruno in Soho as sous chef for 2 years, followed by position of head chef for 3 years at Bruno Loubet's L'Odeon.
This is followed by position of head chef at Putney Bridge Restaurant until 2005, with 3 months in Paris in Kaiser Bakery. 
In 1999 when Chef Anthony Demetre was Chef/ Director of Putney Bridge in South West London, he met Will Smith who was Restaurant Manager of Putney Bridge. Within a year of opening, Putney Bridge & the team were awarded a Michelin Star followed by 4 AA rosettes for food & service. 

Chef Anthony Demetre soon became tired of working for people & decided to run his own restaurant. So he started Arbutus with business partner Will Smith in Frith Street Soho in 2006. Arbutus's cuisine is more earthy.
Arbutus changed the entire concept of dining out, as it centres on theme of informal Bistro Moderne, that accomplished cooking need not come with fine dining setting & hefty price tag, making dining more affordable. This formula led Arbutus to win accolades & awards that includes a Michelin Star in its first year. 

Chef Anthony Demetre & Will Smith started Wild Honey in Mayfair, London in July 2007 after invite of the landlord in Mayfair, serving modern English cuisine. Wild Honey too won a Michelin Star within the first year of operation.

His Book Collections 
Some of Chef Anthony Demetre's best loved books & culinary book collections include - 

  • On Food & Cooking by Harold McGee, 
  • Larousse Gastronomique, 
  • The Bescherelle Complete Guide to Conjugating 12000 French Verbs, 
  • Simple French Food by Richard Olney,
  • Setting The Table by Danny Meyer, 
  • Cuisine du Terroir by Celine Vence,
  • The Food of Italy by Claudia Roden,
  • Birdsong by Sebastian Faulk. 
Chef Anthony Demetre managed to steal some time to pose for me standing beside his junior chef.

The Second Course 
This is the English Peas & Foie Gras prepared by Chef Anthony Demetre. 
Core Ingredients - Foie Gras, English Peas, Baby Radish julienned slices, garnished with Cacao bits, English Pea flowers & leaves.
Tasting Notes - Chef Anthony Demetre presents the English Peas as a lime green mousse resting atop the Foie Gras to lend a sweet nutty flavor to the mildly savory smooth Foie Gras, with the julienned Baby Radish adding a crunchy refreshing bite to this dish. The solid Cocoa bits gives a mildly bitter flavor to an otherwise mildly savory sweet dish.





Stellar at 1-Altitude is located at : 
1 Raffles Place, Level 62, 
Singapore (048616)
www.1-altitude.com
Email : info@1-altitude.com
Tel : 64380410
Opening Hours :
Monday to Friday 12.00pm to 2.00pm (Lunch)
                                6.30pm to 10.00pm (Dinner)
Saturday                  6.00pm to 10.00pm (Dinner)
Sunday                    6.00pm to 9.00pm (Dinner)

River JOrdan and JOrdan being groovy on the disco floor !

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