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2024-09-06
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Visited for lunch when it soft opened and already foreseen that it will be Michelin starred very soon (and it did in the very same year!) Last week we made a timely revisit to Feuille after a recent delightful meal at its half sister shop Jee. The nature inspired tasting menu that focuses on the growth and natural evolution of plants started with grains and seedsSesame crackers topped with eggplant, black garlic mustard seed, shiso and sea grape. There was a bit of everything so I wasn’t sure w
The nature inspired tasting menu that focuses on the growth and natural evolution of plants started with grains and seeds
Sesame crackers topped with eggplant, black garlic mustard seed, shiso and sea grape. There was a bit of everything so I wasn’t sure what ingredient it was trying to highlight.
Oyster with a tinge of juniper and shallot. Briny and fresh.
Signature egg custard with locally sourced baby corn and cumin emulsion. Luscious texture.
Moving on to the mains, conceptualising the Roots, Stems & Leaves, we were first presented with the Feuille Bread with Dill Pil Pil sauce.
Served as a dedicated course, the bread had a delicate, cloud-like interior encased in a perfect crust. In alignment with Chef Toutain's zero-waste philosophy, the intriguingly briny vibrant green dill pil-pil sauce was said to be crafted from unused fishbones collagen. Addictively buttery minus the usual heaviness of butter.
Next up spiny lobster skewers with pumpkin and saffron sauce.
This dish was a sensorial delight that captivated the senses even before we take the first bite. Smoke engulfed the dining room when tables nearby were being served with the same dish. Apart from the slice of spiny lobster at the tip of the skewer being slightly overcooked, the rest was chargrilled to perfection. The richness of pumpkin and the delicate essence of saffron further elevated the different layers of flavours.
Armoise - Sea Bass - Girolles. Balanced flavours.
The star of the evening was definitely the Pithivier, a round enclosed pie usually made by baking two disks of puff pastry, with fillings stuffed in between. Feuille’s stuffing is pigeon breast wrapped in spinach and goose liver. The pigeon was pink perfect. And the puff pastry was heavenly flaky. My personal favourite of the evening!
The journey ended with a Pineapple and Pandan mousse with a hint of chili Péyi and a chocolate hazelnut tart. Friends and I agreed that we prefer the former refreshing pineapple flavoured dessert.
Overall, this is still one of the best French restaurants in town that consistently delivers quality ingredients, execution and service.
张贴
