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2010-07-06
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Le Bistrot Du Sommelier has been making a name for itself by dishing up comfort French food and hearty bistro cuisine associated more with a country kitchen. Although Chef Patrick was previously the executive chef of Au Petit Salut, the menus offered at APS and LBDS are starkly different. While the former showcases classy French fare, the latter is focused on rustic French cooking. Think hearty and heavy.The waitress recommended the chicken liver pâté with port wine ($12.50++ for 100g) to share.
The waitress recommended the chicken liver pâté with port wine ($12.50++ for 100g) to share. Probably not a good idea when your dining partner refuses to touch it haha. Served with hard crusty baguette, this is enough to fill up more than half the stomach even before the main arrives.
The Belgium endives salad ($14++) with chopped green apples and walnut dressing is very light, slightly tart, and the combination of endives (a.k.a. chicory), Granny Smith and walnuts lends a nice crispy texture to the dish.
Just look at that block of terragon butter sitting on the grilled hapuka ($30++) and imagine it melting, flowing and seeping into the firm and soft fish, infusing it with the fresh taste of herbs and rich flavour of butter! That’s how good this is. Wonderful pairing with the celeriac mash too, mellow and not as heavy as the usual mash potatoes.
Desserts turn out to be good too. The profiteroles ($12++) are gigantic, just slightly bigger than my fist (I have small hands but still). Soft and chewy choux buns stuffed with vanilla ice cream, drenched in warm chocolate sauce and topped with sliced almonds.. I don’t have to spell out how rich this is, do I? =)
If interested, you are welcome to drop by www.myfoodsirens.wordpress.com for more reviews/photos =)
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