Bistro du Vin (feat. the best salted caramel dessert)

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Good food is magical. Surreal, almost, if the ambience and company is right. This is a long, long, long overdue post, but it took me a ridiculously long time as well to think of the perfect way to showcase it. Yes, it is my fault. Felix’s birthday was in the beginning of May, and this lunch was meant to celebrate that special date, his special 17th, and look, it’s already mid-June. He suggested this place and I just couldn’t say no, considering it was one of those quaint little corners I just always passed, always beckoning for a visit, and I just chant, ‘tomorrow, tomorrow’. Cue the quaintest little red corner and vintage French comic strips lining the low walls of this adorable hideout. The man you see above was quietly nibbling away at something or another, occasionally looking out the window, reminding me of the pleasures of dining on quality food alone. I wasn’t alone, but I was with the best ever company in the world.  Those fresh, coarse locks and brown seafoam eyes are my vice. Second to none. No, there was no better company.

I’ll be frank– he’s more francophile than anglophile. I’m the opposite, or so I claim, but one cannot deny the gracious experience some spectacular French fare can provide. Honestly, guys, look at those beautiful diamond-rectangle slabs of fatty beauty below. Is that not one of the most gorgeous sights ever to exist? Bistro du Vin provides set lunches of superb quality and such decent prices. By the end of it all, and that was, what, a good 2 hours later, I was more than satisfied. And my wallet, for once, wasn’t crying out in pain.

pan fried foie gras (extra $8 with pickled onion and eggplant)
pan fried foie gras (extra $8 with pickled onion and eggplant)

Alex sees onions, Alex sees nothing else.

The foie gras was wonder on a plate. Moist, perhaps not as fatty as it could have been (I’m thinking Au Petit Salut’s moreish version right now). The caramelised, pickled onions were sweet and glazed, offering good contrast to the steamy, superabundance of I-cut-like-butter fat. Two slices was perhaps a bit much, considering there were still two full courses to go. The full effects were weighing down like stale jelly in my stomach by the time I was through with the first few bites. In a sort of pleasant way. How odd.

baked camembert with smoked bacon, apple and toasted sourdough
baked camembert with smoked bacon, apple and toasted sourdough

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His appetiser: soft, creamy, probably still mooing. The mild flavour of the cheese worked well with the hardy sourdough crust, the sourdough providing a pleasant, light sourness, and the cooked apple and salty hit of bacon. Once again, practically a meal in itself.

bouillabaise of fish, clams, mussels and prawns
bouillabaisse of fish, clams, mussels and prawns

This was my main, which was more filling than it looks. The broth was soft yet hearty, brimming with all flavours of the sea. The fish, and sadly I forgot to ask what sort it was, was overcooked and dry (which was probably why I didn’t bother to ask in the first place). Everything else was… Decent, I should say, with mediocre-tasting prawns, which were also a little too hard, and little clams and mussels. The hero was that sultry broth which managed to sufficiently flavour all the components. Thick and saturated, yum.

baked pear tart on puff pastry with salted caramel ice cream
baked pear tart on puff pastry with salted caramel ice cream

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In other words, the best part of the set lunch.

In other words, the best salted caramel ice cream I have ever tasted, beating the one at Wimbly Lu and Habitat Coffee, which I love but cower in the face of this divine beauty. It melted like a withering caramel crystal on top of a crusty disc of flaky puff pastry, lovingly studded with delicate slivers of sweet pear, all thick and almost reluctant to give in to the pressure of my fork. A dream. The sort of dish which, even right now as I type with shaky fingers due to the single memory of its perfection, makes me weak at the knees. The sort of dish which you delight in eating even after all the ice cream has melted and has deflated and saturated the pastry, because you are a child once again revelling in the silly joy that is soggy, sweet stodge.

crème brûlée
crème brûlée

His clever choice. Can you see the fine smatterings of vanilla bean evenly dispersed throughout its creamy, provocative belly? The top crackled, the brûlée a sharp crowning of a most luxurious wobble!

I can’t, won’t, shan’t ever forget this lunch. One of the best set meals I have ever had, quality surpassing expectations, with only a few mishaps here and there. All for only $30++ (I hate how they charge $8 for the additional onions though– that’s just a necessity and there’s no denying it).

I usually don’t say this, but I’m highly inclined to come again.

 

Rating: 4.8/5.0

Bistro du Vin

1 Scotts Road, #02-12, Shaw Centre / 56 Zion Rd

Singapore 228208 / 247781

 

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