Chef Julien Mercier, Executive Chef of Claudine Restaurant
The highly anticipated Kita Food Festival is fast approaching, with the Kuala Lumpur leg set to begin on October 26th. Get ready for a culinary journey to France as two of Asia’s most accomplished French cuisine chefs prepare what they consider to be their best bistro classics. This semi-fine dining experience, led by French-born Julien Mercier and Japanese-born Masashi Horiuchi, will feature dishes crafted using the finest ingredients from Malaysia’s top farms, with a mix of plated and sharing-style presentations.
Julien Mercier takes charge of the culinary team at Claudine, working under the mentorship of Chef-Patron Julien Royer. In his role at Claudine, he aims to distil the extensive knowledge he has gathered during a career that has led him to renowned Michelin-starred restaurants worldwide.
Raised on a farm by his grandparents, who introduced him to a world of premium ingredients and cultivated his appreciation for high-quality food, Mercier was inspired to pursue a career as a chef from a very early age.
In a conversation with Chef Julien Mercier, he shares more about his personal approach to the culinary world, as well as what he’s looking forward to at the upcoming Kita Food Festival.
Chef Julien Mercier, Executive Chef of Claudine Restaurant
You’ve had the opportunity to work in Michelin-starred restaurants around the world. How have these experiences shaped your culinary style and philosophy?
Throughout my career, I’ve worked in various types of restaurants to broaden my skills. My time in Michelin-starred restaurants instilled in me the focus and precision required in our profession.
In your own words, how would you describe the essence of the dishes you prepare at Claudine? What sets them apart?
At Claudine, our goal is to elevate classic brasserie-style dishes while giving them a lighter touch in terms of flavours. They are quintessential French dishes that are inspired by the simple pleasures of home cooking, with every focus on quality produce.
As you prepare for the upcoming Kita Food Festival, what are you most looking forward to in terms of showcasing your culinary skills and creativity?
I’m most excited and looking forward to collaborating with Chef Masashi, who worked with the legendary Joel Robuchon. I was lucky to have the pleasure of tasting his cuisine earlier this year, and I look forward to sharing the kitchen with such a talented chef.
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By combining your talent with Chef Masashi Horiuchi for a four-hand dinner, how do you envision this collaboration bringing out the best of both your culinary backgrounds?
We’re looking forward to bringing a piece of Claudine to Kuala Lumpur, offering our guests a taste of our home here in Singapore. We have so much in common, our culinary backgrounds and geographic proximity—we can’t wait to create some magic for all our guests.
How do you incorporate ingredients from Malaysia’s finest farms into your dishes?
At Claudine, a lot of our ingredients are sourced from Malaysia, so we are very familiar. We especially love the vegetables and poultry that are of excellent quality.
Bouillabaisse | Claudine
Can you give us a glimpse into the menu you have planned for this collaboration?
We’ll be bringing some of our signature dishes to Entier, including the Claudine Bouillabaisse, Steak Flame, as well as our Pate Croute. Our General Manager, Kevin will also join us to bring Claudine’s signature tableside service to the event. For beverage pairings to complement the dishes that will be served during this collaboration, Claudine’s sommelier Geoffrey has worked closely with the Entier team, to curate a wine selection that accommodates every style of wine lover.
Steak Flambé | Claudine
You mentioned preparing dishes you genuinely love with great care and attention to detail. Can you share a dish or ingredient that holds a special place in your heart, and why?
The poultry pate croute holds a special place in my heart. During the Covid period in Brazil, where I was residing, I found myself between jobs and then ventured into a small charcuterie business — which sustained me at that time. This dish, reminds me to always stay grounded and be grateful in life.
Can you share any anecdotes or memorable moments from the preparation and planning of this unique culinary event?
Chef Romain from Entier actually came all the way to Claudine and spent a day with us. My team and I had a fruitful time learning and exchanging with Chef Romain.
Claudine
Beyond this festival, do you have any future culinary projects or aspirations you’d like to share with us?
Our primary focus is to ensure that Claudine continues to offer amazing dining experiences for every guest who steps through our doors. I hope every guest will bring home wonderful memories of the dinner and to have enjoyed the experience so much, that it spurs them to visit us in Singapore one day!
