Nestled in the heart of our city, Brasserie Gavroche offers a cosy escape with its warm ambiance and meticulously prepared French cuisine. Despite the calm atmosphere during our visit, the culinary delights spoke volumes of a kitchen deeply committed to quality and flavour.
Return Probability: 90%
CUISSE DE CANARD CONFITE MAISON, POMMES GRENAILLES
The Homemade Duck Confit served with Baby Roasted Potatoes was nothing short of spectacular. With the perfect balance of fat, tender juicy meat beneath a crisped skin, and flawlessly executed potatoes, this dish was a testament to the chef’s mastery in French cooking techniques.
TERRINE DE FOIE GRAS DU PÉRIGORD ET PAIN DE CAMPAGNE
A divisive starter, the Foie Gras Terrine paired with Toasted Country Bread, sparked a debate at our table. Its rich, buttery texture may be a decadent pleasure, while some may prefer a lighter fare.
ESCARGOTS DE BOURGOGNE AU BEURRE D’AIL
The Burgundy Snails, baked in lush parsley and garlic butter, presented a fragrant yet slightly chewy experience. Though not the pinnacle of our escargot adventures, they still offered a savoury glimpse into the traditional French appetiser scene.
OEUFS EN MEURETTE
A delightful surprise, the organic poached eggs in a robust red wine sauce with bacon showcased a harmonious blend of fragrant sauce and savoury goodness. This dish stood out for its innovative twist on comfort food, marrying classic flavours with impeccable finesse.
VOL AU VENT DE HOMARD ET SAINT JACQUES
The lobster and scallops in Béchamel Sauce encased in puff pastry were a symphony of flavours. The pastry was flawlessly crisp, encapsulating the tender succulence of lobster and scallops, all brought together by a perfectly balanced lobster bisque sauce. The generosity of the seafood portions only added to the luxuriousness of this dish.
French Onion Soup
What is a good French place if it cannot even master the French onion soup? This is expected to be good.
VANILLA MILLE FEUILLE
Silky, smooth vanilla cream is sandwiched between crispy layers of pastry.
CHOCOLATE PROFITEROLES
A delicious and rich chocolate sauce is poured over a crispy choux pastry and vanilla ice cream. What a perfect way to end the meal.
Nearing the end of the meal, they also gave each of us a madeleine.
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