French

French

Featuring Tarte by Cheryl Koh (Shaw Centre), Les Amis, Bistro du Vin, Odette, Saint Pierre, L’Atelier de Joël Robuchon, Gunther's, Joël Robuchon Restaurant, SweetSpot (Hotel Lobby Tower 3), Le Restaurant de l'Hôtel de Ville - B. Violier
The Fine Diner SG
The Fine Diner SG

$9
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A very nice cake with well executed layers of dark chocolate mousse around a passionfruiy flavoured center. The slightly tart passion fruits balances the rich, sweet chocolate. I also feel the price of $9 nett, no service or gst is very reasonable compared to most places in central Singapore. Recommended.

Part of various lunch and dinner sets or $25 ala carte
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Put simply, this is a must order. It is the best version of a Baba cake I have ever had and a delicious vanilla cream and aged Carribean rum complete a stunning interpretation. Don't miss this dish!

Part of various sets for lunch and dinner
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Good dish. Simple and elegant showcase of produce. This seasonal eggplant from Japan is lightly glazed with a sweet and salty miso coating. The sauce brings out the natural flavor of the eggplant and this is a lovely appetizer.

Part of set menus (roughly $40 ala carte)
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As we enter the spring season, it is the best time of the year to eat asparagus, peas, strawberries, mushrooms, etc
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This was a great dish with a super runny egg covered with a crisp exterior and perfectly cooked peas and pea emulsion. Highly recommended.

2 Likes

The sauce is served with their superb modern Bouillabaise and it goes well with that. However, I also love it just spread on one of their fantastic freshly baked crusty breads. The sauce has strong hints of cayenne and garlic, providing depth to the stunningly luxurious core flavour of saffron. Downright delicious 😋
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#burpple #saucy

Pastry chef Cheryl Koh brilliantly uses every part of the superb clementines from Corsica. Even the skin is used and is actually fragrant and a delicious part of the dish. The sugar sphere presentation is gorgeous and this dessert is sweet, slightly sour and very refreshing. Perfect after an indulgent winter tasting menu 😋
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#burpple #dessert

Cold Japanese horsehair crab (Kegani) was flavoured with perfectly balanced Vadouvan curry and served with apple and celery. For me, this was perhaps the best dish I have ever had from Odette and a flawless cold appetizer. The crab was juicy and sweet, the curry deep and rich yet delicate enough not to cover the crab's natural flavor. Finally, the use of the fragrant sorbet was brilliant, adding vibrancy to the appetizer and setting the tone for a great meal. Superb😋😋😋
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#burpple #michelinstars

This superb rack of welsh lamb is cooked to a perfect medium rare and the flavour of the meat shines. The fat cap is nicely rendered and the meat is very succulent. Overall, lamb that could proudly be served at a Michelin ⭐ restaurant. The roasted garlic, endive and potato gratin on the side are mediocre but we would still strongly recommend meat lovers to try this dish.
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#burpple #dinnertime

1 Like

Not the widest selection but good enough and in superb condition. From left to right are a Mimolette, 3 year Comte, Camembert, Epoisses, Fourme d'ambert and finally a Gabietou. The highlights were th stunning mimolette and a very ripe and flavorful Fourme d'ambert. .
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#burpple #monsfromageraffineur

Served at both Bistro Du Vin outlets for lunch and dinner, this is a very solidly executed classical foie gras dishes. Great sear and crust, melty center and a nice sweet-sour apple compote. The portion is also quite generous. Highly recommended 😋
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#burpple #lunchtime

Part of $80 lunch set

Roasted Hokkaido 🇯🇵 Scallop with seasonal white truffle and quails egg
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Very simple but nice dish. The large and fresh scallop was simply roasted in its own juices with a few light herbs. This produced a stunningly sweet gravy. The White truffle compliments it well and the quail egg was nice (though a touch overcooked). Overall, a good dish.

1 Like

This restaurant has 3 Michelin ⭐⭐⭐, 19/20 on Gault Millau and 99.25/100 on La Liste and it shows clearly. The mild flavoured fish which is steamed is very fresh and perfectly cooked. Rouille sauce which is normally quite rich and heavy is somehow light and delicate here and the black olive tapenade, carrots and celery add depth to the dish. .
Spring cooking is all about showcasing fresh, light produce and this is a great example. When something this good was actually one of the more "ordinary" dishes we had, you know the restaurant is cooking at an elite level. Chef Giovannini continues to enhance the reputation of this legendary restaurant 👏👏👏
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#burpple #lesgrandetablesdumonde

Love sharing food finds and reviews on Burpple and Insta https://www.instagram.com/thefinedinersg

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