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2022-08-10
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Heard lots of positive feedbacks about Bouillon and I finally had a chance to give this French bistro a try! It definitely lives up to my expectation!Located in a quiet neighbourhood in Sheung Wan, the restaurant is pretty small, yet the restaurant is delicately decorated and the seating area is quite comfy. Since it was my visit to the restaurant, I ordered a few of their signature dishes to give them a try (I mostly picked those with the mark “B” on their menu). All of them are really delic
Located in a quiet neighbourhood in Sheung Wan, the restaurant is pretty small, yet the restaurant is delicately decorated and the seating area is quite comfy.
Since it was my visit to the restaurant, I ordered a few of their signature dishes to give them a try (I mostly picked those with the mark “B” on their menu). All of them are really delicious.
Duck foie gras
The duck foie gras was really rich, smooth and creamy. It was well seasoned and there was no weird gamy flavour. The foie gras paired up well with the sliced sour dough and I couldn’t have enough of it!
Duck foie gras
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Beef tartare
This was the dish that I anticipated the most and luckily it didn’t disappoint me! The chopped beef was fresh and tender. I really enjoyed the seasoning and marinate and the bright egg yolk coats all the ingredients really well. I kept asking for replenishing of the bread since it compliments perfectly with the tartare!
Beef tartare
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Rossini de boeuf (beef tenderloin, pan fried foie gras, truffle sauce)
The beef tenderloin was perfectly cooked till it’s juicy and tender on the inside and slightly caramelised on the outside. The foie gras is very creamy and fatty. The truffle sauce is really fragrant and rich with a slight sweetness. It paired up perfectly with the main ingredients!
Beef tenderloin, foie gras, truffle sauce
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Supreme de volaille aux morilles and vin jaune (chicken breast, creamy mushroom sauce, morel mushroom)
The chicken breast was grilled right on point till it was juicy and tender. The sauce which was predominantly made with mushroom and wine was creamy and rich. It kept the chicken moist and flavourful the whole time. The morel mushrooms was incredibly delicious and it absorbed all the delicious flavour of the ingredients. This is by far one of the most favourite chicken dishes I have ever had in a French restaurant!
Chicken breast, creamy mushroom sauce, morel mushroom
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Cuisse de canard (duck confit, potato, fruits)
The duck confit was fried perfectly. The skin was crispy and flaky and the duck was flavourful and soft. It was paired up with a naturally sweet sauce, potatoes and fruits. The combination was surprisingly light and delicious!
Duck confit
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Creme brûlée fruit de la passion
The passion fruit creme brûlée was the signature dessert of Bouillion. It was delicately served in the shell of a passion fruit. The creme brûlée has a strong passion fruit flavour, perfect balance of sweetness and sourness. The layer of hardened caramelised sugar was also excellently executed!
Passion fruit creme brulee
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