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As part of this year’s World Gourmet
Summit, two-Michelin-starred Chef
Jarno Eggen presented an eight-
course dinner featuring Rougié foie
gras paired with Ruinart champagnes
at Dolce Vita, Mandarin Oriental
Singapore. The 39-year-old chef from
Zuidwolde, Holland has been in the
kitchen since fourteen. With a farm
from 1780 as the grounds for his
restaurant, Restaurant De Groene
Lantaarn, the task of using up the odds
and ends from butchering is turned
into a game of ingenuity. Chef Eggen
and Dolce Vita sommelier Inthran
Ramasamy share their thoughts on the
compatibility between the cuisine and
the wine.
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coffee & curry Dutch stone
with plum sorbet & curcuma cake
paired with coffee
veal tongue with foie gras & garden vegetable
paired with 2011 Santa Margherita Chianti Classico