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Great Value Lunch at Singapore’s Definitive Parisien Bistro?

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Ask any lover of hearty French cuisine in Singapore what their favourite haunts in the city are and one name that will always come up is Bistro Du Vin. Established in July 2009, this Orchard Road establishment dishes out French classics including faithful renditions of French onion soup, duck confit and delightful boozy soufflés. Earlier this year, Laurent Brouard took over as Bistro Du Vin Group Executive Chef and with that came a jazzed-up menu that retains regular favourites but includes some new spins on classics and dishes. They have an à la carte menu but head down for lunch to enjoy one of Singapore’s best lunch sets.

Insider Tip – They allow you to switch out items from the lunch set to almost anything from the à la carte or seasonal board for a nominal charge

Chef Laurent Brouard and his team

Meals here always start with their crusty Baguette served warm with a generous puck of salted butter. Simple and delicious. Many regulars will tell you appetizers are their favourite part of meals at Bistro Du Vin (I know people who will order extra appetizers here over a main) and one dish is the primary cause of this – their pan seared foie gras. Chef Brouard and his team execute this classic dish to unctuous perfection. The generous portions of liver are always seared perfectly with a light crust and a molten centre that coats your palate. He pairs the foie with seasonal fruit – I enjoy delicious peach and apricot compote in my most recent visit. The sweet-sour vibrancy of the fruit proved a perfect foil for the rich duck liver. Make sure to get a glass of sweet wine with the foie gras – the Coteaux du Layon Passerille, Philippe Delesvaux served by the glass is perfect, intense with a great balance between acidity and sweet notes

Insider Tip – Not a wine expert? Ask Group Director Phillipe Pau for a recommendation, he’s a bit of a wine fanatic and his recommendations are brilliant

For mains, I love their classic duck confit and steak frites and you can’t go wrong with those items. However, their specials board is a treasure trove of seasonal French dishes that are worth exploring. Oysters from various French producers are often featured. However, the two dishes I’d urge you to order if available are their roast Welsh Rack of Lamb and “Paris Style” steak tartare. The rack of lamb arrives gloriously pink and the meat is juicy and flavourful with perfectly rendered fat – delicious with the garlic cloves roasted till soft.

The steak tartare of the other hand is just purist French food done perfectly – my favourite kind. Chef Brouard uses fillet mignon but hand cut relatively chunkily for a great bite. The beef is of superb quality and the classic garnish of capers, mustard, onions, etc is timeless. What made it special was Director Phillipe Pau finishing off the dish with a swoosh of Calvados. The apple brandy added a sweet, fruity depth that truly takes the dish to a new level.

Insider Tip – The complimentary coffee or tea can be changed to an iced drink

Dessert Time! It takes a lot to convince me not to order a soufflé but their rich, dark chocolate mousse is pretty great. Made with Varlhona Araguani chocolate and a hint of coffee, it’s a delightfully rich ending to the meal when paired with Dictador’s superb 12 year old rum. However, if you want something lighter, I can heartily recommend their seasonal fruit tarts. I enjoyed a satisfying Tart Bourdaloue made with the juiciest pears and paired with a tangy Raspberry sauce.

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French Shopping, Dining & Lifestyle guide in Singapore