Once upon a time, the title sommelier was only used to refer to wine experts who had years of rigorous training and certification to be masters of their field. But as diners in Singapore and beyond become more discerning and, quite frankly, connoisseurs themselves, the need for educated palates or “sommeliers” in other fields—be it olive oil, tea or even fermented juices—has risen to give one-of-a-kind dining experiences. Meet three taste experts who are offering their invaluable knowledge on specific gourmet products that they have earned from studies, on-the-job training and immersive experiences.
OLIVE BRANCH
Hervé Pennequin, general manager and wine director of Les Amis
Sebastien Lepinoy, the executive chef of three-Michelinstarred French restaurant Les Amis is always chasing for the “fourth Michelin star”—the one that doesn’t exist. In this quest, he has built an in-house team of masters of cheese and caviar who are able to go beyond explaining the provenance and taste profiles of the dishes used in his menu. The latest addition is the “master of olive oil”, a niche that general manager and wine director Hervé Pennequin
