再次到了Cotton Bleu 享用经典的法式餐。推荐这里的3 -道式套餐，因为分量十足、也比较value for money. 我们分别点了 filet mignon 套餐 ( $49.50) , lamb shank 套餐($49.50) 以及 regular 3 course set ($44.50) . regular 的好处在于可以任选菜单上的任何一道主菜。这里大致上并不完全走法式风。也许结合了一点东方与现代的元素。
食物的水准高于一般，但在摆盘上面仍有进步的空间。在材料方面似乎看到许多迷迭香，或许可以有更多的variety。餐厅的环境也挺浪漫的，有不少couple 前来用餐。
Y 小姐原本想点的鹅肝不在菜单上。询问后才发现原来是有的，只不过想吃的朋友们要提早打电话预定！
H 小姐认为可以把饼皮再煎得酥脆一点会更好吃。或许可以用popiah skin 代替。
带子煎得恰当，可以尝出大海的鲜甜味。Y 小姐还一直称赞沙拉的酱汁。 这道前菜得到了一致的认同=）
据说是本店的特色菜。羊排很香，一点羊骚味也没有。红菜豆也煮得非常入味。
这是Y 小姐的主菜。奇怪的是侍应生并没有询问熟度。不过，里头粉嫩的颜色却没有出现血水，我认为煮得刚好。
什么是herbs de provence? 根据wikipedia :
Herbes de Provence (Provençal herbs) is a mixture of dried herbs from Provence invented in the 1970s.
The standard mixture typically contains savory, fennel, basil, thyme flowers, rosemary, bay leaf, chervil, tarragon, marjoram, and mint.Thyme usually dominates the taste produced by the herb mixture.
Herbes de Provence are used to flavour grilled foods such as fish and meat, as well as vegetable stews. The mixture can be added to foods before or during cooking or mixed with cooking oil prior to cooking so as to infuse the flavour into the cooked food. They are rarely added after cooking is complete.
实在是太大了。。得慢慢的解剖它，把它吞进肚子里。不过这个的口感很软，用叉子拨一拨肉就掉下来了，可见一定是焖了很长一段时间。薯泥也非常绵密。
原来turrons 是一种phillipine 的传统街边小吃，不知为何会出现在法式餐厅的菜单上。其实不但可以用香蕉，还可以用jackfruit。这是一道冷热搭配的甜品，分量刚好，香蕉不会炸得太油腻。
H 小姐的甜品。因为是水果所以不会增加太多肚子的负担。但是，看起来是否好像把fresh cream 当成了主角，因为太多了，不是吗？
这道很好吃，可是稍嫌有一点太甜了。至于上面那一层糖片的确用spoon 敲打便破，所以合格。但是焦糖的颜色还未能达到顶级的标准。
这道很好吃，跟外面许多cafe 所售卖的不一样。H 小姐把它与espresso 搭配，觉得出奇的好吃。这下子为厨师设计了多一道甜品了。这个走的是美式的乳酪蛋糕风，所以很扎实。我本身认为如果可以做成道地的french souffle cheesecake 会更理想，因为比较airy，吃了不会太撑。这个比较适合当作下午茶吧。
Cotton Bleu
205 Upper Thomson Road
Singapore 574345
Tel: 62525525
食物的水准高于一般，但在摆盘上面仍有进步的空间。在材料方面似乎看到许多迷迭香，或许可以有更多的variety。餐厅的环境也挺浪漫的，有不少couple 前来用餐。
Y 小姐原本想点的鹅肝不在菜单上。询问后才发现原来是有的，只不过想吃的朋友们要提早打电话预定！
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| Marinated Duck wrapped in French Crepe 法式烤鸭？ |
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| Skewered Scallops in Fresh Rosemary with Seasonal Salad 鲜煎带子、迷迭香、沙拉 |
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| Rosemary Lamb Racks with Pommes au Gratin and Red Kidney Beans 迷迭香烤羊排配上薯泥片与红菜豆 |
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| Fillet Mignon with Frites & Seasonal Veg 菲力牛排 |
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| Lightly Salted Frites! 薯条 |
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| Braised Lamb Shank with Herbs de Provence Sauce 焖羊膝 与传统综合香料汁 |
Herbes de Provence (Provençal herbs) is a mixture of dried herbs from Provence invented in the 1970s.
The standard mixture typically contains savory, fennel, basil, thyme flowers, rosemary, bay leaf, chervil, tarragon, marjoram, and mint.Thyme usually dominates the taste produced by the herb mixture.
Herbes de Provence are used to flavour grilled foods such as fish and meat, as well as vegetable stews. The mixture can be added to foods before or during cooking or mixed with cooking oil prior to cooking so as to infuse the flavour into the cooked food. They are rarely added after cooking is complete.
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| the half-way-through devouring marathon 努力地征服羊膝。。。 |
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| Banana Turrons with Vanilla Ice Cream , Berries 炸香蕉与香草雪糕 |
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| Poire au Vin -Pear Poached in Red Wine Sauce 红酒渍梨 |
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| Creme Brulee 经典烤奶油布丁 |
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| Homemade Cheesecake drizzled with Raspberry Coulis 自家制的乳酪蛋糕 |
Cotton Bleu
205 Upper Thomson Road
Singapore 574345
Tel: 62525525
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