Masterfully Done French Classics Available For Delivery And Takeaway G I F T
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 didnāt think twice about saying yes.
Our meal began with a fabulous homemade Foie Gras Terrine to be savoured with onion marmalade on brioche toast. Itās rich and the portion was large, so there was plenty to go around.
Although I enjoyed the sweetness of the oceanās 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.
Iāve 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 Selās 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. Itās another dish Iād 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_sgās 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.
