On August 16, 2018, The Luxury Network Singapore’s brand member De Dietrich opened its showroom’s doors to yet another exclusive party of Singapore’s elites. This time in collaboration with luxury brands  Kwanpen and Caratell, the highly-reputed brand of premium kitchen appliances hosted a private dinner, where guests gained privileged insights into the productions of crocodile leather bags and handcrafted jewelry.

Each of the organizations extended the invitation to its utmost VIP clients, for an intimate dining experience of 12 luxury enthusiasts.

Upon arrival at De Dietrich’s showroom, guests were greeted with a glass of Prosecco from Domaine Astoria. Paired with subtle classical music in the background, it was an ideal kickoff to a jubilant networking evening.

Amongst the flattering display of selected pieces – crafted from aquamarine, jade, garnet, tanzanite, and others – the green emerald necklace from Caratell took the spotlight with its visual aesthetics and origins. The brand’s very own founders and designer also invited guests over to inspect and identify their finest quality gemstones.

Kwanpen’s exclusive workshop offered guests a special privilege to paint the edges of a crocodile leather keychain – all to be kept as souvenirs. This rendered a perfect complement for the evening, for those with a preference for tangible memories!

When it comes to haute cuisine, you can always count on a French chef to whip up dishes that leave an indelible impression. French Chef Alexandre Lozachmeur of Fleur de Sel agreed to take charge of the kitchen presenting a 3-course menu – with classic French flair that paid homage to the culinary talent’s upbringing. Inspired by the summertime in France, Lozachmeur opted for light dishes that were rich in flavor, yet refreshing on the palate.

The  gorgeous fusion of Seared Scallops, Mushroom Purée, and Parma Ham was an exceptional starter that pleased not only the palate but also the olfactory and visual senses, such that all eyes in the house were fixed on the pan of sizzling goodness. Chef Lozachmeur then transported guests right to gourmet heaven with his main dishes of Seared Mediterranean Sea Bream and…. We ended on a sweet note of Caramelized Apple with Fresh Apple marinated in Calvados, Crumble, and Vanilla Ice Cream.

The chef simplified his dishes’ cooking methods so as to meet the event’s objective: to demonstrate the functions of De Dietrich’s innovative collections. Plus, this allows amateur home cooks to recreate these stunning plates using the same kitchen appliances!