Chocolate Soufflé

Chef Masashi Horiuchi

Sunday, 2 September
Room 2, Culinary Theatre
Presented by:
Entier of Alila Bangsar

Mixing French flair and Japanese meticulousness, Chef Masashi Horiuchi has some 20 years of expert knowledge under his toque blanche. His vast experience – which includes his time at the Michelin-starred L’Atelier de Joël Robuchon in London – is put to great use in Entier’s kitchen, where a ‘noseto- tail’ approach to cuisine is the order of the day. Catch him in action as he details how Entier’s decadent chocolate soufflé is created.