Maison Boulud, nestled within Marina Bay Sands in Singapore, offers a tantalizing blend of French elegance and coastal inspirations. Helmed by executive chef Remy Carmignani, the restaurant presents a menu that surprises and delights patrons with its inventive flavors and exquisite presentations.
One captivating aspect of Maison Boulud's culinary repertoire is the incorporation of vadouvan, a curry blend originating from France's colonial history in Southeast India during the 17th century. Chef Carmignani expertly utilizes vadouvan to infuse dishes like rotisserie chicken with nuanced yet vibrant flavors, accompanied by confit carrot and spatzle, resulting in a delightful fusion of French and Indian culinary influences.
A standout dish at Maison Boulud is the salmon appetizer, featuring salmon sourced from Scotland's Loch Fyne. This dish is elevated with refreshing components such as cucumber, dill, watercress, and seaweed crisps, showcasing the restaurant's dedication to premium ingredients and innovative flavor profiles.
Another highlight is the agnolotti, a pasta dish filled with sumptuous butternut squash and topped with fragrant black truffle. Served in a tangy aged balsamic sauce with hints of amaretti biscuits, this dish offers a rich and earthy gastronomic experience reminiscent of a stroll through the woods.
In terms of ambiance, Maison Boulud embodies Daniel Boulud's vision of dining on the French Riviera, infused with a contemporary twist. Soft pastel tones and rounded edges create an inviting and sophisticated atmosphere, evoking the coastal charm of the French Riviera. This ambiance, coupled with impeccable service, sets the stage for an unforgettable dining affair.
While Maison Boulud represents Daniel Boulud's exclusive presence in Singapore following the closure of DB Bistro & Oyster Bar, it stands as a testament to his culinary expertise and commitment to culinary innovation. With its fusion of French refinement and coastal flavors, Maison Boulud invites diners on a culinary voyage that celebrates the best of both worlds.
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