A Taste Of Christmas Tradition
For authentic, hand-crafted hams, foie gras terrines, beef wellington and panettone, look no further than these chefs who insist on doing things the old-fashioned way.
THIRTY years ago, foie gras was seen as a prized treat for Christmas and celebratory events, and you had to prove yourself in the kitchen before you were allowed to handle it, recalls French chef Frédéric Colin. Now, he laments, it has become so mass market that "you can find it everywhere".
But the commercial route is not for the chef-owner of the seven-year-old French bistro Brasserie Gavroche. From Day One, he has been making his signature foie gras terrine in the exact same way that his chef-grandfather Henri taught him - all natural, with no nitrates or additives, and the appealing light pink-hued terrine is covered with rich yellow fat that is a sign of good duck fat. As expected, it remains one of his bestsellers.
He is one of the rare few chefs in Singapore who insist on using traditional recipes for classic Christmas favourites despite the painstaking, labour-intensive work involved.
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