COVETED MAGAZINE PAGE 187.
His signature plate is grilled mackerel, of a formidable agility in
tastes and textures. Regarding the wines, the ex-sommelier of the
restaurant André in Singapore, Thibault Passinge rakes wide and
good in the beautiful family of author wines with organic and bio-
dynamic trends: Pinot gris the Fromanteau 2010 Josmeyer in Al-
sace, Ermitage du pic Saint-Loup Cuvée Sainte Agnès ... a panoply
of choices. André Chiang, his main master with whom he learned
a lot about Asiatic cuisine, is one of those young, modern and
creative chefs who animate the world’s gastro-planet. It was him
who guided the young French chef from the Basque Country in
Singapore. Top ten of the best restaurants in the world, the chef/
artist André Chiang of Restaurant ANDRE in Singapore, is the
helping force behind the “bistronomique” adventure of his long-
time protégé.
The table is a true invitation for an unforgettable gastronomic ex-
perience: Crepel is elaborating an enthusiastic cuisine, resolutely
contemporary, inspired by his travels and his various professional
experiences (Asia, still and always). Although, he inspired him-
self in different learning methods: he went to Herzac in Spain,
which is a very different culture, but the basic bases of cooking
were learned in France. “What we learn in Asia is another way of
working, products, cooking, techniques and lots of flavors.”, he
explains. “Asian cuisine has changed my cooking and how I work.
It has enriched me, and it feels on my plates.”
WORLD’S FINEST RESTAURANTS//
