French

The food is like what you get in the cafeteria of a supermarket in France: no unusual dish; decent quality, but nothing memorable; basic and standard accompaniments to almost all dishes (rice, spaghetti). In the same spirit as the supermarkets: Spartan décor; order and pay upfront at the cashier's; reasonable pricing (except for wine). This used to be THE place where to get cheap French food in Singapore. It has since been surpassed on all fronts by the Saveur chain, which has similar pricing, but offers more convenient locations, service, and most importantly, more diverse and better-quality good.

The food is like what you get in the cafeteria of a supermarket in France: no unusual dish; decent quality, but nothing memorable; basic and standard accompaniments to almost all dishes (rice, spaghetti). In the same spirit as the supermarkets: Spartan décor; order and pay upfront at the cashier's; reasonable pricing (except for wine). This used to be THE place where to get cheap French food in Singapore. It has since been surpassed on all fronts by the Saveur chain, which has similar pricing, but offers more convenient locations, service, and most importantly, more diverse and better-quality good.

We used to patronise this place a lot when it first started: beautiful environment to chill out, decent food and excellent drinks. It has become a hip place, and opened many outlets, which of course don’t have the original’s unique character. The price of the success? The café is always packed solid; service is slow and random; hard to have a conversation (at least indoors) as the music is too loud. Still a good place to chill, but you have to be careful about the time of your visit. Otherwise, the food is not unique enough to justify the hassles. Generous portions, though.

Chef Patrick Heuberger has taken over the old Au Petit Salut, and he has lengthened and broadened the menu, and improved on the honest cooking. The food is very good and portions are generous, so a large group would gain by sharing appetisers. The charcuterie dishes (duck rillettes, pâté en croûte, beef tongue) are commendable, but the pig brain is truly outstanding. Among the mains, the mustard rabbit is superb, and the stuffed quail is also scrumptious. Service is pleasant - chef Patrick regularly visits the dining room, and the French maître d’ is very helpful in recommending dishes or unusual wines. The only bémol is the local staff - friendly but a bit blurred. For instance, for our ‘tah pow’ they didn’t pack the excellent sauce (there was an abundant amount left) and forgot to give it to us! Prices are reasonable - a place to go back to!

Chef Patrick Heuberger has taken over the old Au Petit Salut, and he has lengthened and broadened the menu, and improved on the honest cooking. The food is very good and portions are generous, so a large group would gain by sharing appetisers. The charcuterie dishes (duck rillettes, pâté en croûte, beef tongue) are commendable, but the pig brain is truly outstanding. Among the mains, the mustard rabbit is superb, and the stuffed quail is also scrumptious. Service is pleasant - chef Patrick regularly visits the dining room, and the French maître d’ is very helpful in recommending dishes or unusual wines. The only bémol is the local staff - friendly but a bit blurred. For instance, for our ‘tah pow’ they didn’t pack the excellent sauce (there was an abundant amount left) and forgot to give it to us! Prices are reasonable - a place to go back to!