Evian launches its first global summit with renowned chef Sebastien Lepinoy as a distinguished guest

The summit was created as a special moment for Evian to come together with its partners to celebrate gastronomy, excellence and the joy of living well. ​​Evian selected this group of chefs for the summit to represent an inspiring and diverse lineup of global culinary talent—each one embodying a unique blend of heritage, innovation and artistry. These chefs were chosen not only for their technical excellence and creative vision, but also for their ability to tell compelling stories through food, aligning with Evian’s own values of purity, craftsmanship and cultural richness.

By bringing together chefs from different regions and backgrounds, Evian aimed to foster meaningful dialogue around sustainability, gastronomy and the evolving role of water in the fine dining experience. The selection reflects a deliberate effort to celebrate culinary voices that are shaping the future of food—those who push boundaries while honouring tradition. In doing so, Evian reinforces its commitment to being more than just a premium water brand—it becomes a platform for global culinary exchange and inspiration.

In case you missed it: Meet Singapore’s Culinary Power Couple: Les Amis Executive Chef Sebastien Lepinoy and Olivia Lee

Visiting the source 

What made the Summit  truly special was the chance to explore the purity of Evian natural mineral water at its source in the French Alps. Through behind-the-scenes access, immersive tastings and thoughtful conversations, the summit created a space where culinary artistry and natural purity came together—celebrating not just exceptional cuisine, but a lifestyle defined by balance, inspiration and authenticity.

Elaborating on Evian’s origins, Lepinoy explains that the water begins its journey high in the Alps, where rain and snow fall on a plateau 1,500 metres above sea level, covering some 35,000 square kilometres. From there, the water seeps into the earth and undergoes a 15-year natural filtration process through the mineral-rich glacial sands and rocks of the region. It eventually emerges at the source known as Cachat, at 300 metres elevation, before being bottled with minimal processing, preserving its natural integrity.

To maintain consistent quality, about 300 tests are conducted daily. “Getting the ‘natural’ appellation is very complicated,” he explains. “Evian undergoes zero treatment.”

For Lepinoy, this purity makes Evian a crucial part of the dining experience. The water’s pH is balanced making it ideal for fine dining. “Evian helps re-equilibrate the palate between courses,” he explains. “When you eat, your mouth’s pH changes depending on what you consume; acidic, salty, creamy foods all alter it. Drinking Evian twice during a meal, first to cleanse, then to reset your palate to a neutral pH of about 7.2, is fascinating and enhances the experience.”

The state of fine dining 

For Lepinoy, blending classic and modern is part of his identity. Though classically trained in French haute cuisine, he recalls experimenting earlier in his career.

“When I was younger, around 30, working in Hong Kong, I enjoyed mixing French cuisine with Japanese ingredients,” he recalls. “But as I matured, I realised my passion lies in classical French cuisine. It’s a less common gastronomic experience nowadays, even in France, where many top restaurants focus on contemporary French cooking.”

At Les Amis in Singapore, Lepinoy has committed to showcasing French classic cuisine with all its traditional elegance. “Our identity is rooted in French classic cuisine. We use silverware, tablecloths and all the elements of ‘art de la table.’ Classic doesn’t mean old-fashioned. We strive to bring the best technique, cuisine, service and hospitality to every guest.”

Under his helm, Les Amis has flourished, becoming the first restaurant in Singapore to earn three Michelin stars along with numerous accolades.

In the past decade, Singapore’s fine dining scene has undergone tectonic shifts. “Fine dining has changed tremendously in the last 15 years,” Lepinoy says. “Social media has completely transformed the scene. When I started, dining at a fine restaurant was a private affair. Nobody shared their experiences. Now, everyone’s posting what they eat and where they eat. Fine dining has become part of the spotlight.”

However, in recent years, several high-profile fine dining establishments, such as Sommer, have closed their doors. For Lepinoy, these closures reflect broader challenges across the luxury sector.

“It’s not just F&B. The entire luxury segment is under pressure,” he notes. “We can’t blame Covid-19. The Singapore government supported restaurants very well during the pandemic. But the spike in rent, in some cases, up 50 to 70 percent after Covid-19, has made it extremely difficult.”

These pressures highlight the evolving landscape of fine dining, something Lepinoy has witnessed over his 36 years in the industry.

But what many chefs still underestimate, Lepinoy stresses, is the business side of running a restaurant.

“Chefs often focus solely on cooking and forget that a restaurant is also a business. That’s why many fail. You need a strong business plan and daily financial oversight. I have someone on my team who works with me on the numbers every morning, from costs and operations to marketing and positioning. Without that, you’re lost.”

Forging forward

Lepinoy remains energised by the future of fine dining and continues to innovate. This summer, he launched a new 14-course menu at Les Amis. By next year (he plans menus a year in advance), he’s looking to expand it to 18 courses.

And naturally, Evian will remain part of the journey. In fact, Lepinoy is already thinking about how to evolve the water service to heighten the dining experience.

“I’m planning to propose serving still water at a slightly warmer temperature, around 17 to 19°C, for guests who appreciate nuance,” he explains. “We’ll suggest it, not impose it, and explain why it enhances the palate. For example, when someone moves from champagne or white wine to red wine, a change in water temperature can complement that transition beautifully.”

He adds, “We’ll start training the team on how and why we do this, and for whom. It’s a small but refined detail, a thoughtful touch that can elevate the entire experience.”

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