Food and Travel (Singapore) - - Reviews -

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

TEL 65/6333-1982

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

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