As part of Rabbit Carrot Gun’s continued love affair with contemporary, relaxed dining, we are proud to present chef Julien Perraudin, from Bangkok food-lover’s mainstay, Quince Eatery & Bar, March 23rd to 27th.
A likeminded enterprise – inhabiting an old 1950’s Sukhumvit home in much the same way Rabbit Carrot Gun inhabits our fully renovated traditional Shop House, Quince Eatery & Bar is known for serving simple yet thoughtful dishes with a focus on quality ingredients.
Chef Julien recently joined Quince after an extended sojourn in Australia, working with the likes of chef Paul Wilson at The Botanical, Melbourne, as well as a gig at Maurice Terzini’s Salon De Thé, Sydney, where Perraudin’s experiences in Vietnam breathed life into Terzini and the Ciroc Collective’s Vietnamese-French fusion endeavour.
Chef Julien was introduced to herbs, spices, and unknown ingredients from all corners of the world at a young age. Embracing the relaxed and contemporary Australian approach to dining, he began to experiment and create – mixing and matching unfamiliar combinations of flavors, cultures, and textures – building on the French cooking principles of his youth.
The result is an eclectic cooking style in which Perraudin achieves a balanced interplay of contrasting flavours.
Starting March 23rd for a limited time, diners in Singapore can experience Chef Julien’s original and inventive take on food for themselves at Rabbit Carrot Gun, where the man himself is set to create a series of signature specials.
Booking is essential and space limited! Don’t miss out on this opportunity to taste the cutting edge of modern dining. To book, go to: https://goo.gl/HBqUzk