Born and educated in France, Jean-Louis graduated with a CAP Diploma, in Professional Aptitude of “De Cuisinier”. Since then he has travelled the world, garnering professional experience in various top hotels and resorts in over 14 countries in Europe, the Middle East, Africa and Southeast Asia.
Jean-Louis specializes in French cuisine with a twist.
Visit him at our Chef’s Table on the second floor just above the lobby to experience his amazing creations!
A Sample of Chef’s Creations
Phang Nga Bay Mussel Cream
Seared Fresh Water prawns, Golden Potato Blinis
Sautéed Calf Sweet Bread
Poached Pear in Red Wine and Spices
Grilled Aged Angus Beef Tenderloin
Marsala Sauce
Baked Pepperoni and Moist Polenta Cannelloni
Or
Light Smoked Pan Seared Red Mullet
Babaganoush, Crunchy Pizza Crackers
Saffron oil
Le Chariot de Pâtisserie
Open daily for dinner except Sundays.
Born and educated in France, Jean-Louis graduated with a CAP Diploma, in Professional Aptitude of “De Cuisinier”. Since then he has travelled the world, garnering professional experience in various top hotels and resorts in over 14 countries in Europe, the Middle East, Africa and Southeast Asia.
Jean-Louis specializes in French cuisine with a twist.
Visit him at our Chef’s Table on the second floor just above the lobby to experience his amazing creations!
A Sample of Chef’s Creations
Phang Nga Bay Mussel Cream
Seared Fresh Water prawns, Golden Potato Blinis
Sautéed Calf Sweet Bread
Poached Pear in Red Wine and Spices
Grilled Aged Angus Beef Tenderloin
Marsala Sauce
Baked Pepperoni and Moist Polenta Cannelloni
Or
Light Smoked Pan Seared Red Mullet
Babaganoush, Crunchy Pizza Crackers
Saffron oil
Le Chariot de Pâtisserie
Open daily for dinner except Sundays.