LE BISTROT DU SOMMELIER
THE BUZZ Featuring seasonal ingredients imported directly from France, Le Bistrot Du Sommelier has launched a brand new winter menu, giving diners a taste of French favourites that’s just in time for the year-end festivities.
AMBIENCE The restaurant’s ground floor dining room lets one step out of the harried concrete jungle and into a welcoming enclave with its wooden interiors, earthy colours and a mesmerising glass chandelier. The second level offers a more casual feel with industrial interiors and lighter fare for one to unwind after a busy day.
FOOD & DRINK With an extensive menu of beef, signature dishes and a plethora of rillettes, starters and wines to choose from, we were spoilt for choice from the onset. But once orders were out of the way, sitting back and taking in the bustling, yet homely ambience of the dining room, quickly set the mood for the meal. The first dish to arrive was the Betteraves, Cannelloni de Céleri et Chèvre, a multi-coloured beetroot salad with Cannelloni of celery and goat cheese and bits on walnut. Any apprehensions one might have about the beetroot, with its strong earthy flavour that can be an acquired taste for many, are quickly thrown out the door with the first bite. Simply poached, the French beetroot has a sweetness that was surprisingly light and appetising.
Known for its homemade rillettes and terrines, the Duck Rillette that soon arrives with a side of bread, needs no introduction. Made in-house, the rillette is exquisitely tender and rich in flavour with a hint of pepper.
Another refreshing bite was the Saint-jacques, Topinambour et Noisettes, a serving of fresh pan-seared scallops with Jerusalem artichoke mousseline and a hazelnut cracker. Just like the beetroot, the artichoke not only does away with previous perceptions of the thistle vegetable, but also lends a touch of sweetness to the fresh scallop, making it an easy favourite.
A wide selection of mains, from pork and chicken, to lamb and braised rabbit, offer something for every craving. But for a warm and hearty dish, Le Bistrot Du Sommelier’s signature Poulet aux quarante gousses d’ail hits all the right notes. The oven roasted French chicken cooked with forty garlics and served in a large claypot, is an aromatic experience. The Forget everything you thought you knew about flavours and ingredients. Be pleasantly surprised by the dishes that Chef Brandon creates. With a wide selection of wines and a dish for every palate, Le Bistrot Du Sommelier is the perfect spot to enjoy everything from experiential dining to a fun-filled evening with friends and loved ones. thick gravy filled with herbs and spices transforms the meat into tantalising tender bites, while a serving of potato gratin complements the herbs and garlic with its light creaminess. A glass of Cuvee des Conti by Bergerac biodynamic winemakers Tour des Gendres, which is a fruity, slightly full-bodied blend of Semillon, Sauvignon and Muscat, proved the perfect pairing for this wholesome dish.
Other signature favourites include the Lapin à la moutarde, a dish of braised rabbit with mustard and white wine cream sauce, served with a side of baby potatoes, and the Crispy French duck leg confit, served with hispi cabbage and smoked duck breast. Beef lovers can choose from a separate menu of oven roasted beef ribs and braised beef cheeks to tenderloin tartare served with French fries.
One experience that cheese lovers must indulge is the baked vacherin mont d’or cheese, which is only available at Le Bistrot Du Sommelier from October to March. Here, the cheese is baked with a choice of stuffing, such as onions and bacon or homemade spicy smoked chorizo, and served with crispy bread or steamed baby potatoes.
With over 60 types of wine available, finding the right wine to go with each dish proves easy. Furthermore, the restaurant offers some exquisite vintages that are not widely available in the stores, and a selection of wines produced by biodynamic winemakers from Bergerac in southwest of France, giving both diners and wine aficionados a taste of something truly exceptional.
Although portions for the main courses are larger, as the restaurant encourages meals to be shared, desserts are a must simply because nothing like them can be found elsewhere. For instance, the Mont-blanc façon Le Bistrot Du Sommelier is the chef’s take on the popular mont blanc dessert. Made with a light sponge and fresh chantilly, dressed with delectable chestnut vermicelli and pieces of meringue, the dessert is a creamy treat that is exceptionally light – a definite plus especially after a hearty meal. Other popular desserts at Le Bistrot Du Sommelier include the Pruneaux à l’armagnac, Glace Vanille, which is a simple dessert of preserved dried French plums in Armagnac, served with vanilla ice cream, and the Profiteroles – homemade choux buns filled with vanilla ice cream, served with warm chocolate sauce and crispy almond flakes. ADDRESS 53 Armenian St, Singapore 179940
OPENING HOURS Monday-saturday: 12pm to 2:30pm (Lunch) 6pm to 11pm (Dinner) Closed on Sundays
PRICE Charcuterie (dine in/ take away) from S$10.80 Starters from S$16-48 (for the vacherin mont d'or) Mains from S$34 Beef mains from S$32 Desserts from S$12.50