Celebrity chef Daniel Boulud brings his culinary artistry to Singapore’s Marina Bay Sands with the much-anticipated Maison Boulud. This new restaurant promises a delightful exploration of French classics reimagined with fresh seasonal ingredients and a touch of international flair, reflecting Chef Boulud’s global travels.
A Symphony of Flavours
The menu kicks off with a vibrant seafood salad, freshly cooked seafood mingles with crisp green beans and juicy tomatoes. The star of the show, however, is the dressing – a flavorful combination of basil pesto, black olives, and an anchovy garlic dressing that promises a burst of umami.
Additionally, there’s also the Champignons, this vegetarian option is a creamy dream. Imagine a smooth velouté, a rich French soup made with seasonal mushrooms, and enveloping tender chestnuts. The dish is then accented with a layer of “onion royale,” a luxurious take on French onion soup, and finished with a touch of fresh chives.
Global Influences Take Center Stage
For the main course, there are three dishes to choose from. Firstly is the Shrimp Arrabbiata, featuring artisanal fusilli, a corkscrew-shaped pasta, tossed in a vibrant and slightly spicy tomato sauce. Taggiasca olives add a salty and briny touch, while fresh parsley brings a pop of colour and freshness. The star is the succulent shrimp, perfectly cooked and adding a delightful seafood element.
Then there’s Saumon | Asperge (Salmon & Asparagus), this elegant dish showcases the delicate flavours of Ora King salmon. The fish is cooked to perfection and paired with seasonal asparagus spears. Buckwheat, a nutty-flavoured grain, adds a unique texture. Watercress, a peppery green, provides a delightful contrast, while the beurre blanc sauce, a light and creamy butter sauce, ties everything together.
The other option is the Poulet | Vadouvan (Free-Range Chicken), imagine a juicy free-range chicken cooked rotisserie-style, resulting in crispy skin and tender meat. The chicken is then paired with a flavorful carrot confit (slow-cooked carrots) and a touch of mustard seed for a bit of heat. Wild mushrooms add an earthy complexity, while Alsatian pasta, a type of egg noodle, provides a satisfying base. The entire dish is bathed in a rich vadouvan jus, a fragrant curry-like sauce with a touch of sweetness.
Sweet Endings and Liquid Delights
For dessert, you can end your meal with the Noix de Coco | Ananas (Coconut & Pineapple), made of a light and airy citrus sponge forms the base, while a sweet and tangy pineapple compote adds a burst of flavour. To complete the tropical experience, the dish is finished with a cool and creamy coconut sorbet.
Or you could try the Molten Chocolate Cake, a warm chocolate cake that is baked to perfection, with a molten chocolate centre that oozes out with every bite. The rich chocolate is perfectly balanced by a warm raspberry sauce, creating a decadent and satisfying conclusion to your meal.
A Culinary Dream Team
Maison Boulud Singapore is led by Executive Chef Rémy Carmignani, a seasoned French cuisine expert with experience at renowned restaurants like Guy Savoy Paris and Singapore, and Le Français at the iconic Hotel La Mamounia in Marrakech. He’s joined by Executive Sous Chef Vincent Yong, who helmed the talented team at the former db Bistro & Oyster Bar, and Executive Pastry Chef Mandy Pan, a Boulud protégé renowned for her exquisite desserts.
Experience Maison Boulud
Located at B1-15 and L1-83 of The Shoppes at Marina Bay Sands (South Promenade), Maison Boulud boasts 146 seats featuring a cosy indoor ambience on both levels and a delightful al fresco terrace on the upper level.
Lunch, dinner, and a casual alfresco menu featuring favourites from the former db Bistro & Oyster Bar, like the Original db Burger, are available daily.
- Click here to find out more about Maison Boulud at Marina Bay Sands.
