Julien Royer
| Born to a family of farmers from four generations back, Chef de Cuisine Julien Royer has a deep rooted love for ingredients in their pure and natural state. His upbringing instilled in him the importance of knowing the products and people behind the ingredients he sources. Having trained under culinary luminaries such as Michel Bras at Laguiole and Bernard Andrieux also reinforced his beliefs in showcasing the purity of ingredients in every creation.With a passion to showcase the freshest ingredients through simple but beautiful dishes; Chef de Cuisine Julien Royer’s Artisanal menu is a true reflection of both culinary tradition and his own creativity. His devotion to sourcing the very best products from only the most discerning suppliers has taken him all over the world to discover what foods taste best at each part of the year. The result is an imaginative, innovative cuisine that celebrates and respects seasonality, terroir and skills of the world’s best gourmet producers. | |
| Establishment: | JAAN, Swissôtel The Stamford |
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Events Information Friday 24 April 2015 Our Official SG50 Celebration - A STARS Four Hands Dinner featuring Christophe Muller (representing Paul Bocuse) & Julien Royer - SG50 Singapore 50th Anniversary - Paul Bocuse 50 years of Michelin Star - Martell 300 years |
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