French masterchef cooks up a storm
To celebrate the pursuit of consistent innovation, excellence and global talent, JW Marriott, Aerocity has organised an international programme named 'Masters of Marriott' – under which culinary mavens of Marriott International, as well as renowned chefs from across the world, will host masterclasses, ticketed events, meet and greets, and much more throughout the year.
As part of the programme, Julien Royer – French Chef and co-owner of a 2-Michelin starred modern French restaurant was invited to engage with Marriott guests, and serve them the best from his kitchen.
Royer in an interview talked about dining scene in Singapore as well as his love for Indian cuisine over lunch – where he served visually delightful and authentic French food from his restaurant located at the iconic National Gallery Singapore.
Highlight of the meal was 'Cauliflower and curry tartlette' which had a strong yet refreshing taste of Cinnamon. 'Quinoa fritter with salsa and dehydrated cream', 'Celeriac root vegetable mash with mushroom ketchup and truffle', 'Potato Gaufrette with aspragus and smoked cream' were equally enticing options to try.
The main course had 'Scottish Salmon' (Tomato cucumber salsa, wasabi mayo, shiso verde, yuzu sake foam) and 'Toban Yaki Tofu Steak' (Sauteed mushroom, asparagus, scallions, Korean BBQ sauce).
Though his food is vividly loved by the people, Royer wishes to step out of his comfort zone and try experimenting with Indian cuisine. "I loved the cuisine's diversity and was amazed by the variety of vegetarian food you get in India. I haven't tried to cook anything as per Indian taste yet, but would surely love to incorporate one Indian dish in my restaurant's menu."
But what would that be?
Royer says, Tandoori will be his choice. "I love the tandoori flavour, its complexity and the way it last in your palette for a long."
It is interesting to note that Royer was one of the first people to open an entirely vegetarian restaurant in Singapore three years ago.
"For me, vegetables are very important and should not be viewed as just an accompaniment but as equals to any protein on a plate." He loves to challenge himself and experiment with vegetable/ingredients which people usually avoid. Commenting on the dining scenes in Singapore and India, Royer says, "I think Singapore is the cross point of different nationalities, culture, and religion. There are chefs from all across the world including Australia, India, Sri Lanka, Japan, opening their own restaurants. This makes the dining scene extremely interesting and competitive, leaving the restaurant owners with no option but to maintain the quality and offer best to the customers."
"I cannot comment on the Indian dining scene because I haven't spent enough time...but I would love to explore some good food places soon," he concludes.
