"> "/> Art at Curate featuring Benjamin Halat of Curate (Singapore) & Guillaume Bracaval of Michel Troisgros (Tokyo) <img src="https://robert-parker-michelin-sg-prod.s3.amazonaws.com/content/articles/2-star.svg" style="height:28px;padding-bottom: 5px;"> Feedback

Art at Curate featuring Benjamin Halat of Curate (Singapore) & Guillaume Bracaval of Michel Troisgros (Tokyo)

22 Jan
Curate at Resorts World Sentosa
Enjoy Lunch specials from S$138++

In collaboration with the MICHELIN Guide Singapore and wine authority Robert Parker Wine Advocate, Resorts World Sentosa presents Art at Curate, a series of culinary events featuring chefs from Michelin-starred restaurants, hand-picked to grace the kitchen throughout the year, in celebration of the highest gastronomic art.
Join us and experience the innovative French Cuisine of Chef Guillaume Bracaval, Executive Chef and Director of Cuisine[s] Michel Troisgros at the Hyatt Regency Tokyo. Having worked at various Michelin three-star restaurants in Paris, including L'Arpège, Ledoyen, and L'Ambroisie, Bracaval is set to delight your palate as he brings signature French cuisine with international flavours to CURATE.

Watch as Bracaval joins forces with CURATE’s chef Benjamin Halat, as they present a menu featuring dishes such as French classic Beef Entrecôte in an exquisite gastronomic experience paired with highly-rated wines selected by Robert Parker Wine Advocate's acclaimed reviewers.

Enjoy Chope vouchers worth S$50 for every purchased seat! Don't forget to apply the promo code: CURATE50 upon check out.

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About the Chef:


After years of working at famous three Michelin-starred restaurants in Paris, including L’Arpège (by Alain Passard), Ledoyen (by Christian Le Squer) and L’Ambroisie (by Bernard Pacaud), he obtained the post of chef at the one Michelin-starred restaurant L’ Agapé

In 2011, he spent one year working in French restaurants at Tateru Yoshino Ginza, l’Art et la manière etc. in Tokyo. At this time, his appreciation for Japanese cuisine grew. Upon returning to France, he started at Troisgros and was appointed Executive Chef of Cuisine[s] Michel Troisgros by Michel Troisgros in August, 2012.
He has been influenced by Bernard’s work at L’Ambroisie and also Michel Troisgros in his work. He is always thinking on how to create and recreate the culinary experience.

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About the Chef:


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.


Lunch Menu

AMUSE BOUCHE

TOBIWO
Radish / Caviar 
Guillaume Bracaval
NV Champagne Philipponnant • Royal Reserve Brut | RP90 

BLACK TRUFFLE
Brioche Dumpling / Mushroom  
Benjamin Halat

BEEF ENTRECÔTE
Potato / Parmesan
Guillaume Bracaval
2014 Moulin St Georges | RP90

GYUHI
Rice Paper / Grape Juice
Abbatemarco Michele (Pastry Chef from Cuisine[s] Michel

PETITS FOURS

Price is subject to prevailing government taxes and service charge


Tuesday 22nd of January 2019

Lunch
4 courses

Without wine pairing
S$138++
BOOK NOW

With wine pairing
S$198++
BOOK NOW

  • 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

This Event has now ended. Check back shortly for updates on upcoming Events.

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