A Gourmet French Affair with Capella & Ritz Paris: Interview with Two-Michelin-Star Chef Nicolas Sale & Chef David Senia

For two days on 10 and 11 November 2018, Chef Nicolas and Chef David will be showcasing their stunning interpretations of six of their best culinary creations at The Knolls restaurant, overlooking the iconic cascading pools of Capella Singapore.

Embark on a gastronomical journey on a curated six-course degustation menu and an enhanced brunch experience at Capella Singapore. Headlining the alliance is Chef Nicolas Sale of Ritz Paris’ two Michelin-starred “La Table de L’Espadon”, who will present his renowned modern interpretation of traditional French cuisine. The residency will be led by Capella Singapore’s Culinary Director, David Senia, presenting classical French gastronomy with an Asian twist. So Chic met with the two Chefs who share about this collaboration, what inspires them, and a few special addresses in France you can take note of. If this whets your appetite, make a reservation here. Bon appétit ; )

Chef Nicolas: Family dinners (for example Christmas dinners) are gatherings where people enjoy good food in fine company. I like the camaraderie of it

Chef David: I was not very inspired by school but I wanted to travel and see the world, so I became a chef.

Chef Nicolas: Authentic, sincere with fresh and local produce whenever I can

Chef David: I cook for my guests but adapt to the season to use the freshest ingredients

Chef Nicolas & Chef David:

This menu is a mix of our culinary identities, it’s a collaboration between two individuals to form a complete menu. We complement each other’s strengths in this menu.

Chef Nicolas: We have great legends such as Chef Escoffier who blazed a trail for French gastronomy in the world to thank for.

Chef David: French cuisine became more and more famous because famous chefs wrote down their recipes and shared it with their apprentices.

Chef Nicolas: Arnaud Donckele (La Vague dÓr, Saint Tropez)

Chef David: Dominique Le Stanc (La Merende)

Chef Nicolas: Eggs

Chef David: Chicken