We Want Real Food…

… that’s casual, honest, and big on freshness and flavour. Even better in a relaxed environment. These restaurants offer that.

For French country cooking
Cocotte
Ground Level Wanderlust Hotel,
2 Dickson Road, tel: 6298-1188

Communal dining is the focus of this four-month-old eatery headed by chef Anthony Yeoh, 29, formerly of Funky Chefs.

“Sharing food is what we did when we were growing up. It is as much about the relationship with the people we’re with as the food itself. There’s something enjoyable and comforting about the experience,” he says.

So he takes French food, which gives the impression that it’s only for those with deep pockets, and presents a down-to-earth side to the cuisine that is “not too pretty to eat”. Ingredients are imported from Europe, Australia and New Zealand, but some are specifically from France, such as butter from Isigny Sainte-mere, Normandy, famed for its dairy produce.

“The foundation of good food is in the ingredients, so we spend a lot of time sourcing for suppliers. We won’t serve a dish if we can’t get good ingredients that day,” says Yeoh. He trained at the prestigious Le Cordon Bleu Institute in Paris and is inspired by his travels to the French countryside – where he samples food from vendors at the markets and in the streets – as well as his grandmother’s cooking. He believes in “cooking with soul”, and offers hearty breads and meats slow-cooked in casseroles and drenched in rich sauces.

Mains come in liberal portions, like Roast Pork Collar ($27) served with Dijon mustard sauce without the pungent sting, accompanied by brussels sprouts and crushed potatoes; and Roast Chicken ($43), a whole organic hormone-free chicken marinated for two days and roasted, then served with fresh herb butter, gravy, roasted baby potatoes and beans. To add to the rustic feel, the 50-seater joint is decked out in restored timber flooring and old wine crates, while vintage pots, pans, bottles and furnishings dot the walls. It really is like dining at a French country cottage.

The two best-selling roasts: Chicken and Pork Collar, both good for a party of three.

 

Escargots sauteed in herb butter.

Colourful chairs brighten up the slate grey interior.

The paintings and ornaments are from Wanderlust/Cocotte owner Loh Lik Peng’s personal collection.

Pear & Blue Cheese Salad ($12) on a bed of rocket leaves with hazelnut dressing. Escargot Gougeres ($19) are dressed as mini burgers in choux pastry and served on a wooden chopping board.

TEXT JAZMIN KELLY SIX PHOTOGRAPHY Tan Wei Te & Alecia Neo ART DIRECTION Yip Siew Fei