23 July 2012
Antoinette at Palais Renaissance
Antoinette at Palais Renaissance
Venue: 390 Orchard Road, Palais Renaissance #B1-08/09/10C, Singapore 238871
Contact: +65 6735 6392
Opening Hours: 11.00am - 10.00pm (last order 9pm)
- The Shop
Antoinette has just unveiled its latest and largest outlet to date at the basement atrium of the swanky shopping destination, Palais Renaissance.
Antoinette is the Parisian style tea restaurant established by the Sugar Daddy Group, helmed by award winning pastry Chef Pang Kok Keong. Named after the last queen of France, this cafe offers classic French sweet and savoury treats .
Le Jardin; the main dining area is like a lush gardens
Setting the backdrop for Le Jardin; the main dining area modelled after Versaille’s expansive outdoor garden, is a unique round-shaped dining space decked out with ornate vintage furniture featuring an abundance of floral accents such as flower print upholstered seats, and surrounded by trellises hanging with vines, lush topiary and exuberant oversized floral arrangements. An elevated gazebo sits at the centre of this natural light-filled space.
Le Salon d’Antoinette (26 seats)
(only open on Weekends & PH to public if the main dining area is full house. You can booked for 26 pax with minimum spending as Le Salon l’Elysee too)
Offering a more intimate dining area accentuated with details like an antique tin ceiling, finely-carved gold-gilded wall panels and floral print upholstered daybeds, making this perfect for a tête-è- tête over a leisurely meal or tea.
Le Salon l’Elysee, a private dining room (10 seats)
- with minimum spending of $1,000 for lunch and $1,200 for dinner)
This is perfect for groups of eight to ten customers and is characterised by dramatic features such as a large dining table over which an oversized chandelier hangs. Specially-crafted customised set menus will be served here and highlight dishes include Porcini dusted scallops with essence of tomato and lobster, Classic lobster Thermidor, Poached egg with morel and Smoked pork belly.
Chef Pang’s talent and prowess in his forte of desserts and pastry is showcased through his new 2012 collection of irresistible Asian-inspired gems.
A variety of sweet pleasures
Indulge in an exquisite selection of pastry, cookies, tea and jammed
- The Food
Classic French Onion Soup @ $16.50
This ultimate version of the french classic is made with rich chicken and veal broth and redolent of caramelized onions. Accompanied by cheese toasts soaked in the soup and topped with a parmesan and gruyère cheese crust made with gruyere and parmesan cheese.
The soup was rich and smooth with natural sweetness from cooking the onion, while the flakey and cheesefilled crust was a tad salty. You will love dipping your crust in the thick sweet broth!
Tartine de Niçoise @ $26.00
An open-face levain sandwich crowned with butter lettuce, French beans, tomatoes, olives, a three-minute egg, anchovy and seared tuna. The levain bread in particular, is made from a proprietary yeast starter and takes 18 days to make; 16 days to cultivate the yeast from scratch and another two days to form and proof the bread before baking.
The dense, crusty bread is slightly tangy and is rich in subtlety and texture.
Slathered your bread with veggie, good quality tinned tuna, and salad sauce, its amazing.
Confit de Poitrine de Porc @ $36
Traditional French style pork belly confit served with garlic mash, seasonal vegetables and mustard sauce. Pork belly is cured with coarse sea salt, brown sugar, fresh thyme for a day, then confit for 12 hours in duck fat. Pan fried at low heat before service.
The accompanied sauce was savoury with flavours, the tender and succulent pork belly has a depth of flavour with a little chewing skin.
Bouchées aux Fruits de Mer (Seafood in puff pastry case) @ $30
Delectable combination of luxurious seafood medley (scallops, prawns, squid and mussels) sautéed with white wine and cream perfumed with tarragon served in home-made Vol-au-Vent and salad.
The Vol-au-Vent was flaky and crispy. The creamy sauce is mouth-watering and not overly intense that you will get bored eating too much.
Prawn Crumble Pasta @ $26
The aglio olio-style pasta was served with juicy prawns and has a unique favour from the Italian parsley for the pesto and the anchovy crumble that was made with their in-house Pain de Mie with their house-made tapenade of kalamanta olives and Spanish anchovies.
Tarte Exotique @ $8.50 / $38.00 / $75.00
An almond base with a luscious gula melaka cremeux, finger sponge and light coconut mousse crowned with a delicate fruit coulis sphere.
The contrast of sweetness and sourness from the passion fruit and mango bring a unique flavours to the palate. Savor with the almond base and it will be a delightful taste.
Chloe @ $9.00 / $40.00 / $80.00
A combination of refreshing and fragrant yuzu cremeux with white chocolate vanilla mousse on a light sponge cake and almond sable. It was mild and sweet yet has the lightest taste among all the dessert we tried.
Kyoto @ 9.00 / $40.00 / $80.00
The Japanese matcha was a crowd-pleaser with green tea mascarpone mousse, chestnut cremeux, almond crumble and a green tea finger sponge. The combination was awesome with nice fragrant of green tea. Green tea lover must give this a try!
Forbidden Fruit @ 9.00 / $40.00 / $80.00
The delicate layered creation that features granny smith apples in various incarnations including green apple mousse, vanilla caramel apple and green apple jelly, complemented with maple cremeux on a financier cake. I quite like the sensational tart and tangy flavour.
- My Opinion
Most of the food are rich and intense, it will be really enjoyable to share it with friends.
The sweet and savoury cakes don't look only pretty but strong in favour. Dining in this garden-like ambiance create a truly unique dining experience like none other.
Group photo with Chef Pang
Thank you Sixth Sense for inviting us and thanks Ellena for extending the invite to us.