Halal Food Week

Savoir-Faire: Flavours of French By Chef Mickael Cornac

The french private dining experience Chef Mickaël Cornac created, which guests are going to enjoy, is inspired by his roots in the south of France and French Mediterranean-style cuisine. Since the beginning of his career as a chef, he has loved cooking traditional dishes. With this menu, you will experience a few French classic dishes that are among the most popular in France, such as French Onion Soup, the traditional Bouillabaisse from Marseille, and Cassoulet Audois.

Menu Highlights 

1. Halal Apéritif & Amuse Bouche: 

    • Homemade Cured Gravlax Norwegian Salmon with Kaluga Caviar 
    • French Bouchot Mussels Mini Tart with Yuzu Pearl and Lemon Thyme
    • Mouth-watering Wagyu beef tenderloin MS 8/9, vitelotte potatoes confit, parmesan cream

2. 2 pcs of French Oyster Fine de Claire N 2 (CADORET), Pink Pepper Corn Mignonette & Pomegranate

3. Velouté aux Morilles & Hazelnut Chantilly 

  • Morels mushrooms creamy soup with Hazelnut Cream

4. Traditional Bouillabaisse from Marseille:

  • Homemade Seafood Stew with Scallops, Monkfish, Boston Lobster, French clams & Spanish octopus with Grenaille potatoes served with Saffron Garlic mayonnaise, bread crostini and Emmental cheese

5. Cassoulet Audois:

  • French White Beans Stew  from Castelnaudary with Lamb Bites, Lamb Toulouse Sausage, and Duck Confit

6. Brie à la Truffe:

  • Truffle Cheese Brie with Dried Fruits & Sourdough Bread

7. Thé Gourmand:

  • Valrhona Dark Chocolate Truffles Nyangbo 68% (single origin Ghana), Mini Vanilla Crème Brulée, Mini Pine Nut and Almond Tart & Raspberry Sorbet) 

  

Price: 7 Course Menu at $190

About Chef Mickael Cornac

Hailing from Carcassonne in the south of France, Executive Chef Mickaël Cornac has a deep appreciation for French classics, which explains his dedication to offering traditional French dishes. With his culinary expertise from around the world, he can adapt French dishes to be halal, such as his Cassoulet Audois. 

For Chef Mickaël, cooking is not just about taste, but an art of passion and love. 

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