At AMI Patisserie, spring arrives with a new exquisite menu that doubles as the Singapore debut of Matcha Inspiration by Valrhona, translating a technical innovation into a composed, seasonally-attuned tasting experience.
The arrival of spring once gain heralds a new seasonal menu at AMI Patisserie, and this time Chef Makoto Arami has unveiled a limited-time collaborative spring menu in partnership with Valrhona to introduce the French chocolate house’s newly-launched Matcha Inspiration.
Developed by Valhrona with L’École Valrhona Tokyo — its first overseas culinary school — as a matcha-based couverture, Matcha Inspiration addresses a longstanding technical challenge in pastry kitchens: preserving Japanese green tea’s vibrancy and complexity while ensuring consistency in application.
It’s not often that Valrhona unveils a new product; in the past few years there was the ethically-sourced Kumuntu introduced back in 2022 to celebrate the French chocolate maison’s 100th anniversary, the organic blend OQO, and the single origin TulaKalum from Belize, for example.
Matcha Inspiration is made with just four ingredients: green tea, sugar, cocoa butter and sunflower lecithin. Valrhona sources its matcha from a premium supplier in Kagoshima — a prefecture renowned for its fertile volcanic soil, mild climate and abundant natural light all of which contributes to a terroir that produces matcha bright green colour with the optimal combination of natural sweetness and complex umami tones. Only first-harvest young spring leaves, which has a less bitter flavour profile, is used. The resulting couverture retains the ingredient’s characteristic vegetal notes and umami depth, while offering greater control for chefs.
The timing is, of course, impeccable: the product allows the trade to tap on the ongoing global craze for anything matcha — think matcha latte, matcha ice cream, and even matcha skincare.
Such as AMI Patisserie. Chef Makoto Arami’s Japanese heritage and Japanese-French sensibility as applied to pastry makes him the perfect practitioner to coax the best out of the couverture in his new spring menu.
“For spring, I wanted to create something light, fresh and balanced. Matcha felt very natural in this context, both in its flavour and its vibrant green colour, and Matcha Inspiration allows us to express it with smoothness, clarity and consistency”, shares Chef Makoto.
The AMI Patisserie spring menu brings together classical French technique with Japanese seasonal ingredients across dishes such as Signature Caviar Choux, with Japanese organic egg complimenting the generous dollop of caviar and crisp choux au craquelin, and Sakura Ebi Croquette, bringing together textures of naga imo (mountain yam), broccoli and gobo (burock).
The luxurious Omi Beef Potato “Mille-Feuille” with a traditional red wine reduction features as the main before a trio of desserts, starting with Setoka & Hassaku, a citrus-forward course paired with honey lemon and Roku Gin leading into Matcha Inspiration (more on that later), and a sweet finish with Ichigo Blanc & Rose made with strawberries from Nara, rose tea and Campari.
The highlight of the spring menu is, of course, a showcase for Valrhona’s matcha creation; indeed it’s even named Matcha Inspiration. It features smooth matcha ganache, a matcha and sake kasu ice cream, and Okinawa kokuto warabi mochi, marrying the slight bitter tones with the umami ones of sake lees, and then finished with sweet brown sugar for a perfect balance.
For those who want a taste of the couverture without the fuss of an entire tasting menu can opt for Valrhona Matcha Inspiration, a matcha latte crafted with Hokkaido milk (hot or iced) available as part of AMI Patisserie’s regular cafe menu.
The AMI Patisserie spring menu is available at the Tsudoi Room for the price of S$128++ from now till 30 June, with seatings at 12pm and 3pm Tuesdays and Sundays and 6pm on Fridays and Saturdays.
AMI Patisserie
Address 27 Scotts Rd, Singapore 228222 (Google Maps link)
Opening Hours 10am to 6 pm Tuesdays to Sundays (cafe); 12pm and 3pm Tuesdays and Sundays and 6pm on Fridays and Saturdays (Tsudoi Room); closed on Mondays
Tel (65) 8907 6146
Web www.amipatisserie.com
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