LP+Tetsu by Laurent Peugeot

LP+Tetsu is a contemporary French-Japanese fine dining restaurant helmed by one-Michelin-star Chef Laurent Peugeot. Its hidden on the upper level of Tanglin Mall, making it a discreet and private venue to enjoy a peaceful meal.

Upon seated I was attracted by the “stone-like” holder used to place the fork & knife. When bread was served – Salted Brioche and Baguette, it was skewered on a stick and stuck into a small hole to hold it in place. I absolutely enjoyed the Salted Brioche which was warm, had a crispy outer surface and soft fluffy interior.

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As mentioned this place is a French-Jap eatery, we decided to try a 6-course Simply LP+TETSU menu which is more of French cuisine and another 5-course Savour at LP+TETSU menu which is of Jap cuisine, paired with a bottle of 2008 Domaine Tollot-Beaut Et Fils Bourgogne Chardonnay.

The welcome starter was Broccoli on biscuit and Corn Marshmallow with Sesame.  Both had sort of creamy texture. The addition of sesame to the corn marshmallow was a nice touch as it had added much fragrance to the otherwise light tasting marshmallow. Amuse bouche was Foie gras with berry mousse.

Now for the meal proper and I’ll start with the Japanese cuisine menu. Chawanmushi Steamed Egg Custard, Salmon Roe. It was well-prepared though I think it should be a given. Sashimi Chef’s Selection Fresh from Market comprising of Salmon, Tuna and Swordfish. Good but also something expected of sashimi at such fine establishment.

Modern Sushi Chef’s Creation was 2 sushi rice balls – popped 1 into the mouth too fast for the camera…left 1 lonely one on the plate.

Last main for the 5-course menu was Rosu Katsu Breaded Pork Loin, Sweet Potato Puree, Capers Sauce. It was well fried, crispy outer layer with moist meat inside. The sauce was also flavoursome.

Dessert Matcha Dome Cherry, Rose was same as the french menu so I’ll cover that later.

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For the French cuisine menu, 1st dish was Oshi Sushi Tuna, Foie Gras Soya Espuma and Crispy 3 Years Old. The foie gras were shredded and sitting on top of the tuna with the rice at the base. The soya espuma was quite interesting, basically soya sauce in mousse form using soybean fermented for 3 years. 

2nd dish was Cod Fish Tatin of Onions from Cevenne, Pork Floss. The onions from Cevenne were supposed to be a special variety which has a sweet and delicate flavour. The caramelised onion added flavour to the mild flavoured cod fish.

I was particularly impressed with the next dish Organic Egg (cooked in 1 hour at 63 degree celsius) Sauce Meurette, Snail Tempura. To me this is an epitome of the amalgamation of French-Jap cuisine. The use of Snail Tempura was ingenious as the chewy snails with a slight tempura crisp added texture to the viscous egg and meurette mixture.

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The last main was Poulet de Bresse Pearl of Vegetables Liquid, Consomme, Konbu Tororo. I didn’t really liked this dish as somehow I felt that the meat wasn’t tender enough. However the pearl of vegetables liquid was interesting as a form of molecular gastronomy technique and the consomme was light and tasty.

Next was Brillat Savarin Cheese in Ice Souffle Olive Oil Marmalade, Red Onion Jam. Coincidentally I am currently reading the book by the famous gastronome and am thrilled to be able to taste the dessert made with cheese named in honour of him. The ice souffle had a rich creamy taste and only mildly sour, so I enjoyed it pretty much.

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Palate cleanser was Apple Umeshu which was also lightly flavoured, not too sour. Finally the dessert of Matcha Dome Cherry, Rose was served. The matcha dome was coated with a pink powder making it a looked like a peach from the outside. I can’t help but snapped another photo to show the “interior” of the dome. The matcha flavoured was well complemented by the rose sorbet. The staff also served the petit fours of Kiwi and Raspberry tart with the juice-filled pearls sitting on biscuits – another example of the use of spherification technique.

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