Les Bouchons, Rochester Commons

Les Bouchons has a new location just behind Star Vista (Rochester Commons, 10 Rochester Park, tel : +65 6904 8972).

Pretty little Parisian styled restaurant sequestered behind tropical verdant lushery. Then again, their decor have always adhered to a similar visual style to their parent L'Angelus.

There's a few items on the menu that aren't available at both their Ann Siang and Robertson Quay restaurants. One of those was their heirloom beetroot salad. Loved the earthy sweetness of those beets. Had these once or twice previously at Le Bistrot du Sommelier. I especially liked how the fragrance of the lightly toasted walnuts and pine nuts added to the salad.

Pretty impressive ceps soup which I'm sure was loaded with butter and cream. Flavour of the mushroom in the piping hot soup was robust to say the least and that was paved by a smooth velvet texture. Would come back for this. Also not available at the other two restaurants as far as I know.

No complains on the pan fried foie gras. It was delicious. The caramelized liver had the prerequisite crusty exterior and quivery insides I was looking forward to. At the end, we were mopping the rendered oils from from the foie with bread. The onion compote/jam thingy on the side seemed to have curry flavour. Pretty sure I did not imagine it.

Great grilled wagyu onglet which we haven't seen on their menu before. Pretty sure it's available only here. Not cheap at all but seeing how much Le Bistrot du Sommelier charges for their onglet these days, this one didn't feel quite so expensive. Knife sliced through this like butter. Mostly. Flavour was also a beefy intensity like I was expecting. 👍🏼 

The sauces were kinda wasted tonight because the onglet definitely did not need them. Neither did their fries.

I've always been curious about the 40 garlic chicken dish I've seen around. For some reasons, it has appeared in this restaurant. Again, not in the menu at Ann Siang and Robertson Quay.

The chook was fork tender seeped in the rendered garlic butter in the pot, perfumed with just enough rosemary. Part of what was enjoyable about this was slurping out the creamy cloves of garlic from their skins.

At this point of time, we had neither the room nor interest with the salad. I did tried to dig out as much of the walnuts and the cherry tomatoes with a few leaves before throwing in the fork towel.

Would have liked to get something bigger but we only had room for an affogato after all the food.