SINGAPORE. Fauchon Paris, in partnership with food service management specialist Saji Bumi, has launched its first restaurant concept Fauchon Paris – Le Bar à Caviars at Singapore Changi Airport.
Anchored at Terminal 1’s Departure Hall Level 2, the 116sq m in-dining seafood and caviar concept establishment is Fauchon’s first Le Bar à Caviars outside its native Paris.
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Anchored at Singapore Changi Airport Terminal 1 Departure Hall Level 2, the 116sq m premiere in-dining seafood and caviar concept establishment is Fauchon’s first Le Bar à Caviars restaurant concept outside its native Paris |
Established in 1886, the Parisian purveyor of luxury food has come a long way since its humble beginnings as a pushcart selling fruits and vegetables at the Place de la Madeleine in Paris. Today, more than a century since being founded by Frenchman Auguste Fauchon, Fauchon Paris has extended its reach to over 450 points of sales in 41 countries around the world.
Fauchon Paris – Le Bar à Caviars will be operated by the Singapore arm of Malaysia-based Saji Bumi. The company is set to open a similar outlet in Kuala Lumpur International Airport, with a third establishment in Changi Airport Terminal 3 in January 2011.
Helmed by CEO Mohamed Suhaimi Hamidin, Saji Bumi has over 15 years of expertise in the area of food service management in Cambodia, Malaysia and Singapore. It operates in the contract food service sector across a kaleidoscope of VIP lounges, restaurants, cafes and bars at airports nationwide. The Fauchon Paris contract win is a significant step in the company’s plans for expansion across the Asia region under the brand Saji Bumi (International), which will be supported by industry veterans Lars Crone and Alain Dupuis.
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(Left) Fauchon Paris – Le Bar à Caviars offers a wide selection of traditional smoked salmons from Scotland and Norway, as well as fresh oysters and shellfish such as king crabs and shrimps; (Right) A dedicated retail corner offers a range of premium gift sets for passengers looking to bring a piece of French culinary culture back home | |
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The menu lists four varieties of caviar: Beluga, Ossetra, Sevruga, and French Ossetra – all available in 30g or 50g tins |
Official opening at Changi Airport
The official opening of Fauchon Paris – Le Bar à Caviars was held on 12 November to celebrate the brand’s Asian debut in Changi Airport Terminal 1.
An intimate gathering of guests – including The Moodie Report – were invited to taste a range of caviars, premium smoked salmons, king crabs and rillettes, paired with a selection of wines and spirits. Fauchon Executive Chef Denis Tripault, who flew in from France for the opening, explained the inspiration behind each dish – before rounding up with éclairs and macaroons for dessert.
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The ribbon-cutting ceremony at the new Fauchon Paris – Le Bar à Caviars was officiated by (from left) Ambassador of France to Singapore Olivier Caron, Fauchon Paris Commercial Director Olivier Morel, Saji Bumi Chief Executive Officer Mohamed Suhaimi Hamidin, and Changi Airport Group Director – Airside Concessions Ivy Wong |
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(Left) Fauchon Executive Chef Denis Tripault, who flew in from France for the opening, explaining the inspiration behind each dish; (Right) Fauchon Paris Travel Retail Accounts Manager Faozia Math-Ly-Roun (on left) extends a warm ‘thank you’ to Changi Airport Group Head (Airside Planning & Leasing) Chandra Mahtani for all of Changi’s support | |
The ribbon-cutting ceremony was officiated by Ambassador of France to Singapore Olivier Caron, Fauchon Paris Commercial Director Olivier Morel, Saji Bumi Chief Executive Officer Mohamed Suhaimi Hamidin, and Changi Airport Group Director – Airside Concessions Ivy Wong.
“We are delighted to be here in Singapore at Changi Airport. With Singapore’s location as the region’s hub, we are confident that Fauchon’s fine cuisine will appeal to the increasingly sophisticated Asian palate,” Morel enthused.
