Lerouy

TAKEAWAY AVAILABLE

ABOUT

It’s modern French cooking that’s served at Lerouy, a stylish establishment opened by Chef Christophe Lerouy (of Alma by Juan Amador fame) in partnership with Willin Low of Wild Rocket, and Gwen Lim of Patisserie G. Expect an unmistakably French foundation and sensibility tempered with hints of As ...More

It’s modern French cooking that’s served at Lerouy, a stylish establishment opened by Chef Christophe Lerouy (of Alma by Juan Amador fame) in partnership with Willin Low of Wild Rocket, and Gwen Lim of Patisserie G. Expect an unmistakably French foundation and sensibility tempered with hints of Asian and Middle Eastern flavours for a combination that works.

True to the modern ethos that permeates the entire establishment, the setting features an elegant, winding counter which curves around an open kitchen. Part of the décor is a standout wall feature which shows an outline of Alsace, France, where Chef Lerouy comes from. In an innovative take on things, the restaurant offers a tasting menu which evolves and changes from time to time, but which constantly features exciting creations with the chef’s strong individual stamp. Diners can choose between the Petit or Grand options, with the difference being the number of courses. The only thing predictable about Lerouy is the consistently excellent cooking which never fails to impress, so do head down sometime soon and give it a go! (Nov 2017)

THE BUZZ

“Depending on what’s in season, you may get to sample unique creations such as Lerouy’s version of ‘surf and turf’ comprising foie gras married with snow crab and goat’s cheese, and brightened with dill oil, apple vinaigrette and apple foam, or the sea trout with veal sweetbread, sauerkraut an ...More

“Depending on what’s in season, you may get to sample unique creations such as Lerouy’s version of ‘surf and turf’ comprising foie gras married with snow crab and goat’s cheese, and brightened with dill oil, apple vinaigrette and apple foam, or the sea trout with veal sweetbread, sauerkraut and shiso. The robust dish of black venere rice from Italy, crowned with a wobbly egg, and elevated with smoked eel, pimento and salty chorizo also impresses.” -The Peak Magazine Singapore

MENU PRICES

Lunch
Petit: $46 (Tue-Fri)
Grand: $68

Dinner
Petit: $128
Grand: $158

MICHELIN GUIDE SINGAPORE 2019

Lerouy has been awarded 1 Michelin Star.