With over 35 years of experience in the F&B industry, French chef Bruno Menard knows authentic French food better than anyone else
In a city where multicultural cuisines flourish, good food is never further than a stone’s throw away. But the plethora of options in a fast-paced environment can be overwhelming.
Take for example French cuisine, one of the most beloved cuisines in the world. In Singapore, there is no lack of French and French-inspired establishments, but where can we really find French cuisine?
For highly acclaimed French chef Bruno Menard, who is based in Singapore, the answer depends on which part of French culture you are hoping to experience.
“Oftentimes, French food is associated with being expensive. But there’s probably a reason why these restaurants are expensive,” says Menard, who earned three Michelin stars for L’Osier in Tokyo. “If you go to high-end restaurants like Odette and Les Amis, they are giving a level of service that matches the ranking they have, whether it is two or three stars.”
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But not all French is fine dining. There are also a number of French brasseries that the former MasterChef Singapore judge frequents for a taste of home.
When in doubt, the telling marker of an establishment that’s serious about French cooking is its bread. “Asian cuisine has rice, and French cuisine has bread,” Menard says. “The bread needs to be warm and crispy, or soft when it needs to be, and the butter needs to be delicious.”
“In a high-end restaurant, the selection of bread is very important because it is part of French culture. French culture is often represented with a baguette and a beret, so it is really something very important for French people. It goes in every meal: breakfast, lunch, dinner, and even afternoon break. We make sandwiches with bread, cheese with bread, everything is bread, bread, bread!” he says with a laugh.
For Menard, an authentic French restaurant transports its guests to France, not just through impeccably executed dishes, but also ingredient curation, interior design, ambiance, and service. To do that, the owner and chef must truly understand the nuances of French cuisine, its culture, and traditions. Only French people can bring out the “French flair” in their cooking, he says.
“These five restaurants (in no particular order) are all very different, but they’ve all got that French flair,” he says.
Dining and Cooking