Ginett Restaurant & Wine Bar | Hosting Celebrity Chef Hervé Frerard

From  25 June to 1 July, Ginett Restaurant & Wine Bar will play host to one of Thailand’s most revered chefs, French native, Hervé Frerard.

The celebrity Chef is no stranger to the spotlight having published his own cookbook Hervhé, and establishing the Thailand arm of esteemed culinary group Disciples Escofffier. Recently the celebrity chef has been feeding Bangkok’s foodie scene and some of the world’s toughest critics at his Bangkok restaurant, Aldo’s. Now, Hervé is bringing his inexhaustible joie de vivre for French cooking to Singapore for the first time, and will be treating the patrons of Ginett to an exclusive menu featuring some of his most-loved signature dishes.

Chef Hervé Frerard (middle)

Known for his highly seasonal menus, Frerard brings the best of French cuisine to Ginett for one week only. True to the simplicity of traditional French cooking, guests will delight at a menu that showcases produce in its purest form, yet with the creative flair that has catapulted Hervé to one of Asia’s most recognizable chefs. Often referred to as ‘Bangkok’s favourite French chef’, Frerard was also an advisor to the Royal Project Foundation, where he regularly cooked for the Thai Royal Family.

La Cote de Boeuf

Frerard’s guest chef menu will be available for dinner with 9 delectable options. Guests will have a difficult time choosing between irresistibly soft Beef Oxtail, gently simmered in a black radish bouillon and topped with a crisp feuilleté (puff pastry), or the tender and flavourful milk fed fillet of veal served with green pea puree and fresh mint. Delicacies ensue with the Slow Cooked Organic Egg, an indulgent dish paired with smoked Agris potato and herring caviar, and Tomato Cœur de Bœuf (beef heart tomato) with shrimp, tangy yuzu cream, red onion pickles and chives.

1 Metre Board

Mains showcase the ultimate in French classics with dishes Crispy Organic Chicken Supreme, braised endives, baked ratte potato, and a creamy sauce poulette;Wild Cod Fish – simply poached and served in a root vegetable bouillon with Jerusalem artichoke and finished with a touch of chorizo aioli; and Roasted Duck Breast, cooked in malt whiskey, accompanied by grilled carrots and a spicy ginger and onion compote. For dessert, the eternal French favourite Rum Baba will be available, served alongside a chilled Soup of Garriguette and Charentais Melon (strawberry and cantaloupe).
Photography by Ginett