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Carles Gaig
Gaig Restaurant
Cuisine Style: Catalan
Hosted at: JAAN, level 70, Swissôtel The Stamford Singapore
Winery: Château Angélus
Coming from a family of chefs who have been running the Gaig Restaurant in Barcelona for more than 130 years, you can be sure that Carles Gaig’s cooking is a culmination of more than a century’s worth of culinary experience. However, he understands that customers’ tastes never remain the same. Being described as inventive and creative, he strives to create brilliant and innovative versions of old Mediterranean and Catalan recipes. His creations include pheasant with plums, canelones with truffle sauce and mango ravioli. Besides reinventing traditional dishes, Gaig also infuses his personal creed into his cooking.
To further pamper his guests, Gaig’s cellar offers an exceptional choice and holds over 10,000 bottles in stock. There’s even a selection of fine Cuban cigars to tempt patrons.
In recognition of his expertise, Gaig has been awarded the Premio Nacional de Gastronomia (National Gastronomy Award) in 2000 and is recognised with one star in the Michelin Guide.
To further pamper his guests, Gaig’s cellar offers an exceptional choice and holds over 10,000 bottles in stock. There’s even a selection of fine Cuban cigars to tempt patrons.
In recognition of his expertise, Gaig has been awarded the Premio Nacional de Gastronomia (National Gastronomy Award) in 2000 and is recognised with one star in the Michelin Guide.