Indulge in a masterful fusion of French finesse, Asian influences, and open-fire cooking as One Michelin-starred Chef Nicolas Isnard takes over W Singapore – Sentosa Cove. Experience a gastronomic journey that celebrates the harmony of diverse culinary traditions, featuring the finest ingredients from exceptional farmers and producers.
Savor Chef Nicolas Isnard’s signature creations, including his Modern Onion Soup, Miso-Glazed Grilled Bone Marrow, and Wood-Grilled Wagyu Beef Tenderloin, crafted to ignite your senses and redefine your dining experience.
Complementing this extraordinary experience, Cloudy Bay presents a selection of its finest wines, crafted in the pristine landscapes of New Zealand.
NICOLASISNARD
Hailing from the south of France, Chef Nicolas Isnard’s cuisine is deeply influenced by the Mediterranean flavors he grew up with in his Italian grandmother’s kitchen. His culinary journey led him through Michelinstarred establishments such as Le Prieure, Le Vieux Logis, and La Rotonde in Lyon, where he refined his skills and developed his signature style.
By 27, he had received the “Young Talent” award from Gault Millau and was leading the kitchen at Château de Curzay. Soon after, he co-founded Auberge de la Charme à Prenois, earning a Michelin star within a year, along with 4 toques from Gault et Millau and the title of ‘Maître Cuisinier de France’ in 2012.
For Chef Nicolas, “Cooking is a lifelong passion.” His bold yet balanced approach embraces curiosity, patience, and innovation, resulting in dishes that are both joyful and flavorsome.
PROGRAMOUTLINE
SKIRT
DINNER
3-5APRIL
6:00PM-10:30PM
3-Course / 5-Course Set Menu
LUNCH
5APRIL
12:00PM-3:00PM
3-Course / 5-Course Set Menu
SUNDAYBRUNCH
6APRIL
12:00PM-3:00PM Sunday Buffet Brunch with Live Stations
SKIRT
3-5APRIL| 5APRIL| 6:00PM-10:30PM 12:00PM-3:00PM
Dine in SKIRT’s intimate open-fire setting as Chef Nicolas Isnard presents an elevated tasting menu that harmonizes the best of French and Asian influences with bold, smoky flavors.
Savor his Modern Onion Soup, the umami-packed Miso-Glazed Grilled Bone Marrow, and the indulgent Wood-Grilled Wagyu Beef Tenderloin, each dish crafted with precision and passion.
This exclusive dining experience is a true celebration of premium ingredients, culinary heritage, and contemporary creativity.
NicolasIsnard AubergedelaCharme
LUNCH&DINNERMENU
3-course: $108
Wine pairing: $48 per person for 2 glasses
Amuse-Bouche
The Signature “Modern Onion Soup” by Nicolas Isnard
Wood-grilled Wagyu Beef Tenderloin, Black Garlic & Corn, Peanut Sauce
Wine Pairing: Terrazas Reserva Malbec 2021
Dessert
Raspberry & Litchis, Black Sesame Ice-cream, Vanilla Espuma, Sturia Caviar
NicolasIsnard AubergedelaCharme
thekitchentable
Enjoy a One Michelin-starred twist on the kitchen table’s signature Sunday Brunch, featuring Chef Nicolas Isnard’s Oyster Jelly, his renowned Modern Onion Soup, and an exclusive Pork Belly with Peanuts all prepared live.
SUNDAYBRUNCHFT.
NICOLASISNARD’SSPECIALITIES
6APRIL|12:00PM-3:00PM
$138 per person
(Includes free-flow coffee, tea, juices, soft drinks and mocktails)
Beverage package available at an additional $88
(Includes Moët & Chandon Brut Impérial, Cloudy Bay Sauvignon Blanc, Terrazas Reserva Malbec, Spirits, Cocktails and Beer)
