Served at
ClaudineA French neo-brasserie by award-winning Chef-Patron Julien Royer, offering intimate French cuisine inspired by honest home-cooking in a converted 1930s chapel on Dempsey Hill.
The raw fish has no taste. The sauce and condiments no wow factor.
Carpaccio is an Italian appetizer typically made from thinly sliced or pounded raw meat or fish. It was created in 1950 and became popular in the latter half of the 20th century. Originally, beef carpaccio was served with lemon, olive oil, and white truffle or Parmesan cheese.
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A French neo-brasserie by award-winning Chef-Patron Julien Royer, offering intimate French cuisine inspired by honest home-cooking in a converted 1930s chapel on Dempsey Hill.
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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