Served at
ClaudineA French neo-brasserie by award-winning Chef-Patron Julien Royer, offering intimate French cuisine inspired by honest home-cooking in a converted 1930s chapel on Dempsey Hill.
A classic French dessert of crêpes with a sauce of caramelized sugar, butter, orange juice, and Grand Marnier, often flambéed.
Crêpe Suzette is a French dessert featuring crêpes, which are thin pancakes. These crêpes are served with beurre Suzette, a sauce made from caramelized sugar, butter, and tangerine or orange juice and zest. The sauce also includes an orange liqueur, such as Grand Marnier, triple sec, or orange Curaçao, and the dish is often flambéed tableside.
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A French neo-brasserie by award-winning Chef-Patron Julien Royer, offering intimate French cuisine inspired by honest home-cooking in a converted 1930s chapel on Dempsey Hill.
A three-Michelin-starred chef renowned for his innovative approach to infusing Asian and French cuisines, deeply influenced by his childhood in rural France.
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