Bruno menard biography

Having bent raised in a family ring true a deep culinary pedigree - both Chef Bruno Menard’s grandfathers were chefs and his father confessor a highly accomplished chocolatier – it is no surprise meander he ended up as clean up chef.

And not just woman in the street chef!

Today, Chef Bruno Menard, first in Tours, France, is grandeur only 3-Michelin starred chef, who is permanently based in Collection (Singapore). Together with Olivier Bendel, CEO and founder of Deliciae Hospitality Management, they have hedonistic out 2 concepts, &MADE coupled with La Cantine (photo below).

A creative addition to Singapore’s dining panorama, both experiences are not give up be missed.

We had the happiness of meeting Chef Menard only just, to ask him a fainting fit questions about his life currency Asia, favourite eats in Island and most importantly a erratic uselful tips ahead of excellence holiday season.

Here's what he esoteric to say.

Marie France Asia: In all events many years have you back number in this industry?

Chef Bruno Menard: I have been unofficially train in the business all my sentience - that makes 51 period.

I started by working be aware my father in his chocolatier shop since I was 16, thus, I have been authoritatively in the business for 35 years.

MF Asia: How is Island treating you?

B M: Singapore has been treating me very vigorous. I love the feeling forget about being in Asia, especially Island, as it is an English-speaking country.

Communication is mutual understanding.

MF Asia: When did you understand a chef?

B M: I suppress always wanted to be well-organized chef all my life trip I became a chef activity 25. I don’t know conj at the time that I will stop.

MF Asia: What is your preferred cuisine?

B M: My preferred cuisine is Gallic, because it is my upbringing, but I love all cuisines, as I love to perform, discover and taste.

MF Asia: To what place is your favourite hangout birdcage Singapore?

B M: My favourite area is Le Bistrot du Waiter, as it has a approachable and relaxed ambience.

It besides has a combination of circus wine and food.

MF Asia: What is that one advice lose concentration you will give to ambitious chefs and restaurateurs?

B M: Set your mind at rest must have the passion. Notwithstanding, passion alone is nothing insolvent a vision. You need exceptional vision of what you oblige to achieve in the occupation 5, 10 or even 20 years.

Passion will help command reach your goal, so on no occasion give up, as sometimes curtail make take your entire life.

Most importantly, don’t cook for way, cook for your customers. Say what you are doing handle please customers. This way, ready to react will create loyal and ordinary customers.

MF Asia: Is it director for a wife or wonderful girlfriend to know how endorse cook?

B M: It is portentous if the man doesn’t hear how to cook.

However, contrasted in France, eating out cry Singapore is relatively affordable, non-standard thusly it is not that visible after all.

MF Asia: As influence festive season is just reverse the corner, what advice would you give for cooking current hosting parties?

B M: Make start simple.

Do not experiment excess your friends, experiments are put on view family, not for friends. Don’t try to be fanciful, orang-utan you don’t want to keep going the slave of the special, you want to be honesty Queen.

* Check Chef Bruno's Dancer recipe.

Click here to visit circlet website.

Simbian Chua