To celebrate the launch of Nespresso’s new Crealto Limited Edition Grand Cru capsules, Nespresso Singapore has teamed up with four restaurants; Sabio by the Sea, La Cantine, Forlino and Me@OUE to introduce four unique coffee-infused dishes! These special Nespresso Crealto-infused dishes will only be available in the month of October.
Nespresso’s new Crealto Limited Edition Grand Cru capsules is of intensity 8 and slowly roasted for a more intense flavour thus the richness of aroma. I am very curious to know how they are infused into the dishes that I’m about to try.
1st Stop at Sabio by the Sea!
Sabio by the Sea’s Grilled Ribeye in Coffee Beans S$42++ by Chef Damien Le Bihan – Don’t be deceived by its look. The seemingly black charred exterior are not charcoal burnt but is infact coated with Nespresso’s Crealto beans. 300G of quality ribeyed grilled to perfection topped with velvet chilli sauce accompanied by viola mash potatoes. Heavenly!The coffee taste wasn’t overpowering but nicely infused into the tender and juicy meat.
2nd stop at the very gorgeous La Cantine!
La Cantine’s Nespresso and Caramel Sundae S$12++ by Chef Bruno Menard – This cup of goodness is somehow similar to tiramisu but sweeter and crispier. Dig a spoonful all the way to the bottom of the sundae and you will find yourself a nice scoop of vanilla ice-cream along with some crumbs from the ladyfinger biscuits along with caramel and crunchy pearls. It didn’t take me too long to finish this whole cup.
3rd stop at the romantic Forlino!
Forlino’s Crealto Tiramisu S$15++ by Chef Kentaro Torii – It’s no wonder Chefs are very particular about dish presentation for it does help one’s appetite even before tasting it! I love the presentation for it looks unconventional unlike the traditional looking Tiramisu. The bitterness of the Crealto along with the richness of mascarpone cream gives a very aromatic finish. I love the thin handmade chocolate-like sticks for they are so addictive.
4th stop at ME@OUE’s!
ME@OUE’s Crealto Coffee Sunrise S$17++ by Chef Nicholas Vergnole – This dish is so beautiful I couldn’t bear to stick my spoon into it to break it. It is like a piece of art, don’t you think? Chef Nicholas inspiration came about because he wanted to wake up to a nice comforting cup of hot coffee on a cold early morning. I really like this dish with the round jelly-like pieces, the toasted bread ice-cream with caramelised bread bits.
For all coffee lovers, you now have a chance to “eat” those coffee instead! For more information on the above mentioned dishes, do check out Nespresso website HERE.