As one of the most promising talents in the French culinary world, Stéphanie Le Quellec grew up in the kitchen, making crêpes and biscuits with her grandmother after school. Her style of cooking was shaped during the early days of her career, when she worked alongside Paris’ Michelin-starred chefs, Philippe Legendre and Philippe Jourdin. Her training was in the purest French tradition and this has influenced her cooking, which is full of character and is fuelled by passion, hard work, discipline and generosity.
Her craftsmanship earned her the title of Executive Chef at a five-star hotel in Terre Blanche, Provence. She next became Executive Chef at the hotel Prince de Galles. Under her passionate supervision, the hotel’s restaurant, La Scène, earned the distinction of a Michelin star in 2014. La Scène continues to deliver a culinary experience that is focused on the quality of exceptional products and a seasonal menu with generous dishes.
German-born Chef Halat, who has just newly arrived in
Singapore, is armed with considerable experience from working in
Michelin-starred restaurants and luxury hotels in Germany and Switzerland.
The new CURATE menus crafted by Chef Halat promise inventive creations which challenge, tease and cajole your senses – executed from a foundation of deep knowledge, inspired by a boundless curiosity about the world. Chef Benjamin Halat curates the best of the culinary arts and nature to bring you a truly unforgettable dining experience.
AMUSE BOUCHE
SALMON
Celeriac / Buckwheat / Vanilla
Stéphanie Le Quellec
Pierre Paillard 'Les Parcelles' Bouzy Grand Cru| RP90
SOUFFLATED FARM EGG
Oscietra Caviar / Champagne Foam
Benjamin Halat
FARMER'S DUCK
Timut Pepper / Mango
Stéphanie Le Quellec
Bouchard Finlayson Galpin Peak Pinot Noir 2012 | RP90
BANANA SPLIT
Chocolate / Pecan Nuts
Benjamin Halat
PETITS FOURS
Price is subject to prevailing government taxes and service charge
AMUSE BOUCHE
RAW MARINATED TUNA
Smoked Eggplant Veloute/ Fresh Herb Sherbert
Stéphanie Le Quellec
Pierre Paillard 'Les Parcelles' Bouzy Grand Cru | RP90
SOUFFLATED FARM EGG
Oscietra Caviar / Champagne Foam
Benjamin Halat
LOBSTER RAVIOLI
Lime / Coconut
Stéphanie Le Quellec
Ojai Solomon Hills Chardonnay 2008 l RP92
FOIE GRAS 'BERLIN STYLE
Onion / Apple
Benjamin Halat
FARMER'S DUCK
Timut Pepper / Mango
Stéphanie Le Quellec
Bouchard Finlayson Galpin Peak Pinot Noir 2012 l RP90
GLAZED PORK CHEEKS
Goulasch Style / Pickles
Benjamin Halat
RASPEBERRY
Sherbet / Pavlova Meringue
Stéphanie Le Quellec
Weingut Louis Guntrum Oppenheim Herrenberg Riesling Auslese 2015 l RP90
BANANA SPLIT
Chocolate / Pecan Nuts
Benjamin Halat
PETITS FOURS
Price is subject to prevailing government taxes and service charge
- Seats will be allocated at the organisers’ discretion and events may be subject to change without prior notice.
- All transactions are subject to charges, conversions and fees imposed by your card issuing bank. The local currency rate indicated is approximate at the time of publishing.
- Upon confirmation of your order for Tickets, no refund on Tickets will be made under any circumstances.
- Dress Code: Smart Casual
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