Voila! If you’re a lover of the French cuisine, look no further than Triple Three’s buffet, which features A French Affair, a specially curated buffet menu by Chef de Cuisine Sam Chin.
From now till 29 May, Triple Three is bringing back its popular French dishes in conjunction with the Voilah! French Festival Singapore 2016, including the Cote de Boeuf, Fillet Mignon, Seafood Bouillabaisse, Salmon en Croute, Escargot, Pan Seared Foie Gras, and various cheese and French desserts such as Crème Brûlée, Mille Feuille, Madeleines, Canele, and Clafoutis.
A simple glance at the menu should get any French connoisseur all excited — but I had to taste and see to believe it for myself.
I went straight for the meats. The smell of meats wafting through the air was so tantalising that I had myself armed with a platter full of Fillet Mignon, Cote de Beouf and Duck Breast within minutes.
Meat, glorious meat.
It did not disappoint. The beef was top-notch, and the most memorable cut of beef I had was the Cote de Beouf. The Cote de Boeuf (beef rib), was juicy and tender, with the right amount of fat. My dining companion, who was initially skeptical about the quality of the food for a buffet, changed his mind within seconds of tasting the signature Filet Mignon. We were astonished that we were able to taste such quality beef cuts at a buffet — beef this good would usually cost a bomb at a good French restaurant, but here it was, served in unlimited portions.
Pictured: Poached Foie Gras, Chicken Leg Confit, Lamb, Escargots.
Of course, don’t forget the classic French Onion Soup, which is so thick that you might forget that it’s actually in liquid form. The Duck Leg Confit was up to expectations, as well as the Escargots, Lamb Rack and Salmon en Croute. The Poached Foie Gras was utterly delightful as well. Because it’s poached, the foie gras flavour is retained without becoming cloyingly oily.
What’s a French dinner without some duck confit?
The highlight for me was the Miso-glazed Bone Marrow, topped with a juicy seared scallop. The burst of flavours which accompany the creamy texture of the marrow is paired nicely with the sweet-saline taste of the scallop, giving the dish a lovely complexity. It was divine.
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