Sébastien Lepinoy:
The Spring Collection 2026

Chef Sébastien Lepinoy leads the culinary direction of Les Amis in Singapore through a philosophy deeply rooted in French gastronomy, technique, and the discipline required to bring tradition into a classical French three-Michelin-starred dining room.

His approach begins with the foundations of French cuisine. A dish like egg mimosa, or deviled eggs, is first understood in its purest and most traditional form, before being elevated to a three Michelin-starred level through precision, presentation, and the use of exceptional ingredients such as caviar.

Rather than reinventing for the sake of novelty, Chef Sébastien seeks to elevate the familiar. Each dish preserves the spirit of classical French cuisine while expressing the elegance, restraint, and quiet refinement that define Les Amis.

Spring Note

“When we switch to spring, it is as if we open a whole garden in the kitchen.”

Sébastien Lepinoy · Les Amis

Les Amis is one of Singapore’s defining fine dining institutions, recognised for its classical French cuisine, exceptional produce, and deeply refined sense of hospitality.

At the heart of the restaurant is a commitment to the traditions of French gastronomy, expressed through precision, restraint, and quiet elegance. Every element, from the cuisine to the wine programme and the rhythm of service, is approached with discipline, care, and a sense of generosity towards the guest.

For Nature’s Premiere, Les Amis brings a spring chapter that is not only culinary, but atmospheric: a seasonal shift felt across the kitchen, the cellar and the guest experience.

For Chef Lepinoy, spring at Les Amis is a complete transition. The restaurant loves winter for the depth and focus of black truffle, the ingredient he describes as the king of mushrooms during that season. But spring opens another register: more diversity, more colour, more freshness.

The spring menu becomes brighter and more vegetable-led, moving through asparagus, spring turnips, peas, watercress, zucchini, lamb, strawberry and rhubarb, while retaining the luxurious signatures of Les Amis: Oscietra caviar, langoustine from Loctudy, wild turbot and refined French sauces.

The seasonal direction extends beyond cuisine. Wines are adjusted to the spring menu, with selections such as Chenin Blanc and Cabernet introduced to bring different tones and pairings. The experience also includes the ice cream trolley, presented to every table as a pre-dessert ritual: a refreshing, lighter moment before the final dessert.