Insights + interviews
Chef Jérémy Gillon, Audace and herbs in dishes
From syrups to vinegars or garnishes, Audace uses medicinal herbs as an integral role in the menu.
Audace opened doors in Singapore earlier this year in May and helmed by Chef Jérémy Gillon, a Michelin Star chef from his time with L’Epicurien in the French Alps. The restaurant is housed within Wanderlust Hotel at Little India, and serves French Bistro fare with a contemporary touch across breakfast through to dinner.
A key highlight of Audace is Chef Jérémy’s use of wild Alpine herbs through different culinary techniques to bring out the characteristics of the herbs in his dishes. The herbs are mainly intended for homeopathic remedies, and Chef Jérémy seeks to preserve the herbs’ natural properties, injecting a wealth of flavours and health benefits to his dishes.
We speak with Chef Jérémy Gillon, Executive Chef of Audace Bar & Restaurant about the use of herbs in his dishes, and whether we will use local herbs used in his dishes in the future.
Active Age (AA): Where or how did you discover your interest in using herbs for your dishes?
Chef Jérémy Gillon (JG): It happened during my time at Le Montana in the French Alps. I met Christophe, a local medicinal herb forager who, later on, became a close friend of mine. Christophe collects wild herbs and dries them in Esserolay for medicinal purposes and homeopathic remedies. The variety of herbs that he foraged inspired me to experiment and try incorporating them in my dishes. Now I employ different techniques to prepare these herbs, from turning them into syrups, to vinegars, candying, frying them or simply using them as garnishes.
AA: What are the most common herbs you use and what wellness benefit do they have?
JG: We use wild Alpine herbs throughout the menu. One of the most common herb is Serpolier, or Wild Thyme, which is known for being a remedy for cough and bronchitis. Another herb we use is the Matricaire, which falls under the Family of Camomile. This is commonly used in herbal medicine for stomach-related ailments. We also use Verveine, under the Family of Mints. These are generally used to improve digestion.
AA: Will you consider using Asian herbs in your recipes?
JG: That is definitely something I would consider, as I feel there is a story behind every ingredient that makes it interesting and there are many ways that I can experiment with these herbs. I find Thai and Vietnamese herbs particularly interesting because of the flavour profiles that they offer.
AA: What attracted you to set up a restaurant in Singapore?
JG: My first experience in Singapore was back in 2013, when I was invited by Michelin Starred Chef Laurent Peugeot to be a consulting chef for ME@OUE for four years. During this time, I absolutely fell in love with the multicultural diversity that the country offers.
AA: Why did you choose Little India as your first Singapore restaurant location?
JG: Singapore is known for its multi-cultural landscape, and there are so many areas that celebrate ethnic diversity such as Chinatown, Kampong Glam and Little India. I love Singapore for its multitude of cultures and influences, so I thought it would be a great idea to open a restaurant in one of these colourful, cultural neighbourhoods. One of the reasons why I went ahead with Little India, apart from its bustling cultural atmosphere, is the fact that the area, in my opinion, is largely underrated and there is so much more that the area can offer.
The Refreshed Menu
In November, Chef Jérémy launches and presents a menu focused on 24 Alpine herbs. For example, the Foie Gras, French Eel, Oseille Sorbet & Apple Flower Syrup features the use of Oseille, or fresh Sorrel, which is sourced from France and used in a sorbet as well as garnish. Another new highlight is the Smoked Mackerel, Salsify, Spinach & Matricaire Oil. The herb in focus on this plate is the Matricaire, a flavour profile similar to chamomile. Chef ingeniously creates his own Matricaire oil by infusing sunflower oil with Matricaire. The next Audace signature is the Pork Belly, Black and Yellow Carrot, Pork Jus Melisse and Melisse syrup. For this dish, Chef uses both Melisse and Melisse Sauvage, herbs that have intensely sweet and minty flavour profiles. Melisse is used in the marinate for the pork belly, as well as in the homemade Melisse oil which Chef creates by infusing Melise Sauvage with sunflower oil.
A French Christmas on 23 and 24 December
Chef Jérémy Gillon puts on a 7-course degustation dinner menu on 23 and 24 December, infused with his signature Alpine herbs. Chef Jérémy recreates a true French Christmas experience with a menu that showcases premium Gillardeau oysters, Foie gras and Turkey. Enjoy a Gillon Christmas family favourite in the form of a “White Pudding”: a delicious blend of chicken, milk, egg and onions, enriched with cep mushrooms and refresh your palate with a Christmas tree sorbet, infused with Génépi, an alpine herbal liqueur.
Date: 23 & 24 December 2017 (Saturday and Sunday)
Time: 7.00pm to 10.00pm
Price: 7-course Degustation Dinner at $168++/pp
$36++/child (6 years to 12 years)
Early Bird Price: $148++/pp for early bird bookings before 10 December.
For reservations: http://audace.com.sg/reservations
