From Perpignan, in the South of France to South of Asia in Singapore via Australia, Chef François Mermilliod has chosen to settle in the Merlion City 24 years ago to the delight of French food lovers.
His passion for cuisine was born in the family kitchen where his mother cooked traditional and generous dishes such as Pot au feu or Bouillabaisse.
In the various and fine restaurants where François Mermilliod was the Chef executive and for the last one, director associate, he succeeded to promote the French gastronomy with an elegant and modern touch.
Since 2015, he has the pleasure to welcome people in his own restaurant called Bar A Thym :
- Bar reminds his love for (good / French) wine
- Thym because of the famous fresh herb used in the south of France cooking to flavour dishes
For those who are more familiar with French “argot” language, Bar A Thym is a funny“play on words” because it’s pronounced exactly the same way as “baratin” meaning “talking nonsense” or “imaginative stories”. It’s a wink of the Chef’s humour
So, when you associate the 2 key words, you have the association of a part of the “Art de vivre” that recalls a cosy, friendly and warm atmosphere. That how you feel when you have a lunch or a dinner at his restaurant.