Brasserie Gavroche: Singapore Restaurant Review

“Classic French cuisine in a Parisian brasserie setting”

brasserie gavroche logo It is easy to walk past Brasserie Gavroche, due to their inconspicuous signboard. Who knew behind this weather-beaten door hid an alluring restaurant serving amazing French cuisine headed by Chef Frederic Colin. Chef Frederic’s menu comprises many old recipes from his time with his grandfather, creating a timeless selection of dishes only using premium ingredients. brasserie gavroche menu brasserie gavroche interior It is as if we’ve time-travel to Paris decades back. The wine-red, deep brown elements of vintage furniture, every nook and cranny thoughtfully decorated to exude the laid-back charms of a French brasserie. brasserie gavroche french onion soup Soupe à l’oignon, Grandpa Henri’s traditional onion soup ($16). Utterly rich and savoury soup, made of only cardinal ingredients of stock broth and onions cooked for hours. French bread soaked in the broth, mouthfuls of caramelised onions and creamy cheese seated at the bottom of the bowl. Lovely. brasserie gavroche foie gras Pâté en croûte et foie gras, Grandpa Henri’s Baked Pork Terrine with Duck Liver ($26). An classic dish that is rarely found on menus of French restaurants these days. In the center has one of the creamiest and most luxurious foie gras I’ve ever tasted – close to the point of a buttery texture that melts instantly in the mouth. Pistachios are baked within the terrine to counter the richness of meat and foie gras, pickles in light vinaigrette on the side also provide the acidity balance for this dish.

brasserie gavroche hotpot

Potée Auvergnate, Grandpa Henri’s Pork Hotpot with Cabbage and Garden Vegetables ($35). Dubbed as a French version of our Chinese Bak Kut Teh (pork ribs soup), this is a rather light broth with ingredients like cabbage, potatoes, chestnuts, meat sausage and of course pork ribs that are cooked for hours.

No strong pepper taste though. This evokes a feel of European nostalgia, although there isn’t much wow factor other than the well cooked tender meat. Tastes quite like Chinese ABC soup too.

brasserie gavroche hanger steak

Onglet a l’echalote et pommes de terre sautees, Hanger Steak, Shallot Confit and Roasted Potatoes ($34). Australian Hanger steak cut served medium rare, perfect to pair with a glass of house wine. Really flavorful meat in roasted jus, served with classic roasted potatoes. Not as tender as other hanging tenders I’ve tried, but flavourfully combined with beef jus and shallots that add some sweetness. Nonetheless a pretty good deal for that price.

brasserie gavroche vanilla raspberry mille feuille

Mille-feuille creme vanilla et framboises, Vanilla Cream and Raspberry Mille-Feuille ($14). Crisp puff pastry with alternating layers of vanilla custard and raspberry sauce. Just the right portion without feeling too overwhelming for desserts. Comes with a scoop of raspberry sorbet so refreshing and tangy that could cause a mild temporal facial distortion.

brasserie gavroche chocolate mousse

Mousse au chocolat et crumble chocolat, Dark Chocolate Mousse and Chocolate Crumble ($14). Thick luscious dark chocolate mousse paired with brownie crumbles and nut glazed chocolate pieces giving a variety of texture (by gibbs). A straight flight to dessert heaven indeed.

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brasserie gavroche interior

Brasserie Gavroche has an amazing European ambiance and provides impeccable service to their guests. The dishes served are rustic styled with that fine French finish. An appealing choice for a romantic date or dinner. I will definitely be back to indulge in more of their signature dishes.

Expected Damage: $50 – $80 per pax chope restaurant reservation singapore

Brasserie Gavroche: 66 Tras St, Singapore 079005 | Tel: 6225 8266 | Website