SoFrance presents an all-duck new menu
Savour duck and foie gras dishes created by a French Master Chef, with produce from Sarrade, a master creator (Créateur d’Excellence) with more than 150 years of history.
SINGAPORE, October 2019 – So France, a bistro and gourmet épicerie located in Duo Galleria, introduces an all-new section in its menu celebrating the French duck. It is masterfully presented in 8 different dishes created by Maître Cuisinier de France (Master Chef of France) Chef Frédéric Coiffé in collaboration with So France’s Executive Chef Nicolas Drouglazet. Duck confit, the French bistro classic, features heavily in this menu which pays tribute to its heritage as originating from Gascony, in the South-West of France. “A Gascon will fall to his knees for good confit,” goes an old saying, and So France aims to pay tribute to this pinnacle of Gascony’s produce and culinary landscape.
Renowned for breeding the best ducks in the country, Gascony is unabashed about its love for the fowl. Duck fat features in practically everything that passes through a typical Gascon kitchen, and foie gras is considered to be as fanciful a luxury as a pork chop.
Founded in 1850, Sarrade is committed to the perpetuation of the art of traditional foie gras-making, and prides themselves on the quality of their foie gras and duck. Only pure Moulard ducks are bred and raised under strictly-regulated conditions in Southwest France and Vendée, fed on GMO-free maize grown and harvested in France. Free-ranging for the most part of their lives, these ducks are then fattened under humane conditions, fed at least 95% French corn twice a day, for a period of 10 days. The process is entirely traceable from egg to slaughter, and closely monitored by veterinary professionals who regularly check the ducks for good health.As the sole importer of Sarrade products in Singapore, So France is proud to showcase this exclusive line of products both in its épicerie and bistro.