Celebrity chef Daniel Boulud welcomes us into his home away from home: Maison Boulud

For starters, it’s all about simple pleasures… of which Boulud says he has many. “One of them is a beautiful salad”, he introduced, pointing out the seafood salad, which features a medley of the finest daily catch tossed with crisp haricot verts and juicy tomatoes, that comes laced with a rich, fragrant basil and black olive pesto as well as an anchovy garlic dressing for the perfect balance of freshness and umami. Another crowd favourite since the restaurant’s opening, and one that was also equally familiar to diners at the erstwhile db Bistro & Oyster Bar is the plateau de fruits de mer, or seafood tower, a three-tier myriad of freshly shucked oysters, Maine lobsters, prawns and luscious tartars. Diners can also always look forward to a seasonal fish or two on the menu, and their hamachi dish that features a gin and beetroot cured yellowtail kingfish and crunchy radish with a hibiscus and raspberry vinegar dressing is a mouth-watering start to any meal at Maison Boulud.

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Seafood is a cornerstone of the restaurant’s culinary identity, and also chef’s, extending to the collection of main courses. “We have slow-baked salmon with buckwheat beurre blanc, served on a bed of asparagus and watercress”, he expressed, as he gave the Tatler team a taste. Being constantly inspired by his travels, the Lyon native has drawn inspiration from the flavours of Singapore—and Asia—coming to life in a dish of Chilean sea bass confit that’s perched on the silkiest pool of black pepper sauce alongside a claypot rice with sausage. It’s a dish that would make even the most discerning of local diners feel right at home. 

“And like many Singaporeans, I love chicken”, Boulud enthused, as he demonstrated his deep passion for poultry by showing us the full-sized rotisserie in the kitchen. This truly home-style dish called poulet is comprised of a free range chicken that’s been roasted to perfection, served with carrot confit and mushroom spätzle—delightfully chewy German egg noodles—with an aromatic curry-like sauce of mustard seeds and vadouvan jus. Carnivorous palates are not going to be disappointed either, for the menu features an Ibérico pork loin with crispy porchetta, beetroot-stuffed cabbage; an Australian prime beef tenderloin with creamy spinach, pan-seared foie gras and black truffle sauce; and a decadent Margaret River roasted lamb rack and seven hours-braised shoulder served with preserved lemon cumin and argan oil, green peas and gnocchi.

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Desserts here are a streamlined but diverse selection of sweet indulgences, including a pamplemousse with grapefruit sorbet, caramelised puffed rice and lychee espuma; fraise, a delicate masterpiece of cheesecake mousse, vanilla meringue, lime sponge and chitose strawberries; and citron pistache, a meticulously plated creation of creamy ricotta gelato, Sicilian pistachio chantilly, zingy lemon gel and light, airy meringue. To accompany all of this, Boulud recommends one of the bar’s exceptional handcrafted cocktails, like the Blanc de Blanc—think Citadelle gin, salers and cocchi americano—and the Queen’s Potion made of Stoli vodka, bubblegum syrup, almond liqueur and fresh lime juice. “We also have wines from all over the world ranging from the classic and affordable to truly exceptional”, chef added.

Housing these soulful reinterpretations of French culinary classics inspired by the rhythm of the seasons, and that draw from chef Daniel’s childhood memories growing up in Lyon, is Maison Boulud’s two-storey space that’s been designed with a house on the French Riviera in mind. “This is a fine casual restaurant,” Boulud explained, “it has all the elements of a fine dining restaurant with our cuisine, service and setting, but with the warmth of a more casual, welcoming restaurant. Maison Boulud is delicious and unpretentious”. Designed by pre-eminent interior designer Joyce Wang, the “home” is split into two floors: the lower level houses the main dining area in a cosier, more luxurious setting complete with a wine room, stylish open bar and a private dining area perfect for intimate dinner parties, while the airier upper level comes bathed in sunlight during the day, flanked by panoramic glass doors that open up onto Marina Bay Sands’ waterfront promenade. There is an alfresco area, too, that truly transports diners to the idyllic Mediterranean as they tuck into freshly shucked oysters, charcuterie and caviar with flutes of champagne in hand.

But above the scrumptious dining experiences and the transportive settings, where the magic truly happens, for Boulud, is in the kitchen. “At the centre of this house is the kitchen—my favourite place to be”, he mused, “Maison Boulud is one big family, and what I love most is cooking with them”. A real coup for chef Boulud is that he’s managed to bring over his entire team from db Bistro & Bar to his new maison, who have been with him for 12 years—including executive sous chef Vincent Yong and pastry chef Mandy Pan. 

“Going to a restaurant isn’t just about the marquee name, or the chef, and of course, the food and service, but for the people who work there and make guests want to come back again. And the biggest gift a customer can give me is a compliment for anyone on the team who made them feel special, from our sommelier to our chefs, and even [the wait staff] who served their bread and coffee—simply because they had the pleasure of experiencing our warm service,” he said. “We want everyone to feel the sense of genuine hospitality here, and to feel like they’re part of the Maison Boulud family. This is a home away from home for me”.

For more information and reservations, visit www.marinabaysands.com/restaurants/maison-boulud.html.

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