The Arts House, 1 Old Parliament Lane #02-02 Singapore 179429
Closed on Sundays
Olivia Cassivelaun Fancourt is a modern French restaurant that delivers exquisite French cuisine from the freshest of seasonal produce
Helmed by executive chef, Jonathan Koh, the whole concept of carte blanche provides immense mystery to any meal and interjects a little bit of fun too. Inspired by the colours and shapes of the changing seasons, the French-trained chef’s ardent respect for nature is reflected on his plates.
The restaurants maitre’d Novalan guides you through the restaurants extensive wine list to help you pick the perfect wine to pair with your meal.
Embarking on a challenging career path as a chef might have been a decision difficult for anyone to make but for Executive Chef Jonathan Koh, 30, who came from a family that boasts four generations in the F&B industry, it seemed only natural. Classically French-trained in establishments such as the highly regarded French fine dining restaurant – Raffles Grill – in Singapore, the then 3-star Michelin Le Jardin De Sens in Montpellier, France, and La Villa Augusta – a Relais Châteaux awarded establishment in Valance, France, Chef Jonathan had the opportunity to work alongside the likes of many Michelin- starred chefs. He also met the man he would regard, till today, his mentor, Chef David Mollicone, the owner and chef of La Villa Augusta. “He taught me a great deal but, most of all, he instilled in me the respect I must have for nature’s gift- its produce, my ingredients”, Executive Chef Jonathan said of his mentor.
Speaking of nature’s wonder, Chef Jonathan alludes it to that of an artist’s masterpiece- “You look at an artwork- its finesse, its lines and its curves- and you try to understand the thoughts and effort that its creator puts into it. That’s how I see Mother Nature- the brain and hands that sculpt every produce.”
This respect and awe is translated into Chef Jonathan’s dishes. Vegetables are one of the simplest and purest produce that he finds joy in. These understated gems are played up using only their natural attributes and revealed to the guests with an “element of surprise”- to guests’ delight, they realize what they are savouring may be a flavourful dish of potato, leek or tomato.