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Jules St-Cyr

31st Oct – 4th Nov

Montréal-born wunderkind Jules St-Cyr joins us fresh from a two-year stint at Ernst, Berlin, #55 in the World’s Best.

Ernst’s daily-changing, 30-course tasting menus are the stuff of legend, and have clearly left an indelible mark on the young French Canadian. “My style of cooking is quite spontaneous and product driven. It’s a style that tries to capture the quality and purity of the product through a very seasonal expression”.

Prior to Ernst, Jules spent three years cooking under Kristian Buamann at 108 Copenhagen, where he worked his way up to sous chef. Before that, he had staged across Scandinavia, immersing himself in the world of high end gastronomy.

For his week with us, Jules will be channelling the Ernst ethos. While his ambitious 13-course menu will feature subtle Asian influences, dishes like ‘Mustard Greens / Cured Sardine / Wasabi’; ‘Pumpkin Tempura / Pumpkin Seed Sauce’; ‘Silken Tofu / Crab / Mustard Flowers’ and ‘Grilled Venison Loin / Toasted Coriander / Sichuan Salt’ are really all about the locality and purity of the produce.

Having spent the summer cooking alongside ex-Mãos head chef, Edoardo Pellicano, in China, Jule’s week with us marks a return to Europe. And after that? Who knows, but the future is very bright indeed. Remember the name…

Due to the nature of this menu, we are unfortunately not able to cater for any dietary requirements other than pescatarian. 

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From bona fide legends to the superstars of tomorrow, each week we welcome a new chef into the Carousel family.

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