that is jean-charles dubois...chef at the french kitchen, whom i caught very much by surprise by trying to get some piccies of the buzz in the kitchen. i wasn't quite sure if i was allowed to take pics but the smile from chef dubois after this shot, set me at ease. the reason i was curious about the kitchen (and yes, i was hoping to get a glimpse of the chef at work) is because g and i were half way through the pretty delectable degustation menu and i just had to see the going ons in the teeny kitchen.
it was a six course immersion into some quintessential french dining. the atmosphere was intimate, food delicately prepared and creatively presented, and the service was fabulous. keeping in tune with the entire experience, this girl is gonna try something different this time and practice her french with a quick run down of the courses, each paired with a french adjective *grin*
(home smoked salmon with traditional garnish of finely chopped egg, parsley, capers, shallots and horseradish cream)
apéritif deux: terrine de joue de boeuf et foie gras - crémeux (creamy)
(angus beef cheek and duck liver terrine, pommery mustard dressing and printaniere salad)
potage: bisque de homard - réconfortant (heartwarming)
(traditional lobster bisque with tiger prawns beignet and leek custard - chef dubois' family recipe)
interruption: le trou d'angers - régénération (refreshing)
(poached pear angevine granite)
entré un: carre d'agneau - offre (tender)
(roasted rack of lamb, apricot and raisin fine wheat grain, confit turnip, harissa scented jus gras)
entré deux: cabillaud - subtile (subtle)
(slow cooked cod fish with sauteed baby spinach,mouclaude emulsion and crispy farmer bread crouton)
dessert: sabayon aux fruits de foret - parfait (perfect)
(gratinated warm frothy cream of egg yolk and champagne with forest berries)
petit fours - mignon (cute)
(chocolate macroons)
the french kitchen
7 magazine road
central mall #01-03
(65) 6438 1823
www.thefrenchkitchen.com.sg
(roasted rack of lamb, apricot and raisin fine wheat grain, confit turnip, harissa scented jus gras)
entré deux: cabillaud - subtile (subtle)
(slow cooked cod fish with sauteed baby spinach,mouclaude emulsion and crispy farmer bread crouton)
dessert: sabayon aux fruits de foret - parfait (perfect)
(gratinated warm frothy cream of egg yolk and champagne with forest berries)
petit fours - mignon (cute)
(chocolate macroons)
truly a hidden gem, the french kitchen may be a small outfit, but it most definitely explodes with effervescence and character.
7 magazine road
central mall #01-03
(65) 6438 1823
www.thefrenchkitchen.com.sg
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