I could have chosen the seafood thermidor but I decided to go with something Swiss, and I was very impressed by this.
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The pan roasted chicken, even though it's breast meat, wasn't dry nor tough. Skin were supple and infused with the coq au vin sauce. The accompanying sides of endives gratin was also smooth and had traces of cheese in it.
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This dish is created by Chef George Blanc from France, exclusively for Singapore Airlines.