East meets West in a sandwich
THE first sandwich created by France's famed one-Michelin-starred chefs, twins Jacques and Laurent Pourcel, has hit our Little Red Dot.
The sandwich, created in celebration of Delifrance's 30th anniversary, is a unique fusion of French and Asian favourites.
Aptly named Le Paris-Singapore, the sandwich - available till Aug 31 at 22 outlets islandwide - uses a combination of French and Asian ingredients, which - in Mr Jacques Pourcel's own words - "creates a link between different ingredients from different cultures".
Mr Pourcel was in town to demonstrate how to make the Le Paris-Singapore at a media session on Monday at Delifrance's HarbourFront outlet.
My Paper was invited to make the sandwich.
The thing that stood out for me is the mixture of oyster sauce and mayonnaise spread, which is a burst of flavours that teases one's taste buds.
A non-believer in anything drenched in mayonnaise, I found that the oyster sauce balanced out the usually pungent, tangy taste of mayonnaise to create a delectable combination of sweet and sour.
The neatly-packed sandwich is well thought out, from its presentation to the way a customer should eat it.
The green from the wakame (Japanese algae) and the red from the roast chicken make the sandwich visually pleasing.
The bread was not cut all the way, making it easier to keep the sandwich's fillings in place.
The crispness of Delifrance's stone-baked rustic French baguette, specially imported from France, adds a fine touch to the sandwich. The bread is made daily in France.
Everyone knows that good sandwich starts with good bread.
Ingredients that are found traditionally in French sandwiches include fresh mayonnaise, rustic French baguette, roast chicken and French baby spinach.
Asian-centric ingredients include wakame, Thai chilli sauce, lime, pineapple and oyster sauce.
These are combined to make the East-meets-West sandwich.
I have to admit that my creation didn't taste half as good as what Mr Pourcel made for us.
The Pourcel brothers represented France at the World Expo 2010 in Shanghai with their 6Sens restaurant, and chose to use Delifrance breads.
"The French are well-known thoughout the world for their bread and bread-making techniques, so it makes sense for me to work with Delifrance," said Mr Pourcel.
Hong Kong's version of the sandwich was launched on Tuesday.
For the sake of all foodies in Singapore, I hope that more of such gourmet creations become a staple in Delifrance outlets here.
Tip: Be generous with the oyster sauce-mayonnaise spread. It really brings out the flavour of the sandwich.
The Le Paris-Singapore sandwich is available for $10.80 at 22 Delifrance outlets islandwide.