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SoChic Stories

4 French Chef’s secrets for a Perfect Barbecue

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As the sun dances its warm embrace across the horizon, summoning friends and family to gather, there’s an artistry that takes center stage—a symphony of sizzling anticipation, of fragrant promises in the air. It’s the art of the barbecue, a culinary ritual that goes beyond mere grilling.

In this culinary journey, we delve into the sacred secrets whispered by seasoned chefs, those maestros of the flames who understand that a barbecue is more than just a meal—it’s an experience, a celebration of flavor and camaraderie.

 

#1 – Chef Kenneth Tan (Bistro du Vin) : The Art of Chicken Barbecue

At Bistro du Vin you’ll discover that it’s through contagious passion that Chef Kenneth elevates each ingredient into a gustatory masterpiece. Each dish he creates is a tribute to the most exquisite seasonal flavours, revealing bold combinations of textures and tastes that take diners on an unforgettable culinary journey.

Following these concepts which are dear to him, he shares with you these tips for perfect chicken. Try these tips to treat your guests to an explosion of flavours at your next barbecue.

 

#2 – Chef Peter Teo (Elan) : How to Master the Sea Bass

Chef Peter Teo’s unwavering love of authentic French cuisine is reflected in every plate, every presentation, every emotion aroused in those lucky enough to sample his creations. Chef Peter Teo is more than a master chef – he is a storyteller, a culinary poet who blends history and innovation with exquisite dexterity.
For those who would like to discover him for themselves, all you have to do is follow the chef’s advice and let yourself be carried away by the explosion of flavours on offer!

 

#3 – Chef Julien Royer (Odette) : Tips and secrets for your french barbecue

Awarded three Michelin stars, chef Julien Royer is the very embodiment of gastronomic excellence. Like an alchemist of flavours, he orchestrates a symphony of taste where each note is a subtle emotion that dances on the taste buds. His cuisine, like a work of art, transcends the boundaries of taste, fusing the rarest ingredients and the most exquisite techniques with elegant ease.
Let yourself be seduced by his refined tricks or, if you feel like it, by the delicious dishes of the Odette restaurant.

 

#4 – Chef Sylvain Royer (Ginett) : So Chic’s Dancing Chicken

With his refined culinary skills, unyielding passion, and impeccable taste, Chef Royer has etched his name into the annals of gourmet excellence. Allow us to take you on a journey into the extraordinary world of this culinary virtuoso. His culinary prowess transforms meals into unforgettable experiences, leaving an indelible mark on the palates and hearts of those fortunate enough to savor his creations.

Specially created for So Chic, the chef has come up with an exquisite recipe: the beer can chicken bbq, also known as “Dancing Chicken or Drunk Chicken”, a revisit of the French chicken roti.

Roast chicken, also known as Poulet Rôti in French, is a classic in French cuisine, and is a popular find in many French bistro and brasserie style restaurants, and traditionally served with fries and salad – at Ginett (The chef’s restaurant), it’s available for Lunch, Brunch and Dinner

 

 

Step 1: Pour half of the beer or any other beverage of choice from the can into a spray bottle to make the spray. Add the apple juice, olive oil, and balsamic vinegar and shake well. Set aside.

Step 2: Spray the can with non-stick cooking spray and carefully slide the chicken over the beer can. If you are using a Beer Can Chicken Roaster Rack, place the can into the holder and slide the chicken over the can and holder.

Step 3: Apply the rub liberally all over the chicken, even inside the cavity. Work the mixture under the skin wherever possible. Cover it and let it marinate for at least 30 minutes at room temperature. You can let it marinate for up to 24 hours for maximum flavour, but the chicken will need to be refrigerated.

Step 4: Prepare your BBQ grill for direct grilling and heat to 190C. You will not need the plate setter. If using another type of grill, follow the manufacturer’s directions for direct grilling and preheat the grill to 190C.

Step 5: Spray the chicken with the mixture in the spray bottle and close the grill lid. Cook for about 15 minutes or until it starts to brown all over. Respray and close the lid.

Step 6: Cook for approximately 45-60 more minutes, spraying the chicken every 15 minutes or so until the internal temperature of the thighs reaches between 72C.

Pro-tip: Use an instant-read meat thermometer and insert it into the thickest part of the thigh between the leg and the breast but not touching the bone.

Step 7: Spray the chicken once more, cover loosely with foil, and let it rest for a minimum of 10 minutes before carving and serving.

And if you are looking for a wine, the chef recommand full-flavoured whites like a Chablis or a light, fruity Château Roubine La Vie en Rosé are the perfect pairing with Poulet Rôti, acting as a palate cleanser but never overwhelming the flavours of the dish!

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