Parisian Fine Dining at 50% OFF! 3-Course French meal for 2 Pax at Keong Saik Road.
- Venue: Groupon - Keong Saik Road
- Date: 1st April- 30th June 2015
- $49.90 for a 3-course French meal for 2 people (worth $99.80)
- $99.80 for a 3-course French meal for 4 people (worth $199.60)
Channelling a combined culinary experience that spans almost four decades, the kitchens at Taratata Bistrot bear witness to the gastronomic designs of chefs and owners Bertrand Raguin and Philippe Nouzillat, both veterans of fine dining establishments throughout the reaches of Europe, Oceania, and Asia. The Tour-born Chef Raguin boasts an extensive repertoire of classic French cuisine garnered from years of toil at well-respected restaurants in Taipei, Hong Kong, France, New Caledonia, and Thailand. Not to be outdone, Chef Nouzillat’s skills come carefully reaped from labours of love in the double Michelin-starred institutions of Le Pré Catelan and Le Manoir aux Quat’Saisons, and a stint in Sydney. Trading in the tri-coloured French flag for the reds and whites of the Lion City’s, the comestible virtuosos have currently settled down on Singapore’s shores, hoping to get island dwellers better acquainted with Gallic tastes at their Chinatown domicile.
Reminiscent of the bistros that pepper France’s avenues, Taratata Bistrot’s interiors pair chequerboard tiled floors and plush ox-blood booths with dark wood-stained fittings, the intimate setting heightened by old-world street lamps shedding rays of diaphanous light. Harmonising with the chefs’ vision of home-style meals imbued with crisp and natural flavours, the traditional country dishes that make up the restaurant’s menu are assembled from fresh produce, chaperoned by the ever-present French mainstays of artisanal farm cheese and an extensive wine selection. Sundays are celebrated with brunch menus, shining a spotlight on the ubiquitous croissant, fromage laden sandwiches, a hodgepodge of oeuf options, and savoury crepe renditions. Daily repasts are chosen from a more ample list, ranging from slurps of lobster bisque, braised rabbit leg in scented mustard and tarragon sauce, or briny oysters from Brittany, before ending things on a sweet note with delicate pastries, or liqueur-laced ice creams and sorbets.
View menu: http://bit.ly/19eA8bX