French

Waffle, Salted Caramel Sauce - Taste Wise, it’s pretty much ordinary however I do appreciate the mochi like texture and it doesn’t hurt to have a little caramel drizzle on it as motivation to wake up on a Sunday. 🥞
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Chocolate & Passionfruit Cake - What really boggles me was that this was more of a mousse than a cake due to the almost non existent of the sponge cake. The citrus tang from the passionfruit blends well with the bittersweet dark chocolate, nothing spectacular. 🔖
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Pan Seared Chicken Breast, Gnocchi Potato and Asperule Odorante. Juicy not dry is the chicken breast a little blend on its own best when eaten with all the components together. The Gnocchi Potato is a little too starchy, lacked depth of flavour and texture. 🥔
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Pork Belly with Baked & Caramelised Carrots - A little sweet, a little too much porky smell and definitely savoury. The caramelised carrots was a delightful surprise with its ultra soft texture and sweetness. 🔖
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Pan Seared Squid with Risotto and Pesto - The squid was pan seared to golden brown thus creating a crisp crust, the texture of the squid isn’t chewy due to the scoring and the risotto is a dream to have due to the amount of butter. The pesto balances the richness of the risotto and the roasted hazelnuts was just a brilliant touch. 🌰
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Flank Beef Skewer, Dry Anchovy with Creamy Polenta - Known to be a little tough, but the flank steak served here was tender without the overpowering beefy taste. The salty Dry Anchovy really does bring out the taste of the beef, smear it with the buttery creamy polenta for a perfect bite even though it might be a little too rich. 🔖
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Duck Terrines & Pickles, there’s a sinister side of me that has an unholy relationship with all things meat, especially when it comes to terrines, charcuterie and their furiosity grip on me, that tend to make me bias. The terrine has quite a pungent smell but the pickles balanced it well. Spread it with the Sourdough and butter and life just can’t get any better (maybe with a charcuterie & cheese board) 🥓
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Smoked Seabream, Pickled Onion. One of my favourite from the appetisers, the Seabream was smoked beautifully and it goes hand in hand with the acidity of the Pickled onion. The toasted nuts and herbs showcased the talent Chef Jeremy has when it comes to the minute details which made every element in the dish a cohesive addition. 🔖
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Pungent arugula balanced well with the acidity from the lemon and crumbly salt crystals the Parmesan Reggiano provides. 🥗
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Brussels Sprouts, Coppa Ham & Lemon Paste. This has not much to shout about, but Chef Jeremy does has knack of using acidity and textures that’s simply delightful. 🥓
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Focaccia with Cooked Ham, Mascarpone Black Pepper. One of my favourite appetiser, each element compliments one another. The black pepper mascarpone was a brilliant touch. 🔖
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ACAMASEATS & GTK💮: The crêpes isn’t as crispy as I’d like in the edges however it fares rather well in the taste department. The combination of caramelised sugar and vanilla ice cream is not cloying and the orange zest lends its much needed citrusy flavour whilst the Grand Mariner was a tad disappointing due to its non contributing factor. 🔖
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Cheese is always the first option for me in the dessert section, like a kid in a candy store the moment when the waiter pushes the cheese trolley over but at times I can’t resist the classic French crêpes be it savoury or sweet.
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ACAMASEATS & GTK💮: Buttery, Luscious and Rich the Foie Grass has a slight smoky aroma and seared to perfection with a crisp exterior. The raisin sauce was a tad too sweet, the apples could be more poached but it balances the richness with its acidity. Crusty pastry, crunchy apples and fresh figs provided different textures in which you and pair it to your particular liking. 🤤
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To be honest, how can one fu*ck up Foie Gras? Either you serve it pan seared or as a terrine. The animal went through so much just to be on your plate, thus executing it perfectly will at least be the minimum justice you can do. 🔖
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#fooddiary #foreverhungry #foodiegram #sgfoodie #foodiesg #foodsg #burpproved #burpplesg #burppletastemaker #TheNewHealthy #huffposttaste #f52grams #8dayseat #STFoodTrending #ChopeSG #taratatabistrotsg #taratatabistrot #french #bistro #bistrot #foiegras #terrine #duckliver #apples #raisin

