European BBQ Seafood Bouillabaisse by Chef Eugene Gan (feast for 2 persons)
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3 Course Meal
Every foodie's dream is a a gastronomical trip to Europe. But why go there when you can experience it right at home? Indulge in delicious flavours and fusion recipes from the continent with Esseplore's Chef Eugene Gan's luxurious menu!
APPETISER Vodka & Citrus Cured Salmon (150gm per person) Tender salmon fillet cured with a flavourful mixture of lemon zest, lemon-flavoured vodka, buttermilk, homemade crème fraîche, refreshing cucumber and apple with dash of herb oil. The process of curing is time-consuming but the complexity of flavours will leave you wanting more.
MAIN BBQ Seafood Bouillabaisse (2 prawns & 3 scampis per person) Classic French seafood stew with Chef Eugene's special twist. This dish consists of fresh peeled king prawns and exquisite scampi barbecued with garlic and parsley, stewed in a savoury fish soup with Provençal herbs and served with Chef's special rouille sauce.
Garlic Herb Bread - 2 pc per person Soft French baguette coated with chef's special garlic and herb butter.
DESSERT Tiramisu (individually portioned) The ultimate dessert, this indulgent Tiramisu consists of espresso-soaked Savoiardi (sweet sponge biscuits) with bold flavours of Tia Maria and Kahlúa coffee liqueurs perfectly balanced with creamy Italian mascarpone.
*Order at least 2 days in advance
* All Pictures shown are for illustration purpose only. Actual product may vary.
TIPS: Order your feast from one preferred Home Chef. Delivery fees are based on per pick up location.
Chef Eugene Gan
Eugene Gan is no stranger to the hustle and bustle of the kitchen. Born and raised in Penang, Eugene grew up immersed in a culture famed for its unique street food. His culinary journey began at Hydro Majestic Hotel Penang, Malaysia. He migrated to Australia to pursue a career in Sydney's distinguished fine dining industry and trained under acclaimed Executive Chef Marco Bonanni. During this time, Eugene studied the nuances of Modern Australian cuisine, and even collaborated with Nat Howell, a colleague of Australian Celebrity Chef Luke Mangan, on various culinary projects.
On moving to the UAE in 2019, he served as the Head Chef at Kulture House, where he developed contemporary fusion-style dishes. Currently, he is Esseplore's in-houseChef, assisting with the day-to-day activities of the kitchen, menu planning and engineering. With his extensive knowledge of food, it is guaranteed that a feast by Chef Eugene will introduce you to unique combinations, delicious flavours and leave you with unforgettable tastes!