Fleur De Sel
64 Tras Street, #01-01
6222 6861 | fleurdesel.com.sg
You know a restaurant is good if you’ve only got to the amuse bouche and you’re already planning to return. This small restaurant in a restored shophouse exudes minimalist elegance with its dark wood panelling and clean white lines. The open kitchen is the heart of the restaurant, bridging the gap between chef and customer.
Owner Chef Alexandre Lozachmeur, who worked alongside Alain Ducasse at his restaurant at the Plaza Athénée in Paris, happily chats to each table. His sous chefs often bring dishes over to diners themselves.
The dishes are refined and multi-layered yet light and satisfying. Frogs legs, les cuisses de grenouille ($20), are on the menu, bien sur, and are deboned, stuffed and crumbed. We like everything, from le homard ($25), Boston lobster bisque, to les Saint-Jacques ($28) – pan-seared scallops, salty-sweet Parma ham and sweet pumpkin puree.
Mains include a rabbit risotto, le lapin ($35) – shredded braised rabbit, earthy mushrooms, slivers of briny olives and sweet tomatoes. Its flavours are big and bold with surprising bursts of blue cheese. La lotte ($38), braised monkfish, stands up to the aniseed flavour of the fennel and the dried tomato croutons. Portions are on the small side, so, provided you don’t have too much of the delicious homemade bread, you’ll have room for les Assortiments ($18 for four cheeses) or dessert.
Fleur de sel is the crème de la crème of salt. That’s an ambitious name for a restaurant name, but if Chef Alex keeps this up it will be richly deserved.