Audace, short for “Audacity”, is the brainchild of Chef Jérémy Gillon, who led L’Epicurien in the French Alps to receive its first ever Michelin star in 2015. Breaking away from the traditional mould of Michelin star fine dining, Audace offers more casual, relaxed and approachable fare while taking diners on a discovery of new tastes and sensations.
Located at the Wanderlust Hotel, Audace Bar & Restaurant is a part of the Unlisted
Collection’s group of boutique hotels and restaurants. Open throughout the day from
Tuesday to Sunday, the restaurant and bar serves up French Bistro cuisine with a
contemporary touch, providing guests with a different dining experience from
breakfast through to dinner.
Formerly from Le Montana in the French Alps where Chef Jérémy was Executive
Chef of three of the restaurants for eight years, he also worked for a long list of
coveted restaurants in France, including two Michelin Star restaurants Alexandre in
Garons and Le Chabichou in Courchevel
Chef Jeremy’s culinary encounter with Singapore began in 2013. Following an invitation by fellow Michelin Starred Chef Laurent Peugeot, Chef Jérémy became a consulting chef for ME@OUE during the summer months for four years.
There is never a dull moment at Audace. Even the menu is a conversation starter.
Drawn from a basket of folded sheets of paper, it sets the tone for a dining
experience full of surprises that celebrates “fun dining”, as opposed to “fine dining”.
“Dining is like driving on a highway with various entrances and exits that make an
experience exciting and nuanced. At Audace, I hope to appeal to our guests’ sense
of adventure and eagerness to discover new tastes and sensations through the food
we create here,’ says Chef Jérémy.
Cooking with Alpine Herbs.
Chef Jérémy’s passion for Alpine herbs sees him working with a medicinal forager
who collects wild herbs and dries them in Esserolay, before they make their way to
Singapore to be creatively used in Audace. Using different techniques, Chef Jérémy
brings out the inherent characteristic of each herb, turning them into syrups,
vinegars, candying, frying them or simply using them as garnishes for an additional
layer of flavour on his dishes.
“When I first met my forager and friend, Christophe, six years ago, he thought I was
crazy to cook with these herbs as they were mainly used for homeopathic remedies.
He soon changed his mind after I cooked him a few dishes.” says Chef Jérémy.
To date, Audace has twenty four wild Alpine herbs – Sapin (Pine), Verveine (Family
of mint), Matricaire (Family of Camomile), Serpolier (Wild Thyme) amongst others –
in their kitchen. This prized collection will continue to expand, as the seasons
Robust, Refreshing and Vegetable Forward.
When it comes to the cuisine at Audace, guests can expect a symphony of flavours
that range from robust to refreshing on a plate. Lauded for his French bistro fare with
contemporary touches, Chef Jérémy composes his dishes starting with vegetables
first, exploring how they can be cooked in different ways to produce a myriad of
textures and flavours, before pairing them with meat or seafood.
Priced at $28++ and $34++ per person, Audace offers a two and three course set
lunch menu that changes every two weeks. Dinner is a Chef’s Discovery four and six
course menu available at $68++ and $98++ per person respectively. Alternatively,
guests can also choose from a seasonal a la carte selection for both lunch and
Menu highlights include the Pork Beetroots, which is marinated for 48 hours in a
beetroot marinade infused with lemongrass, star anise, soy and ginger. This melt-in your mouth pork belly is slow cooked for three hours before being caramelised
further in a beetroot glaze. The entire belly is theatrically presented via trolley service
and hand carved tableside.
Diners will also love the Smoked Foie Gras with watercress jus, green apple and radish salad. The dish is accompanied with a syrup infused with Achillee Mille Feuille from Audace’s alpine herb collection.
WATCH THE VIDEO:
Foie Gras, French Eel, Oseille Sorbet & Apple Flower Syrup
La Matricaire ($16++)
Smoked Mackerel, Salsify, Spinach & Matricaire Oil
Marbled and Braised Beetroot Salad, Salmon Gravlax ($15++)
La Reine Des Pres ($17++)
Celtuce, Reine Des Pres, Pickled Onion & Salted Seaweed
Bonito Marinade Origan, Cocconia Pickles, Fish Jus, Black Balsamic Chilli Dressing ($24++)
Flank Beef, Pan Seared Shitake, Pickled Shimeji, Sea Urchin, Arugula Coulis ($30++)
SHARING SIGNATURE FOR 2
500g Pork Belly Marinade with Black and Yellow Carrot, Melisse ($42++)
Squid Ink Polenta
Macaron, Black Colombian Coffee Jelly, Speculoos Cream, Cocoa Sorbet ($11++)
Chinese Pomelo Sorbet with Surreau & Black Pepper ($13++)
The restaurant bar shakes up a selection of five classic tipples and three creation
cocktails. Guests can also look forward to a predominantly French wine list, available for
Be Audacious All Day.
Audace opens throughout the day from Tuesday to Sunday and provides a
continental breakfast spread and an afternoon tea selection of sweet treats. On
Sundays, the restaurant offers a communal brunch, consisting of six Appetisers, five
Main Courses, five Side dishes and five Desserts placed in the centre of your table
Audace is located at Wanderlust Hotel, 2 Dickson Road and is open Tuesday to
Saturday from 7.30am to 12 midnight (last order is 10.00pm) and on Sunday from
7.30 am to 4.00pm. Audace is closed on Mondays.
2 Dickson Road Singapore 209494
T +65 6396 3322