“Epicurean’s delight”
Seafood smorgasbord
Four varieties of caviars are available from the menu: Beluga (roe of the Beluga Husso Huso sturgeon), Ossetra (roe of the Ossetra Gueldenstaedii sturgeon), Sevruga (roe of the Sevruga Stellatus sturgeon) and French Ossetra (roe of the Ossetra Baeri sturgeon). Available in 30g or 50g tins, caviar orders are served with fresh cream and warm blinis.
Alongside its caviars, Fauchon Paris – Le Bar à Caviars presents a selection of traditional smoked salmons from Scotland and Norway. Fauchon has adopted a traditional processing method – its freshly ice-packed salmons are manually sliced and deboned, and then carefully seasoned with the right dosage of dry sea salt. No further additive is added. Following a long maturation period of 48 hours, the salmon fillets are subtly smoked with beech wood.
At the Bar à Caviars, these salmon creations are served with steamed new potatoes, blinis with horseradish and dill sauce, salmon eggs and king crab legs. Special marinates are created throughout the year. For this year’s Christmas season, Fauchon presents the Marinated Salmon Royal Fillet – a Norwegian salmon fillet marinated with crunchy whole grain mustard and currant marinade.
Besides caviar and smoked salmon, oysters and shellfish such as king crabs and shrimps are also available. Some of the star menu items include the Assiette de Homard (Whole Lobster Platter), the Salade de Crabe Royal (King Crab Salad) and the Cocktail de Crevettes (Shrimp Cocktail).
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Guests at the official opening were treated to a range of caviars, premium smoked salmons, king crabs and rillettes, paired with a selection of wines and spirits, before rounding up with éclairs and macaroons for dessert | |
Exclusive range of wines and spirits
Accompanying the seafood repertoire is a list of “˜Fauchon, Made in F’ branded wines and spirits, as well as gourmet coffee and tea. Ideally paired with caviar or other seafood dishes, Fauchon Champagnes and wines are carefully selected by resident expert Frédéric Brochet at the Fauchon cellars in France.
Its range of wines is 100% French pedigree, and includes the Grands Terroirs de France, Grand Cépages de France and Rares Spiritueux de France collections. The spirits selection comprises vodka, whisky, gin, and rum – all produced and bottled in-house, bearing the signature Fauchon brand.
Gourmet coffee and tea selection
Diners can choose from a range of desserts such as Carpaccio D’ananas au Basilic (Pineapple Carpaccio with Basil), Salade de Fruits Frais (Fresh Fruits Salad) or the Fauchon Café Gourmand (Gourmet Coffee) – espresso served with a mini-Madeleine.
For those who prefer a cup of tea, there is a selection of exclusive recipes from the Fauchon tea collection. Known for its perfumed blends with flowers and fruits, Fauchon’s tea collection includes the Fauchon Blend, Imperial Darjeeling, Green Tea with Mint, and An Evening in France.
Special gift sets
Fauchon Paris – Le Bar à Caviars also features a retail corner carrying a range of premium gift sets. Presented in Fauchon’s signature pink, white and black colours, the gift sets contain Fauchon confections such as chocolates, nougats and crystallised fruits; savoury items such as pâtés and terrines; as well as preserves and gourmet teas.
About Fauchon
Fauchon has over the past century built its worldwide reputation as a purveyor of French luxury food. Founded in 1886 at the Place de La Madeleine in Paris, Fauchon has since extended its reach across the globe to 41 countries, with 450 points of sale.
For more information, visit www.Fauchon.com/en/en or contact Faozia Math-Ly-Roun, Travel Retail Accounts Manager, Fauchon Paris, tel: +33 1 7039 3841, fax: +33 1 7039 3840, or e-mail: fmathlyroun@fauchon.fr.
About Saji Bumi
Saji Bumi has been in the business of food service management for over 15 years in the contract food service sector and across a kaleidoscope of VIP lounges, restaurants, cafes and bars at airports nationwide. The Malaysia-based company is seeking to leverage its strengths to expand across the Asia region under the brand Saji Bumi (International), which already has a presence in Malaysia, Singapore and Cambodia.
For more information, visit www.sajibumi.com.my.
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