Expat Writer Doug Peris Reviews Les Bouchons Time-limited 3-course Menu

I was back at Les Bouchons Rive Gauche, Robertson Quay to savour their Festive menu. Loving The Quayside so well positioned by the Singapore River, I always feel spoilt for choice with so many great restaurants in one enclave.

Knowing Executive Chef Mickael’s portions I knew this enticing 3-course set menu at Les Bouchons for $76++ was going to be quite a big lunch. Launched for the month of December this value-for-money restaurant has been churning out great deals continuously.

Today I opted to start with homemade French onion soup topped with Emmental cheese croutons. Seated on the terrace on this breezy afternoon the mood was doubly set with French media friends across from me.

Interestingly, they opted for the pan-seared Foie-Gras as this was something not had through the year. Really? I was surprised at that seeing that we in Singapore have this famous dish on the starter menu at most French restaurants.

Realising we were probably celebrating all year round in Singapore with international cuisine so easily available, we had a laugh over a sip of Chardonnay. Chef Mickael made a guest appearance as he explained that onions in my soup were caramelised naturally without any add-ons. No wonder it didn’t taste overly sweet and picked up on the Emmental well.   

Others at the table had homemade chicken liver mousse which we all dipped into as the jar it was served in was too big a portion for anyone to finish. Those who ordered the fourth starter, homemade Norwegian smoked salmon Rillette were suitably impressed.

Whatever choice of starter, we concurred it would be very satisfying. Be sure to have a glass of the Domaine Jean Pascal et Fils, Bourgogne Blanc 2018, a white burgundy that was well chosen as a pair to these starters.    

We were being prepared for mains to be served as famous French condiments of fries (free-flow) and homemade sauces – béarnaise and Dijon mustard amongst others were placed on the table.

Naturally all of us reached out for these twice-cooked fries, so addictive! My choice of main was jumbo prawns simply grilled with extra virgin olive oil. Served with a wedge of lemon I loved the sweetness of prawn. Truly, this is the best way to have it without any sauce. Excellent!

Other options that were being raved about around the table were grilled beef Wagyu, Australian lamb chops and whole French duck breast. So fitting for December, a festive month that sees everyone kick back to soak in a joyous time of year.

Wines at Les Bouchons so fabulously paired! At this course, I was served the Chateau de Saint Martin Cotes de Provence Cru Classe Rose 2020 while others who chose to have meat had the option of Chateau Haut Bertinerie Blaye Cotes de Bordeaux 2018.  

The last leg of my meal arrived. I was so looking forward to the homemade Valrhona chocolate lava cake with vanilla ice cream. I knew from experience that Chef Mickael’s desserts were to die for. Being a dark chocolate fan I loved to watch melted chocolate flow out as I cut into it. Yum!

Cheese lovers fret not for the homemade Truffle Brie would probably satiate your palette better. Fitting for the Season, Les Bouchons creation of a third dessert – My Christmas Tree: Coconut mousse and citrus mint.

To end the meal, two cocktails Xmas Breeze and Let It Snow! I was done. Not an inch left for even a tiny morsel. True to form, Chef Mickael had done it again.  

Les Bouchons, a value for money restaurant with fantastic ambience, surrounded by lush greenery next to the Singapore River. A fitting Sunday Brunch landscape if you are looking for a venue. A wonderful celebratory spot to laze away the year end.

Whatever you decide, I know you will walk away after a meal at Les Bouchons totally satisfied……

Located in the strip of colonial black and white houses that comprises the Rochester Park restaurant precinct, you will find Les Bouchons, one of three outlets in Singapore. There's also one across the waters in Johore Bahru. The Rochester Park branch opened in January this year and is the biggest of the venues in Singapore. The reception and indoor and alfresco dining areas are on the ground floor. Going upstairs, you are greeted with wall-to-wall wines from France, beautiful French posters, pieces of art, and another outdoor dining area. Les Bouchon has a special menu curated for the festive season, and I was here to taste the fruits of Head Chef Nelson Chua's culinary magic.

I had the Mousse de Foie de Poulet Maison a la Confiture de Figues for my starter. A mouthful to say, but what a mouthful to savour. A chicken paté with a light, creamy mousse texture topped with confit fig jam, served in a small mason jar. Delicious by the mouthful. The freshly-baked, still-warm bread rolls were the perfect accompaniment. There's a lot in that little jar, but don't you worry. It was all gone when the plates were cleared for the next course. Chef Nelson makes all the cold cuts, rillettes and patés in-house.

There are four choices for the main course; lamb, duck, prawns and steak. I chose the Piece de Paleron de Boeuf Grille Wagyu MB6/7, which is 300g of the grilled oyster blade with a high-fat marbling score. The steak was tender, flavorful, and buttery without being overwhelmingly rich. Served with free-flow pomme frites, of course, and McFries, these were not! I like how different mustards and horseradish are served with the steak—condiments galore and made for fun tastings.

I was here for a 3-course lunch, so bring it on. The sweet ending for me was not sweet dessert but cheese, Brie a la Truffe Maison, another in-house creation of mascarpone and truffle paté, sandwiched inside a piece of brie. The accompaniments were a bit typical; dried apricots, prunes and water crackers. However, that took nothing away from the piece of dynamite cheese exploding with these flavours and textures. Maybe I'll bring my water-thin crackers next time and perhaps ask for some of that fig jam, too. 

I didn't spend time looking over the wine list but going by what I saw on display throughout the restaurant racks, I'm confident there's something for everyone.

Chef Nelson spent time in France as a chef, and this grew his passion for doing cold cuts. I like how the chef came out to speak to diners and check on the food and experience. A second visit is on the cards as I spied an Assiette de Charcuterie on the regular dining menu highlighting the in-house cold cuts and pork rillettes.

If you are searching for a French place for dining, make sure you put Les Bouchons on your list.