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2015-04-01
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Do. is french for dough and main is french for hands. This pretty much sums up the idea of this french bakery opened by former At-Sunrice instructor Chef Deshayes. The handmade French pastries and breads here are the real stars, though there are some other kitchen dishes on the limited menu. Located along the Tanjong Katong stretch (of foodie paradise), Do.Main looks every bit the artisan bakery-cafe that it is. You can see the chef and kitchen crew working their dough through a glass partition
Located along the Tanjong Katong stretch (of foodie paradise), Do.Main looks every bit the artisan bakery-cafe that it is. You can see the chef and kitchen crew working their dough through a glass partition at the end of the bakery.
Apart from the bakes, they offer a small ala-carte menu of hot dishes as well.
Charcuterie Platter
Charcuterie Platter ($20)
On the charcuterie platter are thin slices of cold cut Kurobuta ham, pork rillette and the duck and pistachio pate. Charcuterie Platter with Sourdough ($20)
The pork rillette was a delight to have spread on the bread. Salty, tender and in shreds. It's almost like the kind of deliciousness of luncheon meat, but shredded and cold. If there's a savory meat version to Nutella, this is it. My companion praised the duck pate too, but that was less to my preferences.
Cassolette Oven Baked Escargots
Cassolette Oven Baked Escargots ($16) and Tartiflette 'Reblochon' ($16)You can smell the oven baked escargots before it arrives. The peeled escargots are enveloped in housemade garlic herb butter. So garlicky fragrant and delectable that it is almost sinful.
Tartiflette 'Reblochon'
One of my favourites of the night, the tartiflette 'reblochon' was a gooey comfort dish of soft potatoes, bacon and melted cheese. Hard to go wrong, and splendid spread on the accompanying sourdough bread. This was so so indulgent.
Mouilettes and Baked Eggs
Mouilettes and Baked Eggs ($12)Available
in 3 variations, plain, with tomato or with bacon and chives, the baked eggs
and mouilettes were fun to have because of its special eating method. The mouilettes turned out to be bread sticks with
crispy edges. The bread was like the sourdough/baguette composition, but
toasted.
To enjoy, use your bread stick,dip and scramble the eggs to make it a runny mixture of egg yolk and white. It
reminded me of our local soft-boiled runny eggs with toast. The tomato version
was said to be the best. But uh, apart from the delicious mouilettes and
novelty in how you eat it, I think runny soft-boiled eggs from the kopitiam
will do.
Dessert
Royal Chocolate Tart, Paris-Brest, Lemon Tart.For
dessert, the paris brest stood out as the best. A slightly crisp tart shell
enclosing light cream, the bite-sized pastry was superb in texture and taste. I could have seconds.
Dark Plum TartA close second for my favourite was the plum tart. Their fruit tarts changes with whichever fruit is in season. Explains the juiciness and natural sweetness of the dark plum. On the plain semolina tart base, the whole thing is just the right sweetness without being cloying.
Pithivier ($7), Apricot Danish ($3.50).I also did a takeaway of the pithivier and Apricot Danish. Both stayed in their original condition even till the next morning. They do a
very good pithivier, which is a traditional French cake of golden pastry and
almond filling. Note that this cake is quite heavy and more recommended for tea
time than breakfast.
At the end of the tasting, the hospitable chef sent us along with his childhood snack of Chouquettes. These little pastries were simply sprinkled with icing sugar, but still satisfying.
If you are looking for an authentically French bakery, this place will more than meet the mark. Prices here are on the high
side for the pastries and mains, so I ain’t so sure about its
value-for-money. But one thing’s for sure, the quality is there. You can always share
the pastries with a few friends while relaxing over coffee to diffuse the cost
per pax.
So do or don’t?
Do (If your wallet is up for it.)
Thanks Openrice and Food Cult PR for the tasting!
張貼
