Ph.Ds of FOOD

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L’Entrecote

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We read about L’Entrecôte from the newspapers and were rather intrigued by their “1 daily special main course” menu offering. Yes, there are around 8 appetizers and 15 desserts offered on the menu, but interestingly, only 1 main course! L’Entrecôte’s specialty is its steak and fries, hence without a doubt, their daily special main course would be beef. Interesting concept, we must admit. So the million dollar question, what are we, non-beef eaters, doing in a restaurant whose only main course is steak? Well, DESSERTS! What else could ever attract us there?

White Wine and Blackcurrant Liqueur

White Wine and Blackcurrant Liqueur

No reservations were allowed for L’Entrecôte, but lucky us managed to snagged a table upon arrival at 7.40pm on a Thursday evening. The place wasn’t packed but past 8pm, the restaurant was bustling with life as more and more customers came in. Upon seated, we were each served a complimentary glass of White Wine and Blackcurrant Liqueur. Ice water wasn’t served at L’Entrecôte, hence we ordered 2 bottles of still water. Some of our friends had their main course of the day – The Trimmed Entrecôte Steak with its legendary sauce, golden French fries and walnuts green salad. We ordered 2 appetizers and 3 desserts to share.

Escargots de Bourgogne

Escargots de Bourgogne

Escargots de Bourgogne ($14) – 6 snails prepared with parsley butter and garlic. Sadly, the escargots were not presented together with the shell. This led us to think that these weren’t fresh snails, rather they were canned snails. The escargots were decent, but nothing too out of the ordinary. They were chewy and succulent, and baked in a  rich, buttery and rather savoury sauce.

Pate de Campagne

Pâté de Campagne

Pâté de Campagne ($14) – Delicious French pork country-style pâté served with crunchy pickled gherkins and grilled buttered Poilâne bread. When the Pâté de Campagne was served, our hearts sank. It was totally different from what we had tried at Paris and absolutely out of our imaginations. The pâté resembled luncheon so much so that we were rather turned off by its looks. There was a strong pig innards taste which some of us frowned upon. The accompanying Poilâne bread was extremely hard. The only thing we liked about this dish was the gherkins – sour, crunchy, with a refreshing touch. Unfortunately, these are easily available in most supermarkets.

Walnuts Green Salad

Walnuts Green Salad

The Walnuts Green Salad which came with the main course was mediocre, nothing great to rave about, though I did like the huge crunchy walnuts.

Vacherin du Bistrot

Vacherin du Bistrot

Vacherin du Bistrot ($14) – A delight of meringues, vanilla bean and hazelnut ice cream topped with hot chocolate. We are not normally attracted to meringues, however the tall leaning tower of meringues in L’Entrecôte looked very attractive and interesting that we could not resist. In general, the entire meringue tower was very sweet. Meringues are made from sugar, hence typically sweet. The accompanying chocolate sauce was rather thin, diluted and also on the sweet side. Coupled with the whipped cream on the top of the tower, the Vacherin du Bistrot was even sweeter. The ice creams were average fare as well, with the hazelnut ice cream lacking in flavour.

Half-Baked Chocolate Cake

Half-Baked Chocolate Cake

Half-Baked Chocolate Cake

Half-Baked Chocolate Cake

Half-Baked Chocolate Cake ($14) – Served warm with a vanilla bean ice cream. When the Half-Baked Chocolate Cake was served, there was a strong “fresh out of the oven” fragrance, which immediately whetted our appetites! The outer chocolate shell was broken apart to reveal a thick, luscious molten chocolate centre. The sight of it set all of us into a mad frenzy. The molten chocolate was very rich, but not too sweet. Within minutes, the entire Half-Baked Chocolate Cake was wiped out. This was clearly a crowd favourite.

Waffle with salted butter caramel sauce

Waffle with salted butter caramel sauce

The waffle with salted butter caramel sauce was served with vanilla bean ice cream. The waffle was hard and had a faint burnt taste. It was also rather thin such that apart from the hard outer crust, there was noticeably no inner fluffiness. The waffle was essentially scrawny with no inner substance. The salted butter caramel sauce was pretty good, it would have gone well with better prepared waffles. Hence, even though the pairing of savoury caramel sauce with the sweet ice cream tasted pretty good, the poorly prepared waffle just brought the entire quality of this dessert down.

L’Entrecôte
36 Duxton Hill

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Written by foodphd

May 22, 2011 at 5:53 pm

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