claudine restaurant

What claudine restaurant does

Claudine Restaurant is a French neo-brasserie located atop Dempsey Hill in Singapore, operating from a restored 1930s conserved colonial chapel at 39C Harding Road. The restaurant is co-owned and operated by award-winning Chef-Patron Julien Royer — for whom the restaurant is named after his mother — and The Lo & Behold Group, a Singapore-based hospitality operator. It offers three distinct on-site dining experiences: the Dining Room, a grand hall with brass bar and stained glass serving timeless French recipes for dinner, weekday lunch, and weekend Champagne brunch; La Terrace, a semi-alfresco glasshouse with sharing plates, artisanal cocktails, and a pétanque court; and a Private Dining Room for up to 10 guests. Beyond dine-in service, Claudine operates an events and venue-hire business spanning corporate functions, weddings, and solemnisations across its multi-space venue.

The business generates revenue across five primary streams: restaurant dining across the three spaces; the Claudine Selects retail line of French charcuterie, pantry staples, and baked goods (including the 2024 Championnat du Monde du Chou Farci-winning signature Chou Farci) sold via email for self-collection; gift cards and curated dining experiences distributed through The Lo & Behold Group's gifting portal; celebratory cakes on 72-hour pre-order; and bespoke events and venue hire managed by a dedicated events team. Pricing is per-cover in dining, per-unit for retail SKUs (ranging from S$18 for Ibérico Butter to S$108 for Chou Farci), and per-unit for cakes (S$48++ for 10cm, S$68++ for 14cm), with all prices subject to prevailing government taxes.

Technology is intentionally minimal: the restaurant runs on the SevenRooms reservation and customer relationship platform, an email-based retail ordering workflow, and a Squarespace-hosted website. The company is privately held with no disclosed external funding, no public listing, and operates solely in Singapore with a small core team of approximately 8 employees plus specialist culinary leadership (Executive Chef Julien Mercier, Chef de Cuisine Tyler Lai, Head Bartender Gary Kang, Head Sommelier Zun Hao Tan). Key supply and brand partnerships include Maison Mitteaud for foie gras, BAO Bakery for the signature Sourdough Des Monts, and Billecart-Salmon for the weekend Champagne Brunch.

Name

claudine restaurant

Legal name

Claudine Restaurant

Website

https://claudinerestaurant.com

Company type

Private

Operating status

Operating

Headcount range

1–10 employees

Short description

Claudine Restaurant is a French neo-brasserie in a restored 1930s colonial chapel atop Dempsey Hill, Singapore, operated by Chef-Patron Julien Royer and The Lo & Behold Group. It serves fine-dining, events, retail charcuterie, and gifting experiences to consumers, corporates, and couples.

Ownership category

akta.pro rank

Product category

Fine Dining / French Restaurant

NAICS

Full-Service Restaurants (722511)

SIC

Retail-Eating & Drinking Places (5810), Retail-Eating Places (5812)

akta.pro primary industry

Fine Dining Restaurants (THAFACAA)

akta.pro secondary industries

Brasseries, Bistros & Trattorias (THAFACAI), Special Occasion & Destination Restaurants (THAFACAK)

Keywords

• French restaurant dining
• Fine dining services
• Private event venues
• Artisanal charcuterie retail
• Champagne brunch service

