This French bistro is located at Rosewood Hotel, on the same floor and adjacent to BluHouse, and in fact had to be accessed through the Italian casual diner. Offering classic French cuisine at a very reasonable price range, it is very popular and reservations had to be made well in advance to secure a table.
After a warm greeting by the staff, we were shown to our table at the corner of the restaurant. With the open kitchen on the other side, the bistro had a cozy and relaxing ambience, with dim lighting and comfortable banquette and sears, and the posters on the walls offered a touch of French classic on more casual dining.
We ordered the Degustation Menu ($988 each), and I also went for Premium French wine pairing ($398). To start, we were offered some baguette toast, with salami and homemade salted butter together with some pickles and radish. Simple but delicious, we quickly devoured the whole basket before the starters were served.
The first wine served with the starters was Billecart-Salmon Brut Reserve NV. A Champagne of elegance, from a renown house of tradition, it is a blend of the three classic grapes, with fresh citrus, green apple and pear, white flowers and biscuit aromas, and fine bubbles, with good acidity and crispness.
There were three starters included, with the first being Salade Lyonnaise. A famous salad from the city of Lyon, the Frisee lettuce was mixed with crispy pork rillon, chicken liver, and a poached egg in the middle. When broken, the egg yolk then mixed with the black pepper vinaigrette for an appetizing dressing for the salad.
The second starter was Foie Gras Torchon. With a pinch of salt to season, the homemade duck liver terrine was rich and fragrant, and on the side the chef provided some dried figs and chutney, to put on the terrine and eaten together with the crunchy toasted sourdough, adding a bit of fruit to balance the richness.
The third starter was Sardines Fumees. On a piece of crunchy sourdough bread the chef had applied a layer of rich tomato butter, then having a tail of delicious smoked Spanish sardines on top, further enhanced with the dill for its herbal freshness. It was a wonderful combination of umami with smoky flavours.
The second wine served was Domaine Pattes Loup Chablis Vent d’Ange 2022. From the biodynamic producer Thomas Pico, the wine had an intense citrus and chalk minerality, good acidity, with a pleasant saline note on the palate, finishing in a crisp, clean and refreshing style to contrast with the flavourful onion soup, but in good harmony.
The soup was Gratinee a l’Oignon, the classic French gratinated onion soup, with two types of cheese, Gruyere & Comte, used to cover the soup before putting into oven, forming a rich and savoury cheese lid adding flavours and texture to the delicious broth, highlighting the sweetness of the sauteed onion.
The third wine served was Domaine Armand Heitz Bourgogne Rouge 2023. An up-and-rising producer, Armand focused a lot on growing grapes in sustainable and biodynamic fashion, with this wine showing nice floral notes on top of the cherries and red fruit, earth and spice, while the palate was elegant and fresh.
For the main course we had both chosen Filet de Boeuf au Poivre, with the beef tenderloin beautifully grilled to medium rare, nicely seasoned, and paired with a rich sauce made with black peppercorn, Cognac, and natural jus. On the side were some salad and hand-cut potato fries.
The fourth wine served was Henri Giraud Ratafia Champenois. This fortified wine was made by adding grape spirits into the fresh grape must before the completion of fermentation. With the Solera system, this wine had incorporated vintages back to 1990, with nice apricot, orange peel, toffee and hazelnut flavours.
For dessert we had Crème Brulee, with the burnt vanilla custard very nicely done, the thin crisp caramelized sugar on the surface able to be cracked open by knocking with a spoon, while the custard underneath silky and sweet, combining for a perfect match in flavours, and a rewarding and satisfying finish of the dinner.
Service was very good, with the staff friendly and helpful, in proactively asking whether we would prefer to switch one of the side dishes to salad instead of having two servings of fries. Together with a mocktail Zero Tonic ($100), the bill on the night was $2,746. I would rate them a Good 73 point, worth trying.
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