RESERVATIONS
Chef

Jérémy Gillon

Chef Jeremy joins the Unlisted Collection group, formerly from Le Montana where he was Executive Chef of three of the hotel's restaurants for eight years. Under his leadership, the hotel's Restaurant L'Epicurien received its first ever Michelin Star in 2015 and retained it for the second year running in 2016. Chef Jeremy has also worked for a long list of coveted chefs and restaurants in France, including 2 Michelin Star restaurants Alexandre in Garons and Le Chabichou in Courchevel.

Now in Singapore, Chef Jeremy aims to create true 'Bistronomy', serving up Modern bistro fare with a contemporary touch. While his cuisine is identifiably French, his passion for travel has imbued his dishes with influences he has derived from eating and cooking around the globe. At Le Montana, he prided the quality of his cuisine on the strength of his relationship with small scale producers and farmers that he directly sourced from locally. Similarly, guests will find several of his dishes will be created daily with produce hand selected from nearby Tekka Market. Chef Jeremy aims to also build relationships directly with specialist suppliers within the region, including oyster and caviar producers in Vietnam and micro herb farmers in Northern Thailand. In addition to this, he will source his own herbs from the alps to make infused syrups, vinegars, cocktails, coffees and teas for his menus.

Food

The Menu

Chef Jeremy takes a lighter approach to French Bistro fare, with the use of components that add brightness and freshness to his dishes. He composes his dishes starting with its accompanying vegetables, exploring how they can be cooked in different ways to produce a myriad of textures and flavours before he pairs them with a specific meat or fish. While his food is approachable, several elements and components provide nuance to his dishes and create taste sensations and surprises for guests throughout their meal. Simple dish names on a menu do little to reveal the real complexity behind his dishes.

Restaurant

The Space

A giant black and white eye transforms the former Cocotte space, becoming the focal point and new face of the restaurant. The artwork appeals to the exploratory diner and is symbolic of the restaurant's hope for diners to see their dining experience through new eyes. Just like the food, service is all about quality and collaborating with the kitchen to ensure a welcoming, friendly atmosphere that guests can feel at ease in. Whatever time of day, Chef Jérémy and his team elevate the French bistro experience as we know it, serving up plates that continue to surprise and delight at every turn.