Au Petit Salut

my birthday dinner with him.
finally, finally.

In line with my current french fetish (after-effect of aspiring to enrol into Le Cordon Bleu), we did French this year.

Au Petit Salut @ Harding Road
somewhere ulu-ated in the vicinity of dempsey.

indoors were full, al fresco was our only choice.
Set Dinner Menu, $98++ per pax.


compliementary bread: baguette, typically french


clam & saffron starter

a buttery froth in a cup with invigorating yet untellable flavours, i could not trace it sources until i asked the waiter.

Amuse Bouche

1st Entrée.


Salade de homard.
Steamed ‘’minute” Boston lobster salad of raw crunchy vegetables and mixed greensaged Cabernet Sauvignon vinegar and olive oil dressing

the waiter cared to emphasized that the lobster's netted and killed upon order. fills us with slight guilt that we had decided the poor lobster's fate. but BUT, it was certainly fresh.

2nd Entrée


HIS.
Foie gras de canard poêlé au vinaigre de Xeres
Pan-seared duck foie gras served with baby spinachred onions and Xeres vinegar

i took a tiny portion. whoa, now i finally understand the controversies of this deemed "wonder". goose liver is such a you-either-love-or-hate-it drama.. its a complete melt-in-the-mouthly piece of FAT. pleasure or guilt, you decide!


MINE.
Coquilles St Jacques aux endives caramelisées à l’orange
Seared large scallops with caramelized Belgium endives in orange juice

tender and succulence paired with a heavy citrus base.



Mains.


HIS.
Filet de boeuf sauce moutarde et herbes fraîches
Pan-seared beef tenderloin (150gm) served with mashed potato,mustard and fresh herb sauce


MINE.
Filet de daurade Royale de l’Atlantique au four
Oven baked Atlantic Royal sea bream served with roasted eggplant and zucchini, pumpkin coulis.

to be honest, this was way too under-dramatized for me. i saw no sensational sparks in the underseasoned fish.



Then there was the funny part.

while dan was in the gents, the waiter approached to extract some feedback from me (the heavy photo-snapper who's obviously invovled in blogging haha).

waiter: so mam, how was the food tonight? was it good?

elaine: hmmm, i guess it was okay.

waiter: *chuckles, in disbelief. oh you mean it was just okay, just average, and not good?

elaine: *rethinks about the courses. yupp its just alright. we had some minor issues with the main courses.

waiter: *laughs. alright sure, i'll feedback to the kitchen about that. let me clear your table for desserts.

elaine: haha thanks.

LOL. i could be really frank and state my real opinions of each of the dish but i thought i had better not offend their reputation. i'm no connoiseur or chef as yet but i do know my stuffs about food, heh.

Dessert.


Soufflé au Grand Marnier
Orange and Grand Marnier soufflé with chocolate truffle

lovely. souffles are love and this one is alcoholically enhanced plus a decadent ruffle center to woooh about (: thumbs up.


i look absolutely.ghostly.here

French cuisine is undoubtedly rich and learned, but i still do prefer the simplicity of italian flavours. thanks so much dear for the chance to experience!