Au Petit Salut

It’s a French affair. Let’s pretend I’m saying this entire post in an amateur and incredibly annoying French accent. Just. Pretend.

My 16th birthday was approximately 3 weeks and 4 days ago, yet the memory of my Frenchie Penchie dinner at this dimly lit restaurant on Harding Road is still fresh in my head; a throbbing memory retracting images of glowing candles and brick and rich post-dinner sugar rushes and the colours burgundy and gold all round. Oh yes, and wads of cash slammed down on the bill collector after the happy feasting subsides.

My goodness there were quite a few hits and misses, though more of the former may I happily say. It was my first time after a long time, and so I prayed for my expectations not to override my vague memory of the dishes there. Crossed my fingers and hopped along the ride with an empty belly.

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The most fantastic pan seared duck foie gras

I ordered this as an entree because I am infatuated with liver of any sort, so foie gras would be a natural choice to warm up and seduce the palate. Soft, not overly greasy, mildly robust and shamelessly rich. The tang of the balsamic reduction coated each tender bite and bathed it with a sharp contrast in flavour. Dark yet light, rich yet not overwhelming and overly glorified. Shall praise this dish till my death. Beautiful simplicity. I could have had just this and been duly satisfied.

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Baked black cod, quinoa, mussels & chorizo, saffron aioli and crustacean froth

The purity of cod can never be mistaken or masked in a good dish. This would have been slightly monotone if the cod wasn’t accompanied by the quinoa, aioli and froth. They are all best friends; the pompous group which would almost outshine the sophisticated intellects in school. The quinoa is necessary to provide some differing texture, whilst the aioli was gorgeous and buttery on its own. A good cod is always a smidgen translucent, buttery and beautifully flaky, and this ticked all the right boxes (though more mild sweetness would have sent me straight to cod heaven).

Cuts like butter, looks like it too.

Tragically, dishes such as the polenta (my poor mother) suffered grainy dullness, looking like lonely cuboids thrust pretentiously on a plate.

We proceeded to dive straight into the Orange and Grand Marnier soufflé with chocolate truffle for dessert, as well as the choux buns filled with vanilla ice cream, warm chocolate sauce and slivered almonds. That souffle was the king and the buns, the queen. It’s a tragic picture I have photos of neither, but just imagine a bulging, hole-bitten souffle and gorgeous choux buns drizzled in molten chocolate. Absolutely nothing is complete without ice cream. Nothing nothing nothing.

The finale went along as such:

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The best cheesecake in Singapore, if one is willing to indulge in the richest, cheesiest splendor around. Dense, heavy, strong, proud.

No denying the genuine chocolate flavour swirled within as well. There’s the plastic, overly sweet sort you’d get on an unfortunate occasion, and then there’s… This. Perfect cheesy ridges and crisp crust. Shards of chocolate and glossy glaze. Oh.

Just looking at that slice now… ugh I just can’t.

That concludes my one night stand with this restaurant. They also like to shimmy seemingly knowledgable blond French people around. perhaps to show just how French they are. But a huge thumbs up to the comforting auburn ambience during the soft night, lit by a sad moon.

Rating: 3.7/5

Au Petit Salut

40C Harding Road

6475 1976

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