Fleur de Sel

133 Wishlisted
A sophisticated yet functional open-concept kitchen with counter seatings takes centre-stage in Fleur De Sel. Diners at the counter seats may view Chef Alex’s culinary actions up-close, enjoy his personable service and the feeling of being at his private table. Fleur De Sel also has elegant tables where customers can dine in an intimate setting, with refined French dishes and a carefully-curated wine list, comprising specially procured French labels.

64 Tras Street
Singapore 079003

(open in Google Maps)


12:00pm - 02:00pm
06:30pm - 10:00pm

12:00pm - 02:00pm
06:30pm - 10:00pm

12:00pm - 02:00pm
06:30pm - 10:00pm

12:00pm - 02:00pm
06:30pm - 10:00pm

12:00pm - 02:00pm
06:30pm - 10:00pm

06:30pm - 10:00pm

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Enjoy dining without burning a hole in your pocket, no membership required


From the Burpple community

Delicious & tasty tenderloin beef, definitely a fancy place for a French meal

A few years ago, I was recommended by my French acquaintance Steve Desobeau, to try @fleurdesel_sg on Tras Street, opened by his friend, @chefalexandrelozachmeur. But somehow, I never got around to it, so when the restaurant messaged me recently about sending dinner, I didn’t think twice about saying yes.
Our meal began with a fabulous homemade Foie Gras Terrine to be savoured with onion marmalade on brioche toast. It’s rich and the portion was large, so there was plenty to go around.
Although I enjoyed the sweetness of the ocean’s bounty in the Seafood Boullabaisse (it was served with rouille garlic toast), the Lobster Bisque was the soup that wow-ed me more. A little creamier, it hummed powerfully with the glorious note of that single crustacean.
I was also very taken with the hugely tasty dish of Seared Hokkaido Scallops. Plump and juicy, they were presented on deliciously braised leek with a black truffle chicken sauce. SO GOOD.
I‘ve always been a sucker for beef tongue and have eaten it in different preparation styles but this was the first time I had it cut in such large cubes. And oh man, did they taste marvelous! Cooked with gherkins and baby potatoes in tomato sauce, the large meaty pieces were simultaneously chewy and tender - amazing! If you enjoy tongue, you need to try this.
I realise duck leg confit is pretty commonplace these days but Fleur De Sel’s classic version with its intensely crispy skin and saltyish-in-a-good-way flavour, was impeccably executed. Loved it with the sauteed baby potatoes and lip-smacking mustard sauce. It’s another dish I’d order again at the drop of a hat.
Their Beef Cheek Bourguignon, the epitome of rustic French comfort food, was equally wonderful. Simmered with the pieces of tender meat were strips of bacon, carrots, mushrooms, it was a well balanced stew. In addition, there was a swoon-worthy silky buttery mash to round it off.
A French meal should naturally include a cheese platter, and the restaurant put together a really attractive one with four kinds of French cheese, grapes, dried apricot and walnuts.
Dinner ended on a strong note and I mean that quite literally because the unassuming-in-appearance Rum Baba was potent in alcohol. Paired with the vanilla whipped cream, this dessert had me whimpering in happiness.

You can savour @fleurdesel_sg’s expertly done French classic dishes at home because they are still doing delivery via the popular platforms of Grab Food, Food Panda.

Thank you again Chef Alexandre and Team Fleur De Sel for the generous treat.


Dessert - Le Baba. Rum baba, Tahitian vanilla bean whipped cream, dehydrated pineapples.

Always have a soft spot for rum baba, a French classic. Love the rum soaked brioche like sponge! It was light, airy and moist and each bite delivers a delicious oozy bite of rum. C’est bon!


Dessert - Le Chocolat. Weis 70% dark chocolate ganache, chocolate truffle, chocolate sponge, fleur de sel caramel and chocolate sauce with homemade chocolate cognac ice cream

Main - Le Bœuf. Seared Australian grass fed beef tenderloin, grilled sucrine lettuce, carrot purée and green peppercorn sauce.

This dish definitely tasted better than it looks. The plating was a mess not to mention incoherent. My favorite component of the dish has got to be the rich and immensely flavorful carrot purée

Main - La Sole. Seared Atlantic lemon sole, dulse seaweed, bouchot mussels in marinière sauce (sauce of white wine and onions)