Hotel Rendezvous recently underwent a major revamp
and now spots several eateries including Balzac Brasserie.
With Chef Jean-Charles Dubois hailing from the illustrious kitchens of The French Kitchen, Balzac Brasserie looks set for gastronomical success.
Modelled after a partisan cafĂ©, behind the curtains reveals a cosy little gem. I am a fan of French cuisine, largely for the ingenuity of chefs – how they can conjure up creations in such quaint portions. Beknownst to all, French cuisine portions are usually good enough for the waif and starve the normal sized.
With Chef Jean-Charles Dubois hailing from the illustrious kitchens of The French Kitchen, Balzac Brasserie looks set for gastronomical success.
Modelled after a partisan cafĂ©, behind the curtains reveals a cosy little gem. I am a fan of French cuisine, largely for the ingenuity of chefs – how they can conjure up creations in such quaint portions. Beknownst to all, French cuisine portions are usually good enough for the waif and starve the normal sized.
Refer to the blackboard for specials. Season for spargel!
The bar where magic happens, literally.
A green corner I found particularly therapeutic.
Media kit, sooo old school!
We had the pleasure of meeting the F and B Manager, a jovial guy who first enticed us with a bread basket followed by wine recommendations.
“Something sweet” and he served up a tasting portion of a smooth white - Macon Verze, Croix Jarrier, Burgundy ($15)
“A bottle?” He joked and the night started off on a feather-light mode.
Chocolate Chaud ($8)
Breadbasket
Salmon mousse, Herb Butter, Raisin, Walnut
In true rustic style, the bread basket came with
slices of bread. Two flavours of walnut and raisin that fulfilled both
the sweet and savoury desires.
Crusty slices lathered with salmon mousse, ooh-lala begins. A slight wish for this to be served warm would be better.
Crusty slices lathered with salmon mousse, ooh-lala begins. A slight wish for this to be served warm would be better.
Pan Fried Foie Gras ($26)
Caramelized apple, natural duck jus
As French as Audrey Tatou, nobody does justice to
foie gras as well as the French do. Or perhaps, nobody sees a sparkling
jewel in goose liver like the French. This was decent, creamy and rich
yet lacking in that crisp exterior and velvet
interior. Outshone by the sweet apples and rocket salad.
Dubois' Lobster Bisque ($16)
Sauteed organic baby Mozambique prawns "black Qweli"
This was a highly recommended Lobster Bisque.
Naturally flavoured by the sweetness of lobsters, the complexity of this
thin broth is astounding. Neither over the top
nor light, the balance was incredible.
Paired with crunchy prawns, we both were clamouring for the last drop. Two thumbs and toes up for this, definitely worth seconds.
Paired with crunchy prawns, we both were clamouring for the last drop. Two thumbs and toes up for this, definitely worth seconds.
Charcuterie Platter ($22)
Hand carved vintage saucisson see, parma ham, smoked duck breast, rillettes de canard, salami, potted cornichons, mustard
This showcases the best of their preserved meats – sausages, rilette, parma ham.
Parma Ham and sausage was a tad tough, smoked duck
well flavoured while rilette pretty much brought the deal home. Meaty
and a perfect companion for bread.
Beef Cheeks A La Cuillere ($26)
48 braised Wagyu beef cheek, Bordelaise sauce, Mashed potato "grand mere"
Braised to such tenderness, poking a fork through
it would cause a riot in the plate, nearly – I could barely lift the
beef cheek without crumbling it. Infused with truffle oil, every bite
was all tender and flavourful. Creamed mash could
do with a bit more grit but this was hearty stamped all over.
Homemade Hand-cut Pommes Frites ($8)
Classically French for being French fries, this is
one side not to be missed, ever. Shredded so fine, I have to give the
poor kitchen help heaps of praise. Almost as if they are assuring each
fry is made from scratch without potato flour
at all. Jab a forkful of fries, take a dip in the ketchup pool and dunk
for ultimate pleasure. Best part, the fries do not lose its crispiness
given its this thinness.
Papilotte De Dorade ($26)
Steamed sea bass, wild fennel, fresh herbs
Highly recommended by the waiter and chef, this
parchment wrapped sea jewel came hidden under a pile of vegetables that
failed to mask the mild fishyness.
Tarte Au Citron ($9)
meringue snow
One deconstructed lemon tart, a crumbly base meets
lemon curd straight out of a lemon and meringue tubes. Only fit for
those who love their lemons sour, fresh from the blender and chilled, to
that effect really. The clever use of meringue
did negate the sharp acidity from lemon. All I wish for is a simple
lemon tart but Balzac’s surprised with an avant garde version.
Salted Caramel Icecream ($5)
Homemade daily, this was decent with caramel hints strongly evident throughout. Could do with a bit more edge on the seasalt.
Riz Au Lait ($9)
Mamie Dubois' traditional rice pudding served with caramel sauce and toasted pistachios
I like this in an Asian way – do not get me wrong
about rice puddings. This is a warm fragrant and sweet porridge with
coconut cream, crunchy pistachios and caramel sauce which bore hints to a
certain Thai dessert. Adored the crunchy pistachios
that gave it bite and overall provided a pleasant end to the meal.
Advice for all foodies - so well summed up.
French restaurants usually come across as aloof –
it could be the layout of the place and service staff but Balzac is
warm, somewhat flirty and heaps of fun. Food is rustic and earnest
though I would suggest making wise choices. Portions for appetizers are seemingly larger than mains. Reservations
are highly recommended over Fridays and weekends for brunch as they do
tend to get overcrowded easily. Weekend brunch does look particularly
enticing with freeflow champagne and a slice of Paris, in their words.
Balzaic Brasserie
Hotel Rendezvous
Comments
Post a Comment