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
- 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 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 30 Macaroni & beef
- LES FROMAGES DE BERNARD ANTONY 48 Cave aged cheese plater from Bernard Antony
LES CRÉATIONS D'ÉTÉ
SUMMER CREATIONS
Each season, a new story. Each plate, a piece of France, imagined in the heart of Singapore.
- LES TOMATES ANCIENNES 58 Heirloom tomatoes salad & citrus
- LES ENCORNETS & ARTICHAUTS 78 Squid à la plancha with chili oil, artichokes & baby potatoes
- LE FOIE GRAS POÊLÉ & FRUITS D'ÉTÉ 78 Pan-seared foie gras & summer fruits marmelade
- LE POISSON DU JOUR & SAUCE VIERGE 138 Fish of the day & virgin sauce, fresh herbs
- LES LÉGUMES FARCIS 98 Traditionnal Niçoise-style stuffed vegetables
- LE CARRÉ D’AGNEAU DE LAIT 140 Baby lamb chops with mustard, smoked paprika crust, couscous, harissa & a refreshing bouillon
LES DESSERTS / DESSERTS
- LE PARIS-BREST 18 Hazelnut & almond praline chou puff
- LA CRÈME CARAMEL 18 Caramel egg custard infused with vanilla & rum
- LA TARTE AU CHOCOLAT 18 72% Dark chocolate tart
- LE SOUFFLÉ À L'ABRICOT 22 Made-to-order apricot soufflé
- LA SÉLECTION DE GLACES & SORBETS 15/Scoop Choice of : Vanilla, Caramel, Hazelnut or Apricot
COMPLEMENTARY SOURDOUGH BREAD & SALTED BUTTER
PRICES ARE IN SINGAPORE $ AND SUBJECT TO SERVICE CHARGE AND GOVERNMENT TAX