SPRING 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 HUÎTRES CADORET 9/PC Freshly shucked N3 oysters from Cadoret
- LE FOIE GRAS DE CANARD 46 Duck liver terrine
- 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 26 Baked French snails with parsley & garlic butter
- LA CREVETTE BLEUE 9/PC Crispy Obsiblue prawn from New Caledonia & light Gribiche sauce
- LA PISSALADIÈRE 31 Caramelized onion tart with anchovies & olives
- LE GIGOT D’AGNEAU DE LAIT 220 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 30 Macaroni & beef
- LES FROMAGES DE BERNARD ANTONY 48 Cave aged cheese plater from Bernard Antony
LES CRÉATIONS DU PRINTEMPS
SPRING CREATIONS
Each season, a new story. Each plate, a piece of France, imagined in the heart of Singapore.
- LES LANGOUSTINES EN RAVIOLES 78 Fresh langoustine dumplings with mint, vegetables & ginger
- LES ASPERGES VERTES MOUSSELINE 58 Green asparagus cooked à la minutes, whole grain mustard mousseline
- L’ORMEAUX & FOIE GRAS GRENOBLOISE 68 Abalone & pan-seared foie gras with lemon & parsley
- LE HOMARD AU POIVRE NOIR 120 Bacon wrapped lobster tails with black pepper sauce
- LE RIS DE VEAU & PETITS POIS 148 Veal sweetbread with fresh peas « à la Française
- LE CARRÉ D’AGNEAU DE LAIT 140 Baby lamb chops with mustard, garlic & parsley crust, fresh herb salad, refreshing bouillon
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 CHOCOLAT 18 Chocolate tart
- LE SOUFFLÉ PRALINÉ 22 Made-to-order praline soufflé
- LA SÉLECTION DE GLACES & SORBETS 15/Scoop Choice of : Vanilla, Caramel, Hazelnut or Raspberry
COMPLEMENTARY SOURDOUGH BREAD & SALTED BUTTER
PRICES ARE IN SINGAPORE $ AND SUBJECT TO SERVICE CHARGE AND GOVERNMENT TAX