Malaysia
Singapore
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Very well-known amongst the French community, Le Bistrot Du Sommelier has settled in nicely at their bigger Armenian street restaurant since moving from Prinsep. A primarily rustic restaurant, reservations are a must at this popular dining restaurant which is also heavily endorsed by chefs from the F&B industry.
First started by Chef Patrick Heuberger, Chef Brandon Foo has since taken over as Chef De Cuisine at Le Bistrot Du Sommelier and proves he is capable of filling those big shoes; Chef Brandon won the Rising Chef of the Year award at the World Gourmet Summit in 2014.
The interior is intimate with a yellow brick wall and dashes of red, exhibiting a French country-side flavour. There is also a rillette bar on the 2nd floor, serving a multitude of different meat rillettes and wines that you might enjoy before the meal. The spectacular selection of rillettes at Le Bistrot Du Sommelier are renowned in the country.
Duck Terrine with Foie Gras, Pistachio and Green Peppercorn Served with Lentil Salad.($26/100g). This was a chef special of the day. The distinct green pepper taste blends with the gaminess of the duck meat and also dampens the heavy fat from the creamy foie gras, yet still brings out a rich finish.
A play of different textures as well with pistachios in the mix. Goes amazingly well with breads.
Piccadilly Sicilian tomato and arugula salad, fromage blanc dressing ($18). A simple salad dish using fresh ingredients, the tomatoes were so sweet compared to regular varieties in Singapore, I started wondering if they were even tomatoes at all and not some cherry in disguise.
A refreshing start to whet the appetite with the tangy sweetness of tomatoes and allure of cheese.
Clos Du Mont-Olivet Font De Blanche 2012 ($20 per glass). A blend of Grenache and Syrah, this red wine exhibits strawberry and cherry aromas along with notes of smoke and spice. Medium bodied and pairs well with the roast beef that we were expecting next.
Le morceau du chef- Oven-roasted Irish Striploin served with spice, pepper and mash potato.
Another seasonal dish experimenting with different beef origins. This steak had a flavorful, beefy burst of juice but was a tad letdown on the tenderness- remnants of connective tissue abound. The striploin meat was lean within, and as with all striploins, is accompanied with a signature strip of caramelized fats.
If you are up for it, eat the buttery fat with the beef slices together for that perfect combination. There was also a heavy pepper marinate with a finish of subtle liver taste. I love that Chef Brandon likes to use secondary cuts and alternate sources for more affordable yet high quality flavour.
The smooth potato purée was heavy, creamy and had a subtle sweetness to it fragrance almost reminding me of kaya. Try the signature Cote de Beouf ($148 for 1 kg) or the l’onglet ($30 for 200g) if you would like to be guaranteed of steaks that Le Bistrot Du Sommelier has always gotten right.
Profiteroles Au Chocolat ($15). Two gigantic profiteroles just dripping in rich dark chocolate to end off dinner on a sweet, pleasant note.
Le Bistrot Du Sommelier is a warm, rustic restaurant, utilizing fresh seasonal ingredients to produce something new each time. You can come here hundreds of times and still not get sick of Chef Brandon’s French menu. The homemade rillettes and steaks are signature items that you must try when visiting.
Expected Damage: $60 – $90 per pax
