Culinary Masterclass by Chef Stephane Cocu @ Waterfall Café, Shangri-La Hotel
Nestled amidst 15 acres of lush, tropical greenery, Shangri-La Hotel, Singapore’s new Waterfall Café offers healthy yet creative dishes inspired by Mediterranean flavours. Officially opened just last month, Waterfall Café’s homely and relaxing interiors lend the perfect backdrop for a casual but memorable indulgence. Last Saturday, a few of us were there to attend their first Culinary Masterclass by Chef de Cuisine Stephane Cocu.
Over the last 20 years, Chef Stephane’s talents have been recognised by many Michelin-starred establishments, such as Le Crayeres in Reims, Restaurant Comme Chez Soi in Brussels and Restaurant Daniel in New York.
Chef Stephane arrived in Singapore in 2011, prior to which he opened his own restaurant, L’Olivier, in Montpellier, France, in 2009. He started his culinary journey in 1992, as an apprentice in Auberge du Moulin de Chameron, France.
Inspired by Mediterranean culinary philosophy, Chef Stephane crafted a simple menu that embraces the quality of eating well. Immensely passionate about the use of herbs, smoked salts, vinegars and exotic spices, Chef Stephane’s dishes are refreshing and light on the palate.
A true advocate of healthy dining, Chef Stephane ensures that all products are sourced from sustainable origins and are free from hormones, pesticides and antibiotics. Seasonality is his signature style.
Within Waterfall Café, there is a cosy private dining room featuring a fully functional show kitchen which is ideal for cooking workshops, small gatherings or corporate retreats. The restaurant will be planning of more cooking workshops in near future. Curious what we had for lunch? I will be sharing all 3 recipes so that you can prepare it at home!
Watermelon & Tomato Salad
Sweet, juicy watermelon chunks with fresh tomato, onion and a honey for a salad that is the essence of summer.
Ingredients (serves 1):
100g tomato, cut into quarters
100g watermelon, cut into cubes
20g aragula salad
15g black olive, pitted and sliced
10g whole grain mustard
40g parmesan cheese
25g olive oil
30g red onion, sliced
5g fresh mint, chopped
2f fresh basil
15g honey vinegar
1. To make the crispy parmesan cheese crackers, preheat the oven to 150 degress celscius. Spread parmesan cheese in a non stick pan and place it in the oven. Bake parmesan cheese until it becomes a nice, blond colour. Remove and let it cool so that it will get crispy.
2. In a mixing bowl, throw in watermelon, tomates, mint, olives and onions. Season with 10g honey vinegar, 15g olive oil, whole grain mustard. Add in salt and pepper as preferred. Set aside.
3. In a soup plate, season arugula salad with the remaining oil and honey vinegar. Line the plate with arugula salad before placing the mixture from Step 2 on the salad.
4. Garnish salad with crispy parmesan cheese cracker.
1. Can replace mint with basil if you don’t like it.
2. Add in zuta (mint root) for more flavour.
3. Can sprinkle Iris N9 spice blend. It is a mixture of sesame seeds, anise, caraway.
Atlantic Cod on Barley Risotto
Fresh, succulent Atlantic cod with barley risotto, pequillo peppers, Vadoucan emulsion. Creative Chef Stephane replaces italian rice with barley to cook a risotto dish.
Ingredients (serve 1):
150g fresh cod fish
50g organic barley
30g pequillo pepper, split half, deseed and cut into triangles
30cl white wine
30g white onion, diced into 3mm thick
100g heavy cream
5g Vadouvan spice blend
5tbsp olive oil
a zest orange a zest lemon
1. In a large pot, saute onions with 3tbsp of olive oil until the onions are tender and colourless.
2. Add barley to pot and saute for 2 minutes. Pour in white wine while stirring and let it boil until the wine has evaporated completely. Next, cover the mixture with water.
3. Season barley with salt and pepper as preferred. Add a zest of orange and lemon and continue to stir the barley as it cooked. When the liquid has almost evaporated and the barley is still al dente, you can add a bit of water and let it cook again until the barley turns soft.
5. Boil milk and heavy cream. Add Vadouvan spice blend, salt and pepper and let it infuse for 30 minutes. The sauce should turn into a strong yellow colour. Add lime juice.
6. In a non-stick pan, add 2 tbsp olive oil. Use low heat, sear cod fish on one side until it turns dark blond with a crispy exterior. Flip fish over and turn off the flame. Leave fish to cook in the pan for 2-3 minutes before removing it.
7. In a pasta bowl, put barley and place fish on top. Spread warm triangular pequillo pepper on fish. Drizzle sauce over the fish and serve.
1. Vadouvan spice blend is a mixture of fenugreek, cumin, onion and garlic.
2. Can add in dry lemon omani for additional flavour.
Warm Flourless Valrhona Chocolate Cake
A favourite among chocolate lover!
Ingredients (serve 4):
90g dark chocolate
60g butter, diced
1. Boil water and sugar. When boiled, pour them into a mixing bowl with chocolate. Stir well until the chocolate melts completely. Add in butter, bit by bit.
2. Crack an egg into the mixture and stir well. Repeat for another egg.
3. Set the mixture aside till it gets thick. Meanwhile, preheat oven at 160 degress celscius. Use a brush to oil your pantry ring.
4. Pour the mixture into the pastry ring until it is 2/3 filled and baked it for 15 minutes.
5. Let the cake cool for 5 minutes before you serve it warm with a scoop of vanilla ice cream.
1. The cake has to be shiny when you remove it from the pan. This means that the inside is still soft.
2. For this cake, the dark chocolate used has to be 70%.
3. You can put some pistachio / cookie / nut to set the ice cream so that it doesn’t go out of place.
4. You can make the dessert lighter by replacing vanilla ice cream with mango sorbet.
These dishes can be found in the cafe’s menu as well. Chef Stephane creates close to 50 different types of spice blends which can be widely used in all the dishes. You can also purchase them and use to cook at home.
Address: Shangri-La Hotel, Garden Wing Level One
Tel: 6213 4398
Opening Hours: 6:30a.m. to 10:30p.m. daily, except dinner on Sundays
E-mail: [email protected]