22 Oct '12, 11pm

Seasonal simplicity: Lunch at JAAN and a conversation with chef Julien Royer

Seasonal simplicity: Lunch at JAAN and a conversation with chef Julien Royer

Chef Julien, who came on board less than a year ago, has his own unique approach in the kitchen – Artisanal Cuisine, a philosophy that demands only the freshest, most sustainable produce, and which is lovingly attuned to provenance and seasonality. It’s a simple, yet sensitive, paradigm that flows from chef Julien’s bucolic upbringing in a family of farmers. “I grew up in a very quiet countryside in Cantal, Auvergne, where everyone grows their own vegetables and rears their own animals, so I believe in authenticity,” he tells me as we drink in the sights of the Marina Bay Sands after a typically busy lunch service at the restaurant. “We source the most seasonal of produce, so the quality’s better, and the produce is at its best. We can then take this authenticity, this terroir , and give it to the customers at our restaurant.”

Full article: http://chubbyhubby.net/restaurants/seasonal-simplicity-lu...

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