Come 1 April, Bacchanalia will be officially rebranded as Vianney Massot Restaurant. The new name is a reflection of the brand’s revamped concept, direction and menu offerings since Vianney Massot took over the reins last October.
One-Michelin-starred Bacchanalia was renamed Bacchanalia By Vianney Massot when the 27-year-old French chef was brought in by the Ebb & Flow Group to helm the kitchen in October 2018, taking over from Australian-born chef Luke Armstrong who headed the restaurant for two years.
Ebb & Flow, which took over Bacchanalia in January 2018, also runs new speakeasy Chinese restaurant and bar The Dragon Chamber in Circular Road. The group is currently revamping HRVST rooftop restaurant in OUE downtown and is also completing construction of Circular House capsule hotel.
One-Michelin-starred Bacchanalia was renamed Bacchanalia By Vianney Massot when the 27-year-old French chef was brought in by the Ebb & Flow Group to helm the kitchen in October 2018, taking over from Australian-born chef Luke Armstrong who headed the restaurant for two years.
Ebb & Flow, which took over Bacchanalia in January 2018, also runs new speakeasy Chinese restaurant and bar The Dragon Chamber in Circular Road. The group is currently revamping HRVST rooftop restaurant in OUE downtown and is also completing construction of Circular House capsule hotel.
Previously the executive chef of the now-defunct two-Michelin-starred L'Atelier de Joel Robuchon Singapore and a long-time protege of the late legendary French chef, Joel Robuchon, Massot took the restaurant on a more clear-cut classic French route.
“In the past six months, I’ve been working closely with the culinary and service team and we have created a new identity that belongs to us,” he says. “This name change represents this new direction for our team and it is also a reflection of my personal journey.”
“In the past six months, I’ve been working closely with the culinary and service team and we have created a new identity that belongs to us,” he says. “This name change represents this new direction for our team and it is also a reflection of my personal journey.”
When asked how he feels to finally have an eponymous restaurant, he replies: “I’m happy to have a restaurant to call my own. I’m proud to welcome all customers and make them feel like they are coming to my home.”
Watch this video as Massot shares his vision and aspirations for the restaurant:
Watch this video as Massot shares his vision and aspirations for the restaurant:
Video: A New Chapter
Under Massot’s direction, the contemporary French fine-dining restaurant pays tribute to the timeless heritage of French cuisine while also infusing it with a touch of modernity through innovative presentations and adaptation of local ingredients. The produce-driven menu will be changed every quarter. It will continue to celebrate some of Vianney Massot’s signature dishes while incorporating new dishes inspired by seasonal ingredients such as morels, asparagus, petit pois (small peas), and Gariguette strawberries.
The interiors, too, have seen vast changes in Massot's tenure, the decor now intrinsically French with the entire open-concept kitchen clad in black and white tiles. Situated at the entrance of the restaurant, guests are led right through the bustle of the kitchen to sumptuous interiors of white linen and plush carpet. "I want to share with my customers all my passion, that’s why I’m very happy to have an open kitchen," he says. "I hope to create a memorable atmosphere that is not intimidating so my customers can feel very comfortable."
The interiors, too, have seen vast changes in Massot's tenure, the decor now intrinsically French with the entire open-concept kitchen clad in black and white tiles. Situated at the entrance of the restaurant, guests are led right through the bustle of the kitchen to sumptuous interiors of white linen and plush carpet. "I want to share with my customers all my passion, that’s why I’m very happy to have an open kitchen," he says. "I hope to create a memorable atmosphere that is not intimidating so my customers can feel very comfortable."
Vianney Massot's kitchen team don chef hats as he believes that it will drive a sense of professionalism in the kitchen. (Credit: Vianney Massot Restaurant)
Though an intimate 20-seater restaurant, guests will be served by a team of 17 kitchen and wait staff. “We are a young team, passionate. And that is the most important: if you are passionate you can achieve anything.” On his aspirations for the restaurant, the chef says: “If one day, we can achieve a significant recognition like three Michelin stars, it will be superb for my team because they work hard every day for me and for all the customers.”
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