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ACAMASEATS & GTK💮: Crispy Skin with moist flaky flesh, the cod alone was a tad under seasoned hence the table side salt and pepper. Unfortunately they ran out of salmon that service and used cod instead. However the cod used wasn’t as fresh as I hoped it’ll be, losing it’s sweetness and tenderness. 🔖
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The lobster broth reduction isn’t as rich as compared to say a lobster bisque, thankfully the piquillo peppers provide a touch spiciness to a rather one dimensional lobster broth that lacked that signature shellfish oomph.
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ACAMASEATS & GTK💮: A classical French dish in which a duck is roasted to create the texture of crispy skin and moist dark meat, served with bigarade sauce. The cook on the duck itself was flawless archiving what the French regard as “pièce de résistance” or the most remarkable feature. 🤤
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As much as how much the French are synonymous with their magnificent sauces, ironically it didn’t live up to the reputation. A tad too sweet, the signature tangy orange essence was minimal. The accompanying mash was standard. 🔖
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#fooddiary #foreverhungry #foodiegram #sgfoodie #foodiesg #foodsg #burpproved #burpplesg #burppletastemaker #TheNewHealthy #huffposttaste #f52grams #8dayseat #STFoodTrending #ChopeSG #TaratataBistrot #Frenchbistro #bistro #bistrot #duck #duckconfit #confitdecanard #Duckàlorange #ducklorange #Canardàlorange

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ACAMASEATS & GTK💮: And just from my brain threatens to short circuit with pleasure, descending as if from heaven itself (when the waitress was pushing the cheese trolley over). CHEESE, OH GOD THE CHEESE, SEXY GOOEY SMELLY FU*KIN CHEESE. And I gotta tell you, I don't care how delicious the other dishes or even women are around me right now because this is more exciting. 🤤
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This is starting to sound like a script for the next horrible sexual porny film 50 Shades of Grey & it truly does. But in a good way, some cheese might smell as bad as the movie getting slammed by critics... but for those cheese lovers out there it's totally arousing. 🔖
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Just like those lonely mature milf(s) out there searching, dreaming & wishing for their Mr Grey to appear in their lives. You’ll have a higher chance to pounce upon a cheese you adore and fall in love with it instead.
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#fooddiary #foreverhungry #foodiegram #sgfoodie #foodiesg #foodsg #burpproved #burpplesg #burppletastemaker #TheNewHealthy #huffposttaste #f52grams #8dayseat #STFoodTrending #ChopeSG #TaratataBistrot #AssiettedeFromages #cheese #cheeseplatter #frenchcheese #cheeseboard #cheeseporn

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Off of the bone Tender Lamb shank, portions are generous, plus umami packed cherry tomatoes. What's not to like?! The sauce adds another dimension to the dish. Simple, Classic French Bistro Food. 😋
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ACAMASTIPS💮: If Lamb isn't your calling, choose another dish which is their Beef Cheek braised in Red Wine. Pair your dish with a Wine recommended by the staff. Ones gotta have Wine with French food especially with a French Bistro right?? 🖖🏻

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This is Foie Gras Terrine with Brioche & Quince jelly (💵S$28)
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I'll definitely bring a Date(s) for Foie Gras | Somebody who says "Oooooo or Eeeeewwww, it's Liver, it has a pungent smell." Let's put it delicately shall we, she's not for you. This is what we call a warning sign. 🍽
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ACAMASTIPS💮: Foie Gras Terrine technically gives you more bang for your buck as it has a bigger portion, if you enjoy spreading it on bread like butter (it literally taste like butter) with jam then Terrine it is. 🍞
But if you like it to be more cooked, choose the Foie Gras Poélé (💵S$28) Pan Seared Foie Gras with warm onion marmalade & spice bread. It's Heavenly, Foie Gras Pan Seared or Terrine. 🖖🏻