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開飯介紹
Restaurant André被譽為新加坡的精華。在一個溫馨的環境下，Restaurant André為您呈現法國烹飪藝術。每道料理都是以Andre的料理哲學——八角哲學裡的8個元素：「獨特Unique、質感Texture、記憶Memory、純淨Pure、風土Terroir、鹽Salt、技藝Artisan、南方South」所烹調的。
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獎項殊榮
米其林二星餐廳 (2017), 亞洲50最佳餐廳
特色
Fine Dining
附加資料
https://www.facebook.com/pg/Restaurant-André-Official-161246047226511/
營業時間
星期一
全日休息
星期二
19:00 - 22:00
星期三
12:00 - 15:00
19:00 - 22:00
星期四
19:00 - 22:00
星期五
12:00 - 15:00
19:00 - 22:00
星期六
19:00 - 22:00
星期日
全日休息
以上資料只供參考, 請與餐廳確認詳情
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相關文章
A must dine on my hit list in Singapore and did, before the Michelin guide came to town and awarded two** stars in 2016. Frankly, Andre has solid cred and gourmets-in-the-know already flocked there with or without the guides and accolades. Serves only tasting menu, a feast for the multi-sensory. Limited seating so book well in advance.
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It was a charming lunch @ one of Singapore’s most talked about dining star – Restaurant André. The lunch started off with Chef Andre’s Amuse Bouche - the wanton skin, infused with onion, tickled our taste buds. Simple, yet so divine.Our first course began with the Imperial Tsar Salmon appetizer, which was lightly smoked & paired with fruit tomatos. The deceiving wasabi-looking accompaniment which many mistook for, turned out to be a distinctive Basil flower sorbet. A invigorating start indeed!I love the Baby Leek Ravioli & the Carpaccio of Seafood Consommé, which came with a tinge of Kaffir Lime, totally unlocking my appetite.Next was the highlight of the day, Foie Gras Mousse! We were told it’s the Chef’s fave personal creation. The goose liver was different from any other I’d tried. Underneath this dark brown layer revealed another hidden layer of treasure. The bowl was filled with premium delicacies. The essence of the Foie Gras & Perigord Black Truffle was beyond the realm of the exceptional. I just couldn’t get enough of it. Chef Andre, I’ll be back for more!Another limelight stealer was the Slow Roast Short Rib. The tender piece of meat just melted in my mouth in no time. The Wild Mushroom Polenta Bianca & the Potato & Onion Praline were a delicious pair. Only complaint about this course is the size of the meat. But then again, good stuff don’t come in big portion. I just have to come back for more.The lovely lunch ended with the “Tarte Au Chocolat” Vintage, a scrumptious milk pudding with ice cream.
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