Cuisine & Wine Asia — May-June 2017

We do what we want,

and we do it together as

a team to improve.

Christophe Lerouy

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C

hef and co-owner Christophe Lerouy (pictured),

34, is the chef who was awarded with a one-

Michelin-star last year while he was serving his

notice at Alma by Juan Amador. He has since started

out on a new venture with DSTLLRY par Christophe

Lerouy. “DSTLLRY was the name of the previous bar

that was here. We kept the name because they have

a good reputation. I just added the par Christophe

Lerouy for people to understand that it’s my concept

of food they’ll be having.” Born to parents within the

food and beverage industry and raised in Alsace,

France, Chef Lerouy spent his formative years within

kitchen grounds. He started his apprenticeship at

15, and two years later, left to Paris to work. He

was mentored by twin brothers, Chefs Jacques and

Laurent Pourcel both of who carved out an identity

for him in Le Jardin des Sens, a three-Michelin-

starred restaurant. Thereafter, Chef Lerouy opened

restaurants in Shanghai, Abu Dhabi, Marrakesh, and

Los Angeles for the brothers. When the moment

arose, he built himself a kitchen to call his own.

“I had my own restaurant in France before, and I

enjoy the feeling of having my own. The customers

that frequent us are mostly from my previous work

place, Alma. What we do here is conceptually

different: our style of food remains the same, but

the setting is more casual – I didn’t want tablecloths

and many different cutleries for each course. If we

can get a 'star' here, it’ll be good, but my main

aim is to have the restaurant full every day.” Four

full-timers, all under the age of 30, four in the

kitchen and one restaurant manager that doubles

up as the sommelier make up the entire restaurant

team, Chef Lerouy excluded. Chong Jun Xiang is the

chef de cuisine that has followed Chef Lerouy from

Alma. “He’s very capable and he knows my style,”

says Chef Lerouy. The other two other kitchen

members of the kitchen are Kee Hong Tai and

Giles Cheah. “It’s great to have these young men.

They’re all energetic and creative.”

The menu concept runs on a ‘carte blanche’ the

French equivalent of omakase. The bases of all the

dishes remain French with Asian touches and notes

of spices. The team does not follow any particular

theme or seasonality and create dishes based on any

given idea or inspiration. “When I create something,

I think it’s important to get their opinion as well.

If they think something’s not right, I’ll change it.

What’s good for me might not work for the Asian

palate. When we have an idea then we all go with

it. We will try many ways of serving a particular

ingredient then we will taste them together and

choose the best way. I usually give the team a base

and let them work on it,” explains Chef Lerouy who

feels strongly about grooming the next generation

of chefs.

open face ravioli: escargot, supion,
herb beurre blanc & lime foam

red wine poached foie gras, aerated

foie gras, passion fruit jelly, coffee

gel & coffee nougatine

TABLE

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