Headquarters

HQ city

Singapore

HQ country

Singapore

HQ region

Asia

Offices1 record

Markets served

GTM type

B2C

Offering type

Services

Cost components

Personnel, Supply Chain, Operations, Infrastructure, Marketing or Sales

Revenue model

1. Restaurant Dining: Revenue from food and beverage service across three distinct dining experiences: the main Dining Room (fine dining in restored colonial chapel), La Terrace (semi-alfresco French-inspired plates), and Private Dining Room (intimate settings for up to 10 guests). Services include weekday lunch, weekend brunch, dinner service, and beverages including cocktails and curated gin selections.
2. Retail - Claudine Selects: Sale of French charcuterie, pantry staples, and baked goods including Chou Farci, L'Oreiller, Jambon Persillé, Foie Gras Terrine, and Sourdough Des Monts. Products are available for self-collection only at the restaurant, ordered via email with minimum 2-hour advance notice.
3. Gift Cards and Experiences: Sale of gift cards and curated dining experiences for gifting occasions including birthdays, corporate gifts, and special occasions.
4. Events and Venue Hire: Revenue from hosting corporate events, weddings, solemnisations, and private celebrations across versatile event spaces including the Main Dining Room (up to 150 standing), La Terrace, and Private Dining Room.
5. Celebratory Cakes: Pre-order celebratory cakes for special occasions including birthdays and anniversaries. Cakes are made with chocolate joconde, cocoa nibs feuilletine, almond streusel, vanilla tonka crémeux, guanaja chocolate mousse and exotic jelly. Available in 10cm ($48++) or 14cm ($68++) sizes with 72-hour pre-order requirement.

Pricing tiers

Go-to-market motion1 record

Distribution channels6 records

Marketing channels6 records

Core offering

Claudine Restaurant is a French neo-brasserie operating at a single Dempsey Hill location in Singapore, offering dine-in food and beverage service across three distinct spaces (Dining Room, La Terrace, and Private Dining Room) plus event hosting and a self-collection retail line of French charcuterie, baked goods, and celebratory cakes. The restaurant is chef-led by Julien Royer and operated under The Lo & Behold Group, generating revenue primarily through food and beverage service with ancillary revenue from retail products and gift experiences.

Product overview

Claudine Restaurant is a French Neo-brasserie operated by Chef-Patron Julien Royer and The Lo & Behold Group, located in a restored 1930s colonial chapel atop Dempsey Hill in Singapore. The restaurant offers two distinct dining experiences: the Dining Room (a grand hall with brass bar and stained glass windows) serving timeless French classics, and La Terrace (a semi-alfresco glasshouse setting with pétanque court) offering French-inspired sharing plates and artisanal cocktails. Additional offerings include an intimate Private Dining Room for up to 10 guests, event hosting services for weddings and corporate functions, and a retail line called Claudine Selects featuring French charcuterie products including the award-winning Chou Farci. Gift Cards, Experiences, and Celebratory Cakes are also available. The venue operates across multiple spaces with combined capacity exceeding 200 guests for standing events.

Differentiator

Problem solved

Functional benefit

Brands

• Claudine Selects: A collection of French delicacies, pantry staples, fresh-baked goods, and charcuterie available for self-collection, including award-winning Chou Farci, L'Oreiller, Jambon Persillé, and Foie Gras Terrine.
• Gift Cards & Experiences

Products and services

• Dining Room French neo-brasserie fine dining experience set within a restored 1930s colonial chapel, offering timeless French recipes, a grand dining hall with brass bar and stained glass windows. Serves dinner, weekday lunch, and Champagne brunch. Reservations via SevenRooms.
• La Terrace Semi-alfresco French-inspired dining space with a pet-friendly patio, indoor seating, and pétanque court. Offers sharing plates, artisanal Gin & Tonics, and weekend brunch. Indoor capacity 30 seated/70 standing; outdoor 20 seated/100 standing. Dinner service only.
• Private Dining Room Exclusive intimate dining space for up to 10 guests featuring handcrafted details, pressed floral panels by This Humid House, and Dempsey Hill views. Fully customisable with curated menu options for bespoke gatherings and special celebrations. Booked via email enquiry.
• Events & Celebrations Event hosting services including weddings, solemnisations, and corporate events. Spaces include the Main Dining Room (100 seated / 150 standing), La Terrace, and Private Dining Room (up to 10 guests). Coordinated by Events Manager Lyn Tan with access to a vendor network.
• Claudine Selects Retail collection of French delicacies and pantry staples available for self-collection at the restaurant. Includes the award-winning Chou Farci (2024 stuffed cabbage world champion), L'Oreiller pâté en croûte, Jambon Persillé, Ibérico Butter, Pâté de Campagne, Rillettes Le Mans, Foie Gras Terrine, and Sourdough des Monts. Ordered via email with 2-hour advance notice.
• Gift Cards & Experiences Gift cards and curated dining experiences sold via The Lo & Behold Group's gifting platform at gift.lobehold.com. Includes three-course feasts and selections of charcuterie and signatures, offered for birthdays, corporate gifts, and special occasions.
• Celebratory Cakes Pre-order celebratory cakes made with chocolate joconde, cocoa nibs feuilletine, almond streusel, vanilla tonka créméux, guanaja chocolate mousse, and exotic jelly. Available in 10cm (S$48++) or 14cm (S$68++) sizes with a 72-hour pre-order requirement. Includes celebratory message of up to 5 words.

