35 A Keong Saik Road
A collaboration between Chefs Bertrand Raguin and Philippe Nouzillat bringing home style French classics such as Escargot, Duck Confit, Steak Tartare, Rabbit with Mustard sauce,Mackerel Fillets marinated in white wine, Baked Crispy Sea Scallops, Fresh summer salads, artisanal cheeses and an assortment of home made appetizers like pâtés, terrines and rillettes .Look out for regular promotions and exciting events alongside value lunches for a workday lunch!"
The staff was attentive and friendly despite the full house. I had a taste of every dish available on the restaurant week dinner menu; the escargot and baked scallops were good. But the most memorable course was dessert - warm chocolate tart with caramel and vanilla ice cream. Warm lava chocolate cakes are common, but a tart version was a first for me. I thought it was a tad too sweet but I'd imagine it would be a hit with chocolate dessert lovers. I had a great time! Thank you Taratata Bistrot.
01 Apr 2013, 03:52
The food was very delicious and my friend enjoyed very much and me too. The staff were friendly.
31 Mar 2013, 17:44
Complimentary baguette slices, served with a cube of butter in a basket, was good enough on its own – crisp crust with soft and fluffy inside. Appetiser of half dozen snails baked in herbed garlic butter had a nice aroma of garlic and butter, which did not overwhelm the fresh and juicy escargot done just right, with remnants of the herbed garlic butter and olive oil perfect as dip for the bread. Main course crispy oven-baked pork trotter with mushroom fricassee came deboned as a patty of shredded meat with crispy skin. A thoughtful dish (so customers need not wrestle with the pig trotter) of savoury and peppery meat well-balanced by smooth mashed potato with a faint taste of milk, and sautéed mushroom. Dessert of pear and chocolate layer cake, pear sorbet was a lovely end to a yummy meal with friendly service by cheerful staff. Sweet icing sugar and chocolate syrup on top of bitter dark chocolate mousse layered with sponge cake and pear. This was paired with pear sorbet, sweet and tart at the same time and yet not overly so. See full review and pictures at http://live2eatdottravel.blogspot.sg/2013/03/taratata-bistrot.html.
31 Mar 2013, 16:33
(1) Appetizer I luv luv the escargots! Usually, I will order half a dozen to share. This was probably the first time I got to eat half a dozen myself! Very generous indeed. The escargots were simmered in aromatic garlic herb sauce.. yummy! I even dipped the complimentary bread with the sauce. Keke (2) & (3) Main Course The pork trotter was crackling good, crispy on the outer, although the meat itself could be a tad dry but still manageable. Similarly, the salmon skin was grilled with a nice crispiness, paired with mussel with creamy sauce and asparagus. On a side note, I noticed that other diners had bigger portion of the salmon. Humpt, chef unfair lah... (4) Dessert A good meal was never complete without a good dessert! Do you like pear? If the answer is yes, then you will like the dessert here. ^_^ The dessert was really innovative - Chocolate layered with pears to even out the sweetness and pear sorbet to freshen up your palate. Overall, the food was lovely. To add on, the service was commendable, with the serving staff greeting you with a broad smile and always checking on you. http://fun-hideout.blogspot.sg/2013/03/resturant-week-taratata-bistrot.html
Ee Hsia Tok, 30 Mar 2013, 15:25