Oui, oishii

As you sit down at Le Charlemagne in Paris, the first thing you will notice is the unconventional dinner table setting. Cutlery is stuck upright on a piece of marble on the table and wine glasses are turned upside down. And don’t be surprised to find light fixtures hidden beneath your food that impart a glow to your dish.

The man behind this one Michelin starred-restaurant is Laurent Peugeot who is known for weaving French and Japanese cuisines together. Take for example, a sphere filled with seared turbot with yuzu, pineapple, coconut and meat jus in a cloud of thyme smoke, or the tea-time-favourite-turned-appetiser-dish of Foie Gras de Canard with Wasabi Madeleine and Eel-Celery Jam.

It’s an avant-garde act that fans—who tried the 37-year-old French chef’s food when he worked as a guest chef at Hilton Singapore in July  this year—can look forward to revisiting from this month. Peugeot’s signature cuisine will be available in Singapore permanently as he opens LP + Tetsu restaurant at Tanglin Mall with Food Junction group executive chef Yoshida Tetsuya.

A three-course set lunch LP + Tetsu will start from $50. Peugeot says, “Everything [here] from the cuisine, technique, service to the look of the table is not going to be like a traditional fine dining restaurant like Joël Robuchon or Alain Ducasse.”
163 Tanglin Road, #03-18 Tanglin Mall. For more information, please call 6799 8782 or email claudine.tay@foodjunction.com

Excerpt from the November issue of epicure.