Executive chef Vianney Massot puts his stamp on the local dining scene by taking over the third reincarnation of Bacchanalia and renaming it Vianney Massot

After taking over one-starred Bacchanalia last October, French chef Vianney Massot has revamped a number of things.

The interiors, with a monochromatic theme, are reminiscent of a few L’Atelier de Joël Robuchon restaurants around the world, and the menu is now expectedly French. Frankly, it looks and feels almost like a totally different outfit, and the only connection to its former life is the same address on 39 Hong Kong Street.

Massot has even shed the Bacchanalia name for good; as of today (April 1), it's been changed to Vianney Massot Restaurant to reflect its unique concept, direction and culinary offerings. “I have been working closely with the team to develop a new identity for the restaurant,” shares Massot, adding that the decision was a culmination of their efforts to create memorable experiences.

(Related: Will Odette’s Julien Royer Open Another French Restaurant In Singapore?)

It has a stronger concept now.

Known as 'auteur's table', it simply means he personally curates every aspect of the meal, much like how he would welcome a good friend to his home. Rest assured, diners can also expect the sort of high standards the Robuchon alumni is accustomed to delivering. But if you need any more convincing, here are five reasons why you should check it out.

1 / 5

Chef Vianney Massot—the young genius

Vianney Massot may be only 27 years old, but he is considered a prodigy in the kitchen, having worked with the late Joël Robuchon for almost a decade to develop recipes for his restaurants; he had also helmed the now-defunct two-Michelin-starred L’Atelier de Joël Robuchon in Singapore before striking out on his own. With this latest venture, the affable and ambitious chef aims to showcase his savoir-faire through well-executed French dishes crafted from the finest seasonal produce. 

2 / 5

Warm and inviting interiors

The first thing you will see when you walk into the restaurant is the open kitchen, where Massot personally greets diners before they are ushered to their seats. The elegant space now has a black and white theme that extends to the kitchen tiles, wall, floor and small round tables draped in black tablecloths. While the first section is perfect for date nights, the larger dining area with a striking blue carpet at the back is ideal for bigger gatherings, and can even be closed off for more privacy.

3 / 5

Inventive dishes

Massot may be classically trained in French cooking, but he is never afraid to experiment in the kitchen. Take the beautiful Le Chou-Fleur—what looks like an orange bud is actually a French baby cauliflower that is generously coated with butter and lobster roe and slow-roasted to elevate its crunchiness and umami flavours. He rounds off the dish nicely with generous shavings of black truffle and a side of flavourful lobster bisque.

4 / 5

Quality French fare

The foie gras de canard is a fitting amuse bouche because it is a delicious symphony of flavours. Delicate foie gras cream is layered with silky, refreshing duck jelly and shaved black truffles, which imbues the dish with a distinct touch of earthiness. Massot showcases his precision in the form of geometrically placed drops of corn puree and parsley, which liven up the dish. 

5 / 5

Extensive wine and port collection

“We’re still in the process of expanding our wine list,” shares Massot, who is working with sommelier Roberto Duran to bring in more labels. But the current offerings are already noteworthy, with an impressive 60 wines from different wine regions available by the glass. Standouts from it selection of with 525 wines and port labels are the 1969 D’Oliveiras Sercial Madeira for its bright and crisp notes, and the beautifully structured 1967 Giacomo Borgogno & Figli Barolo Riserva.

Vianney Massot Restaurant (Closed)

Clarke Quay/ Boat Quay
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