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t was an evening filled with great food, wines,

conversations and lots of dancing, as representatives

from the French Embassy, Employment and Employability

Institute (e2i), Disciples Escoffier International Singapore,

as well as partners, gathered at the Fullerton Hotel for the

Disciples Escoffier International gala dinner. The event was

also graced by His Excellency Marc Abensour, the ambassador

of France to Singapore, his wife Veronica Abensour-Nilsson,

and Gilbert Tan, chief executive officer of e2i.

The event got off to a gastronomic start even before dinner

commenced, as guests were treated to a sumptuous spread

of premium French produce, showcased and sponsored by

fine foods specialist Classic Fine Foods. Multiple booths were

set up right outside the ballroom, allowing guests to mingle

and savour delights such as Bordier’s range of butter, Sturia

caviar, a variety of charcuterie from Pierre Oteiza, as well as a

selection of artisan chocolates from Weiss.

The crowd quickly formed around the Bordier table,

showcasing different butter flavours including smoked salt,

seaweed, espelette chilli, yuzu and more. Many were keen to

have a taste of this exceptional French butter, made by artisan

butter makers who still knead their churned butter by hand

to d ay.

With tummies somewhat satiated, guests were ushered

into the ballroom for the main dinner event. The seven-

course dinner, put together by the Presidents of Disciples

Escoffier Asia namely, Christophe Georges Gregoire (Australia

Delegation), David Jean Marteau (China Delegation), Daniel

Birken (Hong Kong Delegation), Eric Weidmann (Thailand