Chef Stéphane Browne now has more than 15 years of experience in cooking. After having done his classes at the Ferrandi school, he developed his know-how in places of renown with starred chefs such as Firmin Arrambide and Christian Constant. The bourgeois cuisine learned during these years of learning is still very present today.   After several years in France, Stéphane emigrated to Singapore and introduced traditional French cuisine as Chef of the restaurant St Julien (de Julien Bompard), a restaurant that will be voted best French restaurant in Singapore by the Business Times that year!   Back in France, Stéphane joined the Jules Verne Brigade, in the heart of the Eiffel Tower, before completely changing the universe and becoming head of a wine bar. Close to his customers, he affirms his culinary identity, the last essential step before the creation of his own restaurant, the US 4.   It’s over here