Monthly Archives: April 2014

about

ABOUTus

A newly opened French restaurant by Chef Paul Longworth, Restaurant Manager Jerome Desfonds and Au Petit Salut (The Salut Group) serving fine cuisine with personalized service.

After spending 3 years with Au Petit Salut , Paul, Jerome & Alice Low-Ang (Owner of The Salut Group) felt it time to step away from the group and set up their dream restaurant.

Situated on the charming Duxton Hill, Rhubarb Le Restaurant offers comfort & elegance whilst retaining all the best characteristics of this conservation shophouse.

In the intimate dining room with just 7 tables, guests are taken care of with special attention while watching the chefs in the open plan kitchen. With his young team, Chef Paul shares his contempory approach to French Gastronomy.

Wines
Strongly influenced by his origins, Jerome offers a wine list mainly based on french wines but you will find some surprises from old and new world.

In addition to the wine list, fine digestifs, In Colaboration with the Auld Alliance, a small selection of unique spirit.

Paul

PAUL LONGWORTH

Paul arrived in 2009 to set up a Swiss wine bar/restaurant in Millenia walk called Oenotheque by Wine Universe. As his first Head Chef position, it was the perfect opportunity to cut his teeth & start developing his own style. The restaurant prospered and had generated a strong crowd from the surrounding offices. During his time, Oenotheque was included in Tatler’s Best in Singapore list 2011.

After nearly 2 ½ years, Paul made the big move to Au Petit Salut, an institution of French cuisine. With such a huge history and massive following, Paul knew it was a big task to make an impression.

As Executive Chef of the re-branded Salut Group, Paul oversaw the opening of Chez Petit Salut (MBFC) and renovation of Chez Petit Salut (Holland Village)

During his time at Au Petit Salut, Paul developed very close relationships with both Alice Low-Ang (owner) & Jerome Desfonds (restaurant manager). Late in 2013, the three of them sat down and discussed the possibility of setting up a new, small & personal concept. A restaurant that could cater to individual customer’s needs, working with a small, fine & seasonal menu and a well thought out wine list…..Rhubarb was born.