Cover French chef Louis Pacquelin is Evian’s brand ambassador (Photo: Le Ducs)
French chef Louis Pacquelin is Evian’s brand ambassador (Photo: Le Ducs)
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Reimagining the role of water entirely, the chef-brand ambassador uses Evian in subtle but intentional ways to cook
A French chef genuinely moved by the French water’s Alpine heritage. For Louis Pacquelin, becoming an Evian brand ambassador almost feels inevitable rather than manufactured. “Evian has always stood for purity and elegance. Its origins in the French Alps speak to a sense of timelessness and natural refinement,” shares Pacquelin.
When the chef-owner of Les Ducs speaks about his partnership with Evian, it exemplifies understanding what true luxury actually means. “There’s a quiet confidence to Evian, just like in a perfectly executed dish, it doesn’t shout, it just is.”
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Above At Les Ducs, Pacquelin has reimagined the role of water entirely (Photo: Le Ducs)
At Les Ducs, Pacquelin has reimagined the role of water entirely (Photo: Le Ducs)
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But here’s where it gets interesting: Pacquelin doesn’t just serve Evian as is; he cooks with it. “In our kitchen, we use Evian in subtle but intentional ways,” he reveals. “Especially in preparations where the quality of water matters, like in consommés or light poaching. Its purity and consistent mineral profile give us control, which is everything in fine dining.”
At Les Ducs, Pacquelin has reimagined the role of water entirely. “We see water not as an afterthought, but as part of the story. Evian’s soft, balanced minerality makes it a perfect companion to a fine meal,” he explains. “But it also resets the palate between courses, complements the delicate flavours of beautiful wine.” At Madame Claude, a cocktail bar above Les Ducs, Pacquelin is also experimenting with integrating Evian Sparkling into new cocktail creations.
Above Madame Claude is a cocktail bar above Les Ducs (Photo: Les Ducs)
Madame Claude is a cocktail bar above Les Ducs (Photo: Les Ducs)
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While hydration has become much of a wellness buzzword, Pacquelin treats it as a professional necessity. “When you’re working a 12-hour shift, moving fast, thinking faster, staying hydrated is the only way to maintain sharpness. I keep a cold Evian bottle within reach all day, every day.” Kitchen reality, it is, for a chef who demands perfection from every ingredient as well as his hydration. “There’s something satisfying about knowing that even the water used behind the scenes is held to the highest standard,” he says.
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Above French chef Louis Pacquelin presents classic brasserie fare with Asian accents at Le Ducs (Photo: Les Ducs)
French chef Louis Pacquelin presents classic brasserie fare with Asian accents at Le Ducs (Photo: Les Ducs)
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Elegance can be simple, and luxury can be natural; choice words from the French chef, a reflection of savoir-faire. In Singapore’s vibrant dining landscape, there’s something profoundly sophisticated about a chef who finds beauty in the elemental, as Pacquelin continues, “I want people to see that something as basic as water can carry beauty, heritage and intention. It’s about celebrating what’s essential and doing so with integrity.”
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