Dinner @ Le Saint Julien // CLOSED

January 31, 2010 in French by thywhaleliciousfay

One month after our dinner at BLU, my friend and I were on our way to St Julien! =) And we were fortunate to meet Edith, the other half of husband and wife team who owns Edith & Julien Bompard, and have her personally recommend dishes.

Our Appetizer #1: Ecaille d’Argent No. 3, Oyster Tartar in Shell (Background)

I was very hesitant when Edith recommended us to try the oysters as I was not sure if I had overcome my phobia of raw oysters. But she was so sincere! So my friend and I had two oysters each. And I guessed my phobia has not subsided. Boo! I went for the raw oyster first, and I had to down it with lots of white wine. I am very sensitive to raw oyster that has a fishy taste. And my horrible friend was not helping by asking me to swallow it, which I couldn’t of course. Haha.

But the chopped oyster which was served with avruga caviar, salmon egg, shallot and chive was nice! Sadly, I still had taste from the former oyster lingering in my mouth, so I had to get my friend to finish up my second oyster. What a pity!

Our Appetizer #2: Caviar from France (Baeri)

The better grade caviars were out of stock, but that did not matter for this was simply enjoyable. Which of course made me wonder how tastier would the better ones be when the one we had was already so good! *Gasp* Haha. =p

Accompaniments to go with the caviar

The finished product!

And frankly, this was my first time having caviar this way. Yeps! I am a big frog in the well. (^^lll) Haha. I mean, I had caviar with biscuit and with angel hair pasta. But not with pancake topped with minced onion and sieved egg whites and yolks! I was addicted. $_$

And I learnt from the movie ‘The Curious Case of Benjamin Button’ that caviar is best handled with a spoon made from shell. So imagine my excitement when I saw we were given Mother of Pearl spoons to handle our caviar! (^^lll) Haha.

His Tasting Menu Dish #1

Truffle was in the season and my friend went for the tasting menu. Although I decided to go a-la carte, I got to steal a few pinches from his dishes. Hee! And this dish was fresh and nice! =) And cause my friend did not finish the truffle, Edith actually came up and politely asked if he wanted to finish all the black stuff up rather than having her staff clear his dish. Of course, that gesture was heart warming for when one put in a lot of effort in creating their dishes, they would feel pain should the patrons not finish the important parts of the dishes. No? =)

My Appetizer: Marinated Foie Gras Terrine with Festive Spices Wine (From the Le Menu Truffle)

I was bought over with my very first mouthful of it! Haven’t had foie gras that was done so nicely! And there was no veins in it too. Yum!

His Tasting Menu Dish #2

His Tasting Menu Dish #3

My Main Course: Roasted Lamb Rack with Ratatouille “Provençale” and Lamb Jus with Basil Oil

I should remind myself to refrain from ordering lamb (And duck) for my main course. In my opinion, lamb is a pretty difficult meat to cook and be done up fantastically. So yes, while my main course was average tasting, it was not good enough to make me go “Wow!”

No picture of my friend’s main course cause I happened to go for a toilet break when they served our main courses. And when I returned to our table, he had started digging into his dish. Roar! Haha. But he had the Wagyu Beef Strip loin, Grade 9, for his Tasting Menu Dish #4 which he did not find it fantastic. (^^lll)

His Tasting Menu Dish #5

3 Fullerton Road, The Fullerton Water Boathouse, Singapore
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For the price of our dinner, I guess I expected the dishes to be tastier. Though I cant get enough of their foie gras!
This goes without saying. Really appreciate the personal attention from Edith and the small little gestures which showed the effort she puts into the restaurant.
We were given a corner table that had a beautiful view for me only (For it was a wall that’s behind me. Haha!) despite making no prior reservation. I liked how the restaurant was not too noisy or crowded.

Must Try: Foie Gras