A main course featuring three different cuts of Aveyron lamb, paired with lemon quinoa, anchovy, and konasu to highlight a variety of flavors and textures.
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A three-Michelin-star fine dining restaurant in Singapore, known for its modern French cuisine with Asian influences, helmed by Chef Julien Royer.
A three-Michelin-starred chef renowned for his innovative approach to infusing Asian and French cuisines, deeply influenced by his childhood in rural France.
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