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Book the Cook | Paris | Suites & First Class | Singapore Airlines

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Book the Cook | Paris | Suites & First Class | Singapore Airlines Home Flying with us Dining Book The Cook Suites and First Class – Book the Cook menu from Paris Suites and First Class Book the Cook menu from Paris   Rôti de Filet de Bœuf Charolais Roasted Charolais beef fillet paired with pan-fried duck liver, cepe mushrooms, tomatoes, Anna potato, and finished with a rich truffle jus.

Confit De Canard  Traditional French duck leg confit gently cooked in duck fat, accompanied with fingerling potatoes, cepe mushrooms, tomatoes, asparagus, and finished with a rich chicken jus.

Filet de Bar aux Agrumes Pan-seared sea bass fillet served with a medley of pickled vegetables, and finished with a delicate citrus butter sauce.

Poulet Basquaise Tender braised chicken in a rich piquillo pepper sauce, accompanied with a classic piperade and grilled vegetables.

Risotto à la Truffonade de Veau Tender veal chuck braised in a silky black garlic sauce, paired with aromatic truffle risotto, asparagus, fresh watercress, and shaved Parmesan.

Cassoulet Végétarien aux Haricots Blancs Braised coco beans and broad beans with vegetables, fennel confit, semi-dried tomatoes, sunflower seeds, and herb panko.

If you select a meatless main course, other courses such as appetisers or desserts, may contain meat or animal by-products.

Singapore Style Chicken Curry Slow-cooked chicken in a creamy, aromatic coconut gravy with potatoes, served with steamed jasmine rice and freshly baked bread rolls.

Cantonese Style Pork Congee A silky savoury rice porridge with tender sliced pork and shiitake mushrooms, finished with spring onion, ginger, fried shallots, and crispy Chinese cruller.

Vietnamese Beef Pho Noodle Soup Vietnamese rice noodles served in a fragrant, slow-simmered beef broth with tender sliced beef, fresh lime, basil, coriander, mint, onion and bean sprouts, accompanied with a spicy chilli pepper sauce.

Related links International Culinary Panel Wine Experts

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