Helmed by Chef Christophe Lerouy,
the eponymous Restaurant Lerouy
features modern French cuisine served in an
industrial-chic yet intimately cosy
ambience. Fluid free-form counters meander
around the open kitchen, offering diners a
front-row seat to the creativity in
progress.
Though he spent his formative years
acquiring a firm foundation in classical
French techniques under the tutelage of a
bevy of renowned Michelin-starred chefs,
Chef Lerouy takes a slightly less formal
approach to French cooking. While working
for the avant-garde Spanish-German chef Juan
Amador, Lerouy found that his classical
approach had begun to give way to much more
modernist leanings – so much so that he
trailblazed Amador's Singapore outpost to
its very first Michelin star in 2016.
Having worked in Los Angeles, Shanghai,
Marrakech, and Abu Dhabi as well as
Singapore, he takes his inspiration not only
from his home region of Alsace, but also
from culinary and gastronomic experiences
he’s had around the world.
“My cuisine is inspired by my beautiful
travel memories and experiences from
different countries. For Restaurant Lerouy,
I wanted an open kitchen concept, cooking
only dishes which are close to my heart. The
counter seating makes for better interaction
with my guests, just like in my home. I want
to deliver the best food possible, and have
kept the number of guests small.”
Lerouy's tasting menu changes according to
the seasons in order to showcase the finest
available ingredients. And while the chef
regularly creates new and exciting dishes,
there are a few signature dishes that
continue to appear every so often, including
the favourite baked cabbage that diners have
grown to love and expect.
With a culinary philosophy that's brimming
with boundless creativity, it's no surprise
that Lerouy was awarded its first Michelin
star in 2019, and has since retained it for
the third year in a row.
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