(ABove)Facade of Le Bistrot
We celebrated Eugin's birthday at a French dining establishment - Le Bistrot at Singapore Indoor Stadium. Located at 2 Stadium Walk #01-03, this French eatery is known for its down to earth service without any 'atas' pretences, and true blue food. The kitchen is helmed by Le Cordon Bleu trained Chef Lee, and the cuisine is on the classic/traditional side but with a modern flair to it.
The Menu is prix fixe, which is good since you know upfront what you are ordering and how much you are paying for. There are fixed prices for either a two ($50+)- or a three-course ($60+) meal and it’s the same menu/price for lunch and dinner. Ala carte is also available ($18+ for entree/dessert, $40+ for main) but the prix fixe menu is definitely more value for money so do try to stick to it.
Diners seem to dine there quite late with the crowd building up from 8pm onwards. we were there at 6.30pm when it opened and had the whole restaurant to ourselves such that Gayle jokingly said that she had booked the whole restaurant for us :). The restaurant ambience was cozy and romantic, quiet.
(Above and below)The cozy interior of the restaurant in the background with us posing.
For once, we appreciated the peace and serenity when dining without screaming kids running around or loud intrusive chattering from other diners. Even when the restaurant was filling up, the diners there were quiet and exercised dining etiquette.
The service was impeccable- non-intrusive, polite and offering great help when called upon. They served our takeaway(below) in a glass jar and refridgerated for us till we left the restaurant.
They also showed integrity by charging a separate bill that did not have service charge for an additional item that we had ordered as take-away.
You can view their menu at http://www.lebistrot.com.sg/le_bistrot_dinner_menu.pdf
The food portions were extremely generous and tasty. For starters, Gayle had Caviar du Pauvre (Poor Man's Caviar) which is verrine of eggplant and garlic purée, chicken liver mousse and Pernod crème fraîche, served with chargrilled bread (below).
The bread crust was a little hard though but bread texture was soft and warm. The Carviar was so delicious we ordered an addiitonal takeaway for supper.
Eugin's starter(above) was Velouté d'Ail aux Escargots à la Semoule semolina-dusted escargots served with roasted garlic cream and parsley jus. There was a nice crispy texture to the escargots, an interesting and different treatment of the classic French dish from the other French eateries we tried.
For mains, Gayle had Crumble à la Joue de Boeuf Wagyu, Pommes Sarladaises (above) which was crumble of braised Wagyu beef cheek served with duck fat potatoes and mesclun salad. This main requires an additional $8 surcharge.
Eugin ordered the (above)Carré d'Agneau au Thym, Gratin Dauphinois au Pecorino Romano (fromage Italien au lait de brebis)which offered lamb rack roast crusted with thyme, served with potatoes gratinated with pecorino romano (sheep's cheese)which has an additional $12 surcharge. All worth every morsel. The generous servings for the lamb especially are actually enough for two.
For dessert, Gayle chose the Nougat Glacé aux Noisettes(above) which features frozen parfait of hazelnut praline and honey with a feuilles de brick pastry "cigarello" of
Gianduja and candied orange peel. The orange zest was quite refreshing but again the serving was huge and we were near 'stomach exploding' point in finishing this.
For dessert, Eugin had the Pastilla à la Pistache et Chocolat Noir(above) which served up warm dark chocolate ganache and pistachios in feuilles de brick pastry, accompanied with pistachio crème Anglaise and vanilla bean ice cream.
(Above)Satisfied diners
All these for a bill of $172. It would have been less without the additional takeaway we ordered. It was a meal well spent for that satisfying French dining experience. On hindsight, for two persons, one can actually order a starter and main and the other a main and dessert so that both can share the starter and dessert. This would shave the bill further down, and there would be no need to really stuff yourself to the brim. All in all, a good dining experience.
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