Elite Traveler May-June 2017

INSPIRE TOP 100 RESTAURANTS

Restaurant André Singapore Head Chef: André Chiang

61 Alain Ducasse au Plaza Athénée Paris, France

67 Arzak San Sebastián, Spain Head Chef: Juan Mari Arzak Contact informacion@arzak.es, +34 943 278 465 arzak.es 2016/65 ▼ 68 La Vague d’Or Saint-Tropez, France Head Chef: Arnaud Donckele Contact reservation@ residencepinede.com, +33 494 559 100 vaguedor.com 2016/64 ▼ 69 Dal Pescatore Mantua, Italy Head Chefs: Nadia and Giovanni Santini Contact santini@dalpescatore. com, +39 03 7672 3001 dalpescatore.com 2016/68 ▼ 70 Vue de Monde Melbourne, Australia Head Chef: Nobu Lee Contact Hugo Simoes Santos, +61 396 913 888 www.vuedemonde.com.au 2016/67 ▼ 71 Coi San Francisco, US Head Chef: Matthew Kirkley Contact Daniel Page, general manager, info@coirestaurant. com, +1 415 393 9000 coirestaurant.com 2016/69 ▼ 72 Attica Melbourne, Australia Head Chef: Ben Shewry Contact +61 395 300 111 attica.com.au 2016/70 ▼ 73 Schloss Schauenstein Fürstenau, Switzerland Head Chef: Andreas Caminada Contact kontakt@schauenstein. ch, +41 816 321 080 schauenstein.ch/restaurant 2016/66 ▼

74 Restaurant André Singapore Head Chef: André Chiang Contact reserve@ restaurantandre.com, +65 653 488 80 restaurantandre.com 2016/73 ▼

Head Chef: Romain Meder Contact Denis Courtiade, restaurant manager, adpa@ dorchestercollection.com,

+33 153 676 500 alain-ducasse.com Returning Entry « 62 Bras Laguiole, France

75 Restaurant Patrick Guilbaud Dublin, Ireland Head Chef: Patrick Guilbaud Contact info@ restaurantpatrickguilbaud.ie, +35 316 764 192 restaurantpatrickguilbaud.ie Head Chef: Kunio Tokuoka Contact +81 758 811 101 kyoto-kitcho.com 2016/75 ▼ 77 Momofuku Ko New York, US Head Chef: Sean Grey +1 212 203 8095 ko.momofuku.com 2016/76 ▼ Head Chef: Dominique Crenn Contact +1 415 440 0460 ateliercrenn.com New Entry « 79 Quay Sydney, Australia Head Chef: Peter Gilmore Contact reservations@quay. com.au, +61 292 515 600 quay.com.au 2016/77 ▼ 80 Taillevent Paris, France Head Chef: Alain Solivérès Contact letaillevent@ taillevent.com, +33 144 951 501, taillevent.com 2016/78 ▼ 2016/74 ▼ 76 Kitcho Kyoto, Japan 78 Atelier Crenn San Francisco, US

Head Chef: Sébastien Bras Contact Véronique Bras, restaurant director, reser@bras.fr, +33 565 511 820 bras.fr 2016/62 63 Tantris Munich, Germany Head Chef: Hans Haas Contact Boris Häbel, boris.haebel@tantris.de, +49 893 619 590 tantris.de 2016/63 64 Le Pavillon Ledoyen Paris, France Head Chef: Yannick Alléno Contact ledoyen@yannick- alleno.com, +33 153 051 000 yannick-alleno.com 2016/59 ▼ 65 Chef’s Table at

10 MINUTES WITH André Chiang

Clockwise from top: André Chiang; Restaurant André's duck tongue, Kyoto aubergine, under the element of unique; Toque's venison carpaccio; Atelier Crenn's seckel pear

Tucked into a three-story heritage shop-house in Tanjong Pagar, Singapore, Restaurant André continually garners accolades and rave reviews from across the globe. It’s here that revered chef André Chiang showcases his distinct culinary approach, Octaphilosophy, which brings together the eight elements he believes to be integral to gastronomy: unique, pure, texture, memory, salt, south, artisan and terroir. The menu at Restaurant André reflects each of these elements, and as with the culinary identity Chiang has created for himself, this is what has brought him such widespread acclaim. We talk to the accomplished chef about his indisputable success, and find out what inspires such creativity. You created Octaphilosophy as a framework for your cuisine. Has this stayed relevant as your career has evolved, and have you noticed any other chefs taking on your concept themselves? Yes, this philosophy has stayed relevant as my career has evolved. These eight elements are with me the whole time, and they have been the essence of what I have created over the past 25 years. And I’m sure it will continue to for at

Brooklyn Fare New York, US

Head Chef: César Ramirez Contact +1 718 243 0050 brooklynfare.com/pages/

chefs-table 2016/61 ▼ 66 Toqué! Montréal, Canada

Head Chef: Normand Laprise Contact Christine Lamarche, manager, info@restaurant- toque.com, +1 514 499 2084 restaurant-toque.com 2016/60 ▼

Photos Benedicte Brocard, Ed Anderson