The Zion Road outlet caters to groups looking to have a night out over classic French cuisine and plenty of wine. Our charismatic hosts Philippe and Merissa made sure we're well fed and boy, did they deliver their promise.
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The first dish up was an eye-opener for me: Oeufs en meurette is a Burgundian recipe that has a poached egg surrounded by red wine sauce cooked with chicken stock, onion, shallots and lardon/bacon cubes. I relished the flavour of the sweet onion in the sauce, and tried my best to soak up the goodness with buttery croutons.
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Foie gras pairs well with fruity reductions that have enough acidity to balance the fat, and here we had it with griottes sour cherries soaked in Armagnac, a type of French brandy, which adds a nice sweetness to the seared goose liver. :
Bisque de Homard or lobster bisque, though not my #1, is definitely full-bodied - a tad too heavy IMO. I did like how they set the cheese, rouille and croutons aside for you to customise to your preference.
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After duck terrine with hazelnuts embedded, lamb saddle (pungent but juicy on a medium cook with smooth mash and ratatouille), risotto de homard (lobster concentrate but a bit too salty) and other outstanding beef dishes (sorry, don't eat cow), we come to the Confit de canard served with sarladaise potatoes. I've come to learn that the French are skilled at cooking duck-anything. The confit was wonderfully marinated with salt and herbs before being roasted to get the crisp edges and tender soft meat. The highlight was the potato slices fried with duck fat and garlic - this beats any McDonald's fries or potato chips out there! As sinful as it sounds, they were actually not that oily.
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Out of the 5 (I told you they were generous) desserts we had, the chocolate espresso mousse was one I kept going for as it somehow tasted fruity for me. I also enjoyed the apple tart for the thin flaky crust.
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A big thanks to @Burpple for the invite and @bistroduvin for feeding us with an epic meal! #Burpple