Chef Bruno Menard’s first establishment in Singapore was &Made specialising in burgers in casual dining set-up instead of the typical fine-dining restaurants opened by many other famous Chefs. For those who prefer having proper French cuisine by Chef Bruno, La Cantine would be the more up-scale restaurant to go to.
The dining hall was lavishly decorated to exude the opulent Parisian style. We paired our Chef Bruno Blockbuster Menu in tasting portion with a Sommelier Tablet – a tasting flight of wine.
The 4-course menu started with “Nice” Salad tuna, tomato, potato, bell peppers, egg, anchovies and green bean. The salad was in generous portion, filled with really fresh and juicy tomatos.
We top-up $18 to add 1 more item to the menu so that we could try Chef’s signature dish – Cevennes Onion Soup on a “Foie Gras Royale” Truffle scented Chantilly. Thick and creamy soup topped with truffle foam sprinkled with crispy croutons. Deserving of the $18.
Pan Roasted Pacific Cod fish “Ratte” mash potato, brown butter, almonds & capers was next. The fish was nicely cooked to firm and flaky flesh but I felt that the fish could be better paired with other sauce.
The favorite dish for the dinner was Caramelized Pork Belly Roasted garlic, potato puree, mix green & herbs. The pork belly was soft and tender – almost melt-in-the-mouth, hence doesn’t feel gelard at all.
For desserts we chose the Traditional Baba Au Rhum Vanilla whipped Cream and shot of dark rum and Nespresso and Caramel Sundae. The rum was poured over the cake upon served. The sundae was one of the Nespresso Crelto infused dish created in collaboration with Nespresso to promote their new flavour capsule. *I bought the Crelto capsules when it was first launched too* The layered dessert had coffee at the base and layered with ice-cream and cream at the top. Luv the crunchy chocolate pearls.
A nice French brasserie but for slightly more money, I could enjoy a meal at fine dining French restaurant.
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