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Two Juliens in action

Audrey Simon
Audrey Simon • 3 min read
Two Juliens in action
SINGAPORE (July 29): Two well-known French chefs in Singapore Julien Royer and Julien Bompard made the news recently for very different reasons.
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SINGAPORE (July 29): Two well-known French chefs in Singapore Julien Royer and Julien Bompard made the news recently for very different reasons.

Julien Royer
To begin, watch brand Blancpain has appointed Chef Julien Royer as friend of the brand. Royer has earned himself two Michelin stars and a number 18 spot in World’s 50 Best Restaurants with his restaurant Odette. This year, the hard-working chef announced a second restaurant, named Louise, in Hong Kong.

Blancpain has always celebrated excellence and the Art of Living has found a synergy with Royer. The link between Blancpain’s view of the way we live and fine dining tie in with the art of watchmaking. Both skills require passion, enthusiasm and attention to detail. Since 1986, Blancpain has been cultivating special ties with the greatest award-winning chefs.

Do look out the Fifty Fathoms Bathyscaphe timepiece on his wrist next time you see Royer in action at Odette.

Julien Bompard
Fine dining enthusiasts were left with not many choices for classic French food when Le Saint Julien shuttered five years ago. Since then Chevalier Chef Julien Bompard (who was awarded the title Chevalier or Sir) has concentrated on private dining only.

From August 13 to 16, Bompard returns to the kitchen at La Brasserie at The Fullerton Bay Hotel and will delight many a palate with his classic dishes such as his famous Lobster Salad with Brandy, with sweet juicy chunks of Canadian lobster with a homemade sauce. New Zealand King Salmon (also available as a main course) that is slow-cooked till just medium rare and served with a rich yellow wine sauce spiked with a pinch of saffron and chopped Japanese oysters.

But the one thing that this writer vividly remembers is the Stuffed Boneless French Quail with Mushrooms (main image). Chef uses only French quails, debones them and then sous-vide them before roasting to finish.

It is simply memorable.

Chef Julien Bompard x La Brasserie
La Brasserie, The Fullerton Bay Hotel Singapore
13 to 16 August 2019, 12.00 p.m. to 2.30 p.m.
À La Carte dishes from S$26*
2 course Set Lunch S$48* per person
3 course Set Lunch S$58* per person
12 to 17 August 2019, 6.30 p.m. to 10.30 p.m.
À La Carte dishes from S$26*
3 Course Set Dinner S$88* per person
4 Course Set Dinner S$118* per person
For enquiries and reservations, please contact the Dining Reservations at (65) 6877 8911 / 8912 or email [email protected].
* Prices are subject to 10% service charge and prevailing government taxes.

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