The focus of the menu at BBR by Alain Ducasse seems to be on the classics from the French-Italian riviera, Spain and Portugal. “Step by step, we hope to include dishes from the other Mediterranean coasts,” he shares. He noted how this is a cuisine he has long been invested in, and which led to him to publish, in 2009, Grand Livre De Cuisine: Alain Ducasse's Culinary Encyclopedia, which boasts 700 recipes from French and Mediterranean cuisine that incorporate 100 basic ingredients and 10 major cooking styles. He says that it’s also about carrying on a heritage, adding that by opening BBR by Alain Ducasse, he is putting on the menu of this historical landmark a historical cuisine that has strong roots and strong flavours. The aim, he expounds, is to showcase Mediterranean cuisine as tasty, sexy and accessible—the same way street food in Singapore is. Read the full article here: https://sg.asiatatler.com/dining/alain-ducasse-reveals-why-he-opened-bbr-at-raffles-hotel-singapore