Chef Vianney Massot brings a new style of French cuisine to Bacchanalia with an open concept kitchen showcasing the preparation of only the freshest ingredients.

PROFILE

At just 26, and newly arrived at Bacchanalia, Chef Vianney Massot is something of a prodigy. He was the youngest chef in the Joël Robuchon Group, assisting in the experimental kitchen with the research and development of new recipes for the Robuchon restaurants worldwide. After four years in Paris, he had a two-year spell in Macau at the three-Michelin-starred Robuchon au Dôme as sous chef. He then took over the top position of executive chef at the now defunct two-Michelin-starred L’Atelier Joël Robuchon Singapore. Chef Vianney brings a new style of French cuisine to Bacchanalia, the restaurant having been given a makeover that has included changing the name from The Kitchen at Bacchanalia, to simply Bacchanalia.

MUST TRY 

Poulet de Bresse served with white truffle from Alba.

AMBIENCE

The seating has been reduced from its already small 36 seats to just 25, but the open format in which kitchen and diners are in the room together has been retained. There is a private dining room for sixteen guests, and a wine cellar.

SERVICE

Chef Massot is readily visible, and welcomes all guests personally. Roberto Duran, former executive sommelier for Robuchon Singapore, has 450 labels, more than half of which are French. Thanks to the Coravin system, at least 45 wines are available by the glass.

FOOD

The menu features seasonal ingredients from France, while Hokkaido provides ingredients such as sea urchin, amadai and scallop. The côte de boeuf and Wagyu are sourced from Australia. Seasonal crab comes from Shanghai, and for an extra piece of theatre, tomahawk steak is carved tableside and served with foie gras.

PRICING

S$50 to S$100 SUMMARY With the changes coming into effect only in late 2018, Bacchanalia is making a bold move for a Michelin-starred restaurant. But Chef Massot certainly is providing some excitement.