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For a complete review, please visit: http://www.epinosh.com/brasserie-les-saveurs-reload-singapore/ I have reviewed a few times since and yes, they are consistent with top-notch service - almost unbeatable. Let me share with you their dinner menu which I think it has been less covered here. All my meal attempts at Brasserie Les Saveurs were pleasant – nothing screwed up – but not utterly out of this world. Believe it or not, this is the only restaurant proved to be a cut above the rest in the 6-
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For a complete review, please visit: http://www.epinosh.com/brasserie-les-saveurs-reload-singapore/


I have reviewed a few times since and yes, they are consistent with top-notch service - almost unbeatable. Let me share with you their dinner menu which I think it has been less covered here.
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All my meal attempts at Brasserie Les Saveurs were pleasant – nothing screwed up – but not utterly out of this world. Believe it or not, this is the only restaurant proved to be a cut above the rest in the 6-star rated tavern, with Yan Ting being the runner up. But it makes me wonder what infallible strategies the business have employed to make it sustainable in the long run when I see a fading crowd, the dining room barely filled with 15 guests on a Saturday evening. Strong bottom line or just keeping afloat, either way, it should least worry me, as long as they still served me quality food with exceptional service. Yes, their Maître d‘ is expecting my arrival and receives me cordially.
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I was here for a round of dinner, a birthday celebration sort with a group. The idea of sitting right in front of the Live band sounds groovy but turned out ill-considered. I will relate why as it goes along.
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The opening ceremony wasn’t at full blast but one that’s solemn. Arrived in pairs, the wait staff sent messages from the Chef of Cuisine – Alexandre Lozachmeur, who aims to amuse us and that was why it has been called the “Amuse Bouche“. I didn’t need this to understand his culinary intention, obviously this is French classics with a modern touch. Lovely duck confit, slowed cooked to yield a tender (not meltingly) texture and then meticulously tear into humble strips to feed the guests. Sits atop a bed of lentils evenly dressed in light vinaigrette, the duck meat shines in the dark and becomes a bit more stimulating with chives decor.
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Well, the messengers have left us quite a while, giving us room to handle the mouth amuser and avoid eavesdropping behind the partition. But I know we were been observed from a distance, that was how they were described as “discreet & attentive”! I hope our laughter didn’t radiate the whole dining room and thanks to the Live music, our serious conversation turned into a few moments of chuckle, then ventured into some senseless jokes when we interpret each other wrongly – because we were muffling away as the band plays in the background. So, my end-of-day conclusion was right – I made a bad judgement, I chose the wrong table but it was fun, anyway. We turned silent when we noticed the messengers were back in the hall. Marching towards us, this time, they delivered the Terrine de Foie Gras.

Being popular and well-liked, this duck foie gras came to me in a terrine form. I took a few twinkles before slather a part of it on my brioche toast. Undeniably good, very rich and buttery. I am not a fan of this “fat-liver” species, as I find the force-feeding breeding technique disturbing and so I could only consumed a portion of it. I know most people cannot resist its delicate taste and although this is a duck version, it was less gamey and melting, not losing its shine when placed side by side with those goose cousins. The braised figs are not to be missed. They were cushy, naturally sweet with a sharp sourish note fathered by the balsamic vinegar decked within the salad, very refreshing.
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Then the soup arrived. It seems the chef is getting a little impatient, sending us his new message more quickly by now. Never mind about the pace, I could stop them when appropriate. Watching them drowning the pancetta in my plate with that creamy Chestnut Veloute was so tantalizing. The engagement was rhythmic with chestnut bits, then bacon fragments, followed by the smooth and velvety chestnut creme whirling in my mouth – sensational. I have always loved the veloute here, either the pumpkins or spinach, they were all good. The volume was kept reasonable, hence it wouldn’t weigh you down. But some in my group did find it slightly too creamy, so its up to one’s tolerance.
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This braised short rib is prime! Every one agreed that this is the key catalyst to the night’s event. Unbelievably dissolved in the mouth, I have changed my mind to like this over the Coq au vin at db Bistro (I know its a different breed but the french classic way). The beef burgundy at Antoinette was considered good by the group until they were greeted by this esteemed Plat de Côte. The well-marbled beef cut has been braised in red wine, producing an ultra-tender; barely visible texture that rewards me with mouthful of rich winery flavour. The potato purée smeared in part with tapenade sauce was buttery and smooth, not too complex but very heart-warming. The modern beef cube was truly a refined piece, I was completed sold.
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At last, the chef has send us his love note. His 2-piece poetry appears romantic and impressive. The Hazenut ice-cream was chocolatey, not overly sweet though I’d prefer some good bitter ones. It’s tactical and trying hard to pair up the two, but none was psychoactive. Not entirely weak, at least that slab of milk chocolate mass was worth remembering for its caramel taste highlighted with a hint of salt that average out the otherwise cloying feel. And the lusty segment was gently carpeted by a praline sable which was made sandy and mimics the taste of a shortbread but faint. This masterpiece was striving hard to win me over but I was not attracted by it, sadly. Not complaining but this Chocolat au Lait et Noisettes was anemic among the rest.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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