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2013-05-09
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The Le French GourMay menu at Fleur de Sel is quite Burgundy region orientated for once, the central theme to this year’s French inspired region. Oeuf en Meurette, cooked with a red wine sauce with poached egg is one of their signature dishes for this month! .Kerisac Apple Cider from Brittany, France - To me, the Farmhouse like ripe apple cider character from Brittany and sometimes in the UK is not mistakable . The nearby Normandy ciders are usually cleaner and crispier, although they ma
The Le French GourMay menu at Fleur de Sel is quite Burgundy region orientated for once, the central theme to this year’s French inspired region. Oeuf en Meurette, cooked with a red wine sauce with poached egg is one of their signature dishes for this month! .
Kerisac Apple Cider from Brittany, France - To me, the Farmhouse like ripe apple cider character from Brittany and sometimes in the UK is not mistakable . The nearby Normandy ciders are usually cleaner and crispier, although they make a killer of a Poire pear cider. ~ 8/10
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Tofu & Semi-Dried Tomato Galette, Spinach, with Frisee Salad and Emmental Cheese – $92This was one of my favourites for the day. ~ 7.5/10
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Bourguignonne – $128Snails, Mushrooms and Bacon, with Spinach and White Wine Sauce. I liked this by balance and the crunchy snails. But somehow I wished the base Buckwheat galette was more thicker and buckwheat filled. This was becoming a little too wet at the base ~ 6.5/10
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Oeuf en Meurette Galette – $98The traditional version sees poached eggs with lardon bacons, onions, toasted croutons, red wine reduction sauce. This presented on a galette is interesting. ~ 7.5/10
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Epoisse – $125The cheese is semi-stinky and famous for not being allowed on the trains in France. This came with some Lyon Rosette saucisson and potatoes beneath. The cheese taste is not overly ripe today, which made it more approachable. The thinnish layer of galette is still a bit obvious here. ~ 7/10
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La Neige – $72Chocolate infused crepe batter, with Marshmallows, desiccated Coconuts, Chocolate sauce and Vanilla ice cream. Really liked this as the chocolate crepe was packed with chocolate flavours indeed. ~ 9/10
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Banana and Salted Caramel Crepe with Almond Flakes - The crepe was a little too limpy soft to my liking. The bananas and salted caramel sauce in the meanwhile, were executed well. ~ 6.9/10
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La Speculoos – $72Made from a crushed spiced cookies and also a spread that is prevalent all the way from North of France to Belgium to the Netherlands. This was one of the highlights of the meal with the slightly spiced and gingery yet crunchy toppings. ~ 8.5/10
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Some more Mickey Mouse shaped Cookies -I really liked the vision and new recipes presented here by the Chef.
On the other hand, I find the buckwheat galette base to be a little thin and can do with more buckwheat influece. The sweet crepes were much better but more elastic. I think I liked the recipes the most here, but the base crepes can see room for adjustment for now. But within this month, you will experience some Burgundy based meals in the meanwhile..
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