In a class of its own

Cultivated through a process known as etoliation, which essentially deprives them of sunlight, white asparagus are harvested immediately after their heads poke above the ground to prevent their flesh from hardening. In the Alpes Cote Azur of Vauclose in Provence, this technique has been raised to an impeccable standard by Robert Blanc over a century ago, so much so that his name is now synonymous with the finest quality spears. They are picked and graded by hand, cleaned individually, tied into bundles and crowned to identify their grade.

Deputy executive chef Nicola Canuti is featuring two asparagus dishes for lunch and dinner this month at Raffles Grill: Robert Blanc white asparagus, whose refined nuances are elevated by a lemon mousseline and Perigord black truffle vinaigrette ($48); and Declinaison of green asparagus served with semi-boiled egg ($36). The voluptuous stems in the latter are graded as calibre 27, a classification that refers to its extra large size.

To complement the menu, wine director Stephane Soret is specially offering wine pairing options, which include a 2010 Domaine A. Cailbourdin Pouilly Fumé Cuvée de Boisfleury Loire Valley ($38 glass/$150 bottle), and 2005 Pavillon Blanc de Chateau Margaux Bordeaux ($388/bottle).

Deputy executive chef Nicola Canuti (left) and Restaurant Manager Stephen Moroney (right)

For enquiries and bookings, please call dining reservations at 6412 1816 or email dining@raffles.com.