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2013-02-27
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We went there on a Tuesday evening and there wasn't much diners so we had more privacy. The ambience is very homely and cosy and it exudes the quaintness of an authentic French Bistro.Pan-seared foie gras with pickled shallots and eggplant.I am a sucker for Foie Gras and I love this! The pickled shallots and eggplant make a good combination. With every bite, I found myself wanting more. Baked Burgundian escargots with garlic herb butterThe herb taste was the strongest here. It was a good dish bu
Pan-seared foie gras with pickled shallots and eggplant.
I am a sucker for Foie Gras and I love this! The pickled shallots and eggplant make a good combination. With every bite, I found myself wanting more.
Baked Burgundian escargots with garlic herb butter
The herb taste was the strongest here. It was a good dish but not a hit for me.
Coq au vin – chicken (half) braised in red wine,with carrot, mushroom, pearl onion, bacon & mashed potato
Portion was huge and the chicken meat was very tender.
Beef cheek braised in red wine, with carrot, mushroom, pearl onion, bacon & mashed potatoBeef cheek was nicely cooked to a medium well and was very tender.
Soufflé au Grand Marnier with vanilla ice cream
This soufflé was beautifully risen. It was crisp on top; light and slightly moist in the centre and did not deflate. We did not really fancy the taste of it though.
For a full review, do visit http://tinyurl.com/BistroDuVinReview
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