Wednesday, May 09, 2012

Balzac Brasserie @ Rendezvous Hotel


Rendezvous Hotel used to be associated with Nasi Padang. However, with the relocation of the Nasi Padang shop, a new group of restaurants have moved in to the newly renovated hotel.

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The chef of the ex-French Kitchen has decided to helm the new Balzac Brasserie. It's not difficult to locate it as it faces the School of the Arts next to Cathay cinema.

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The decor in this restaurant catches our eyeball. Dining here is like dining in a Parisian restaurant. A section of the restaurant even boosts a 2 storey high wall.

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We like the breads here. Favourite would be the raisin bread.

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Everything is displayed very orderly. Like the European style napkin.

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Home made foie gras terrine (S$24) served with seasonal fruit compote, farmer's toast and petite salade. It was very tasty. The terrine had chunks of creamy foie gras.

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Vintage wild Galician sardines (S$18) in olive oil served warm with lemon, butter and farmer's toasts. Although this is canned sardines, but I must admit that the sardines were tasty and fun to eat.

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Anyone knows where we can get this brand of sardines in Singapore?

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The soup here were great too. The Dubois' Lobster Bisque (S$16), served here with sauteed organic Mozambique prawns "black Qweli", had an intense seafood taste to it. These shrimps were served by the side for added texture to the soup.

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The Traditional French Onion Soup (S$14) with Gratinated gruyere cheese was also a delight. This is a less salty version of the french onion soup, and I prefer this version rather than the real 100% authentic ones served in Paris. Less salty, but still as delicious.

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Toulouse Sausage (S$24) - Pan fried Kurobuta pork sausage served with sauteed spinach and pommery mustard sauce. Find this dish quite unique. However, the verdict was mixed on this dish.

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48 hours braised wagyu beef cheek (S$26), bordelaise sauce and mashed potato "grand mere" - A crowd pleaser. Tender flavourful beef cheeks served over yummy mashed potatoes. Cheeks were fork tender.

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Ended our dinner with Balzac's Creme Brulee (S$9) with Tahitian vanilla. It had a crunchy caramelized crust, and a creamy egg filling. Recommended.


Balzac Brasserie
9 Bras Basah Road,
#01-01
 Rendezvous Hotel Gallery


2 comments:

  1. I love the raisin bread and lobster bisque.

    some NTUC Finest sells the Boiromar Sardines, it also has mackeral, mussels etc. I saw them at Clementi Mall's NTUC Finest, I guess other NTUC Finest branches might have it too.

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  2. Xinli : thanks a lot for the sharing! Will check it out soon. Cheers.

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