A Taste of French Elegance at Antoinette

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Epoch Times, Singapore Edition (Issue 496, Oct 3 – Oct 16, 2014)

By Li Yen
Epoch Times Staff

Dining at Antoinette is like entering the dreamland of Marie Antoinette, the last Queen of France and a historical icon of wanton extravagance and fine taste.

The interior of its flagship store at 30 Penhas Road is the epitome of French elegance, and is gorgeously ornamented with 18th century Baroque style furniture. The ceiling is decorated with the restaurant’s motif—a portrait of the 18th century French monarch Marie Antoinette.

Helmed by the much-acclaimed Chef Pang Kok Keong, Antoinette is inspired by its namesake. I thus envisioned the dishes on its new menu to be fit for the palate of a queen.

And indeed, Antoinette’s all new garden-inspired menu did not disappoint.

With Le Grand Jardin d’Antoinette and Entrecôte Poêlée à la Bordelaise for mains; Le Petit Jardin d’Antoinette and Salade d’Été for starters; Tartine Tartiflette for sandwiches; and Crab Pomodoro and Pork Ragu Fusilli for pasta, the menu’s classic French savouries were nothing complicated, but absolutely wholesome and tasty.

The desserts are bold and intricate works of art that showcase Chef Pang’s gastronomic creativity. Thanks to the astute skills of Chef Pang, a foursome of gorgeous and extravagantly fashionable ‘plated desserts’ are new to its menu—Le Vacherin de la Reine, Omelette Norvégienne, Baba aux Fraises, and Fondant au Chocolat.

Adding to the experience is Antoinette’s new selection of Chinese teas and iced fruit tea, which will be a novelty for its regular diners.

I finished my meal with a pot of Menage a Trois (Threesome) $10, which is a Chinese Sencha blended with pomegranate, blueberries and raspberries. The tea was a refreshing finale and I loved its rich berry taste.

French cuisine is about healthy and refined food, and dining at Antoinette was a French joie de vivre.

At Antoinette, I was transported back to 18th-century France, as I indulged in a fine meal fit for a queen.

Salade d’Été (Summer Salad), S$16.50
Salade d’Été is served with quinoa imported from the USA. Drizzled with sherry vinaigrette, the salad has added crunch from cubes of compressed watermelon and roasted butternut squash. Complemented by pumpkin seeds, sour dough chips, and feta cheese and garnished with edible herbs and flower petals, this dish a pretty and refreshing starter.

Le Grande Jardin d’ Antoinette (The Grand Garden of Antoinette), S$30
This colourful, signature savoury dish consists of slices of succulent roast duck breast under an oozing poached egg, and complemented by sweet caramel orange sauce.

It goes beautifully with its assorted selection of sides, which consist of pickled pears, roasted asparagus, baby carrots, beets, sweet potatoes, cresses, flowers, sunflower seeds, button mushrooms, cherry tomatoes, lotus root chips and lavosh crackers.

This dish is fresh and well balanced— the perfect meal in a garden setting.

Crab Pomodoro, S$26
This delicious homemade pappardelle pasta dish consists of crab meat and clam broth sautéed with white wine, tomato sauce, and fine herbs. Spiced with a tangy chilli sauce, the pasta is reminiscent of Singapore’s signature
dish—chilli crab.

This is definitely an enticing choice for chilli-craving Singaporeans.

French Toast with Ham and Cheese , S$14
I was told that Antoinette serves some of the best french toast in town, and I was not let down.

French Toast with Ham and Cheese is made using brioche bread—a pastry of French origin—which is soaked in beaten eggs and then fried, giving it a puffy and crusty texture.

Antoinette’s top quality brioche bread is crafted by Chef Pang, and packed generously with delicately flavoured Swiss Gruyère cheese cream and Parisian ham. Drizzled with maple syrup with a side salad and Chantilly cream, this French-inspired American dish is a great choice for brunch.

Le Vacherin de la Reine (The Queen’s Vacherin), S$25
The star of the show, I was wowed by the ethereal presentation of Le Vacherin de la Reine.

This extravagantly pretty dessert is a rose petal meringue draped in yuzu cream, with vanilla ice cream, lychees, strawberries, and raspberries sandwiched in the middle. The entire confection is topped with a crown of delicately spun sugar.

Who can possibly stand to eat this beautiful creation?

Babu aux Fraises (Strawberry Baba), S$18
Babu aux Fraises is an old school French dessert.

The sweet bun or baked baba dough is soaked in citrus vanilla syrup perfumed with aged dark rum.

The soft bun is lip-smackingly delicious, and complements perfectly the kirsch macerated strawberries, strawberry coulis and vanilla creme Chantilly.

Omelette Norvegienne (Baked Alaska), S$25
Another surprise on the menu, the Omelette Norvegienne (Baked Alaska) is a dramatic dessert consisting of vanilla ice cream with “griotte” cherries, orange confit and almond nougatine encased in a torched blackcurrent meringue.

This delicate, attractive dessert may look like a Cinderella carriage, but don’t be deceived; this grand dessert is served aflame with Grand Marnier liquor.

Antoinette Restaurant
Address: 30 Penhas Road,
Singapore 208188
Tel: 6293 3121
http://antoinette.com.sg/

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