SAVOUR 2013
11-14 April 2013
F1 PIT Building and Paddock
Chef Profile: Julien Royer
Young chef Julien Royer is inspired by the
Artisanal Cuisine Movement, built around a passion to showcase the freshest
ingredients through simple but beautiful dishes that reflect both culinary
traditions and his own creativity.
A native of Cantal in Auvergne, France, Julien’s
pedigree comes from his training under the best names and restaurants in the
business – Michel Bras, Bernard Andrieux, Jean Georges Vongerichten and Antonin
Bonnet. From these masters, he learnt about taking the simplest ingredients and
showcasing them in brilliant flavours in their own right.
Most recently, he was the Chef de Cuisine
of Brasserie Les Saveurs at the St Regis Singapore, before his appointment at
JAAN. Here, Julian has been given a greater outlet to promote his own culinary
ideas. His devotion to sourcing the very best products from only the most
discerning suppliers has taken him all over the world in order to discover what
foods taste best at each part of the year.
Restaurant
Profile: JAAN
Derived from the ancient Sanskrit word for
‘bowl’, JAAN is an intimate, 40-seat restaurant dedicated to showcasing the
finest in Artisanal French cuisine in Singapore. The restaurant boasts a truly
exquisite culinary experience that has won laurels and accolades, topped with a
breathtaking view of Singapore’s stunning skyline.
The Artisanal menu by Chef de Cuisine
Julien Royer is built around a passion to showcase the freshest
ingredients through simple but beautiful dishes that reflect both culinary
tradition and creativity. The result is an imaginative, innovative cuisine that
celebrates and respects seasonality, terroir and the skills of the world’s best
gourmet producers.