Quantifiable outcome

• Winner of 2024 Championnats du Monde du Chou Farci (Stuffed Cabbage World Championship)

Segments4 records

Ideal customer profiles4 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Integration1 record

Partnerships

Five partnerships are on record, tiered core and flagship.

• Maison Mitteaud (France)coreOthersSupplier of duck foie gras used in Claudine's Foie Gras Terrine. The supplier provides premium French foie gras that forms a key ingredient in one of Claudine's signature retail products.
• BAO BakerycoreOthersExternal bakery partner that produces Chef Julien Royer's secret recipe Sourdough Des Monts for Claudine. The sourdough is baked by BAO Bakery and sold through Claudine Selects.
• Billecart-SalmoncoreOthersChampagne partner for Claudine's Champagne Brunch service. Bottomless pours of Billecart-Salmon champagne are featured in the weekend brunch experience.
• The Lo & Behold GroupflagshipStrategic or Co-development PartnerParent hospitality group behind Claudine, founded by Chef-Patron Julien Royer. The group operates multiple celebrated venues in Singapore and provides operational infrastructure including the gifting platform (gift.lobehold.com), city guide, and cross-promotional marketing.
• SevenRoomscoreTechnology or IntegrationRestaurant reservation and customer relationship platform used for managing bookings for the Dining Room and La Terrace, as well as the newsletter subscription ('STAY IN TOUCH') feature.

Scale indicators4 records

Recent moves6 records

Expansion highlights5 records

Direct peers

• Cure: One-Michelin-star modern European restaurant at the National Gallery, Singapore. Comparable prix-fixe fine-dining model and culinary positioning.
• Saint Pierre: Two-Michelin-star contemporary French fine-dining restaurant in Singapore. Comparable target market, cuisine category, and premium price point, making it a close direct competitor for fine-dining occasions.
• Jaan by Kirk Westaway: Two-Michelin-star modern British/French fine-dining restaurant at Swissôtel The Stamford, Singapore. Comparable fine-dining positioning, prix-fixe menu structure, and premium clientele.
• Braci: One-Michelin-star modern Italian fine-dining rooftop restaurant at Boat Quay, Singapore. Comparable intimate fine-dining format, premium pricing, and target market.
• Odette: Three-Michelin-star modern French fine-dining restaurant at the National Gallery, Singapore. Operated by Chef Julien Royer, making it the most directly comparable peer to Claudine given shared chef DNA and Singapore fine-dining positioning.
• Zén: Two-Michelin-star modern European fine-dining restaurant in Singapore. Comparable high-end prix-fixe format and target clientele.
• Les Amis: Three-Michelin-star classic French fine-dining institution on Orchard Road, Singapore. Comparable haute cuisine positioning, premium pricing, and target affluent clientele.
• Corner House: One-Michelin-star modern European fine-dining restaurant set in a heritage Botanic Gardens building in Singapore. Comparable heritage-venue positioning and prix-fixe fine-dining format.

Broad incumbents

• The Lo & Behold Group (sibling venues): Parent hospitality group operating Claudine alongside other Singapore venues (e.g., The Warehouse Hotel, 90 Year Old Nanyang Coffee). Comparable as a multi-venue Singapore hospitality platform under shared ownership.
• Restaurant André: Former two-Michelin-star French fine-dining restaurant in Singapore (now closed) operated by Chef André Chiang. Listed as a reference point for Singapore fine-dining legacy and chef-driven concepts at similar price points.

Market position

Strengths4 records

Weaknesses4 records

Competitive moat4 records

Key risks5 records

Key highlights6 records

Customer concentration

• Instagraminstagram.com/claudinerestaurant
• LinkedInlinkedin.com/company/claudine-restaurant

Revenue estimate

Valuation estimate

Number of profiles

Profiles8 records

Funding overview

Funding rounds

Investors

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about claudine restaurant