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Singapore, March 8, 2010 FOOD PROMOTION Le Bistrot Du Sommelier IN the few months since chef Patrick Heuberger joined forces with Max Fedkiw at Le Bistrot Du Sommelier, the pair have succeeded in creating a tiny, authentic corner of France in a Prinsep Street shophouse, where they dish up hearty bistro cuisine Their version of French comfort food – that is as good as any you're likely to find in the Motherland (it's usually a good sign when conversations among diners are being conducted in French). Not content with performing that bit of nightly culinary magic, Chef Heuberger – who is a native of Geneva – has devised a promotional menu, Undiscovered Swiss Cuisine, for those who are curious about Swiss fare. For the next couple of weeks, Le Bistrot Du Sommelier will offer a taste of Switzerland – a selection of traditional Swiss dishes that would be hard to find outside the country. Swiss cuisine is perhaps less well known than its French counterpart, and although there are strong culinary ties between the two countries, many dishes are uniquely Swiss – and we're not just talking about stuff like raclette or cheese fondue either. In essence, Mr Heuberger is keen to share with diners here his vision of Swiss bistro food. “This is food that doesn't export,” says Mr Fedkiw. “You need a Swiss guy to cook it and this is what he eats when he's in Switzerland.” The mini-menu features three items each among starters, mains and desserts and after a sampling session, it appears that what Mr Heuberger does for classic French fare, he also does for traditional Swiss favourites. The savoury items are a touch on the heavy side – particularly the Jarret de Porc – boneless braised pig knuckle (above right, $58) which is advertised for two people but could easily accommodate four. However, cooked in a red wine sauce and served with polenta and carrots – a typical dish from the Italian side of the country – it is simply delicious. The sautéed veal tenderloin with mushrooms and cream sauce ($28), on the other hand, is more typical of the Zurich region, but equally tasty. The lightest item in this section – the poached trout fillet with white wine sauce ($28) – is evocative of winter and images of snow-capped peaks. In fact, the menu seems tailor-made for a ski-lodge scene in which snow is falling gently outside while we warm our toes by the fireplace. The restaurant was a little warm, but that was due to the heat emanating from the kitchen as well as the packed dining room on a busy Saturday evening. In the starters category, the Galette de Saint Gall – mince pork and cheese breaded and deep fried (above left, $14) – was distinctly different, as was the Longeole Genevoise en brioche, pork sausage stuffed into homemade bread and resembling a Swiss version of meat loaf ($14). Finally, the egg cocotte dish of egg and cheese cooked in a mini cast iron casserole and served with celeriac remoulade and smoked bacon ($14) was a popular winner all the way. Desserts include a Vacherin cheese fondue with all the trimmings (for two, $48), a plum sorbet with prune liquor ($18) and finally crème de marron, or chestnut cream ($12) – sinfully rich but a dessert lover's delight. The bottom line, once again: Patrick Heuberger is a very good chef who is passionate about what he does. It could be Medieval European Recipes next time around, but you know he will deliver the goods. Le Bistrot Du Sommelier Rating: 7.5/10
46 Prinsep Street #01-01
46 Prinsep Street #01-01
Tel: 6333-1982
