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If you are gourmet diners and food lovers, some of you may have heard of Le Saint Julien. The classical French dining during the era of 2003 to 2013. This fine dining was runned by the couple Chef, Sir Julien Bompard and wife, Edith Lai; both are well recognised by the Food and Beverage industry in Singapore.
The restaurant had numerous local awards from Best New Restaurant of the Year 2014, Restaurant Manager of the Year 2015 by Singapore World Gourmet Summit and Chef, Sir Julien Bompard, awarded as Mentor Chef by Workforce Development Association, Singapore and knighted by French Government as “Sir” in the year of 2010 and 2011. No doubt, it was an achievement for a local borne entrepreneurship in the early years.
The restaurant ceased operation after 10 years in 2013, the couple immediately expanded their central food production (food factory) in the same year, offers one stop shop solution of ready to go cuisine to hotels, restaurant, bars, F&B groups, and supermarkets.
Taking a sabbatical year, Chef Julien and Edith also offer home and office catering from time to time,
Chef, Sir Julien and Edith are both borne with the gift of hospitable. Le Saint Julien once again begins the journey of brings “Le Saint Julien at Home” at to the residences or offices.
Edith
Edith
The better half of Chef Sir, Julien Bompard. Being the renowned Chef’s wife, Edith is no stranger to the hospitality industrial.
Aside from being one of the experience wine connoisseurs, Edith is also known for her knowledge of Affiné cheeses. The lady cheese master has done numerous cheese and wine master classes for various large corporations, and various cheese events in French Marché plus many other road show events in the market. Truly one of the cheese and wine connoisseurs in Singapore.
In the year of 2011, Edith titled Dame Chevalier by Ordre des Coteaux de Champagne for her devotion, knowledge and passion toward the product of Champagne; and she is one of the fewest ladies has such honored.
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