Recommended lists for French

Recommended lists of Best French in Singapore, 2018
Burpple Guides, French, Fine Dining, Date Night 12 Best Places for French in Singapore The French love their food and certainly know how to indulge. Lucky for us, we've got our fair share of quality restaurants and cafés in Singapore dishing up superb French fare ranging from a homey creperie to the most lavish fine dining venues.
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Top 10 Places for French

Top 10 places for French

Latest Reviews for French

Latest Reviews of food and restaurants for French

Another one of the iconic Robuchon dishes, cold poached lobster tail is sliced and served on top of diced claw meat. The pickled turnips form a "ravioli" around the shellfish and it's dressed with sweet and sour flavours, espelette pepper and rosemary. While perhaps not among the strongest Robuchon dishes, I still really like this dish. Light and enjoyable 😋
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#burpple #chopebites

Granny Smith Apple confit , prunes & Armagnac ice cream. I foresee a tussling of forks over the last bite of this gorgeous take on the traditional tarts aux pommes. That warm buttery base is poetic pastry.

The various elements - from the soft, fragrant sponge to the urgently luscious and ice cream-esque Madagascar vanilla and crumbly Chinese-nutty base - stay hesitantly distinct from each other, requiring explicit coaxing by way of spoonly compilation before the orgiastic mouth-party gets going. 3.7/5

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La tart bourdalue is one of those French classics that stand the test of time. At Do.main, the pears are poached till soft and sweet, then set in fragrant frangipane cream and a buttery crust. A perfect tea-time pastry to have with your coffee, or anytime really.

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Taste: 3.5/5

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My favourite starter at Michelin awarded Bar-Roque Grill is also served at the Do.Main Deli & Bistrot, by the same chef that Helms Bar-Roque, Chef Stephane Istel.
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Formerly known as Do.Main Bakery along Katong, this revamped concept now offers an upgraded menu, which includes wholesome, artisanal French dishes, reminiscent of the foods Chef Stephane grew up with in his home region of Alsace, France. This is in line with Chef Stephane's philosophy of paying respect to time-bound traditions.
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There are various choices for the Tarte Flambee, and ours had a nice balance of sweet onions, savoury bacon and creamy gruyere on a thin crisp pastry. The danger is that it's addictive and it'll not be filling, so you'll be tempted to order more lol.
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Newly opened branch by Saveur. Saveur Pasta taste great as usual, duck confit skin wasnt crispy. They have a lunch set meal which is nice for variety. The new branch still has a queue during meal times so might want to wait for the hype to die down.

Light, moist and crisp on the outside, these delectable almond cakes(as well as madeleines) are only available on weekends. Get them fresh out of the oven when they’re at their absolute best!

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Taste: 3.5/5

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Chef Stephane’s blackforest cake is made according to his mother’s recipe, and what a banger of a dessert it is. Let all notions of “old-fashioned” and “boring” fall to the wayside, because this cake is all sorts of chocolatey, moist and boozy at the same time, with the gentle sweetness of cherries running through each bite. I haven’t had a blackforest cake in years, but this I'll have again for sure.

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Taste: 3.5/5

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Their top-notch services under the chandelier-lit ambience were impressive, where every little detail throughout the night was immaculately executed.
Presentation of every dish was also done with perfection. This starter was caviar served on petals of roseval potatoes with condiments & fresh herbs. Every tiny bit of the condiments was cut to uniform shape and size and skilfully placed on the potato discs. Impressive efforts and tasted wonderful too.

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Buttery and flaky puff pastry ensconses tender but admittedly over-done beef on a bed of sauteed mushrooms and wilted spinach. Still, this didn’t prevent me from enjoying the very well-seasoned dish, although it seemed as if the pâté and duxelles were missing.

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Taste: 3.5/5

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Chef Stephane of Bar-Roque brings his expertise in charcuterie to Tanjong Katong French bakery stalwart Do.main, and boy is it good. Everything is house-made and deliciously authentic, but my favourite on the platter probably has to be to the meaty, unctuous rillettes that’s just perfect slathered onto house-baked bread, with a dab of whole grain mustard and a pickle. C’est délicieux!

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Taste: 3.5/5

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Slow-cooked in duck fat for 3 hours, this is as good as you’ll get in any casual bistro in Paris, with salty, pull-apart flesh and crisp skin. But please, more of that duck jus sauce!

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Taste: 3.5/5

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