Executive Chef Mutaro Balde, from revered kitchens of three Michelin-starred Alain Ducasse and Joel Robuchon, leads the culinary team in serving his take on ‘fine dining’ with a strong focus on technique, outstanding ingredients and a vow to delivering culinary perfection. Every dish from each of the seasonal menus pays homage to the traditions of French cuisine — be that in the playful interpretation of seasonal vegetables and salads, to Mutaro’s career-long obsession with noble ingredients such as truffle and foie gras.