Maison Boulud Singapore officially opens its doors at Marina Bay Sands bringing a unique dining experience by internationally acclaimed chef and restaurateur Daniel Boulud to the iconic integrated resort. Like its award-winning sister concept in Montreal, the French restaurant is poised to enhance the dining experience in Singapore through Chef Daniel Boulud’s signature style of cooking – soulful French cuisine grounded in the rhythm of the seasons and inspired by his travels.
Located at B1-15 and L1-83 of The Shoppes at Marina Bay Sands (South Promenade), the 146- seater restaurant features cosy seating indoors on both levels and an outdoor terrace on the upper level. Lunch and dinner will be served daily, alongside a casual alfresco menu that features crowd favourites from db Bistro such as the Original db Burger.
The menu is a showcase of Chef Boulud’s creative interpretations of classic French dishes, paired with the freshest seasonal ingredients, with a touch of inspiration fueled by his travels around the world.
Start the meal with a medley of fresh ingredients in the seafood salad, featuring an ensemble of succulent seafood, crisp haricots verts and juicy tomatoes, served with rich and savoury basil and black olive pesto and an anchovy garlic dressing that adds an additional burst of umami, and dive into the signature seafood platter, featuring the finest treasures of oysters, Maine lobsters, prawns, and tartars – a crowd favourite at db Bistro & Oyster Bar. Indulge in a crispy pillow of pastilla enveloping a perfectly succulent lobster, served alongside confit fennel and preserved lemon and topped with a burst of Moroccan spices in the chermoula sauce, or a Mediterranean- inspired claypot rice where a confit Chilean seabass drizzled in a black pepper squid ink sauce takes centerstage. A sweet masterpiece of Citron Pistache vacherin – an iconic French dessert – awaits at the end of the meal, where the harmonious blend of luxurious ricotta gelato crowned with delicate Sicilian pistachio chantilly and refreshing burst of zesty lemon gel and meringue culminate to a sublime conclusion.
Diners can also look forward to a selection of wines sourced from France and around the world, as well as a mixology programme that features classic and original aromatic aperitifs that are crafted to complement the culinary creations of the restaurant such as the Queen Potion that marries the crispness of vodka, the nutty warmth of amaretto and a burst of citrusy freshness.
Maison Boulud Singapore is helmed by Executive Chef Rémy Carmignani, an accomplished chef in French cuisine following stints at award-winning restaurants including Guy Savoy Paris and Singapore, and Le Français at the iconic Hotel La Mamounia in Marrakech. He is assisted by Executive Sous Chef Vincent Yong, who led the talented brigade from the former db Bistro & Oyster Bar. Chef Mandy Pan, a virtuoso in the world of sweets and a protégé of Chef Boulud, rejoins Marina Bay Sands as the Executive Pastry Chef of Maison Boulud.
For more details, please visit www.marinabaysands.com/restaurants/maison-boulud.html.