Chef Guillaume Bracaval to showcase eclectic French-Japanese gastronomy at Art at Curate Series 13

Guillaume Bracaval

Kicking off this year’s French-Japanese themed Art at CURATE Series is Guillaume Bracaval, Executive Chef and Director of upscale 2-Michelin-star Cuisine[s] Michel Troisgros in Hyatt Regency Tokyo.

Collaborating with Chef de Cuisine Benjamin Halat of Curate at Resorts World Sentosa, Chef Bracaval will showcase his gastronomic artistry in a four-hands dining experience available for lunch and dinner from 18 to 24 January 2019.
Art at Curate Series 13

From France to Japan

Born in 1981 near Lille in northern France, Chef Bracaval was fascinated by cooking since young, and gained admission to local cooking schools at the age of 15. Dedicated to honing his craft, he spent the next four years training at famous 3-Michelin-star dining establishments in Paris, including L’Arpège (Chef Alain Passard), Ledoyen (Chef Christian Le Squer) and L’Ambroisie (Chef Bernard Pacaud). With a wealth of experience under his belt, he was appointed chef at 1-Michelin-star L’Agapé.

In 2011, he spent a year working in French restaurants in Tokyo, including Tateru Yoshino Ginza and l’Art et la manière, where his appreciation for Japanese cuisine grew. He then returned to France and joined Troisgros, famed for its commendable feat of maintaining three Michelin stars for 50 years. In August 2012, he was handpicked by Chef Michel Troisgros, to be Executive Chef of Cuisine[s] Michel Troisgros.

Fresh Japanese ingredients, French cooking techniques

Chef Bracaval is a maestro at selecting the freshest Japanese ingredients and drawing out their full-bodied flavours while staying true to French cooking techniques. He is characteristically adept in cleverly employing citrus notes, vinegar, olive oil, herbs and spices to accentuate and elevate his dishes, drawn from years of travelling around Japan and his rigorous professional training in France.

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.

Here are two of Chef Bracaval’s signature dishes:

Art at CURATE 2019 Guillaume Bracaval Jerusalem Artichoke
Jerusalem Artichoke. An intriguing appetiser comprising a fresh egg with black truffles.
Art at CURATE 2019 Guillaume Bracaval Beef Entrecôte
Beef Entrecôte. Artfully diced succulent beef cubes topped with potato and parmesan shavings

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.

CURATE’s Chef Benjamin Halat complements Chef Bracaval’s luxurious creations by offering diners his creative and modern interpretation of classical German favourites, such as Black Truffle and Senfsosse.

Art at CURATE 2019 Guillaume Bracaval Black Truffle Brioche dumpling
Black Truffle. German bread dumpling made with freshly-baked brioche and served with black truffle sauce, topped with mushrooms.
Art at CURATE 2019 Guillaume Bracaval Senfsosse
Senfsosse. Poached cod fish and mustard on toast, accompanied by strings of salsify spaghetti and salsify baked in brown butter.

Art at Curate Series 13

18 – 24 Jan 2019

4-Course Lunch Menu $138++
4-Course Lunch Menu with wine pairing
8-Course Dinner Menu $308++
8-Course Dinner Menu with wine pairing

Location: CURATE at Resorts World Sentosa (The Forum, Level 1).

Reservation: Call (65) 6577 7288 or email
Reservations are strictly required

All things Art at CURATE 2019
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