Classic French Dishes in a French Bistro in Singapore

French onion soup, pan-fried foie gras, soufflé and profiteroles. These were the classic French Dishes that we had during a recent visit to Bistro du Vin, a French Bistro in Singapore.

Bistro du Vin needs no introduction. This French restaurant in Shaw Centre at the junction of Orchard Road and Scotts Road is the place we head to when we feel like eating traditional classic French dishes.

Classic French Dishes on the Menu

Here are pictures of the latest menus at the bistro. The daily set lunch menu is usually good value for money. We can find quite a few of the classic French dishes here. In addition to those mentioned earlier, there were baked camembert and duck leg confit on the set lunch menu. Other familiar favourites like ratatouille and escargot de Bourgogne are regulars on the ala carte menu.

This time we had the three course set lunch of pan-fried foie gras, sea bass with bell pepper coulis and ratatouille and vanilla profiteroles ($35+8). Separately, we ordered a French onion soup ($16) and Soufflé au Grand Marnier ($18).

At this French bistro, there is a good selection of reasonably priced French wines. There is an adequate range of wines served by the glass or in 300 ml carafes. We selected one of the few half-bottles on the list – a Chablis which we thought would go with everything we ordered. The 2015 Domaine Louis Moreau Chablis, Burgundy ($38 for a half-sized 375 ml bottle) was certainly adequate for our lunch.

Both the French onion soup and foie gras were as good as it gets. The soup has the topping of chewy Gruyere cheese with slight charred edges. The foie gras did not have a strong liver taste. The bits of caramelised apples balance out the remaining liver flavour.

pan-fried foie gras — Sea bass with bell pepper coulis and ratatouille

The warmed up bread was useful to go with both the soup and the duck liver. And to mop up any remaining bits.

The main course of the set lunch was grilled seabass. Which would have been quite ordinary but for the vegetables accompanying the fish. The bell pepper coulis (which means pureed roasted red peppers, I think), ratatouille and Brussels sprouts complemented the taste of fish and made this a more rounded dish.

Things got more interesting again when the desserts arrived. The profiteroles were very good. The pastry part had a taut shell but was moist inside. The sauce had a rich chocolatey taste and consistency.