More restaurants take the spotlight this year in the second edition of the Bib Gourmand awards in the 2017 MICHELIN guide Singapore released in June. Among them are names such as French restaurant Bar-Roque Grill located at the AMARA HOTEL within the CBD area.
The culinary mind – and soul – of Bar-Roque is Chef Stephane Istel. Born in Alsace, Chef Stephane has cooked his way across France to the Caribbean, USA, Canada and now Singapore. Chef Stephane has worked with Michel Royer, Marc Veyrat and most recently, with Daniel Boulud, where for more than 8 years he held key positions including that of Executive Chef at DB Bistro Moderne in Vancouver and then in Singapore. Drawing on deep traditional roots, Chef Stephane’s dishes are classic yet powerfully responsive to the times and geography in which he finds himself. As someone who’s cooked for 20 years, Chef Stephane would be the first to say that the dinner table is where people come together to eat, drink, love and live. Needless to say, having the chatty and charismatic Chef Stephane mingle with the guests, wine glass in hand, would undoubtedly be a common sight at Bar-Roque.
We started with a glass of Champagne Pol Roger and then we have the ALSATIAN TARTE FLAMBÉE (Classic, Cheesy, Serrano, Snails, Veggie, Savoyard) topped with some truffle from Australia.
Truffle has a pungent, intense, earthy fragrance and lend a unique flavour and aroma to food. The truffle is used in extremely small quantities and yet its flavour and aroma turn a standard offering of soup, chicken, meat into a gourmet experience.
Then we have Blue Fin Tuna as delicious appetizer followed by New Zealand Clams “Mariniere” with Garlic Pork Sausage, Mushroom & Spinach. Look at the pictures we taken and you will understand why. The clams were fresh and full of seafood sweetness. The variety of flavors makes this dish an enjoyable one. Pair the clams with white wine , selection from Bar-Roque Grill.
Next dish is the Beef Wellington, with Foie gras, Mushrooms & Bordelaise Sauce. Topped with slices of truffle from Australia. Beef Wellington is a preparation of filet steak coated with pâté (often pâté de foie gras) and duxelles, which is then wrapped in puff pastry and baked. Some recipes include wrapping the coated meat in a crêpe to retain the moisture and prevent it from making the pastry soggy. Foie gras is a popular and well-known delicacy in French cuisine. Its flavor is described as rich, buttery, and delicate, unlike that of an ordinary duck or goose liver. Foie gras is served as an accompaniment to another food item, such as beef.
Lastly its dessert time , we have Mum’s Recipe Lemon Pie with Milk Ice Cream and Chocolate Fondant Raspberry Sorbet. These two desserts are must-have if you visit Bar-Roque. We pair it with sweet wine, with recommendation from the manager.
From the wine list:
Champagne Pol Roger Réserve Brut NV
Bar-Roque 6469 Viognier, Muscat, Colombard 2015, Languedoc-France
Bar-Roque 6469 Grenache-Syrah-Mourvedre 2014, Languedoc-France
Food at Bar-Roque is more than a feast for the body and soul. Chef Stephane’s undeniable talent served him well. His overflowing boisterous gaiety was highly infectious, I can feel his sincere passion for cooking, communicated through his food.
165 Tanjong Pagar Road #01-00,
Tel: (65) 6444 9672