Interview • Portraits
Le Ducs: Reinventing French Dining in Singapore
Louis Pacquelin, Director at Les Ducs & Madame Claude, shares how “French fun dining” is redefining the perception of French cuisine in Singapore.
1. Could you tell us how the concept of Les Ducs as “French fun dining” came to life, and what it means to you in the context of Singapore’s dining scene?
The idea behind Les Ducs is to democratise French cuisine—to make it more playful, more accessible, and less formal. In Asia, French gastronomy can sometimes feel intimidating. For a long time, we have been seen as the standard-bearers of fine dining through highly formal gastronomic restaurants.
With Les Ducs, I wanted to offer that same level of culinary quality in a more relaxed setting, with more approachable pricing. We also place strong emphasis on our wine program, offering a well-curated selection starting at under $100, alongside a more extensive range of fine wines.
The concept truly comes together at the end of the meal: once guests finish dining, they can move upstairs into a very Parisian-style cocktail bar, inspired by speakeasies. It’s an intimate, elegant space with themed nights and DJs, always driven by the same philosophy—making guests feel at home in a warm, unpretentious, and lively atmosphere.
2. Your menu blends classic French comfort food with Asian influences. How do you approach this cross-cultural dialogue without compromising authenticity?
After more than ten years in Asia, I am very careful to avoid falling into what I would call “fusion cuisine.” We always start from a 100% French foundation and only introduce local elements when they genuinely enhance the dish.
We use certain spices, condiments, or techniques selectively—only when it makes sense and never in a way that compromises the integrity of the product.
A good example from our spring menu is the lamb dish: a smoked saddle of lamb with savory, served with a choron sauce. Traditionally, choron includes tomato, but we reinterpret it slightly by replacing the tomato base with a house-made sambal made from tomato paste, Espelette pepper, Cantabrian anchovies, and a few other secret ingredients.
This brings a subtle local twist that Singaporean guests can recognize, while avoiding the overpowering intensity of some Indonesian sambals, which could overshadow the delicate flavor of the lamb.
3. What kind of experience do you aim to offer your guests at Les Ducs?
We want our guests to feel at home. The goal is not to offer a once-a-year, special-occasion experience, but rather to create a place they consider their second home—their go-to spot.
This is why we also introduced a bouillon-style lunch offering, with very accessible pricing, allowing our regular dinner guests—as well as new customers—to enjoy the restaurant more frequently.
In the evening, we aim to create an experience that naturally evolves into something more festive, without requiring guests to change venues. Instead of spending two hours at dinner and then taking a taxi elsewhere, guests can simply walk upstairs and continue their night in a completely different atmosphere within seconds.
4. As a member of the French Chamber of Commerce in Singapore (FCCS), what opportunities are you most excited to explore?
As a member of the French Chamber of Commerce in Singapore, I see strong potential in building meaningful connections within the French and international business community in Singapore.
For a concept like Les Ducs and Madame Claude, I am particularly interested in opportunities for collaboration—whether through corporate events, partnerships with other brands, or curated experiences that bring together gastronomy, wine, and entertainment.
The FCCS also offers a valuable platform for visibility and networking, which is essential for independent restaurants. Being part of this community allows us to share our concept with a wider audience, connect with like-minded entrepreneurs, and contribute to the promotion of French culture and hospitality in Singapore.
