Alexandre Alves Pereira has two blooming artichokes tattooed on his arm. They are a symbol of his love for the versatile vegetable, which reminds him of his favorite season, spring. As the newly appointed chef de cuisine of Michelin-starred La Dame de Pic at Raffles Singapore, his deep appreciation for seasonality is showcased beautifully in the restaurant’s summer menu.
Rooted in French technique, it celebrates fine Asian flavours, including spices and herbs. As a tribute to the warmer season, Pereira’s courses feature edible flowers as accents and botanical oils. Additionally, he employs infusion and marination techniques on almost all ingredients to achieve intense flavours. “Our cuisine revolves around fresh produce, aromatics, and the artful use of herbs and spices,” he says.
Before arriving in Singapore in July, Pereira worked closely with chef Anne-Sophie Pic in her hometown of Valence. Under her direction, they developed the summer menu that heralds his debut at La Dame de Pic.
Pic considers tomatoes to be the ultimate symbol of summer. Combining comfort food with umami flavours, Pereira’s version of a classic tomato tart is his ode to the berry.
A Japanese tomato, roasted with geranium and marinated tuna, is served on a crisp nori tart shell, along with seaweed ham and geranium cream. The result? A tomato and tuna tart bursting with bright flavours.
Pereira sees vegetables as a treasure trove of diverse tastes. “I absolutely love using all kinds of herbs, including uncommon ones like ground ivy, nasturtium, salad burnet, laksa leaves, and geranium,” he says.
His work day begins with checking the quality of the daily delivery. Everything depends on the produce. His new role involves fusing Asian culture with French modern cuisine, which encourages him to “engage with suppliers and farmers to discover as many types of ingredients as possible.”
The meeting of minds between these two chefs is exemplified by Pic’s signature dish, les berlingots. A delicate rendition of the French hard candy Pic enjoyed as a child, Pereira’s pasta parcels are pressed with pepper and hibiscus leaves.
Each is filled with sweet and silky mushroom purée infused with Indonesian smoked vanilla. The dish, served in a shallow bowl of mushroom consommé, feels like a warm hug.
Pereira says French cuisine has developed significantly over the past years. While classic techniques remain cherished, modern French cooking incorporates more elements of freshness, sourness, bitterness, as well as interesting textures.
“In the world of cooking, there comes a point at which techniques naturally blend into the background. It is a simple matter of immersing yourself in a universe of flavours.”
The pigeon dish represents the union of French cooking and Asian flavours. Marinated with kaffir lime, the French pigeon is served with green curry made of laksa and pistachio, alongside a green gyoza filled with confit pigeon leg and offal.
“The green curry, inspired by Thai curry, showcases the freshness, vitality, and intense flavours of the laksa. Finally, the taste is softened by the pistachio and the French pigeon,” he explains.
Pereira’s illustrious culinary career has seen him experience various highlights. The first was winning the San Pellegrino Young Chef Award (North West Europe region) that led him to meet Anne-Sophie Pic, which became his defining moment. The second was during his head chef stint at La Dame de Pic’s Le 1920 at Megève, France. It received its first Michelin star just eight months after its opening in 2020.
Through both successes and failures, these experiences shaped him as a chef, He says, “It’s important to learn from your mistakes and keep fighting for what you believe in. You will emerge stronger and wiser at the end.”
