Cover Daniel Boulud and Rémy Carmignani (Photo: Marina Bay Sands)
Daniel Boulud and Rémy Carmignani (Photo: Marina Bay Sands)
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We speak to the acclaimed French chef to find out more
Born in Saint-Pierre-de-Chandieu, near Lyon, France, there are few that know French cuisine as well as Daniel Boulud. Having trained under some of the country’s greatest chefs, namely Roger Vergé, Georges Blanc, and Michel Guérard, it is no wonder that Boulud lives and breathes the cuisine he was born into.
Maison Boulud in Singapore's Marina Bay Sands is the eponymous chef’s second international outlet following Maison Boulud Montreal, and is known for classic dishes rooted in French gastronomy, from the Ibérico pork loin and crispy porchetta to the whole-grilled Maine lobster. We speak to Boulud, who shares more about the cuisine’s connection to fine-dining as well as some of the hardest techniques to master.
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In your opinion, what is the most iconic French dish?
Above Daniel Boulud
Daniel Boulud
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It’s hard to nail down just one, because French cuisine is so diverse, even within France. If I had to pick one that was simple and more classic, it would be Poule au Pot. It translates to “chicken in a pot”, and the name is self-explanatory—chicken cooked in a savoury broth, with vegetables and fragrant rice.
If you want to be fancy, you can add some truffle and a little foie gras with the chicken when you poach it! In my travels, I’ve noticed that every culture has its own version of this—for instance chicken rice in Malaysia, which includes ginger and garlic oil.
What is a lesser known fact about French cuisine?
Above Grilled Maine Lobster with herbs
Grilled Maine Lobster with herbs
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French cuisine really is the definition of what gastronomy is—food grounded in food, culture and tradition. French food also always follows the seasons. Our flavours are derived from what’s in the market, what’s fresh, what we can use.
Beyond being ingredient-driven, it’s also very technique-driven. The flavours are balanced and subtle, and the quintessential French flavours have so many different ways they can be expressed, from very simple, casual fare to more elaborate fine dining.
Each region of France also has its own specialty dish that goes with the wine from that region. There is a delicate balance in flavour, seasoning and composition, made to pair perfectly with either a white or red. Harmony in flavours across food and drink is very sacred to the French.
See also: 11 dining pop-ups to keep an eye out for in the Klang Valley
Why does French cuisine have such a strong connection to fine dining?
Above Maison Boulud
Maison Boulud
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The art of fine dining starts with perfect ingredients and exceptional service, both of which are cornerstones of French gastronomy. Fine dining also goes back more than 300 years in France and there are countless generations of great chefs who have imparted their knowledge and written books.
What are some of the hardest techniques to master?
Above Roasted Challans duck breast
Roasted Challans duck breast
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French cuisine is very technique-driven. The hardest, but also the best technique to master and excel in French cooking is the sauces. Everybody can be a good cook, but if you want to become a master chef, you need to become a great saucier.
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If you could eat one French dish for the rest of your life, what would it be?
Above Citron Pistache Vacherin
Citron Pistache Vacherin
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Roast Chicken with 40 Cloves of Garlic. It’s very literal, but classically French. A beautifully roasted chicken with butter, garnished with 40 garlic cloves, a bundle of aromatic herbs, small potatoes and porcini mushrooms. Simple but delicious!
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Images: Marina Bay Sands
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About
Katelyn is the dining and travel editor of Malaysia and Indonesia. Based in Kuala Lumpur, she offers readers an inside look at the movers and shakers in Asia’s growing food and beverage industry.
