RESTAURANT LEROUY by CHEF CHRISTOPHE LEROUY, a One Star Accolade: 2016 Singapore Michelin Guide

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French chef Christophe Lerouy who headed Alma by Juan Amador to its first Michelin star in 2016 has opened Lerouy, his own restaurant in November.

The restaurant is the result of a partnership with homegrown chef Willin Low from Wild Rocket and Gwen Lim, who is the owner of Patisserie G and co-owner of B.A.O. It is one of the most promising establishments to open this year.

Originally from France, this decorated chef brings with him a myriad of food cultures and techniques from his culinary exploits around the world. He spent his formative years receiving a strong foundation in classical French techniques under the tutelage and apprenticeship of Michelin-starred chefs Christian Le Aquer (Le Pavillon Ledoyen) and Guy Martin (Le Grand Vefour), Pourcel Brothers (Le Jardin des Sens). Thereafter, he worked in Los Angeles, Shanghai, Marrakech, Abu Dhabi and one year in Singapore in 2008 when he was sous chef The Lighthouse Restaurant.

Chef Lerouy’s classical French foundation incorporated modernist leanings at Amador Restaurant and Cellar at the Park Rotana Abu Dhabi, as well as at Alma by Juan Amador. It was at Alma where his culinary excellence and direction as the restaurant’s Chef de Cuisine was awarded the one star accolade in the 2016 Singapore Michelin Guide.

Culinary Honours and Awards

  • One Star Accolade: 2016 Singapore Michelin Guide
  • Chef de Cuisine, Alma by Juan Amador
  • Gault& Milau France – 3 toques & Jeune
  • Talent de L’annee 2015 France
  • Chef Patron, Restaurant Lerouy

 

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Chef Christophe Lerouy

Helmed by the renowned Chef Christophe Lerouy, this industrial chic 26 counter-seat restaurant serves modern French Cuisine.

“My cuisine is basically French, 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.”, said Chef Lerouy.

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For now, they serve a three-course menu at lunch from Mondays to Fridays while dinner will be a choice between five or seven courses served on Mondays to Saturdays

Some of the courses :

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  1. Puffed Bread, Sobrassada, Tahini & red pepper, Thyme, goat’s cheese

Sobrassada is a raw, cured sausage from the Balearic Islands made with ground pork, paprika and salt and other spices. Its torched lightly before serving. Very tasty start to dinner.

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2.Squid ink cracker,seafood foam, Hamachi

Crispy cracker with seafood foam, set the tone for more courses ahead.

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3.Toasted Sourdough, Charcoal butter, and unsalted butter

Warm tasty bread goes well with the two different type of butter. Save some of these bread to soak up the sauces in dishes that follow.

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4.Kohlrabi, scallop, Parmesan, Dashi, Brown butter

Kohlrabi is a biennial vegetable, and is a low, stout cultivar of cabbage. Kohlrabi can be eaten raw as well as cooked. Dashi (出汁, だし) is a class of soup and cooking stock used in Japanese cuisine. Dashi forms the base for miso soup, clear broth, noodle broth, and many kinds of simmering liquid. It is also mixed into flour base of some grilled foods like okonomiyaki and takoyaki. Soak up the broth with the warm bread.

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5.Oyster, Beurre Blanc Sauce, Pear, Miso

Beurre blanc — literally translated from French as “white butter” — is a hot emulsified butter sauce made with a reduction of vinegar and/or white wine and grey shallots into which cold, whole butter is blended off the heat to prevent separation. The giant oyster is soaked in the Beurre Blanc sauce and taste so well together.

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6. Bluefin tuna, Red pepper, Coconut, Yellow curry

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7. Salt baked cabbage, Lardo, Anchoïade, Lime

Lardo is a type of salumi made by curing strips of fatback with rosemary and other herbs and spices. The most famous lardo is from the Tuscan hamlet of Colonnata, where lardo has been made since Roman times. Anchoïade is a classic Provençal dip or spread, made from just the best anchovies, the best olive oil, white wine vinegar, and garlic

This is one memorable dishes that won chef a cult following. Sliced cabbage baked in a salt dough, halved before the diner, then torched and lathered with lardo and anchoiade sauce – a thin, umami paste made of anchovies said to be a specialty of Provençal.

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8. Toothfish, seaweed, Mango, Langoustine

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9. Veal, artichoke, chestnut, pumpernickel, Verjuice, truffle

Verjuice is a highly acidic juice made by pressing unripe grapes, crab-apples or other sour fruit. Sometimes lemon or sorrel juice, herbs or spices are added to change the flavour. The veal goes well with the truffle and Verjuice.

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10 Banana Split

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11. Chocolate, Alsace bacon

Alsace is a historical region in northeastern France on the Rhine River plain. Bordering Germany and Switzerland, it has alternated between German and French control over the centuries and reflects a mix of those cultures. Bacon from this region give a unique taste. Goes well with the chocolate.

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12. White chocolate, wasabi, beetroot

 

Overall the dinner menu is highly recommended for its variety and unique creation. 

 

Message from Chef Christophe Lerouy on Restaurant Lerouy, Singapore  

“I wanted to create a space from my childhood memory. I spent my younger years in the country side in Montagne of Alsace. I remember with fond memories eating at the table d’note in a farm house in Montagne with my family, and other guests. The meals were prepared with the fresh produce from the farm, and would change according to the seasons. 

Restaurant Lerouy is the expression of that same experience here in Singapore but in a modern way. It is my home, my space and my table d’hote.  

I am grateful for the collaboration with Chef Willin Low and Chef Gwen Lim. 

Cheers   

Christophe

 

 

Reservation:

Opening Times

Mon – Fri :  lunch 12pm – 3pm  | dinner 6pm – 11pm

Sat :  dinner only 6pm-11pm

Sun:  closed

Address

3 Stanley Street S(068722)

Telephone Number

(65) 6221 3639

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