The Beginnings
La Cuisson began its operations in a coffee shop at Queen Street in 2011. The food soon won itself a following amongst customers and enjoyed good reviews.
The Ambience
Today, La Cuisson has progressed to a bistro and wine bar and is newly situated at 44 Prinsep Street in a two storey shop house with newly furbished cozy and warm deco.
Located over 2 levels, the first floor offers a nice alfresco dining area
and indoor air-conditioned seating for 12, with the walls decorated with beautiful art paintings such as that below
and a portrait of Aubrey Hepburn and of Monalisa flanks the side entrance wall below,
The restaurant's setting has a rustic yet contemporary feel, making it a great place for private events, small corporate events and also for wine appreciation events. Food-wise, you can savour a variety of modern appetizers and desserts, in addition to a range of classic French and modern European main courses, prepared with seasonal quality produce from France and the Asia Pacific.
The Chef - Chef Kenneth Lin
The Menu
At La Cuisson Singapore, Chef Kenneth Lin and his team serves up delectable, great tasting French cuisine such as Sous vide Angus, Sous vide kurobuta pork neck using modern cooking techniques. The restaurant is well stocked with a superb range of fine wines and cider to complement these Signature dishes. La Cuisson has expanded to include Western and Japanese Cuisine with dishes such as Italian Mushroom Pasta with Shaved Truffles, Sakura Chicken.
The Signatures
I tried out the Oeufs En Meurette S$17 - which is typically poached eggs en meurette coated with red wine jus garnished with bacon lardons, baby onions and mushrooms, a Classic Burgundy dish, served with salad.
Food Tasting Notes :
The bread forms the base with poached egg placed on top of it, and is served with sautéed mushrooms, baby onions, bacon lardons, with rocket salad as side. The poached eggs are done beautifully with the sous vide immersion circulator, and has a runny feel when cut.
The mushrooms are well sautéed and is infused with the red wine. The red wine gives an added aroma, mushrooms done thoroughly and has a soft texture.
The bacon lardons lend a savoury fragrant to the dish, the baby onions give added sweetness to the dish.
The fresh spinach is lightly done with a dash of salt to lend a lightly salty savoury flavour to the dish. The bread is soft and moist because of the runny egg yolk, is not hard has a soft texture that is liken to muffins.
How it is prepared : Chef Kenneth Lin shared that the egg is done using the Sous Vide Immersion Circulator at 63 degree Celsius for 50 minutes. Typically Chef Kenneth Lin just stand by the eggs, which are done till about 10 minutes left, then continue till the 50 minutes are due then serve.
(Note : Sous vide is a French phrase that is often translated as "under vacuum". Chefs around the world use the sous vide technique to prepare food to the perfect doneness while retaining the foods’ nutrients and juices. A typical sous vide immersion circulation works by circulating water at a constant temperature in a pot. It's important for the water to circulate, as this ensures a consistent temperature throughout. Most chefs simply set the temperature of the water bath, submerge the food, and then walk away. Since the temperature of the bath will never get above the desired temperature, the food will never exceed the desired doneness. It can literally be a “set it and forget it” meal. Note that egg whites set at 80 degrees, egg yolks set at 70 degrees. In order to get the egg yolks to maintain their runniness, ideally it is best to set the temperature about 63 to 64.5 degrees. Below is an example of how the poached eggs are done using the sous vide technique. )
49 Prinsep Street, Prinsep Place,
Singapore 188673
Opening Hours :
Mondays (Closed)
Tuesdays - Fridays (5pm-11pm)
Saturdays (10am-2.30pm, 5.30pm-11pm)
Sundays (10am-2.30pm, 5.30pm-10.30pm)
.jpg)
.jpg)
