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Digest Art At Curate To Feature Chef Tanja Grandits From Two Michelin-Starred Restaurant Stucki

Art At Curate To Feature Chef Tanja Grandits From Two Michelin-Starred Restaurant Stucki

Art At Curate To Feature Chef Tanja Grandits From Two Michelin-Starred Restaurant Stucki
By Dudi Aureus
April 10, 2018
Working together with resident chef Benjamin Halat, she will be showing off her refined cooking skills and mastery of produce and flavours by creating tantalising menus that will please all tastebuds.

From April 27 to May 3, chef Tanja Grandits will be taking a break from running her two Michelin-starred Restaurant Stucki in Basel, Switzerland. She'll be here in Singapore instead to join hands with Curate’s resident chef Benjamin Halat for the 10th instalment of Art at Curate.

Why should you make a reservation you may ask? Simply because chef Grandits is Switzerland’s most decorated female chef who just added the Michelin Switzerland Female Chef Award to her long list of accolades last year.

(Related: Start Your Child On Their Michelin Star Culinary Journey)


And there’s her jaw-dropping creations, too, which are a harmonious blend of flavours and textures in beautiful monochromatic themes. In fact, the Michelin Guide Switzerland 2018 inspectors raved about her food, saying, “The food it serves—choice ingredients used in punchy yet sophisticated combinations refined with the generous use of herbs and spices—bears the inimitable signature of Tanja Grandits.”

She’ll showcase her signature touch in unforgettable four-course lunch and eight-course dinner experiences that will put her signature creations on the table alongside chef Halat’s contemporary dishes.

Scroll through the gallery below for chef Grandits' beautiful creations:

Artichoke turmeric essence, sake omelette, canola flower
Deer ginger quinoa, red cabbage, blackberry pickles
Loch Fyne oyster, lemon black salsify, mustard oil
Mango greentea salat, coriander granité, almond oil cream
Pyrenean sheep cheese, blueberry pickles, poppy seed, juniper potato
Rhubarb rose sushi, strawberry mousse, caramel cookie
Scallop honey salt, fennel sauerkraut, dill jus

Making your mouth water will be her beef tartare with beetroot, coffee oil and shiso, which she describes as “a perfect match of dark red hues, texture and taste”, as well as Hokkaido scallop with dill dashi and pistachio; egg yolk with cardamom butter and mango polenta; and Atlantic cod fish with green tea hollandaise and peas.

 (Related: Our Society Friends Cook Up A Storm At Teppan By Chef Yonemura)

Chef Halat will match her delicious offerings with modern dishes that draw inspiration from his German roots. He says, “As chef Grandits is a fellow German, I am excited to showcase my best interpretations to her as well.” These include Kyoto red carrot with barley and coriander; glazed pork cheek prepared goulash style, offset with pickles; and sea buckthorn berry sherbet with Bavarian gin espuma and lemon verbena.

(Related: There's A Bordeaux 2015 For Everyone, Says Lisa Perrotti-Brown)

The wine pairings for dinner will be courtesy of wine critic Robert Parker Jr. and notable Spanish wine reviewer Luis Gutierrez, who have chosen 90-pointer (or more) tipples from boutique vineyards in Alsace, Sicily and Walker Bay in South-Western Cape.

Call 6577 7288 or email for enquiries or reservations.


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