Fresh from its Singapore Tourism Award win for Best Dining Experience, CURATE at Resorts World Sentosa will be welcoming young rising chef Stéphanie Le Quellec from the Michelin-starred La Scène in Paris, France for the 11th instalment of the Art at Curate dining series. One of the most prominent names in the Parisian culinary circle at the moment, she will be presenting exclusive four-hands lunch and dinner menus with host chef Benjamin Halat from 3 to 9 August.
The Experience
During her stint at CURATE, Le Quellec will present her sophisticated take on Southern French cuisine that evokes surprise and emotion through the elegant combination of flavours drawn from exceptional produce.
“I am a classical French chef who enjoys infusing a touch of modernity into my creations. I want to demystify luxury gastronomy, make it friendly, welcoming and less intimidating without reducing any of the magic, charm or elegance,” she says. “The best seasonal produce forms the heart of my cuisine, and I strive to cook them perfectly with a modern twist. I will be cooking fresh seasonal seafood, which I personally love, for Art at Curate this August.”
The Experience
During her stint at CURATE, Le Quellec will present her sophisticated take on Southern French cuisine that evokes surprise and emotion through the elegant combination of flavours drawn from exceptional produce.
“I am a classical French chef who enjoys infusing a touch of modernity into my creations. I want to demystify luxury gastronomy, make it friendly, welcoming and less intimidating without reducing any of the magic, charm or elegance,” she says. “The best seasonal produce forms the heart of my cuisine, and I strive to cook them perfectly with a modern twist. I will be cooking fresh seasonal seafood, which I personally love, for Art at Curate this August.”
Le Quellec's creation of Langoustine, Matcha, Tagette, Ravioles des Pinces (Pic: Resorts World Sentosa)
Gourmands can look forward to savouring Le Quellec’s haute French seasonal creations accentuated by her mastery in concocting delicious sauces in dishes such as Salmon With Celeriac, Buckwheat And Vanilla, Raw Marinated Tuna With Smoked Eggplant Veloute And Fresh Herb Sherbet, Lobster Ravioli With Lime and Coconut, and Farmer’s Duck With Timut Pepper And Mango.
Her dishes will be complemented by Halat’s modern German dishes with luxurious touches. Highlights include his signature Soufflated Farm Egg With Oscietra Caviar And Champagne Foam, Foie Gras Berlin-Style With Onion And Apple, Glazed Pork Cheek Goulash-Style With Pickles, and Banana Split With Chocolate And Pecan Nuts, which is an inspired take on the popular classic childhood dessert.
Her dishes will be complemented by Halat’s modern German dishes with luxurious touches. Highlights include his signature Soufflated Farm Egg With Oscietra Caviar And Champagne Foam, Foie Gras Berlin-Style With Onion And Apple, Glazed Pork Cheek Goulash-Style With Pickles, and Banana Split With Chocolate And Pecan Nuts, which is an inspired take on the popular classic childhood dessert.
Halat's dish of Soufflated Farm Egg (Pic: Resorts World Sentosa)
The collaborative menus will be paired with wines specially selected by renowned wine critic Robert Parker Jr. and seasoned wine reviewer and writer William Kelley. Each of the handpicked wines is highly rated at 90 Robert Parker points and above — including the 2008 Ojai Solomon Hills Chardonnay and the 2012 Bouchard Finlayson Galpin Peak Pinot Noir Walker Bay.
Meet The Chef
Setting her mind to become a chef at just 14 years old, Le Quellec completed five years of culinary school before coming under the tutelage of Philippe Legendre at three-Michelin-starred Le Cinq in the Four Seasons Hotel George V Paris.
Meet The Chef
Setting her mind to become a chef at just 14 years old, Le Quellec completed five years of culinary school before coming under the tutelage of Philippe Legendre at three-Michelin-starred Le Cinq in the Four Seasons Hotel George V Paris.
She then joined Terre Blanche resort in Provence, which is home to a Michelin-starred restaurant, swiftly rising up the ranks and to become the executive chef of the resort at the young age of 28.
Le Quellec soon found herself in the national spotlight when she beat stiff competition from around the country to emerge as the winner in the second season of France’s Top Chef in 2011. In 2013, she took the helm of La Scène at the luxurious Le Prince de Galles in Paris and quickly earned the restaurant a Michelin star in 2014.
Le Quellec soon found herself in the national spotlight when she beat stiff competition from around the country to emerge as the winner in the second season of France’s Top Chef in 2011. In 2013, she took the helm of La Scène at the luxurious Le Prince de Galles in Paris and quickly earned the restaurant a Michelin star in 2014.
Art at Curate 11 will be held at CURATE, located at Resorts World Sentosa (The Forum, Level 1) from 3 to 9 August. The four-course lunch is available at $108++ or $158++ with wine pairings, and the eight-course dinner is available at $188++ or $308++ with wine pairings.
For reservations, call +65 6577 7288 or email curate@rwsentosa.com. Reservations are strictly required.
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