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2015-03-26
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[ Do.Main Bakery ]By looking at this Bakery name, have you wondered the meaning behind it? Because the word "domain" to me is about "owned","territorized". The great man behind this , Chef Frederic Deshayes, tells us that "Do" represents dough, "Main" means hands. And together, the magic hands created fresh & heartwarming french pastries daily.On this perfect Wednesday evening, I hopped onto Openrice food tasting bus and came to Do.Main Bakery. When you pulled open the door, the aromatic smell f
By looking at this Bakery name, have you wondered the meaning behind it? Because the word "domain" to me is about "owned","territorized". The great man behind this , Chef Frederic Deshayes, tells us that "Do" represents dough, "Main" means hands. And together, the magic hands created fresh & heartwarming french pastries daily.
On this perfect Wednesday evening, I hopped onto Openrice food tasting bus and came to Do.Main Bakery. When you pulled open the door, the aromatic smell from within pulled your souls away and making me hungry at the same time. Really can't wait to taste the french bread and dishes.
The whole place has simple classic deco, themed of black and white, making the bread and pastries at the counters outstanding. Cosy is the word.
Fellow Openrice members and i were shown to the kitchen, where we could see the sous chefs in action. Chef Deshayes tells us their daily kitchen routine and show us the machines they were using. Woah they were huge and I bet they were very costly too. It was a quick tour, probably Chef Deshayes knows we are hungrrrrry *hahaha*
Thereafter came our first appetizer, Charcuterie Platter with sourdough basket, followed by a salad. This platter consists of Ham, Pork Rillette, Duck terrine w/Pistachios and pickles on the side.
The meat in the rillette was shredded nicely into semi-paste form and served as a good spread on our bread. I put a pickle on it to bring up more taste, as having it alone is abit bland for me.
As i munch my way through the chunks of tender duck meat inside the terrine, the pistachios in it did blend in well to give that additional crunch and nutty taste. This duck terrine was seasoned nicely and feelings I had for it is the same as the ham. I could eat it on its own without any additional carbo. $20 for this platter is rather reasonable to me
Next is Four Seasons Salad- The colors they presents on the plate was so pretty that I don't bear to mess them up with my fork! This pretty creation is a combi of lentils, shredded carrots, cherry tomatoes, lettuce and roasted capsicums. Among all, I crowned the roasted capsicums the winner! Soft but not mushy, roasted but not burnt, yums! I can have a few more rounds of the capsicums alone The price? $18 per serving.
Third we have the Broken Eggs with Mouillettes. Base is tomato confit, made in-house (4 hours processing time). French ate it the rough way where you pick up a bread stick and swirl up the eggs hard, like a tornado. For me, it tasted rather plain and not salty enough. For $15, it's rather pricey.
After the eggs, we have the Tartiflette with Reblochon cheese and Cassolette oven-baked Escargots. Each serving is $16. Tartiflette with reblochon is a winter dish for the French families. It consists of cheese, bacon bits and potato cubes. If you are a cheesy person like me, then this dish is the right one for you. Indulge every mouthful filled with melted cheese, flavour from the bacon & sweetness from the potatoes cubes. The melted reblochon cheese covered on top kept the ingredients below warm, it warms our tummies when we gulp it down, probably that's why French families love to eat this during winter.
The other dish to brag about is the Cassolette oven-baked escargots. 06 sexy shell-less creatures swimming in tomato confit and topped with parsley garlic purée. The parsley garlic purée is so good and it lingers in your mouth for quite awhile. Initially I still thought it's pesto. As you know snails can be tasteless on its own, therefore this combination of tomato confit, parsley and garlic brings life to this dish.
Finally we have come to the long waited desserts time! Girls love desserts, but after this food tasting session, I realized guys at our table love them as much as we do!!
Chef Deshayes presents us with Lemon tart, Paris Brest, Royal Chocolate cake (Gluten free) and Red Plum Quetsche tart. My favorite dessert among all 4 is the lemon tart. The crust is buttery and not too hard. The lemon curd inside is jelly smooth and zesty. I love it!! Next is the royal chocolate cake made with valrhona manjari chocolate. Rich in texture and crisp at the base, feels like eating dark ferrero rocher chocolate in cake form As for the Paris Brest, the choux pastry is covered with so much nuts compared to the sugar studs, giving the choux a good crunch but the praline filling lacked flavour. I've ate more impressive ones elsewhere. Dark red plum quetsche tart is one of Do.Main bakery's hot selling item. Made daily with fresh red plums, tastes sweet with a little natural sourness from the fruit. Although I'm not a die hard fan for fruit tart, but this is worth a try. Prices for cakes, tarts, eclairs range from $5 to $8 each.
This food tasting session ends with a fun group photo. I had a great time and hope the rest too. Thanks Openrice for having us.
I will definitely revisit this bakery. It is a cosy place for afternoon tea, not noisy, good for both business meet-ups and dating too. Food portion is good enough to fill up my tummies as most mains comes with French bread but price wise, mostly reasonable but a few abit pricey. But if compare between the mains and desserts, I still prefers the latter so I will come back again for more desserts.
Bon appetit!
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