Steak @ Les Bouchons

I was recently seized out of the blue by a craving for beef after a "cold tipoff" which brought me down to Les Bouchons (7 Ann Siang Road, tel : 6423 0737). Since the last visit which was some time back, the menu has gone through some small changes. The price of the cote de beouf has gone up a little (it's now $40 per pax), but is still good value for money in comparison to other French diners that serve it. Previously the steak options were lesser and being me, I didn't think I would pass on the previously unavailable XL US beef ribeye ($42) which the server said was estimated at 400g and would be fattier than the standard ribeye option where the meat comes from Australia or New Zealand. Tenderloin lovers get lovin as well in the form of their enlarged beef fillet ($34) option.


As you can see, the ribeye was the only thing that's on the plate. It turned out to be as large (yes!) as the server had mentioned and the fries had to go on a separate basket. The meat was fatty as claimed, but were also sinewy in certain parts and wasn't as juicy as I had expected. At the back of my mind, I was actually envisioning something else. I had to let go of some of the fat as there was certainly quite a bit of it and my conscience refused to let me ingest them all. Lol.


Despite being less juicy than I had hoped for, I felt that the tenderloin scored quite a bit being every bit and bite as tender as one would expect of the cut. It was leaner and slightly less flavorful than the ribeye, and turned out to be very enjoyable. It was probably is one of the larger cuts I had of them.


There isn't very much of variety in the department of desserts in Les Bouchons. Apart from various flavors of ice cream with fruits and preserves, there is actually only the Ile Flottante ($10) and a Grand Marnier flavored creme brulee to be had. I didn't exactly recall how it tasted like before eating it this time round since it was quite some time back since I had it. However after the first mouthful of that soft wobbly egg white in the caramel milk, the memories of it came steadily back. This stuff is rather light and breaks apart in your mouth more easily than foie gras. The sliced almonds were toasted which added a depth of crunch and fragrance.