French chef Louis Pacquelin is back on the food scene with his new restaurant, Les Ducs. Following the closure of his previous venture, Clos Pasoh, Pacquelin’s latest menu features hearty brasserie dishes reimagined with Asian influences. He aims to attract a diverse audience, stating, “We are not in France,” and incorporating local favorites like bao and prata into his creations.
Notable dishes include the katsu de cochon Iberique, which features Ibérico pork in a bao bun with marinated red cabbage and tonkatsu sauce, and the croque prata, a fusion of croque monsieur and prata filled with ham, comté cheese, and truffled béchamel. The menu offers a variety of small bites and sharing platters, ideal for gatherings, with highlights like a 1kg T-bone Angus steak from Australia and poulet à l’Américaine, a roasted chicken glazed with mustard and honey.
Situated in a charming shophouse on Ann Siang Hill, Les Ducs boasts a New York loft-inspired design with high ceilings, exposed brick, and vibrant Asian lanterns. The second floor features Madame Claude, a members-only social club where guests can enjoy lively music, fine wines, and an unforgettable dining experience.