Á La Maison "Delivery"
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.
Lunch : PETIT (Tues – Thurs excl. PH) $68++
GRAND $88++
Dinner : PETIT (Tues – Thurs excl. PH) $158++
GRAND $188++
Note : Grand Menu only for Fridays and Saturdays and PH.
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
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
