2-star Michelin chef Richard van Oostenbrugge to headline Art at Curate 2017 Series 2

Chef Richard started his career in Gstaad, Switzerland where he worked alongside top chefs developing sophisticated culinary techniques. In 2010, he embarked on a new culinary adventure in Amsterdam as Executive Chef of Restaurant Bord’Eau, located within the five-star hotel De L’Europe.

Richard van Oostenbrugge

Three years into helming Bord’Eau, the restaurant was awarded its first Michelin star. A year later in 2014, it received two Michelin stars and has maintained that standing to date. That same year, Chef Richard was also awarded Best Chef of the Year by Gault & Millau, and was invited by KLM to create their business class menus for direct flights from Amsterdam to New York.

Praised for his mastery of French cooking techniques, Chef Richard’s style is best described as “a culinary journey led by the core flavours of every ingredient by composing true, pure and natural tastes”.

From 5 – 13 May 2017, Chef Richard will headline the second series of Art at Curate 2017 with some of his signature creations, such as these:

Richard van Oostenbrugge
Anjou pigeon glazed with mustard miso, salmis sauce and Shiitake. Image credit
Richard van Oostenbrugge
Langoustine poached in duck fat with ‘katsuobushi Albufeira’ and coffee
Richard van Oostenbrugge
Apple: a core of apple sorbet encased in a transparent peel of blown sugar, atop a granny smith apple tart.

His menu comes with a wine pairing option, featuring premium wines selected by Robert Parker Wine Advocate’s reviewer Jeb Dunnuck.

Art at Curate 2017, Series 2
Featuring Chef Richard van Oostenbrugge
5 to 13 May 2017

  • 4-Course Lunch Menu with Wine Pairing at $200++
  • 8-Course Dinner Menu with Wine Pairing at $400++

members enjoy a special price of $160++ (4-Course Lunch Menu with Wine Pairing) and $360++ (8-Course Dinner Menu with Wine Pairing), plus 3% rebate.

To book, please call +65 6577 7288 or email to Curate@RWSentosa.com

Stay tuned for Art at Curate 2017 Series 3 and 4:

  • Series Three, 16 – 23 Aug

Featuring one-star Michelin chef Mingoo Kang from South Korea

Chef Mingoo Kang
Chef Kang heads Mingles, South Korea’s first Michelin-starred restaurant, and one of the world’s 50 best restaurants. He is known for his bold contemporary Korean cuisine that pays respect to Korea’s culinary heritage. Image credit: Restaurant Mingles
  • Series Four, 5 – 12 Oct

Featuring two-star Michelin chef Alexandre Dionisio from Belgium

Chef Alexandre Dionisio
Chef Alexandre’s his dishes are described as “appetising and intelligent” and “poised between modernity and classicism,” in the Michelin Guide Belgium & Luxembourg 2017. Image credit: La Villa in the Sky
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