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Alain Llorca
Le Moulin de Mougins
Cuisine Style: French
Hosted at: Dolce Vita, The Oriental Singapore
Alain Llorca was destined to be chef.
"At home, when my parents worked, my father who is in buildings and my mother who is in administration, I liked to prepare the food, be it improving the conserves or making the pizzas," enthused Llorca.
Llorca has worked with some renowned names like Alain Ducasse, Christian Metral, Jacques Maximin amongst others. His curiosity and eagerness to learn allowed him to quickly acquire the necessary culinary techniques.
His passion and creativity allowed him to establish a unique style of cooking that hints at his Catalan origins.
The Ronde des Tapas is an amalgamation of recipes which he created between 1997 and 2003 during his stint at Negresco. This dish is a subtle marriage of tradition and modernism in which 11 dishes, served in small portions, perfectly compliments each other.
"At home, when my parents worked, my father who is in buildings and my mother who is in administration, I liked to prepare the food, be it improving the conserves or making the pizzas," enthused Llorca.
Llorca has worked with some renowned names like Alain Ducasse, Christian Metral, Jacques Maximin amongst others. His curiosity and eagerness to learn allowed him to quickly acquire the necessary culinary techniques.
His passion and creativity allowed him to establish a unique style of cooking that hints at his Catalan origins.
The Ronde des Tapas is an amalgamation of recipes which he created between 1997 and 2003 during his stint at Negresco. This dish is a subtle marriage of tradition and modernism in which 11 dishes, served in small portions, perfectly compliments each other.