Art at Curate: French-Japanese Gastro Delight

Local foodies are buzzing with excitement at the acclaimed Art at CURATE dining series (CURATE 美食艺术品鉴会). Kicking off the Art at CURATE Series 13 in Singapore is Executive Chef and Director Guillaume Bracaval. Chef Bracaval helms the upscale two Michelin-starred Cuisine[s] Michel Troisgros in Hyatt Regency Tokyo.
Troisgros in France was opened by celebrated Chef Michel Troisgros in 2006. Since then, Cuisine[s] Michel Troisgros has enjoyed the illustrious accolade of two Michelin stars for 12 years. Under the talented hand of Chef Bracaval, the restaurant in Tokyo became well-known among diners for its exceptional and inventive French haute cuisine using seasonal Japanese produce.

Chef Guillaume Bracaval

“The priority for me first is to think about the season, then find the best ingredients and the way to create the best balance that appeal to all senses with all these ingredients. I look forward to showcase my interpretations of French-Japanese haute cuisine to discerning gourmands visiting CURATE at RWS, and hopefully create some culinary sparks with Chef Halat since he is also renowned for his signature dishes with Asian influences,” says Chef Bracaval.
The acclaimed Art at CURATE dining series is held at the Resorts World Sentosa (RWS, 圣陶沙名胜世界) this month.
Chef Bracaval will collaborate with Chef de Cuisine Benjamin Halat of CURATE (创意品鉴餐厅) at RWS, to showcase his gastronomic artistry in a four-hands dining experience. His signature dishes include the eclectically-flavored Jerusalem Artichoke (pic below), an intriguing appetizer comprising fresh egg with black truffles and the iconic main course Beef Entrecôte (second pic below) which tops artfully diced succulent beef cubes with generous potato and Parmesan shavings.

Beef Entrecôte

CURATE’s Chef Benjamin Halat complements Chef Bracaval’s luxurious creations by offering diners his creative and modern interpretation of classical German favorites. These include Black Truffle – a delicious German bread dumpling made with freshly-baked brioche and served with black truffle sauce and topped with mushrooms; as well as Senfsosse, a dish of poached cod fish and mustard on toast, accompanied by strings of salsify spaghetti and salsify baked in brown butter.
Chef Benjamin Halat, CURATE

Dining Reservations

Gourmands can enjoy this reinvented classical French gastronomy for lunch and dinner from 18 to 24 January 2019 at CURATE located at RWS (The Forum, Level 1).
The four-course lunch is available at S$138++, and the eight-course dinner is available at S$308++. Wine pairings are also available during this event period. Reservations can be made via (65) 6577 7288 or Reservations are strictly required.
The next Art at CURATE (RWS) Series (14) takes place from 10 to 16 May 2019. This culinary session features Chef Ryuta Iizuka of two-Michelin starred Restaurant Ryuzu, an exquisite French-Japanese establishment  in Tokyo, gracing the CURATE restaurant at RWS.
If you missed this session, you will have to fly to Hong Kong to enjoy the 15th series featuring Chef Daisuke Mori of one-Michelin starred Takumi by Daisuke Mori. Art at CURATE Series 15 will run from 16 to 22 August 2019.