db Bistro by Daniel Boulud, Marina Bay Sands
This unique creation is the work of Benjamin Siwek; the Executive Pasty Chef taking on the desserts in Daniel Boulud’s kitchen. Celebrity Chef Boulud is today considered one of America’s leading culinary authorities, so it says quite a lot about Pastry Chef Siwek to be handed the reigns of the sweets. Not only has he impressed America’s kitchen superstar, he has blown us away with his modern take on a vacherin; the classic French dessert. The stunning interpretation sees a lychee and blueberry sorbet sitting atop a blueberry gelee. The sorbet is then coated with crunchy meringue, kisses of Edelweiss liquor marshmallows and a smooth, vanilla crème chantilly. The playful dessert is then finished with violet petals and thin sugar tuiles, flavoured with subtle hints of blueberry. The intricate presentation and complex textures are truly impressive, not mention the way the chef is able to incorporate local, tropical fruits like lychee without making it overly sweet. It is a surprisingly light and refreshing dessert, put together with style. (www.marinabaysands.com)
Chef Story: Benjamin Siwek
“The vacherin is a very classic French cake, layered with meringue, whipped cream and two different flavours of ice-cream or sorbet. I wanted to reinterpret this classic dessert in a more modern and relevant way, so I created the Lychee & Blueberry Vacherin. I wanted to make it architecturally exciting, while at the same time, respecting the foundations of the classic. So, we took the main components of a vacherin and interpreted it in a more refined and elegant way, adding in delicate accents of colour and décor. The delicate textures and playful presentation makes it one of my favourite desserts at db Bistro Moderne. I love to watch people’s reactions – from the initial delight of the dramatic presentation, to the intrigue as they dig into it and discover its complexity.”
