So it was one of those days I had to work late, with 3 hours of waiting time in between to spare. So XP, FQ and I decided to check out Bistro Du Vin, which we passed by when we went for
Pepperoni Pizza. A quick googling revealed that it was under the Les Amis Group, together with Pepperoni Pizza. So off we went, for that treat to ourselves for working late.
Like all proper French restaurants, we were served crusty bread with butter while we were still browsing the menu. Though it wasn't warm, the baguette was delicious, and very welcomed. Especially when I was super hungry.
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| Bread and butter |
And what's French food without my two favourites? Escargots and foie gras. Their escargots are the cutest I have ever seen. Served without shells in individual mini ramekins. It wasn't mind blowing, but the garlic/butter/herbs combination worked together very well. And the meat weren't overcooked too. Very pleasant start to the meal. Pan-seared foie gras came next. Crisp on the outside, melt-in-the-mouth interior. I was in bliss.
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| Escargots |
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| Foie gras |
For mains, I opted for slow cooked lamb shank. It was served in a Le Creuset casserole. When the lid came off, I was swarmed in a delicious steam of rich broth. I wanted bread to soak up all that goodness. However, lamb shank being lamb shank, it had a lot of fatty bits. So although I started off a happy girl, I was a little sick by the middle of my meal and struggled a little to finish. It was served with crushed potatoes on the side. It was a little bland and a little neglected, not because it wasn't good, just because it had a competition. Truffle fries. I cannot not order truffle fries when I see that on any menu. And Bistro Du Vin's doesn't disappoint. The moment it was set down on our table, the whiff of truffle came to me immediately. I also liked it was thick-cut fries, which have a fluffier interior that I prefer over shoe-string fries.
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| Lamb shank |
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| Truffle fries |
XP had the suckling pig belly confit. Brave boy. Of course he was pretty sick by the end of it. Nothing to do with poorly prepared food. Pork belly is simply to rich for one person to finish one shot. It was delicious on the first few mouths. Very crisp, very fragrant. FQ had the Australian pork chop, also deliciously prepared, and generously topped with caramelised onions. I think among the three of us, he had the least difficulty finishing his main. But still with a little bit of struggle. We concluded their level of richness probably will require us to share 2 mains among 3 persons in future.
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| Suckling pig confit, choucroute & bacon (belly) |
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| Pan-roasted Australian pork chop, caramelized shallot, garlic & mashed potato |
For dessert, because we were so gelat, we wanted something to cleanse our oil-laden palate. So we chose the Colonel, which had the description "lemon sorbet with Vodka", thinking that the lemon sorbet will help us curb the oiliness. We were expecting Vodka infused lemon sorbet or something. Little did we expect what we got. Literally lemon sorbet floating in neat Vodka. It was still nice, but I didn't plan to end the meal with that much alcohol, and I find the alcohol too strong for a dessert. Shared among the three of us, it was ok. Nobody got drunk. Haha...
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| Colonel |
Writing this, I realise the part I miss most is the truffle fries. Theirs really caught my attention. I wanna go back just for that. Bistro Du Vin is a quiet little restaurant that served up delicious French food. I think its a nice and cosy place for a dinner. Maybe I'll bring Lynn back. At least for the fries.
56 Zion Road
Singapore 247781
Tel: 6836 6313
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