Chef Mickael Le Calvez

Taking inspiration from Asian culture and cuisine, Mickael’s menu at Raffles Grill is a fusion between the traditional recipes that originate from France, his home country, and the Asian flavours he has discovered after spending the past few years living in Hong Kong, Shanghai, Vietnam, Taiwan and now Singapore.Mickael’s dishes are distinctive because of his passion to play with shape, structure and taste. He enjoys presenting the dishes in an artistic way as much as he enjoys cooking the food.

Mickael Le Calvez, Executive Sous Chef at Raffles Grill, says, “My favourite dishes on the menu are the Dover Sole and the Pan Seared Foie Gras. To create both of these dishes, I have combined French techniques and ingredients with distinctive Asian flavours. The combination makes for an interesting and delicious fusion.”

Mickael, who is from France, has spent the last six years living and working in Asia. He started his career at La Cotriade in Paimpol, France before moving to the 3 Michelin-starred Aubergade de Michel Trama in the Périgord region. Asia beckoned, and following five years at the Aubergade de Michel Trama, Mickael moved to Hong Kong to take up the position of Executive Chef at French Window. This was then followed by roles at BRASS by Mickael in Hong Kong and Maison Pourcel by Jacques & Laurent Pourcel in Shanghai.

Establishment: Raffles Grill, Raffles Singapore

Event Information:
The Champagne Louis Roederer Dinner featuring the Cuisine of Chef Mickael Le Calvez