Serving up a gourmet experience

The Roasted Black Angus Sirloin with Liquorice Stick and Red Wine Sauce is just as aesthetically pleasing as it is appealing. — Photos: SAMUEL ONG/The Star

EPICURES with a particular taste for fine French cuisine have until tomorrow to sample the creative gastronomic inventions of top chef Stéphane Buron.

With more than 30 years experience as a chef, Buron was awarded the Meilleurs Ouvriers de France in 2004 – a prestigious award for craftsmen of a diverse range of disciplines in France.