SUMMER MENU
EACH SEASON, A NEW STORY. EACH PLATE, A PIECE
OF FRANCE, IMAGINED IN THE HEART OF SINGAPORE.
EACH SEASON, A NEW STORY. EACH PLATE, A PIECE
OF FRANCE, IMAGINED IN THE HEART OF SINGAPORE.
Enjoy our celebration of classics, elevated with the finest ingredients and meant to be shared with a bottle of wine or the full experience of our seasonal tasting menu, guided by the best of what each season has to offer.
Enjoy our celebration of classics, elevated with the finest ingredients and meant to be shared with a bottle of wine or the full experience of our seasonal tasting menu, guided by the best of what each season has to offer.
LES CLASSIQUES
À PARTAGER / TO SHARE
A celebration of our classics, elevated with the finest ingredients and meant to be shared with wine
- LES TOASTS DE SARDINES 31 Marinated sardines with olive toasts & citrus
- LE PATÉ EN CROÛTE 55 Bresse chicken, venison, pigeon, foie gras, veal, pork, pistachio, Cognac, Madeira & Port
- L’OEUF MAYONNAISE & POUTARGUE 18 Organic egg with bottarga & mayo
- LES ESCARGOTS DE BOURGOGNE 28 Baked French snails with parsley & garlic butter
- LES CREVETTES BLEUES 36 4 Crispy Obsiblue prawns from New Caledonia & light Gribiche sauce
- LE FOIE GRAS DE CANARD 48 Duck liver terrine
- LA MOELLE AU CAVIAR 98 4 Roasted bone marrow & N25 caviar
- LA PISSALADIÈRE 31 Caramelized onion tart with anchovies & olives
- LE GIGOT D’AGNEAU DE LAIT 230 Baby lamb leg braised with spices - 2/3 Guests
- LE BOEUF DE GALICE 240 Rubia Gallega Ribeye Beef cooked on charcoal - 2/3 Guests
- LE POULET DE BRESSE 288 Roasted Bresse chicken, pan-seared foie gras - 3/4 Guests, 1 hour cooking
- LA SALADE DE JEUNES POUSSES 18 Green salad & fresh herbs seasoned with calamansi dressing
- LE GRATIN DAUPHINOIS 20 Classic potato gratin, nutmeg & garlic
- LES COQUILLETTES - JAMBON ET TRUFFE 25 Macaroni, ham & truffles
- LES COQUILLETTES - BOEUF 32 Macaroni & beef
- LES FROMAGES DE BERNARD ANTONY 48 Cave aged cheese plater from Bernard Antony
LES CRÉATIONS D'AUTOMNE
AUTUMN CREATIONS
Each season, a new story. Each plate, a piece of France, imagined in the heart of Singapore.
- LA SAINT-JACQUES ROSSINI EN CROÛTE 78 Scottish scallop with foie gras baked in puff pastry & Périgueux sauce
- RAVIOLIS DE COURGES & POIVRE NOIR 48 Homemade pumpkin agnolotti with black pepper sauce & coconut foam
- L'ORMEAUX & CÊPES 78 Abalone & seasonal mushrooms
- LE SAUMON CONFIT CROUSTILLANT 105 Fresh salmon in crispy skin with sweet sour & pesto condiments
- LE PIGEON & ABRICOT 128 Roasted Bresse Pigeon, apricot & pigeon farce
- LE CANARD AUX ÉPICES 148 Duck from Challans cooked with spices & confit glazed seasonal fruits
CARTE BLANCHE / CHEF'S CHOICE
Chef's Inspiration of the day Menu
4 Courses - 220
LES DESSERTS / DESSERTS
- LE PARIS-BREST 18 Hazelnut & almond praline chou puff
- LE BABA AU RHUM 18 Classic rum baba served with vanilla whipped cream
- LA TARTE AU PRALINE 20 Pink praline tart
- LE SOUFFLÉ AU CHOCOLAT 22 Made-to-order chocolate soufflé
- LA SÉLECTION DE GLACES & SORBETS 15/Scoop Choice of : Vanilla, Salted Caramel, Hazelnut or Chocolate
COMPLEMENTARY SOURDOUGH BREAD & SALTED BUTTER
PRICES ARE IN SINGAPORE $ AND SUBJECT TO SERVICE CHARGE AND GOVERNMENT TAX