My cigar and single malt kaki, the very enthusiastic 23-year-old Wilson Ang, from 3-Michelin-star Daniel Boulud’s db Bistro Moderne has struck out on his own, bringing French cuisine to the masses! He and another former (camera-shy) db Bistro Moderne chef now cook at Le Cuisson, Block 269, Queen Street #01-236, Singapore 182269, a stone’s throw away from Illuma.
They are probably Singapore’s two youngest French chefs!
Do give Le Cuisson a try!
This is their second week in business and they already have a following!
Prices are very reasonable – yesterday the most expensive item on the menu cost a princely sum of 11 bucks; yes, only 11 Singapore dollars!!! – and I am convinced that the food is delicious enough for the more established French restaurants in town to start getting a little nervous.
Le Cuisson is open every Sunday from 11am to 3pm, and from 11am to 8pm Tuesdays to Fridays; the two young chefs stand down on Mondays.
Expect frequent menu changes because a lot depends on what’s fresh and available in the wet markets every morning as well as what’s in season.
Expect a bit of waiting too; after all, there are only two chefs there and this is French food where each dish is cooked from scratch, not some fast food. So do go early! And at such kopitiam prices, the more popular items tend to sell out really fast! By the way, Le Cuisson uses the same culinary suppliers who supply db Bistro Moderne and the other restaurants here in Singapore owned by world renowned celebrity chefs. Quality of food is and will never be an issue.
Remember you read it here on LohandBehold.com! Allow me to say that I am extremely delighted to introduce Le Cuisson to rest of the world in this – my 800th – blog post at LohandBehold.com!
June 2012 update: Wilson is no longer at Le Cuisson. He left around March. Le Cuisson closed on May 30 2012.
Most photographs below kind courtesy of Le Cuisson:
It is at Block 269, Queen Street #01-236, Singapore 182269, near Illuma.
Wilson Ang, 23-year-old chef who participates in triathlons for recreation.
Chicken Roulade, Pea Pomme Puree, Roasted Mushroom and Haricot Verts, Cognac Foie Jus.
Minute Steak, Mesclun Salad in Shallot Vinaigrette, Sauce Béarnaise.
Orecchiette Pasta with Wild Mushroom Ragu, Poached Egg.
Salmon Rillette.
Caesar Salad.
French Onion Soup.
Orecchiette Pasta with Confit de Canard Ragu, Sous Vide Egg.
Chicken Roulade, Pea Pomme Puree, Roasted Mushroom with Haricot Verts, Brandy Chicken Jus.
Pomme Frites with Sauce Béarnaise.
180-190g Steak Frites.
Egg Benedict.
Grilled Foie Gras.
Pan-seared Salmon on a Bed of Cauliflower Purée, Roasted Cauliflower Florets, Roasted Corn, Haricot Verts, Scallions.
Braised short ribs.