A few bouillon styled eateries have popped lately. Les Ducs (8 Ann Siang Hill) along with Bouillon Gavroche were a couple of them.
Sourdough was smoky. Nice with butter.
Foie gras terrine's...okay. A bit pricey methinks. The foie flavour seemed muted, not like what I remember of them from Brasserie Gavroche.
Pretty meaty steamed prawns. Love their cocktail sauce that we even saved them for fries.
Not a fan of their roast chicken leg with mushroom sauce. Skin's a bit chewy and the meat's pedestrian. Sauce felt a little thin didn't taste particularly mushroomy - wasn't the creamy variety that I had in mind. Also not something that I'd associate with French and sauces. I'd rather the roast chicken leg from Cold Storage. Seriously.
Not bad tartare de boeuf.
Tartar was tangy, a little herby and creamy. Didn't seem to have capers though.
Their ham and Comte cheese coquillettes was basically a French mac & cheese. Nicely done.
Pretty nice chocolate mousse. Had the expected smooth creaminess with dark chocolate notes and importantly, not overly sweet.
I like their crème Mont Blanc. White pudding-y bottom reminded me of yoghurt. Top's chestnut cream and meringue.
No comments:
Post a Comment