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Lerouy x Tippling Club Takeover

Award-winning restaurant-bar, Tippling Club returns with another guest chef takeover; this time featuring an assortment of modern French dishes with many Japanese influences. Come 18 November 2019, Chef Christophe Lerouy, Co-Founder and Head Chef of Restaurant Lerouy, will steer the reigns of Tippling Club’s kitchen.


Originally from Alsace France, this decorated chef brings with him a myriad of food cultures and techniques from his culinary exploits around the world. He spent his formative years receiving a strong foundation in classical French techniques under the tutelage and apprenticeship of Michelin-starred chefs Christian Le Squer (Le Pavillon Ledoyen) and Guy Martin (Le Grand Vefour), Pourcel Brothers (Le Jardin des Sens). Thereafter, he worked in Los Angeles, Shanghai, Marrakech, Abu Dhabi and one year in Singapore in 2008 when he was a sous chef at The Lighthouse Restaurant.


Helmed by Chef Christophe Lerouy, the eponymous restaurant is an industrial chic 26 counter-seat that serves modern French Cuisine, focused on many Japanese influences, inspired by his beautiful travel memories and experiences from different countries. For Restaurant Lerouy, he wanted an open kitchen concept, cooking only dishes which are close to his heart. There, the cuisines are purely his creations and are presented as an omakase menu that changes regularly.


Chef Lerouy will take diners through six-courses of contemporary and innovative epicurean delights for dinner, starting with the first course – Shima Aji featuring Gazpacho and White Balsamic; followed by the second course – Salt baked cabbage with Lardo and Anchoiade; third course – Hokkaido Surf Clams with Brittany purple garlic soup; fourth course – Lobster with Miso and Pumpkin; and thereafter the fifth course – Beef Striploin with Oyster and Teriyaki.


The meal completes on a sweet and refreshing note with the Fukai Burrata with Yamanashi peaches, sudachi and sake lees.


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