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About Us

LEROUY is a modern restaurant with an open kitchen concept serving a carte blanche french cuisine. Our menu changes from time to time to constantly feature exciting creations with our chef’s strong individual stamp.

We were awarded 1 Michelin Star in Michelin Guide Singapore 2019.

Food Menu

In Lerouy, a Carte Blanche menu is served across lunch and dinner.

This Carte Blanche experience is about the “element of surprise”; giving Chef Lerouy the opportunity to create an entirely bespoke tasting menu drawing from inspiration, creativity, and seasonality, whilst working with the best artisan providores and purveyors from around the world.

LunchPETIT (Tues – Thurs excl. PH)       $68++
               GRAND                                      $88++
Dinner : PETIT (Tues – Thurs excl. PH)       $158++
               GRAND                                       $188++

Note : Fridays, Saturdays and PH only Grand Menu.

Lerouy Family

Christophe Lerouy

Originally from Alsace France, this decorated chef is a son of a renowned restaurateur who brings with him a myriad of food cultures and techniques from his culinary exploits around the world. He spent his formative years receiving a strong foundation in classical French techniques under the tutelage and apprenticeship of Michelin-starred chefs Christian Le Squer (Le Pavillon Ledoyen) and Guy Martin (Le Grand Vefour), Pourcel Brothers (Le Jardin des Sens). Thereafter, he worked in Los Angeles, Shanghai, Marrakech, Abu Dhabi and Singapore

Chef Lerouy’s classical French foundation incorporated modernist leanings at Amador Restaurant in Mannheim germany , as well as at Alma by Juan Amador. It was at Alma where his culinary excellence and direction as the restaurant’s Chef de Cuisine / general manager was awarded the one star ¹accolade in the 2016 Singapore Michelin Guide.

CULINARY HONOURS AND AWARDS

Gault & Milau France – 3 toques & Jeune Talent de L’annee 2015 France
Chef Patron, Restaurant Lerouy Alsace France

One Star Accolade: 2016 Singapore Michelin Guide,
Chef de Cuisine, Alma by Juan Amador

One Star Accolade: 2019 Singapore Michelin Guide,
Chef Patron, Restaurant Lerouy singapore

One Star Accolade: 2021 Singapore Michelin Guide, Chef Patron, Restaurant Lerouy Amoy Street Singapore

Sara Lee

Assistant of Chef Christophe Lerouy, is sous chef Sara Lee from Taiwan who started her culinary journey at the age of 17. After she graduated from National Kaohsiung University of Hospitality and Tourism Taiwan, she completed her internship in Singapore. Sara worked in several well-regarded French restaurants before joining Lerouy. She works closely with Chef Christophe Lerouy now, perfecting the art in Modern French cuisine.

Inpik Leon

Junior sous chef Inpik Leon originally from Malaysia who started his culinary journey in Thailand at the age of 18.  After he graduated from cordon bleu Thailand,  Leon worked in several well-regarded French Michelin Star restaurants before joining Lerouy. He works closely with Chef Christophe Lerouy now for the past 3 year perfecting the art in Modern French cuisine.

Freddie Tan

Freddie Tan began his career in a number of award-winning establishments in Singapore.
Joining Lerouy as Restaurant Manager in 2020 , Freddie has transitioned to the role of a Sommelier allowing him to combine his passion for both service and wines . He adopts a service approach that is relaxed yet personalized, bringing a wealth of knowledge to make curated wine recommendations for each guest. Freddie works closely with Chef Christophe Lerouy on the wine list as well.

 

Sara Lee

Assistant of Chef Christophe Lerouy, is sous chef Sara Lee from Taiwan who started her culinary journey at the age of 17. After she graduated from National Kaohsiung University of Hospitality and Tourism Taiwan, she completed her internship in Singapore. Sara worked in several well-regarded French restaurants before joining Lerouy. She works closely with Chef Christophe Lerouy now, perfecting the art in Modern French cuisine.

Inpik Leon

Junior sous chef Inpik Leon originally from Malaysia who started his culinary journey in Thailand at the age of 18.  After he graduated from cordon bleu Thailand,  Leon worked in several well-regarded French Michelin Star restaurants before joining Lerouy. He works closely with Chef Christophe Lerouy now for the past 3 year perfecting the art in Modern French cuisine.

Freddie Tan

Freddie Tan began his career in a number of award-winning establishments in Singapore.
Joining Lerouy as Restaurant Manager in 2020 , Freddie has transitioned to the role of a Sommelier allowing him to combine his passion for both service and wines . He adopts a service approach that is relaxed yet personalized, bringing a wealth of knowledge to make curated wine recommendations for each guest. Freddie works closely with Chef Christophe Lerouy on the wine list as well.

 

Contact

Lerouy 2.0

Opening hours
Tuesday – Saturday
Lunch 12pm to 2pm – last order 1.45pm
Dinner 6.30pm to 11pm – last order 8.45pm
Closed on Sundays  & Mondays

Address
104 Amoy St, Singapore 069924

Train : 3 minute walk from Telok Ayer MRT
Car (Parking): Frazer tower (5 to 8 minuteswalk) , Amoy Street open space carpark (2 to 3 minutes walk), Cross Street Exchange (5 minutes walk)

Get In Touch
+65 6221 3639
contact@lerouy.com

Copyright 2021 © Lerouy

Please Note :

Our goal is to help serve you better and to make sure that every deserving customer gets to enjoy a pleasant experience with us at Lerouy

  • We only accept online booking with credit card deposit.
  • Do inform us of any dietary restrictions or allergies in the special request column. We will endeavor to accommodate, but cannot guarantee that the food will be completely allergen free.
  • Special requests are not guaranteed and table allocation is subject to availability and restaurant discretion
  • Corkage Policy
    Maximum 2 bottles of max 750 ml per 1 for 1 or $80 by bottle
  • Kids are allowed but we will require them to have the same menu as the adults as no kids menu is available.
  • Casual dress code
  • No-show, change in party size or cancellations within 72 h of a reservation will incur a fee of SGD 50 (lunch) / SGD 80 (dinner) per person.
  • Private Chef Table
    Requires a min spending of SGD 1600 for lunch and 2600 for dinner nett. In Chope checkout, please indicate interest in Private Chef Table in “Special Request” section.

    Our Staff will get back to you with information of Private Chef Table.