Le Bistrot du Sommelier on Prinsep Street


The kitchen door burst open and Patrick came out, spotted me and said, “ah! You must be the one who ordered the Cassoulet!”

Generally, it is not desirable to be singled-out in a crowd but when it is your favorite chef, it’s a gleefully good thing.


The Cassoulet – perfectly cooked with pork belly and a goose leg

About a year ago, Patrick Heuberger confessed that he loves doing rustic cuisine. ’twas hard to argue especially when he was hands-deep in making what is politely known as “Fromage de TΓͺte“. And soon, he joined Le Bistrot du Sommelier as a co-owner with Max Fedkiw who was already making a name with his wine list.

It took a while for my visit because I either missed opportunities to eat there with friends – massive traveling then – or no one, having not heard of the place, wants to go there with me. However, when I finally made it there, I was delighted to find a rustic menu. Comfort food! Yay!


Creaminess at ISO4000, the Galette de Saint Gall – mince pork and Tilsit cheese breaded and deep fried

Gone are the formal houndstooth and whites, in with the jeans, t-shirt and apron; you can hear the joy and pride in Patrick’s voice when he lovingly describes each dish. He is in his element.

I was excited by the menu on my first visit, I wanted to order everything; Alas, Chef Patrick intervened and I was denied. It was a good thing though because the portions for everything are humongous. The Cassoulet is meant to be shared but most of the single portion items can be shared comfortably. Good for tasting everything.

On the menu is also Patrick’s famous beef cheeks. He was shocked when I told him I’ve yet to try his beef cheeks; I had to qualify that the last time I had it, it was in Holland Village. The beef cheeks comes in a Chinese claypot half-full of delicious beef broth that was so clean-tasting that, even with the earthy mushrooms, I could actually discern the carrots, celery, onions and wine flavors mingling. Needless to say, you can eat the whole thing with a spoon.

Beef Cheeks

Spoontastic beef cheeks

And if you’re hankering for a steak, you could do no wrong picking off their beef menu. Again, I was torn between the choices and since I’ve yet to find someone who would share the Cote de Boeuf with me. I had to make do with their Tartare de Boeuf.

The Tartare de Boeuf is markedly different from the steak tartare I’ve tasted from L’Angelus or the Tavern which is the peppery salty version most people are used to. Tartare de Boeuf is closer in terms of taste to the tart Crudos than steak tartare. Nevertheless, I thought it was very fine especially when accompanied by slim frites.

Steak Tartare

Not your usual steak tartare

And one must always save room for dessert. We were also warned that the portions are sizable but we gamely made a go at what must be the largest profiteroles we’ve ever had and the very rare (in Singapore) Blancmange.

She’s still talking about how good the profiteroles were but I found the Passionfruit layer of the Blancmange too tart for my taste-buds.


Probably the biggest and richest profiteroles I’ve ever had

Le Bistrot du Sommelier under Chef Patrick Heuberger features French-style comfort food in a very cozy setting. Even on subsequent visits, I still have painful moments on deciding what to eat; forgoing an interesting dish was akin to giving up a favorite child. They are all special to me. πŸ™‚

Not to forget, Max Fedkiw’s impressive wine list. There’s one to suit every budget and occasion. My only regret is that they don’t have a lot of half-bottles for duo or even solo dining. Together, the pair make Le Bistrot du Sommelier a place to look forward to after a long day at the office.

Now if only I can persuade Patrick to make head cheese…

Le Bistrot du Sommelier is at 46 Prinsep Street, #01-01, Prinsep Place, Singapore 188675, Tel: 6333 1982. Reservations are a must. Closed for lunch on Saturdays and closed on Sundays.


Egg cocotte dish of egg and cheese, served with celeriac remoulade and smoked bacon

Quail Stuffed with Foie Gras

Quail Stuffed with Foie Gras on a bed of lentils


Rustic mash with Olive oil instead of the usual butter


Egg cocotte dish of egg and cheese, served with celeriac remoulade and smoked bacon


Fusion? Who cares as long as it’s good food


They don’t have a lot of half-bottles but my favorite dessert wine was available

Very good Frites

Exceptional Frites


Creme Brulee


Cheese! Bacon! On bread! With Runnnnnnnnny egg!




Pickled French Herring!


Menu de Boeuf

Posted on 22nd Apr 2010 in Bistro/Trattoria, Food and Drink, French


There Are 5 Comments


thehungrycow commented on April 24, 2010 at 5:20 pm

Looks like a place I definitely want to check out!


jon commented on April 25, 2010 at 2:50 pm

the food sounded very positive. thks for the review!


juzme commented on April 25, 2010 at 3:00 pm

did you try the frog legs?
thot they were very good too.


ivan commented on April 26, 2010 at 1:30 am

@juzme: One thing at a time. Patrick tends to limit what I order (which is a good thing). πŸ™‚

@jon: I like the place, but don’t take my word for it, go try it out!

@thehungrycow: You might have to wait a bit as he’s on his honeymoon with his new wife. πŸ™‚


food.recentrunes.com | 2010 in review commented on February 1, 2011 at 12:38 am

[…] On a more delicious note, this blog was glad to have finally found a makankaki to investigate Le Bistrot du Sommelier which recently found new acclaim with the addition of Chef Patrick Heuberger to its team. In a fit […]

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