Jacques Pergay – A Revival in Traditional Handmade Porcelain
Dedicated to consistently providing our clients with fresh and innovative solutions, Q Industries is always on the lookout for unique products. Joining our specially curated brand portfolio is Jacques Pergay. Jacques Pergay is a family-owned and managed artisanal manufacturer that is committed to producing delicate and refined porcelain. The traditional expertise of the centuries old Limoges porcelain is highly respected at Jacques Pergay. Despite the advancements in automated industrial production, the entire collection of porcelain creations is still painstakingly made by hand in Limoges by expert craftsmen and women.
Nature is an infinite source of inspiration for Jacques Pergay himself and his daughter Aurélie Pergay when designing their porcelain pieces. This creates the uniqueness in their shapes and textures in all their ranges. Dedication to quality is paramount in the Jacques Pergay family of craftsmen that produces the collections. As one of Jacques Pergay’s craftsmen states, “I have to check that each piece sounds right. If the sound is not right, there is a breakage. Even if I can’t see it (the breakage), I have to trash it.”
To discover and experience the wonderfully tactile fine porcelain creations of Jacques Pergay and his daughter Aurélie, visit us online or contact us to arrange a personalised appointment.
Did you know?
Porcelain is a powder made of quartz, feldspar and kaolin originally discovered in mines close to Limoges. Hence the particular development of the Limoges porcelain manufacturers back in the 18th century. Limoges Porcelain distinguishes itself from other ceramics thanks to its whiteness, its translucence, its hardness and its waterproof qualities.
Chef Stephane Istel – Bar-Roque Grill
Located at Tanjong Pagar, Singapore, Bar-Roque Grill is a modern rotisserie with a French-inspired menu. With Chef Stephane at the helm, the menu recreates the flavours he enjoyed as a child in his hometown, Alsace. Formerly an Executive Chef of DB Bistro Moderne in Vancouver and in Singapore, Chef Stephane brings forth delectable creations at Bar-Roque Grill with his 20 years of culinary experience.
The simple unassuming exterior of the restaurant opens up into a baroque styled interior with seating that wraps around a buzzing open kitchen. This gives diners a fascinating opportunity to see what goes into creating all of Chef Stephane’s tantalizing dishes. It truly is an amazing experience watching Chef Stephane and his team of chefs work in seamless operational harmony with each other.
As the name suggest, Bar-Roque’s grilled selection is a must try. Meat lovers can feast on Prime Rib Eye, French Free Range Chicken, Challans Duck and Australian Pork Knuckle, which are hits at the restaurant. The grills are juicy, tender and flavoursome. Other than the grilled items, dishes like the tarte flambée, a typical Alsatian dish from the chef’s hometown, Ravioli with Wild Mushrooms and the New Zealand Little Neck Clams Casserole are also hot favourites. Dessert lovers can seek comfort in the restaurant’s signature – Mom’s Recipe Apple Pie. Truly a home-made recipe from Chef Stephane’s mother, the dessert is the perfect ending to any meal.
Chef in the House
Keen to know more about the man or woman behind each restaurant? In this little segment, we pose five questions to the chefs so that we can all get to know them a little better. We have Chef Stephane in the house for this inaugural segment.
– If your kitchen is on fire, what is the one kitchen equipment you would save and why?
I will save my rotisserie as it is the main item in my kitchen and the basis of the concept of
Bar-roque Grill.
– If there is one person, dead or alive, that you could cook for, who would it be and what would you cook?
I will, without thinking, cook again for Mr. Paul Bocuse. I will cook a very traditional Baekeoffe (French version of the Singapore local dish Ba-Ku-Teh).
– What is your favourite dish on your restaurant menu and why?
One of my favourite dishes is the New Zealand clams served with garlic sausage. I love that dish as everything – the garlic and white wine broth, together with the mushroom, clams and garlic sausage comes together and makes it an amazing dish.
– What is the one ingredient that you cannot live without?
As a French, I think it would be bread and butter.
– If you hadn’t become a Chef, where would you be right now?
Well… I really don’t know what and where I will be right now, but I believe that I will still be in the F&B industry.
www.bar-roque.com.sg
www.facebook.com/BarRoqueGrill/info
Quantum Pro – The Facts
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