Posts Tagged ‘french’
Located inside Hotel 1929, Restaurant Ember is well-known for its value-for-money business set lunches – in fact it’s probably the most well-known ‘secret’ now.
What’s really great about Ember is the large variety of choices in the set lunch menu. Each category easily has more than 5 different items to pick from so you can mix and match to try out before settling on your preferred 3-course combination1.
The food was undoubtedly good and when I finished the meal, I was already thinking of what to order the next time I was back. However I never did return, being distracted by another place nearby – which I’ll blog about eventually!
And what I had:
Roasted and poached foie gras with mirin and shoyu, shiitake
Crispy duck leg confit with new potatoes, caramelised onions, thyme jus
Chocolate fondant with vanilla ice-cream
And some mint tea to round off a good lunch!
50 Keong Siak Road
Tel: +65 6347 1928
This is perfect as a simple lunch on a public holiday – a roast chicken!
Le Cuisson, started by two young chefs who left DB Bistro Moderne, and it follows the model of French restaurant food in kopitiams.
On the fringe of Little India lies an unlikely boutique hotel known as Wanderlust whose ground floor is occupied by Cocotte, a small French restaurant that promotes communal dining with their rustic French cuisine.
Named for the French term referring to those small heatproof dishes, the menu of Cocotte is very traditionally French so you’ll see items like tripe and classics like sole meuniere. I decided to order their signature dishes as a first try.
A while back I got to try out some French onion soup that my friend cooked for a group of us so much later on when I had some spare time, I decided to give the dish a go as well. The recipe I that decided to use was adapted from Thomas Keller’s Bouchon.
Obviously the main ingredient was going to be onions so I started with a bunch of them.
Moules marinières is probably one of the simplest French dishes to cook if you’re lazy or in a hurry. Start by throwing a thick slice of butter into a big pot.
This is one of Thomas Keller’s easier recipes that doesn’t require a mad amount of preparation and it was a good bet to make it for a simple lunch.
We start off with a bunch of unsuspecting oxtails!
Bouillabaisse is the classic Provençal fish soup that originated from Marseilles, the name coming from the combination of bouillon and abaissé, which means to boil and reduce.
The soup is usually cooked for 10+ people in Marseilles, so that they can add more fish which makes the bouillabaisse taste even better. Typically you’ll have a mix of firm and soft fleshed fish, with the traditional Mediterranean ones being rascasse (scorpionfish), grondin (sea robin) and congre (European conger). Other additions include mussels, crabs or even octopus.
Traditionally served together with the bouillabaisse are slices of grilled bread and rouille, which is a type of spicy mayonnaise.
The title name for this post is actually the French name for this traditional dish – eggs en cocotte. The cocotte referring to ramekins like the ones shown below. This is a common breakfast dish and can be spiced up with any sort of ingredient that you want to add, from herbs to smoked salmon. In this case, I’m using smoked bacon.