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I ended the meal on a sweet note with their Mont Blanc 🌰, featuring white chocolate chestnut mousse 🤍🍫, chestnut vermicelli & biscuit joconde. It was really sweet!
For mains, my favourite has got to be their
Le Pot-Au-Feu Revisité (+$10)! ❤️ Featuring fork-tender slow-cooked US short rib 🥩 & a marrow & vegetable dumpling 🥟 in hearty beef broth, this was impeccable!
Celebrate Christmas 🎄 at @langelus.sg with their decadent 3-Course Festive Menu ($98++) available for the whole month of December! Being Singapore’s oldest single-location traditional French restaurant 🇨🇵 since 1998, you will not be disappointed!
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For entrée, I had their Poached Foie Gras 🤎, served with black truffle artichoke velouté & fresh autumn black truffle 🍄! I enjoyed the earthy flavours!
Over at L'Angélus, the restaurant is offering a 3-course menu from $98++ per guest and it will be available from 1-31 December. There are 3 options for each course and for the entrée, I got the hand-cut black Angus beef tartare topped with N25 caviar ($8 supplement) which goes perfect with warm bread or eaten on its own. The creamy flavour of the beef tartare is complemented with the brininess of the caviar, proving a perfect match.
For the main, I chose the miso glazed deep sea Australian toothfish that is served in a murasaki uni butter sauce. The fish is flaky and retains a nice bite, similar to a texture of a codfish while the uni butter sauce elevated the dish with a creamy mouthfeel and savoury flavour. The final course of dessert is served tableside as the baked Alaska ($6 supplement) is flambéed when served, providing a dramatic spectacle of an ending.
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🍴 L'Angélus
đź“Ť 85 Club St, Singapore 069453
11 NEW DISHES! L'Angélus has launched an excellent line-up of new dishes.
New staples include tantalising Pluma Ibérique ($45) and Bœuf Bourguignon ($132, 800g). The former features 200 grams of succulent Iberico pork “pluma” seasoned with shio koji and sous vide for an hour, then pan-roasted to finish.
Beef fans can’t miss the latter. Wagyu short ribs marinated overnight, it is pan-seared then braised bone-in with tomato paste and stock for five hours, before seasoning with mirepoix (made from cooked diced vegetables). It is served with creamy homemade pomme purée on the side.
Stuffed wild-caught squid, couscous, rosette, premium ikura, romesco sauce
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