Mickael Cornutrait hails from the winemaking Burgundy region, in lovely Macon known for its voluptuous Chardonnay grapes. His passion for cooking and adventure brought him to Asia over five years ago to the kitchens of the French Culinary School in Asia, Cuisine Studio and La Vie En Rose before French Feast. In the kitchen, this young chef’s philosophy is simple: combine the best of traditional flavours and modern techniques, and best quality ingredients that are not necessarily the most expensive, to bring real French food to the table at a reasonable price. Behind the quest for perfection and authenticity is a fierce pride that leads him to make most items from scratch. The bucolic French countryside and world-famous gastronomic heritage are present in the rich rusticity and generosity on every plate.