Pictured above: Terrine de Joue de Boeuf et Foie Gras – Angus beef cheek and duck liver terrine
The French Kitchen
7 Magazine Rd (off Merchant Road)
#01-03, Central Mall
Singapore 059572
Tel: +65 6438 1823
Fax: +65 6438 3043
Email: info@thefrenchkitchen.com.sg
Website: www.thefrenchkitchen.com.sg
Opening Hours: Lunch: 12pm-2pm Tue-Fri; 12pm-3pm Sun
Dinner: 7pm-10pm Tue-Sat 6.30pm-9.30pm Sun; Closed on Mondays
Corkage 750ml: Mon: None; $30: Tuesdays to Thursdays; $40: Fridays, Saturdays, Public Holidays & Eve of Public Holidays
Maximum seating interior: 40
Credit Cards: All Major
Prices: Set Lunch 3-course $36++; Degustation Menu $88++; Starters from $24++
Main Course from $35++; Desserts from $14++
Jean-Charles Dubois formerly resident chef at the Raffles Grill is now cooking at The French Kitchen his new restaurant at Central Mall. He abstains as usual, from using modern techniques as molecular cooking or canister foams and sticks to basic classic French cuisine! Bravo!
The Menu Follows:
STARTERS
TERRINE DE JOUE DE BOEUF ET FOIE GRAS
angus beef cheek and duck liver terrine, Pommery mustard dressing and printaniere salad
or
BISQUE DE HOMARD*
traditional lobster bisque with tiger prawn beignet and leek custard
or
SAUMON FUME MIMOSA
home smoked salmon with traditional garnish of finely chopped egg, parsley, capers, shallot and horseradish cream
MAIN COURSES
THON
grilled tuna fillet with home smoked bacon, warm citrus scented salad of corn and baby romaine, light port wine jus
or
CONFIT DE CANARD
confit duckleg with caramelised fig, crispy polenta, sauteed Jerusalem artichoke and duck jus
or
ONGLET DE BOEUF
pan fried skirt steak with endive leaves, cauliflower gratin and perigourdine sauce
DESSERTS
FRUITS DE VERGER
organic orchard fruits; compote of apple, sable biscuit, citrus scented jelly and fresh berries
or
CREME BRULEE
dark chocolate creme brulee with vanilla ice cream
