HFB was really keyed up to attend a Culinary Masterclass presented by DBS Indulge at the AFC Studio last month. You see, the chef was Chef Gunther Hubrechsen, who formerly worked under the mentorship of Chef Alain Passard, of the famed three-star Michelin restaurant, L’ Arpège in Paris, where his efforts earned him a position from trainee to sous-chef within 5 years.



He also did a stint with the Les Amis Group before joining forces with Chef Roberto Galetti of Garibaldi Group of Restaurants to open Gunther’s Restaurant – which was ranked 84th in the prestigious San Pellegrino World’s Best 100 Restaurant in 2010.





During the session, Chef Gunther clearly showed his food philosophy of simple and light cooking techniques, and letting the fresh ingredients speak for themselves. Really inspiring!





This was translated to the three dishes that he presented that evening – Coquille Pasta stuffed with Carpaccio of Langoustine, Steamed Alaskan King Crab with Spicy Gazpacho of Tomato and Blood Orange and lastly, Salt Baked Beetroot.









It was also a very nice gesture that HFB got to sample Gunther’s signature dessert to round off the evening – the highly acclaimed Fine Apple Tart “a la dragées” with Havana Rum & Raisin Ice Cream.



Disclaimer: HFB would like to take this opportunity to thank DBS Indulge and AFC studio for their hospitality.

Recipes (Click to view bigger image):