Roger le Goeland •
05 Jun 2015 • 13 reviews • 0 follower
As we entered, the 1980s show "La verite est au fond de la marmite" was playing, showing a recipe for sausage and chestnut soup. It set the tone for the type of food served: hearty, true-to-tradition, rich and simple French countryside food in a style that has all but disappeared from restaurants, even in France let alone abroad. You spend a day walking around orange woods shooting woodcock in a domaine in the Nievre, and then you find a nice inn somewhere where you can stuff yourself full of rich food in complex sauces. It's that kind of place, except in a shophouse next to Fort Canning.
Although the meat was good and well cooked, and the sauces adequate, the prices were rather painful. For example, the hanger steak with fries is $32, the same price as l'Entrecote who at least serves it with a walnut salad and more theatre. Wine by the glass is limited to 5 choices starting at $22, which is understandable as it can be hard to find decent wine at lower prices in Singapore and the "sommelier" must uphold his reputation, and because a smaller choice keeps the options fresher as the bar goes through more bottles; but we still chose to avoid having any as a result. Desserts, although fantastic and rare-to-see choices such as charlotte aux poires and souffle (which is quite hard to pull off well), started at $25, which again felt excessive.
The interior is quite funny, with many touches reminiscent again of these small countryside village places down to the wooden table with crumbs in the gaps (we dined upstairs).
I really wanted to like this place, and in a way I do, but I don't think I'll be back when a famous chain of "friends" also with "Bistro" in the name offers similar food at much lower prices. It's not that I'm not recommending it; it's more that this is a place for those who don't care how much they blow, and I'm already a regular at much cheaper and equivalent other places, and I can cook quite a bit of the food myself at a similar level. I almost feel bad writing this review because the chef clearly knows what he is doing and is not compromising his offering. I guess the prices are high because there is a faithful audience.