Served at
ClaudineA French neo-brasserie by award-winning Chef-Patron Julien Royer, offering intimate French cuisine inspired by honest home-cooking in a converted 1930s chapel on Dempsey Hill.
Whole roast chicken thigh cooked in a rich reduced red wine sauce, served with nigata rice and butter-cooked vegetables, described as super tender and mind-blowing.
A stew is a dish made by combining solid food ingredients, which can include a variety of vegetables and meats like beef, pork, or lamb, and cooking them in a liquid. Water or stock is typically used as the cooking liquid, sometimes with the addition of red wine for flavor. The preparation involves cooking at a relatively low temperature to allow the flavors to meld together.
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A French neo-brasserie by award-winning Chef-Patron Julien Royer, offering intimate French cuisine inspired by honest home-cooking in a converted 1930s chapel on Dempsey Hill.
A three-Michelin-starred chef renowned for his innovative approach to infusing Asian and French cuisines, deeply influenced by his childhood in rural France.
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