On 6 May 2016, gourmands will be treated at Stellar at 1-Altitude to the collaboration of the restaurant’s Executive Chef and Krug Ambassade, Christopher Millar, and Japan’s master of French cuisine, Chef Yosuke Suga, as they create a marriage made in heaven: gastronomy and champagne.
Chef Suga is renowned for his elegant and understated dishes of modern French cuisine mixed with the Japanese philosophy of simplicity. Together with Chef Millar, who is recognised as a leading player in the Singapore culinary landscape, they deliver a sensational gastronomic experience that takes diners to new heights, 282 metres above sea level and surrounded by spectacular 360-degree views of the city. Chef Suga’s visit is part of a gastronomic exchange for both chefs, as this coming 22 July, Chef Millar will be in Japan to cook in Chef Suga’s prestigious culinary laboratory, SUGALABO Inc.
During this luxurious gourmet affair, guests will be privy to an exclusive preview of the House of Krug’s newest publication Poached, scrambled or fried?, that challenged 17 Krug Ambassade chefs from around the world to design inspirational unique egg-based dishes made with love, creativity and dedication, to be paired with Krug Grande Cuvée.
This book is the second in a series of unexpected food pairings, following the success of 2015’s exploration with the modest potato; it is a tribute to those special never-to-be-forgotten moments. The interviews and portraits of the featured chefs are passionate and freethinking testimonials of Krug Lovers, brimming with the pleasure and dedication that went into the creation of this culinary experience, all for the purpose of inventing new sensations to share.
Chef Yosuke Suga, SUGALABO Inc.
Chef Yosuke Suga worked side by side with the much celebrated Michelin-starred Joël Robuchon for 16 years, playing an integral role as project lead and business partner in the opening and setting up of L’Atelier de Joël Robuchon restaurants all over the world, from his first outpost in Tokyo as Executive Chef to subsequent openings in New York, Las Vegas, Taipei, Toronto, Paris and here in Singapore. He now runs his own culinary laboratory SUGALABO Inc. in Japan, which acts as a gourmet food consultancy for a variety of industries. He also continues to serve his exquisite omakase-style experience by appointment only through his “secret restaurant” to only a few discerning and privileged diners from around the world.
Chef Christopher Millar, 1-Altitude
On the other hand, Stellar at 1-Altitude’s Executive Chef Christopher Millar trained at some of Melbourne’s and London’s top restaurants before arriving in Singapore 13 years ago. Since establishing Stellar at 1-Altitude five years ago, Chef Millar has been awarded Chef of the Year 2014 for the National Critics Choice (New York Times Asia) and was a finalist in the Awards of Excellence 2015.
An Evening of Gastronomy and Champagne with
Yosuke Suga and Christopher Millar
Stellar at 1-Altitude
Friday, 6 May 2016 @ 7pm
$555++ per person
(inclusive of six-course dinner and a selection of Krug impressions)
