Date: May 24, 2015
This guy, Patrick Heuberger taught me in class how to cook Steaks - the french way, and how to make fabulous potato mash.
He used to be the chef in Au Petite Salut, then, he open his restaurant Le Bristrot Du Sommelier. Now, he came back to Singapore, and open a small restaurant Casse-Croute.
Guess what. This restaurant is in Park West, where I stay. So, it is just going down and eat dinner here. hahaha
Walk up the stair, is Casse-Croute.
So, Patrick prepared wonderful dinner for us yesterday. Casse-Croute is going to be take away model, where you can ta-bao from here.
The place is small, can house only less than 20 people inside. So you may need to book the seats if you decided to come down for a meal.
Italian tomatoes, celery roots, and the pork. Fabulous.
White Asparagus. With Organic pouch egg.
The wine is fantastic. We order two bottle of this.
Pepper corn pork! Yeap. Pork.
The pork is really nice.
Very nice. The pepper corn.
We also ordered the Pepper Corn Beef. Tender and nice too.
The Pepper Corn beef. Very beefy taste.
Duck confit.
How I miss eating in Le Bristrot Du Sommelier. Now I can just walk downstairs and ta-bao and eat. hahaha
Lastly. Very healthy saute Kayle. Very healthy. Nice.
Every one is happy. And I think I will be eating here quite often from now on. Fabulous french food. hahaha
