Goût de France with Chef Frederic Faucheux



KU DÉ TA is proud to be one of five restaurants in Singapore selected to participate in Goût de France (Good France). From 18 to 22 March 2015, KU DÉ TA will assemble a special  menu  to  celebrate  the  French  roots  of  Executive  Chef  Frederic  Faucheux,  infusing  French influences with KU DÉ TA’s signature Modern Asian cuisine.

Taking place worldwide on 19 March 2015, the Good France initiative is organised by 21-Michelin star chef Alain Ducasse and the Ministry of Foreign Affairs and International Development in celebration of the influence of French gastronomy around the world.  1,300 chefs around the world will  create dinners served simultaneously in participating restaurants to honour French cuisine and its capacity for  innovation.  KU  DÉ  TA’s  Executive  Chef  Frederic  Faucheux  was  handpicked  by  an  international selection  committee  of  chefs  chaired  by  Alain  Ducasse,  and  joins  the  ranks  of  chefs  participating globally  in  the  initiative  including  Paul Bocuse,  Raymond  Blanc,  Thomas  Keller, Guy  Savoy  and  Joel Robuchon.

Chef Frederic has created a Modern Asian tasting menu inspired by French ingredients and techniques from 18 to 22 March 2015. These unique creations include scallop carpaccio and lobster in rice wine jus,  mushrooms and  apple  jelly, a  succulent  turbot  fillet  in two  types  of  ginger  sauce,  served  with Jerusalem artichoke and truffle sorbet, and grilled wagyu with langoustine in pastry, accompanied with liquorice jus, smoked aubergine and shiitake mushrooms.


Born in Loire Born in Loire Valley, Chef Frederic’s passion for the culinary world was first seeded when he joined his grandma in the kitchen during the school holidays. In the earlier chapters of his career, Frederic practised French cooking when he was at Langham Hilton in 1998 and London’s Savoy Hotel in 2004 to cook under the leadership of Chef Georg Fuchs. As time passed, Frederic found himself delving into Pan-Asian cuisine and developing a passion in it. After moving to South Africa with his wife,  Frederic moved  on  to work with  Michelin  star Chef  Conrad  Gallagher  to open  Geisha Wok  & Noodle  Bar  followed  by  helming  the  lauded  opening  of  Nobu’s  Cape  Town  outpost  under  the mentorship of world-class master chef Nobuyuki Matsuhisa.


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