This is one of the newer outlets operated by the Esmirada Group of restaurants.
Fronting the Singapore River at Clarke Quay, the walls of L'Entrepot are adorned with copies of old French posters illuminated by the warm glow of soft lighting. One wall at the far end of the dining room has been cleverly converted into a wine cellar. The overall feel is cosy - just like a typical French bistro in Paris. For smokers and those who enjoy the outdoors, there is al fresco dining by the banks of the river.
It was Laura's birthday and French immediately came to mind, remembering how much she enjoyed her birthday treat at a Greek taverna in Place St Michel, Paris way back in 1994.
True to the original bistro fashion, L'Entrepot's menu consisted of simple one-meal dishes that could be cooked in quantity and kept to be served over a number of days. Slow-cooked food like braised meat are its staples.
Laura ordered Beef Bourguignon. This was (once upon a time) a popular peasant 'comfort' food but it has been refined over the years into haute cuisine. Today, it is a French standard, its recipe having been codified by Chef Auguste Escoffier, who received the Legion D'Honneur in 1919 for his work in promoting French cuisine to the world.
To create the perfect beef bourguignon, the meat should be marinated in Burgundy red wine and cognac together with a variety of vegetables, herbs and spices at least 48 hours prior to cooking. The mushrooms sauteed in clarified butter are then added only after the meat has been simmered to the desired texture. L'Entrepot served their version of the stew over a bed of potato mash, topped with sauteed mushrooms. Laura was very pleased with her choice of main course, as was I with my lamb shank.
The shank of lamb is not the most tender part of the animal and is, therefore, best eaten braised over slow fire for a long period of time. While some lamb shank recipes call for vegetables such as mushrooms and celery, L'Entrepot uses mainly root vegetables like onions, carrots and cassava root. The lamb is braised in a rich rosemary jus giving it a robust flavour, which in my opinion is important for any lamb dish.
Darling wife's Atlantic Cod was served on potato mash and a red pepper compote in a sea of poultry jus. The fish was fresh and the meat remained firm even though it was cooked to well done. I thought it was tasty although Lyn wasn't really 'mad about it'.
We had originally asked for soup - lobster bisque - but the waiters had forgotten our order, so we had it cancelled without any problem. A large bowl of Caesar's Salad was shared between the three.
Fresh crisp Romaine lettuce is tossed with croutons, bacon bits, parmesan and thick wedges of spiced chicken fillet. One of the best Caesar's Salad we had in a long while.
When dining at a bistro, you can look forward to good home-style cooking and a homey atmosphere. But do not set your expectations too high as far as service is concerned. This was exactly the case with L'Entrepot Bistrot. I was not overly disappointed because I have experienced the 'bistro' culture in Paris on many occasions. For those who have eaten in a Parisienne bistro, you will notice that they are mostly owner-managed. Which means they are often manned by 2 staff only - the owner being the chef and his spouse who would double up as waitress, cashier and hostess. So expect to wait for service! I guess that culture has somehow caught on in other parts of the world as well.
After dinner at L'Entrepot, we adjourned to Alegro for coffee and Spanish dessert.
Fronting the Singapore River at Clarke Quay, the walls of L'Entrepot are adorned with copies of old French posters illuminated by the warm glow of soft lighting. One wall at the far end of the dining room has been cleverly converted into a wine cellar. The overall feel is cosy - just like a typical French bistro in Paris. For smokers and those who enjoy the outdoors, there is al fresco dining by the banks of the river.
It was Laura's birthday and French immediately came to mind, remembering how much she enjoyed her birthday treat at a Greek taverna in Place St Michel, Paris way back in 1994.
True to the original bistro fashion, L'Entrepot's menu consisted of simple one-meal dishes that could be cooked in quantity and kept to be served over a number of days. Slow-cooked food like braised meat are its staples.
Laura ordered Beef Bourguignon. This was (once upon a time) a popular peasant 'comfort' food but it has been refined over the years into haute cuisine. Today, it is a French standard, its recipe having been codified by Chef Auguste Escoffier, who received the Legion D'Honneur in 1919 for his work in promoting French cuisine to the world.
 |
| Beef bourguignon |
To create the perfect beef bourguignon, the meat should be marinated in Burgundy red wine and cognac together with a variety of vegetables, herbs and spices at least 48 hours prior to cooking. The mushrooms sauteed in clarified butter are then added only after the meat has been simmered to the desired texture. L'Entrepot served their version of the stew over a bed of potato mash, topped with sauteed mushrooms. Laura was very pleased with her choice of main course, as was I with my lamb shank.
 |
| Lamb shank with root vegetables |
The shank of lamb is not the most tender part of the animal and is, therefore, best eaten braised over slow fire for a long period of time. While some lamb shank recipes call for vegetables such as mushrooms and celery, L'Entrepot uses mainly root vegetables like onions, carrots and cassava root. The lamb is braised in a rich rosemary jus giving it a robust flavour, which in my opinion is important for any lamb dish.
 |
| Atlantic cod in a red pepper compote |
Darling wife's Atlantic Cod was served on potato mash and a red pepper compote in a sea of poultry jus. The fish was fresh and the meat remained firm even though it was cooked to well done. I thought it was tasty although Lyn wasn't really 'mad about it'.
We had originally asked for soup - lobster bisque - but the waiters had forgotten our order, so we had it cancelled without any problem. A large bowl of Caesar's Salad was shared between the three.
 |
| Caesar's Salad |
Fresh crisp Romaine lettuce is tossed with croutons, bacon bits, parmesan and thick wedges of spiced chicken fillet. One of the best Caesar's Salad we had in a long while.
When dining at a bistro, you can look forward to good home-style cooking and a homey atmosphere. But do not set your expectations too high as far as service is concerned. This was exactly the case with L'Entrepot Bistrot. I was not overly disappointed because I have experienced the 'bistro' culture in Paris on many occasions. For those who have eaten in a Parisienne bistro, you will notice that they are mostly owner-managed. Which means they are often manned by 2 staff only - the owner being the chef and his spouse who would double up as waitress, cashier and hostess. So expect to wait for service! I guess that culture has somehow caught on in other parts of the world as well.
After dinner at L'Entrepot, we adjourned to Alegro for coffee and Spanish dessert.
L'Entrepot Bistrot
#01-02 Block E
Clarke Quay
Singapore 179024
Ambiance: 7
Service: 6
Food: 8
Pricing: $$$
Recommended Dishes - Caesar's Salad, Beef Bourguignon, Lamb Shank
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