Balzac Brasserie @ Hotel Rendezvous

Special thanks to Wesley and Stefanie for the invite!

doorstep

Hotel Rendezvous recently underwent a major revamp and now spots several eateries including Balzac Brasserie.

balzac

With Chef Jean-Charles Dubois hailing from the illustrious kitchens of The French Kitchen, Balzac Brasserie looks set for gastronomical success.

interior

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.

cutlery

Ready to be impressed.

candlelight

Lovely touches like using candlelight!

specials

Refer to the blackboard for specials. Season for spargel!

counter

The bar where magic happens, literally.

green wall

A green corner I found particularly therapeutic.

media kit

Media kit, sooo old school!

tasting

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)

 white

“A bottle?” He joked and the night started off on a feather-light mode.

choc chaud

Chocolate Chaud ($8)

Rich chocolate to start the night, the chocoholic was grinning.

basket

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.

bread

Crusty slices lathered with salmon mousse, ooh-lala begins. A slight wish for this to be served warm would be better.

foie gras

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.

slurp

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.

crab bisque

Paired with crunchy prawns, we both were clamouring for the last drop. Two thumbs and toes up for this, definitely worth seconds.

platter

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

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.

frites

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.

parchment

Papilotte De Dorade ($26)
Steamed sea bass, wild fennel, fresh herbs

fish

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.

lemon tart

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.

seasalt caramel

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.

rice pudding

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.

message on the wall

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