Brasserie Gavroche

Singapore Tatler Singapore's Best Restaurants - - FRENCH -


Duck­ing into this brasserie is like step­ping into a Parisian past where the chef-owner hosts you and serves you the best of his Grandpa Henri’s rus­tic, hearty, tra­di­tional recipes.


Reser­va­tions are done on­line, but you have to call the restau­rant first. An SMS will be sent to your smart phone, and a link will be sent to you to key in your reser­va­tion. The ap­pe­tiser of baked pork ter­rine with duck liver is a rus­tic, but hearty and flavour­ful choice. The pork hot pot with cab­bage and veg­eta­bles is served pip­ing hot and pep­pery. The fish quenelles with cray­fish sauce fea­tures per­fectly-shaped pike mousse ba­tons which are amaz­ingly soft poached in an aro­matic, lus­cious cray­fish bisque.

Grandpa Henri’s fish quenelles with cray­fish sauce

Grandpa Henri’s tra­di­tional onion soup

Grandpa Henri’s baked pork ter­rine with duck liver (Pâté en croûte)

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