Unwrap the magic of the season with Gastronome Issue 10, where we explore festive flavours and delightful surprises from around the world. The House Bar reimagines five classic Christmas cocktails, adding fresh twists that will take your drinks party to the next level.

Coq au Vin, or « rooster in wine », is more than just a classic French dish. Legend has it that it began in ancient Gaul, when the locals cooked a tough rooster in wine for Julius Caesar. Over time, it became a practical way for farmers to tenderise older roosters by slow cooking them in wine.

This beloved dish from the Provence region of France features a delightful medley of vegetables such as zucchini and daikon, generously stuffed with a flavourful filling of tomato, onion, herbs, bread crumbs and parmesan cheese.

This edition pays homage to Burgundy, the birthplace of legendary wines like Clos de la Roche, and features insights from Singapore’s first Master of Wine, Tan Ying Hsien, on the region’s lasting charm. We explore Burgundy’s cherished drinks, Kir and Kir Royale, and provide a classic Bœuf Bourguignon recipe.

Chef Emmanuel Stroobant of Singapore’s Two Michelin-starred Saint Pierre shares his recipe for this classic and hearty Burgundian stew. Serve it with loads of crusty French bread to soak up the savoury goodness or a green salad with Dijon mustard to balance the richness.

Elevate your dessert game with Saint Pierre’s Chef-Owner Emmanuel Stroobant’s highly addictive financiers. With their buttery flavour and delicate texture, they’re sure to be a hit on Bastille Day (14 July) and beyond.

This edition features the F&B operators who are revolutionising the world of Teochew, Fujianese, and Sichuan fine dining in China. There is a global exploration of sushi, revealing imaginative and innovative versions influenced by various countries’ cultural preferences.

Embark on clean eating this Earth Day with a recipe by Saint Pierre’s Chef-Owner Emmanuel Stroobant, which requires minimal cooking for maximum results.

Experience the essence of Tokyoite dining by delving into the bustling lunch scene of the world’s largest city. Uncover the culinary crusade against food waste led by five influential F&B personalities. Elevate your wine palate with exclusive recommendations from Tan Ying Hsien, esteemed as Singapore’s Master of Wine, as he unveils hidden gems beyond the realms of Burgundies and Champagnes.