It is perfectly illustrated in the fact that Chef Eric Guilbert makes his male chefs shave their heads bald: this man is serious about his kitchen, and his food! Down to baking his own bread and smoking his own salmon at Cassis, Chef Guilbert’s devotion to freshness and quality is evident. His varied career has taken him to all corners of the globe including Thailand, Indonesia, Korea, China, Spain, France and the UK. Now in Singapore, he serves up a menu of sophisticated yet informal cuisine, including all time favourites of roasted lamb rack, grilled beef tenderloin and frozen calvados parfait.
