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The Chef the Culinary Philosophy

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The Chef the Culinary Philosophy The Chef Executive Chef Rémy Carmignani’s love for food began in the picturesque “Gateway to Provence”, Montélimar in France. Growing up, Chef Rémy developed a deep appreciation for cuisine from across the Mediterranean from both of his Southern French grandmothers and his Italian grandfathers, sparking his passion for creating dishes from across different cultures. Today, Chef Rémy brings his wealth of experience to the table, following seven years of working with Guy Savoy in Paris, Singapore and Doha, where he assisted Chef Guy Savoy in upholding three-Michelin star standards. Before making his return to the shores of Singapore in 2020, Chef Rémy worked for five years in the award-winning 5-star palace-hotel, La Mamounia, in the heart of the old city of Marrakech, Morocco, during which the hotel received the recognition as ‘Best Hotel in the World’ two years in a row. The Culinary Philosophy “Cooking is one of the best ways to share feelings and emotions, with each bite being a moment of fleeting happiness.” Executive Chef Rémy Carmignani’s cooking philosophy has been largely influenced by the recipes of his childhood and the warm, happy memories that those dishes evoked. With experience cooking across the globe in Europe, Africa and Asia, Chef Rémy creates dishes that arouse curiosity and stimulate the tastebuds, while showcasing the freshest produce of the season, sourced with the utmost respect to the environment. Each dish boasts Chef Rémy’s signature stunning execution and refined French sensibility. Prices subject to service charge and prevailing government taxes … Starters New Zealand Wild Catch Langoustine $28 Tomato Jelly | Tomato Vinaigrette | Young Shoots Hand-Picked Atlantic Blue Crab $19 Shellfish Consommé | Almond Infuse | Avocado | Cucumber “Opera” Foie Gras $25 Hazelnut Biscuit | Brioche | Red Fruit Jelly | Vieil Armagnac 1980 … Wheat & Grains Artisanal Linguine $38 Hokkaido Sea Urchin Sardinian Bottarga | Amalfi Lemon Hand Made Tortellini $28 Traditional Moroccan Tangia Style Lamb Shoulder Saffron & Goat Cheese Cream | Mustard Seeds Acquerello Risotto Rice $32 Roasted Squid | Iberico Pork Chorizo Prawn Consommé … Land & Sea Wild Caught Atlantic Sea Bream $36 Organic Quinoa | Citrus Fruit | Paprika Foam Berkshire Pork $32 Slow-Cooked Pork Belly “Barbecue” Apple & Celeriac Grass-Fed Lamb $38 Roasted Lamb Rack | Herb Crust Dehydrated Fruit | Eggplant Purée … Sweets Goats Milk Panacotta $14 Apricot & Thyme Sorbet | Hazelnut Crumble Goats Milk Whipped Ganache Seasonal Fruits & Berries $12 Lemon Verbena Syrup | Crunchy Meringue Prices subject to service charge and prevailing government taxes Discovery Lunch Experience AN INTRODUCTION TO CHEF REMY’S CULINARY JOURNEY Savour a new menu of Mediterranean signatures every week 2 courses for $48 per person 3 courses for $55 per person Available weekdays Octopus Carpaccio Ginger & Lime Dressing | Mango Gel | Fine Herbs or Beef Ravioli “Del Plin” Aged Parmigiano | Beetroot Purée | Vincotto Sauce ∞∞∞ Pan-Fried Sea Bass Ratatouille | Amalfi Lemon | Sauce Vierge or Tourte Feuilletée Chicken, Pork & Veal Sweetbread Pie | Veal Jus ∞∞∞ Classic French Rhum Baba Havana Club | Vanilla Crémeux | Pineapple Gel or Chef’s Selection of Matured Cheese Served with House Made Chutney & Daily Baked Bread ∞∞∞ Coffee or Tea Executive Lunch Menu A GUIDE TO CHEF REMY’S KITCHEN Choose your own menu from a la carte section 4 courses for $88 per person Starter ∞∞∞ Wheat & Grains ∞∞∞ Land & Sea ∞∞∞ Sweets ∞∞∞ Earl Grey Tea Sorbet ∞∞∞ Coffee or Tea Prices subject to service charge and prevailing government taxes .
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