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Fried seabass fillet, salted zabaglione, caviar, and couscous. A recipe that is both delicious and simple - a classic French dish that Eric Seow, Head Sous-Chef at the Sofitel Singapore City Centre unveiled to Florence Maresma, International Marketing Manager at Accor. A recipe in two minutes flat!

In our previous recipe feature, Chef Anthony Flowers at Novotel Sydney on Darling Harbour provided an exclusive cooking class to Business Analyst, Raphaël Garrec! On the menu: blow torched Salmon with wasabi and soy dressing.

Today, Chef Eric Seow takes you on a worldwide trip with his fried seabass in curry butter with couscous and zabaglione. A simple and tasty recipe!