Le partnership between DC Restaurant and Le Cordon Bleu a Goût tie-up

Tiny teasers: Amuse bouche of crispy French snails in brick pastry, fried frog leg with garlic cream and Comte cheese gougeres. Photos: KID CHAN STUDIO

It’s more interesting when les chefs cook together.

THE amuse bouche arrives, a fried frog leg on a large white plate next to its garden friend, the snail, encased in a cloud of flaky pastry.