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2013-12-10
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Whenever I have a steak craving, the first place that comes to mind will be Les Bouchons at Ann Siang that serves up some of the best steak frites in Singapore at reasonable prices.Les Bouchons looks like your typical French bistro in a colour scheme of black, red and white. Dim warm lighting gives this small, yet classy restaurant a cosy and intimate ambience. Guests are simply unwinding after a long day, sipping wine and appreciating some fine cuisine. That’s exactly what draws me to here. Awa
Les Bouchons looks like your typical French bistro in a colour scheme of black, red and white. Dim warm lighting gives this small, yet classy restaurant a cosy and intimate ambience. Guests are simply unwinding after a long day, sipping wine and appreciating some fine cuisine. That’s exactly what draws me to here. Away from the hustle and bustle. No frills, no fuss. Just enjoy the food and wine.
Complimentary bread rolls are served warm with butter. The inside may be moist and soft but the crust is a little hard. Anyway, it is advisable not to eat too much bread as you should reserve space for what’s to come.
I can never resist smoked salmon. Just squeeze the lemon wedge over the salmon to give it that acidic punch. It really whets your appetite. The salmon is beautifully smoked and goes really well with the crispy toast.
And what is French cuisine without the escargots? I just love the generous sprinkling of flat leaf parsley on top. The aromatic scent balances the mildly sharp, pungent flavour of the garlic. Each piece of the snail is perfectly cooked, tender with very little chewiness. Dip each morsel in the fragrant buttery sauce, it’s just heavenly. The bread basket is perfect for this dish. Pinch an end off a bread roll and allow it to soak up the herbaceous garlic butter, absolutely delicious!
This is what I have ordered. Their signature rib eye steak with vigneron butter and unlimited servings of homemade fries. This is really a hefty piece of meat! And the fries are just so addictive and because they are twice fried in duck fat, they are really crispy on the outside and soft, tender on the inside. These are what I call FRENCH fries!For full review and pictures, please visit http://springtomorrow.com/2013/12/08/hearty-steak-frites-les-bouchons-ann-siang-road/
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