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2013-01-21
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Le Bon Marché means ‘The Good Market’ in French, and the name was inspired by traditional French markets that sell marvelous fresh harvested produce. Born and raised in Normandy, Chef Stephane Herve appreciates and emphasises the role of seasonality in cuisine – this is the core of his culinary philosophy. We tried several main courses and desserts and they did not fail to impress.For full review: www.dairycream.blogspot.sgMain: Sautéed Beef Onglet 200g $35With Shoestring Potato Fries, Shallots
For full review: www.dairycream.blogspot.sg
Main: Sautéed Beef Onglet 200g $35With Shoestring Potato Fries, Shallots and Parsley Jus
This was done medium and the meat was done just right to that wellness. Pinkish on the inside and the gravy was full of flavour. It was not as fork tender as I thought but at least not too tough. The fries were piled like a mountain!
Special Main: French Lemon Sole Fillet with served with Butter Parsley Sauce and Baby Potatoes ($29)This was on their special menu and surprise!!! It came on a hot plate. The fish was very fresh as certified by black faced daddy who is picky about the freshness of fish. He commented that the freshness of the fish justified the cost. Though it came just with a side of baby potatoes in olive oil, the portion was filling enough.
Their service was very comforting as one lady offered to ask the kitchen to debone the fish so that it is easier to eat but we declined the offer.The fish was lightly seasoned with herbs and so the dish was simple but tasty.
Braised Berkshire Kurobuta Pork Neck ($32)On a bed of Wild Mushroom Ragout, Potato Purée and Mustard Seed Sauce
It was a tough decision between this and their special main "pan roasted quail with French Black figs" but went for this as it was highly recommended. Yeps, it was indeed a right decision.
The pork was wrapped in bacon and sits on top of a very smooth pureed potato and wild mushrooms ragout. Savoury comfort food that is not too overwhelming. The portion was just right as it leaves one room for dessert.
Grand Marnier Souffle ($15)Though it takes 20min of waiting time, the souffle came and took me by surprise. It was the largest souffle I've ever seen. I really want to kowtow to the chef who made this as he must have whipped the egg white for so long that it managed to rise about 250% the height of the ramekin.
Though this was not the tastiest souffle, it is the softest and most eggy souffle I've tasted. It is not marshmallow but like eating clouds. And the alcohol kick gives the dessert a booze that took me a while to get used to the taste. It was better after pouring in the hot chocolate sauce
All the staff there were very approachable and friendly, making this dining experience a memorable one.They also offer takeaway and catering services. The ambience was enhanced by the lightings and the French flag hanging down from the ceiling.
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