Encompassing a brasserie, wine bar, and Parisian cocktail bar, the Balzac Brasserie is inspired by the works of the great French novelist of the 19th century Honoré de Balzac. The decor recreates the atmosphere and character of Paris in an unpretentious bistro-style. The chef at the Balzac Brasserie Jean-Charles Dubois comes from Angers in the Loire Valley, one of the great gastronomic regions of France. Opened in March 2012, the Balzac Brasserie menu offers dishes such as charcuterie platter, the chef’s classic trademark lobster bisque with sautéed organic mini Qwehli prawns, platters of oysters with red wine and shallot vinegar, moules marinieres, and cheek of beef with classic bordelaise sauce. To celebrate the winter holidays, Balzac Brasserie serves a festive menu from mid December.
Balzac Brasserie, 9 Bras Basah, Singapore, +65 6336 0797
L’Entrecôte on Duxton Hill offers only one main dish, the classic French steak frites, cooked to perfection with buttery sauce. The entrecote is cooked to your liking and comes with French fries, salad and walnuts with a mustard dressing. There are plenty of appetizers to choose from as well. Baked beef marrow, leek with vinaigrette, and escargots. Succulent desserts to choose from include truffled brie, apple tarte tatin, and lemon tart. This is the dish that launched countless steak frites joints across France in the 1930s and if you’re in Singapore, this is the place to get it.
L’Entrecôte, 36 Duxton Hill, Singapore, +65 6690 7561
L’Atelier De Joël Robuchon
There is little to be said about the reputation of the great chef Joel Robuchon that has not already been written. The recipient of 28 Michelin Stars in total over his career, and named the ‘Chef of the Century’ by Gault Millau back in 1989, Robuchon is also the man who trained such stellar talents as Gordon Ramsay and Michael Caines. L’Atelier de Joël Robuchon is one of several restaurants launched by the famous chef across the world. The red and black décor is the restaurant’s signature. Based at the Sentosa resort in Singapore, L’Atelier de Joël Robuchon offers diners one of the most sophisticated dining experiences in the city, you can choose from tasting, discovery and à la carte menus.
Immanuel French Kitchen
The Immanuel French Kitchen is a relative newcomer to the restaurant scene in Singapore. It was established by the chef Immanuel Tee in June 2014 and based on a unique concept, French cooking served up in the confines of an Asian hawker market. Chef Immanuel Tee was trained at leading culinary institutions both at home in Singapore and abroad. Tee was a student chef at the double Michelin Starred Pastorale in Belgium and then at the Keystone in Singapore, before progressing through the prestigious kitchens at Guy Savoy, Restaurant André, Jaan, and Le Bistrot du Sommelier, some of the leading restaurants in Singapore. The Immanuel French Kitchen keeps things informal and offers up takeaways and walk-in service.
Choupinette is perfect for diners looking for a more relaxed experience, the restaurant offers up French cuisine at any time during the day, from breakfast, brunch and lunch through to dinner service. Located close to Coronation Plaza and Dunearn Road, one of the main roads of Singapore, Choupinette opened in 2002. The menu at Choupinette keeps things simple and serves up classic French dishes. Look out for plenty of excellent freshly baked baguettes and croissants, and, by reputation, the very best eggs benedict in the whole of Singapore. Other wonderful French classics on offer include country pâte, duck rillettes, apple tarte tatin and croque-monsieurs at the weekend.
Choupinette, 607 Bukit Timah Road, Singapore, +65 6466 0413
Brasserie les Saveurs
The Brasserie les Saveurs is located in the magnificent St Regis hotel in Singapore. The menu highlights the finest in contemporary French cuisine and provides one of the finest wine lists in the world. The decor is opulent with tropical gardens and pools, crystal chandeliers and floral arrangements. The Brasserie les Saveurs is therefore the ideal place if you are looking for a venue for a celebration or special occasion dinner. On the menu are dishes such as foie gras, truffle ravioli, lamb cutlets, and caviar.
Absinthe takes its name from the infamous green drink much favored by the intellectuals, artists and poets who lived in Paris during the decadent era of the 1890s, people like Oscar Wilde, Stephane Mallarmé and the young Pablo Picasso who famously painted The Absinthe Drinker in 1901. The restaurant lies on Boat Quay across the water from the Singapore Parliament House and is the creation of four friends who include the chef Francois Mermiliod who trained in southwest France, and the restaurant manager Vincent Jaureguiberry, a graduate of the prestigious Bordeaux Sommelier School. There is a menu of French classics such as bouillabaisse, duck confit and madeleine biscuits and a superb wine list that includes wines from the Loire Valley, Bordeaux, the Rhone Valley, and Languedoc-Roussillon.
Absinthe, 72 Boat Quay, Singapore + 65 6222 9068
Au Petit Salut
Au Petit Salut serves up the finest contemporary French cuisine. The restaurant was established in its present location in 2007 and offers a relaxed lounge dining area as well as al-fresco dining. The chef Paul Longworth aims to take traditional French flavors and dishes and add modern touches and techniques. You will find classic lamb, seafood, beef and poultry dishes on the menu at Au Petit Salut. Starters on offer include baked snails with tomato fondue, lobster bisque, and seared duck foie gras, while main courses include roasted beef tenderloin, fillet of black cod, and oven-baked snapper. Decadent desserts on the menu include pear tarte tatin with crème anglaise, or cherry and vanilla crème brûlée,
Au Petit Salut, 40C Harding Road, Singapore +65 6475 1976
Gunther’s Modern French
The chef behind this eponymous restaurant is Belgian chef Gunther Hubrechsen, whose training took him to some of the best kitchens in Europe including the triple Michelin Starred L’Arpége under Alain Passard for five years, before heading to Singapore in 2002. Though the restaurant serves relatively simple dishes, lamb stew, chilled lobster, and grilled Wagyu steak, for example, they are excellent in their execution.
Restaurant André is the creation of the brilliant chef André Chiang who was born and raised in Taiwan, but trained in France. Chiang pioneers a more cerebral approach to cooking, with his ‘octaphilosophy’ based on eight key tenets of gastronomy, Unique, Texture, Memory, Pure, Terroir, Salt, South, and Artisan. The restaurant is located in a suitably elegant 19th-century townhouse. The New York Times regards Restaurant André as one of the 10 restaurants in the world worth jumping on a plane to visit, and there is little more that can be said.
Restaurant André, 41 Bukit Pasoh Road, Singapore, +65 6534 8880