Rum Terroir Journey: Moutarde & Maison Ferrand – So Chic Experience

On September 30th, guests gathered for So Chic’s Rum Terroir Journey at Moutarde in Resorts World Sentosa in collaboration with Maison Ferrand, experiencing a voyage through Planteray’s terroirs in Barbados, Fiji, and Jamaica, in various forms and each accompanied with special dishes exclusively prepared by Chef Paul Pairet’s team in Singapore.

Re-discover the evening we spent in the charming and warm set of Moutarde and experts from Maison Ferrand about Planteray’s various rum flavours.

Maison Ferrand’s experts guided us through a journey of rum terroirs starting in Barbados, also known birthplace of rum, with the Planteray Rum XO 20th Anniversary. 

The Bajan/Barbadian rum started us off with a smooth, complex, and more sweet profile of rum kicking us off with a rich flavour that was accompanied by Chef Paul Pairet’s creation of the ‘Meuniere Truffle Bread’, an intricate and delicate toasted bread originally a snack by Chef Pairet.

We then moved on to the Isle of Fiji tasting, made from sugarcane in the terroir’s volcanic soil. Using the technique of double-aging, the traditions of the Fiji Islands come across the exotic and round finish of the rum flavour, also enjoyable in a cocktail as we did with a Fiji Splash!

This was perhaps one of the favourite pairings of the evening, as the Chef’s team prepared a special leg of lamb with chili mustard and tahini yoghurt to go with the Isle of Fiji, creating a harmony between the succulent, soft, and tender meat and the particular Fiji rum.

Our final dish was, of course, dessert, with a French classic – baba au rhum, flamed in front of us by Chef Greg Robinson to go with the unique Planteray Rum Xamayca Jamaica, centered in the tradition of Jamaican ‘rum funk’ with a blend of flavors unlike any other.

While our Rum Terroir Journey event ended once all terroirs were discovered and concluded with a quick quiz with small prizes, many stayed afterwards to enjoy Moutarde’s special Wellington Wednesday deal for dinner, leaving a

An immense thank you to Maison Ferrand and restaurant Moutarde by Paul Pairet for guiding us throughout the evening in their specialties and creations, and to our guests who joined us for the evening.