Gallery

The kitchen comes to life as our team of Bakers arrive at the restaurant to prepare a dozen different types of breads and pastries for our guests.

At Les Amis, breads are baked twice daily for lunch and dinner so that our guests can enjoy freshly baked breads, straight from the oven.

The stoves are ignited and the kitchen team assembles to prepare their mise-en-place for the day.

The lively sounds of the knives hitting the chopping boards and the churning of ice-cream drowns out the chatter in the kitchen.

The restaurant starts to get busy as the service team arrives and prepares the restaurant to receive our guests.

The marble floors and Italian leather chairs are polished, while the carpets are vacuumed. Even the antique crystal chandeliers and full length windows are not forgotten.

All silverware and glassware are polished and neatly put away as the team prepares for lunch service.

Delivery vans pull up at the side of the restaurant, as the suppliers push in trolley loads of fresh ingredients from France.

Chef Sebastien believes that the primary role of a Chef is to be responsible for the ingredients. Thus, every morning he begins his day by checking the ingredients and speaking to various suppliers and producers to place his orders.

A string of meetings fills up Chef Sebastien’s day as he spends one-on-one time with the various departments at Les Amis – Operations, Wines, Marketing, Human Resource and so on.

Telephone and email enquiries are addressed, and a manifest with the day’s lunch and dinner reservation is printed out for both the service and kitchen team.

The final touches in the main dining hall are placed on freshly-pressed linen.

The team prepares their respective trollies for service.

Trollies available at Les Amis:

- Bread

- Cheese

- Ice-Cream

- Champagne

In the kitchen, the sweet aroma of freshly baked bread and pastries fill the air.

Two pre-service meetings are held concurrently.

In the kitchen, the culinary team assembles for the daily lunch pre-service meeting to discuss various topics which includes menu changes, mise-en-place and so on.

The “Roll Call” in the front of house also begins, as the service team runs through the guest list for lunch.

Chef Sebastien moves through the kitchen and checks on the different stations. He performs a “taste test” to ensure all sauces are prepared perfectly.

Before and after each service, the Chef de Cuisine runs through a comprehensive checklist to ensure nothing gets left out. Everything from whether the equipment and gas has been turned on to whether the grease trap has been cleared is accounted for.

In the front of house, the service team sprays on their Chanel perfume and gets ready to greet their first guest.

After the Maitre d’hotel unlocks the front doors to welcome the guests, the restaurant moves into full-swing and orders start flowing in.

Orders are pushed out in a timely fashion.

The runners line-up to receive tray after tray of beautifully plated dishes.

The kitchen is bustling.

Teamwork is key to ensure everything moves like clockwork in both the kitchen and front of house.

The first few desserts are prepared and brought into the main dining hall.

Inspired by classic French recipes, the desserts served are artistically prepared, featuring some of the finest seasonal ingredients from France.

The petit-fours and mignardises are prepared and served to guests.

Lunch service draws to a close.

Tableware and glassware are polished and kept away.

Copper pots and pans are scrubbed down and stored away neatly for the next service.

The entire team takes a break and gets ready for the next round of service.

The stoves are lit, and the kitchen team returns from their break to get ready for dinner service.

The kitchen team gets busy once again.

Another round of mise-en-place is prepared to ensure everything is freshly made for dinner.

Wines are delivered and stocked in Les Amis award-winning cellar.

The Sommeliers gather to discuss specific wines and wine regions to enhance their knowledge.

Fresh linens are pressed and laid over the tables.

Once again, the Maitre d’hotel will do his rounds to ensure that the restaurant is in tip-top condition.

The second Roll Call for the day begins.

Dinner begins.

The kitchen receives their first few orders for the evening.

Serving trays line The Pass, with the canapés for the guests.

The runners line the hallway and main dining hall carrying customised carbon fibre tray forged with silver. These elegant trays weigh only 1.5kg, which is 3kg lighter than our previous trays, making it much easier for our service team to handle them with ease when serving our guests.

You would often see several cooks at The Pass, as every dish created by Chef Sebastien consists of various elements - main ingredient, sauce and garnish.

At Les Amis, the team works hand-in-hand to plate each and every dish that leaves the kitchen.

The service team hands over the last few orders for the evening.

In the main dining hall, the Maitre d’hotel and his team waits attentive on their guests.

Main courses are pushed out.

Service slows down a notch to allow guests to indulge in heartfelt conversations.

Chef Sebastien together with his team check to see if all the orders have been completed.

The last few main courses are brought into the dining hall.

The cheese and ice-cream trolleys make its way around the main dining all.

Things start slowing down in the kitchen as dinner service draws to a close.

The team handling the hot kitchen cleans their station and leaves for the day.

All silverware and copper pots are polished and stored away.

The pastry team completes the last few dessert orders and sends out the petit-fours and mignardisess.

The entire kitchen is wash and dried thoroughly. Chef Sebastien begins to fill up the “check-out” list and the kitchen closes for the evening.

After the last guest leaves, the service team tidies up the restaurants and takes out trash.

Maître d'hôtel tallies up the sales, send out the necessary reports to the management, and locks up for the day.