nice place. kind service. good wine. great company. excellent food. that pretty much sums up the dinner i had last night. truly wunnerful! was hesitating in going for this floggers dinner. but i thot since i do read some of their blogs, it ll be cool to see em in person. heee. when i saw the notice, it was already the last day of signup. n i couldnt find anyone to go with me. so i signed up myself. hur hurs. its held at le papillon at red dot traffic building. due to traffic jam, i was a lil late but there were still empty seats around. sat next to daphne. this really cool girl who writes Kitchen Crazy Daffy. opposite me is a really frenly and nice guy called ivan. he writes Recent Runes! all these people are real passionate about food. seriously. i feel noobish beside them. hur hurs. on the other side, there is dominic and evan, these two guys who just heard about the dinner and signed up too! they dont food blog tho, but boy, their knowledge on food is gigornomous. i bet all those ppl who went ydae are about the same. they had travelled so much and ve so much knowledge about wines, different cuisines, drinks, coffee brews that i am pretty much overwhelmed by them. thn i met kelvin too. he works at haato as a chef. he will be joining shatec soonish and may well be the next jamie oliver. hahas. (: AND i also met the people behind Only Slightly Pretentious Food.they are siblings! brother and sister. both of them can cook very well! really impressed by their recipes.esp molten lava cake. hur hur hurs. its a lady killer. anws. the menu for the night was spectacular. a full 8-course French meal served in tapas size.
first up was the complimentary bread. the whole grain oatmeal bun is nice! warm and fluffy. and its good that the service staff replenishes ur buns once u finish em. freeflow of bread thru the night. quite a few varieties to choose from as well! (:
then the cold appetiser came. its hokkaido scallop carpaccio and barracuda fish mousse with miso cream. its really niceee. the scallop carpaccio is fresh and sorta melts in ur mouth. the fish mousse went well with the the miso cream and it is indeed very appetising. we ate that and drank the red wine. went pretty well! (:
after the soup, which s foie gras tortellini in jasmine tea perfumed duck consomme, the hot appetiser came. its escargot with herb-garlic butter crust on button mushroom gratinee parsley oil and arugula salad. its nice! the button mushroom absorbed the essence of the herb garlic butter and when i popped it in my mouth, i could feel the sauces explode from the mushrooms. very nicely done. people have said that u need gettin used to when it comes to eating escargot. but the way the chef did it last night, i tink i dont need it at all.
then the well acclaimed pasta came. it is the rigatoni pasta tossed in crutacean oil, tiger prawn, shaved bottarga and parmesan cheese. the crustacean oil really did the trick for the paste. it tastes different from olive oil, and it has a much richer texture to it. as some of us were saying, if angel hair pasta is used instead, it d ve been better since angel hair pasta can absorb more flavour as compared to the hollow rigatoni pasta. but the king prawn s nice. its not overcooked and it still retained its freshness thru its crunchie-ness.
the fish was next, and its is char-grilled King George Whiting Fillet with toasted mustard seeds ad saffron-tomato sauce.well that is a fish i have never tried before! (: its nice and soft, with edible bones,jus like unagi. love it. it went well with the tomato sauce as the sauce gives the fish a tinge of sourness while the fish gave out its sweetness. this is one dish i wished i had more! (:
then we had the blood orange sorbet to clear the tastes lingering in our mouths to prepare us to taste the main dish. the sorbet is a tad too sweet.but nonetheless refreshing! (: in a right portion as well.
the main dish of the night. TADA! its the slow cooked oxtail in feuille de Brik parcel with truffle butter and Jus Gras. the parcel is surprisingly crispy but a lil too oily. the oxtail is nice though! the flavor is really intense and packed within the small Brik parcel. the truffle butter went better with the oxtail as compared to the Jus Gras. this dish went excellently well with the red wine.( thanks Evan for the red and Ivan for the dessert wine ya! enjoyed it tremendously.)
last but not least. its dessert time!! french desserts are oh-so-forever good. last night s dessert was passion fruit symphony. there is the souffle, creme brulee and macaroon. of cos! they all are passion fruit flavored. the macaroon pcs are a tad too sugary for me. but the cake sandwiched inbetween is good. it is sour and sweet to the right degree. the creme brulee was not bad. but the top layer could ve been more caramelized. (: the souffle is normal as well. nothing special about it. but i really liked the sandwiched cake. hur hurs.
we took like 3 hrs plus to finish the whole 8-course dinner! gosh. thn i rushed off to meet yolks hanqin & cedric. guessed they waited for pretty long. felt q bad. sorry people! went to oosh to chill. that place s niceeee! thn we were camwhoring and jus chilling out. nice ambience! dempsey s sucha a nice hangout. but acc to some floggers, its long passe..mms i shall check out sunset way soonish! heard its good too.
alright. off to work. mumble grumble. tata
Le Papillon28 Maxwell Road
#01-02
Red Dot Traffic Building
Singapore 069120
Tel: 65.6327.4177
Labels: french