Le Bistrot du Sommelier

For Christmas gathering with my favourite bunch of foodie, we chose a place that people rave about and we all wanted to try. Le Bistrot du Sommelier has loads of story within our group. Afterall this industry is really small rofl... Our group happen to know the chef hehehe...

We had a pretty big group but the chef philosophy of sharing is what we really enjoy about the restaurant. The chef even joked about "We don't know the meaning of small". The portion is pretty big! So if you go with a group of 3 just order 2 main to share so you have space for appetizer and dessert.

First we had a dozen of escargot which is simply done but just taste great. We tried to dig the recipe out from the chef but his lips was pretty tightly sealed. Hahaha... Simply replied with garlic, parsley, butter and tomato seasoned with salt and pepper. I'm very sure there is more to that but i should be so rude to keep pressing the chef.

Duck pate is pretty decent, nicely seasoned with sea salt flake and fig jam on the side. I love it but i still prefer my duck liver pan seared :)

Note to Matthew: I tried but raw endive is still not my thing.. Hahaha....

Chicken liver pate is some sort of an acquired taste. Some might not like it but i kinda like it :) Rich and flavourful, the cornichon (gherkin) on the side was perfect to refresh the palette.

Chef special pork terrine (not on menu) is really good. It reminds me of the chinese "猪脚冻" but this is done in a very refreshing way. Simple and lightly flavoured, a nice refreshing tangy ting to it and sweet chopped onion with fresh herbs gives this dish a simple yet memorable flavour. I has a very nice texture too. My ultimate favourite appetizer of all!

For my main course i had Steak Tartar which is really unique and different from the other steak tartar i had elsewhere... Don't ask me why but i love my beef as simply prepared as possible, even raw is fine... All the ingredients where hand chopped which gives it a better texture as compared to blended with a food processor. It was nicely flavoured however i don't like the fact the italian parsley inside the tartar is too roughly chopped. I would prefer it to be finer without the stem. About the fries, was pretty disappointed its just regular frozen shoestring fries(becasue shoestring fries are exceptionally good in absorbing the flavour of the deep fryer oil which i think is pretty disgusting. I love oil like butter, lards and olive oil but not deep fryer oil.). Hand cut fries or just a few paper thin slice of bread would be a better option.

Braise Pork knuckle. The pork knuckle is fork tender and very nicely flavoured with various herbs and spices. The sourish sauerkraut with juniper berry really lends a great flavour to the pork knuckle. Excellent execution of this classic dish.

The Braised pork cheek is also another real beauty! Nicely flavoured with wine and herbs, braise till fork tender. Cheek is not an easy part to prepare, require the chef to understand how to control temperature and time of cooking. Don't waste the sauce, dip it with some bread :)

Poulet au vin with 40 garlic clove. I forget where i read about the 40 garlic clove but it has a meaning to it. Go find it out for yourself :) Anyway the garlic is really nice to go with the chicken. What i respect about the chef is the use of herbs and wine in this dish. Heavy yet simple in flavour with natural sweetness of the wine. Nice...

Thanks to Peter who part timed for the chef a couple of time, desserts were complimentary :) hehehe... Anyway the chef was rushing to the airport (back Switzerland for christmas) straight after work if not it will be good to have a nice chat with him.

Chocolate creme brulee and classic Vanilla creme brulee. Nice and classic, sweet and smooth. Love the crunchy layer of sugar.

A chocolate mousse of some sort and chocolate profiterole with vanilla ice cream.

Bitter sweet chocolate with whipped cream. Simple nice and sinful. But i prefer the other dessert...

Chocolate profiterole with vainlla ice cream is really good. Nice and crust with soft inside for the choux pastry and large scoop of vanilla ice cream. the highlight was the homemade chocolate sauce with almond flakes.

Great bunch of foodies who really cares about quality of food :) Looking forward to the next food adventure.

Reservation is a must :)

Address: 46 Prinsep Street #01-01

Prinsep Place Singapore

Tel: +65 6333 1982

Opening Hours:

From Monday to Saturday

From 6pm to 11pm.

Closed on Sunday