Royal Palm Beachcomber Luxury welcomes Chef Nicolas Isnard
Royal Palm Beachcomber Luxury welcomes French Michelin-starred Chef Nicolas Isnard for three exclusive dinners.
In collaboration with Executive Chef William Girard and his team at Royal Palm, Chef Isnard has crafted a bold menu that celebrates the richness of Asian flavours through a refined French lens.
His signature dish will be served as an amuse-bouche: a modern take on French onion soup, reimagined in a hot-and-cold interplay of textures. The dish has earned renown at his Michelin-starred restaurant, L’Auberge de la Charme, in Côte-d’Or.
Next is a refreshing Chinese-inspired starter of scallops infused with coriander, mint, peanuts, and lime, followed by a sophisticated Vietnamese take on foie gras. The main courses celebrate the flavours of Thailand and Vietnam: a Thai-inspired fish dish, followed by a beef fillet with corn, black garlic, and a peanut sauce echoing the culinary traditions of Vietnam.
The evening concludes with a dessert that intertwines green tea, tamarind, and cinnamon – a tribute to the art of Thai confections.
Travel has always been at the heart of Nicolas Isnard’s gastronomic journey. Even before discovering his passion for cooking, he was driven by an insatiable curiosity for the world. Over time, he has masterfully woven these two passions together, transforming his discoveries into a unique culinary identity.
Since childhood, Isnard has been drawn to the art of harmonising flavours. His cuisine reflects both his French heritage and Mediterranean influences, creating a refined interplay of tastes – where polenta and gnocchi meet the comforting aromas of Sunday roast lamb, garlic and thyme.
