Dinner @ Lerouy

April 17, 2018 in French by thywhaleliciousfay

Due to my heavy traveling schedule in January and February, the earliest I could check out Lerouy with my IGGF (InstaGram GirlFriend) was March. And yes, call us kiasu because we made our reservation at least 1.5 months ahead via Chope. Keke. And to secure our online reservation, I was required to submit my credit card details.

And a little about head chef Christophe Lerouy… He was formerly the executive chef at Alma by Juan Amador. And I read that he was the chef responsible for bringing Alma its first Michelin star. But of course, he left and partnered with chef-owner Willin Low of Wild Rocket and chef-owner Gwen Lim of Patisserie G to open Lerouy in November 2017.

Remember how I mentioned (earlier in the post that) we made our reservation 1.5 months in advanced? An impromptu work trip had me needing to reschedule our dinner at the very last minute. Sob. So when my IGGF and I finally arrived at Lerouy, I couldn’t help but wonder if the unfavorable seats which we were assigned to was because of that.

The only table in the restaurant was a counter top. And because the unit which the restaurant occupied was long, the counter which was designed to stretch from one end of the room to the other meant parties seated at the two (far) ends won’t get to witness much kitchen action as that happened at the middle of the space. And yes, my IGGF and I were assigned counter-end seats. Sob.

The menu at Lerouy was simple; A piece of paper with the prices (5 courses at $98 and 7 courses at $128). And from the menu, my IGGF and I ordered:-

1) Grand, $128 comprised of:-

(A) Bread, Complimentary (above) – Sourdough with 3 types of butter. Charcoal, beetroot and natural butters. We really loved the bread.

(B) Canape #1 (above) – Pita bread with red pepper cream and shrimp (sakura ebi).

(C) Canape #2 (above) – Squid ink cracker with seafood foam, cured egg yolk, salmon roe and smoked fish hidden within the foam. I was busy taking pictures since the bread and 2 canapés were served at the same time when the staff came up to us and said we should eat this first (and fast) before the foam deflat. Oops.

(D1) Dish #1 (above) – Beef tartare topped with miso ice cream.

(D2) Dish #1 (above) – And because I don’t eat beef, I was served scallop carpaccio instead!

(E) Dish #2 (above) – Huge meaty oyster with a thin layer of lardo on top and foie gras cubes in hearty Jerusalem artichoke broth. Nice.

(F) Dish #3 (above) – Tiger prawn with yuzu gel, pistachio cream and cauliflower.

(G) Dish #4 (above) – Salt-baked cabbage, pork crackling and sauce made with garlic and pesto. And yes, with a thin layer of lardo too. Somehow, I couldn’t help but be reminded of MUME’s burnt cabbage dish. Somewhat similar (in ingredients used) but not (in taste).

(H) Dish #5 (above) – Tooth fish in vinegary squid-ink sauce and topped with vegetables and raspberry. I didn’t really like this though.

(I) Dish #6 (above) – Pigeon with chestnut crust and raspberry purée sauce. Definitely a first for my pigeon dish to be served in this manner. Wasn’t quite used to it cause the chestnut was a little too empowering.

(J) Dish #7 (above) – Passionfruit tart.

(K) Petit fours (above) – Chocolate truffle, chocolate chip, and (mini) yuzu madeleine.

Unfortunately, the meal failed to impress. And that was disappointing because I read so many raving (instagram) posts about the place prior to our dinner appointment.

First, it was our assigned seats. And by that, it’s not just about us being placed at the end. The restaurant was running at full house that night and it seemed like they may have accepted 1 too many reservation because it was way too cramped. At least at our end of the counter where my IGGF and I were literally joining the group of 5 (that’s beside us).

Food wise… It was good but not to the extent where we were blown away. I guess it didn’t help that we came to Lerouy with high expectations created from the hype. My IGGF and I also noted ingredients were repeated way too often to the extent we felt ingredients were… Recycled? An example would be the Yuzu gel. We remembered it because it was really sour. And the yuzu gel made its appearance at least twice thereafter.

But despite the above, I would not totally rule out Lerouy and say the restaurant is not worth checking out. Food was pretty affordable and service was good. My IGGF and I were surprised when head chef Lerouy popped his head out of the restaurant to say goodbye to us. Maybe give the restaurant abit more time?

3 Stanley Street, Singapore
6221 3639, Website, Facebook
Overall: 7
Opening hours:-
Food/Beverage: 7
Mon – Fri : 12:00 – 14:00 (Lunch)
Ambience: 7
Mon – Sat : 18:30 – 21:30 (Dinner)
Value: 7
Service: 7
* Closed on Sun