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Parmentier de Canard with Mini Truffled Mushroom Soufflé
Blanquette de Veau with Mini Comté Soufflé ($32/each)

Like lofty golden puffs, the souffles were airy like foam, light and flavourful. Served hot, the truffled mushroom souffle was rich that accompanied really well with the duck confit and mashed potato. The meat itself was tender and the butter parsley breadcrumbs covering the dish gave the dish an added texture.

The mini comte souffle was a cheese souffle with a crispy cheese "gratin" on top. Paired with the slowed-cooked veal stew, it was a hearty and comforting meal. The chunks of veal were tender and not gamey; and the carrots and onions added sweetness to the stew. The gravy though was much lighter than expected.

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