Nestled in the heart of Singapore’s vibrant culinary scene, Le Bistrot Du Sommelier stands out as a haven for connoisseurs of French cuisine. Boasting a rich heritage and a commitment to authenticity, this charming bistro offers an unforgettable dining experience that melds traditional French flavors with contemporary culinary flair.
The restaurant’s commitment to authenticity extends beyond its menu. With a warm and inviting ambiance reminiscent of a quintessential Parisian brasserie, Le Bistrot Du Sommelier creates an atmosphere where guests can savor not just exquisite food, but also the essence of French culture. Whether you’re enjoying a romantic dinner for two or celebrating a special occasion with friends, the bistro’s intimate setting and attentive service ensure a memorable dining experience.
| Restaurant Name | LE BISTROT DU SOMMELIER SINGAPORE |
| Location | 53 Armenian St, Singapore 179940 |
| Delaivery Hotline | +6563331982 |
| Opening And Closing Hours | Wednesday To Tuesday, 12–2:30 PM, 6–10:30 PM |
| Number Of Categories | 5 |
LE BISTROT DU SOMMELIER MENU SINGAPORE PRICES 2024
Located in the charming district of River Valley Road, Le Bistrot Du Sommelier invites you to indulge in the art of French dining without leaving Singapore. Whether you’re planning a casual lunch, a leisurely dinner, or a weekend brunch, the bistro’s menu promises a culinary journey through the diverse regions of France.
LE BISTROT DU SOMMELIER STARTERS MENU WITH PRICES
| MENU ITEMS | PRICE |
|---|---|
| Garbure | SGD 24.00 |
| Grenouilless | SGD 36.00 |
| Escargots (Half Dozen) | SGD 20.00 |
| Confit Salad | SGD 24.00 |
| La Salade De Bettrave | SGD 24.00 |
| Endives | SGD 22.00 |
| Compesee | SGD 22.00 |
| La Joue De Porc | SGD 25.00 |
| Cocotte | SGD 22.00 |
LE BISTROT DU SOMMELIER BREAD PRICES
| MENU ITEMS | PRICE |
|---|---|
| Baguette | SGD 6.00 |
| Brioche | SGD 10.00 |
| Walnut Bread | SGD 12.00 |
LE BISTROT DU SOMMELIER BEEF PRICES
| MENU ITEMS | PRICE |
|---|---|
| Cote De Boeuf Angus Rotie Au Four | SGD 178.00 |
| Lentrecote | SGD 128.00 |
| Joue De Boeuf Braisee Au Vin Rouge | SGD 42.00 |
| Onglet De Boeuf Aux Echalottes | SGD 42.00 |
LE BISTROT DU SOMMELIER MAINS PRICES
| MENU ITEMS | PRICE |
|---|---|
| Catch of the Day | SGD 45.00 |
| Linguine | SGD 39.50 |
| Le Confit | SGD 38.00 |
| Le Cassoulet | SGD 40.00 |
| Caille En Crapaudine | SGD 42.00 |
| Quasi D’Agneau Roti For 2 | SGD 82.00 |
| Cote De Porc Roti For 2 | SGD 78.00 |
| Lapin A La Moutarde | SGD 38.00 |
LE BISTROT DU SOMMELIER SIDES PRICES
| MENU ITEMS | PRICE |
|---|---|
| Chestnut Puree | SGD 12.00 |
| Gratin of Potatoes | SGD 12.00 |
| Mashed Potatoes | SGD 12.00 |
| French Fries | SGD 12.00 |
| Crushed Potatoes w/ Olive Oil & Parsley | SGD 12.00 |
| Lentils Salad w/ Walnut Dressing | SGD 12.00 |
| Celeriac Remoulade | SGD 12.00 |
| Sauteed Broccolinis w/ Parmesan Cheese | SGD 12.00 |
| Organic Local Greens | SGD 12.00 |
NUTRITION TABLE OF LE BISTROT DU SOMMELIER
| Dish | Calories (kcal) | Carbohydrates (g) | Protein (g) | Fat (g) | Fiber (g) | Sodium (mg) |
|---|---|---|---|---|---|---|
| Escargots de Bourgogne | 250 | 5 | 20 | 15 | 1 | 600 |
| Beef Bourguignon | 450 | 20 | 35 | 25 | 3 | 800 |
| Coq au Vin | 380 | 15 | 30 | 20 | 2 | 700 |
| Duck Confit | 400 | 10 | 28 | 30 | 1 | 650 |
| Ratatouille | 180 | 25 | 5 | 10 | 8 | 400 |
| Tarte Tatin (dessert) | 300 | 40 | 3 | 15 | 2 | 150 |
| Cheese Plate (assorted cheeses) | 350 | 2 | 20 | 30 | 0 | 600 |
| Crème Brûlée (dessert) | 250 | 30 | 5 | 12 | 0 | 120 |
ALLERGEN TABLE OF LE BISTROT DU SOMMELIER
| Dish | Gluten | Shellfish | Eggs | Fish | Peanuts | Soy | Dairy | Nuts |
|---|---|---|---|---|---|---|---|---|
| Escargots de Bourgogne | X | X | ||||||
| Beef Bourguignon | ||||||||
| Coq au Vin | X | |||||||
| Duck Confit | X | |||||||
| Ratatouille | ||||||||
| Tarte Tatin (dessert) | X | X | X | |||||
| Cheese Plate (assorted cheeses) | X | X | X | |||||
| Crème Brûlée (dessert) | X | X | X |
DEALS TABLE OF LE BISTROT DU SOMMELIER
| Day | Deal Description |
|---|---|
| Monday | 20% off on selected appetizers |
| Tuesday | Wine and cheese pairing at $50 per person |
| Wednesday | Buy one main course, get one dessert free |
| Thursday | Happy Hour: 1-for-1 on selected cocktails |
| Friday | Chef’s Special Set Menu at $80 per person |
| Saturday | Brunch Buffet: $60 per person |
| Sunday | Family Set Menu: 3-course meal for $120 (serves 4) |
BIRTHDAY PARTY PAKAGES TABLE OF LE BISTROT DU SOMMELIER
| Package Name | Details | Price per Person |
|---|---|---|
| Classic Celebration | 3-course meal (choice of appetizer, main course, dessert), birthday cake, sparkling wine toast | $100 |
| Deluxe Experience | 4-course meal (choice of appetizer, soup, main course, dessert), customized birthday decorations | $150 |
| Premium Celebration | 5-course Chef’s tasting menu, personalized menu cards, exclusive use of private dining area | $200 |
| Family Feast Package | Family-style sharing menu, kid-friendly options available, dessert platter | $80 (adults), $30 (kids) |
PARTY BOXES TABLE OF LE BISTROT DU SOMMELIER
| Box Name | Details | Price per Box |
|---|---|---|
| Gourmet Picnic Box | Assorted French cheeses, cured meats, baguette, olives, nuts, seasonal fruits, bottle of wine | $80 |
| Brunch To-Go Box | Croissants, mini quiches, smoked salmon, fresh fruit salad, yogurt parfaits, orange juice | $60 |
| Afternoon Tea Box | Assorted finger sandwiches (smoked salmon, cucumber), scones with clotted cream and jam, pastries | $40 |
| Sweet Treats Box | Macarons, eclairs, chocolate truffles, madeleines, petit fours, tea selection | $50 |
HAPPY HOURS OF LE BISTROT DU SOMMELIER
| Day | Time | Deal Description |
|---|---|---|
| Monday | 5:00 PM – 7:00 PM | 1-for-1 on selected cocktails |
| Tuesday | 5:00 PM – 8:00 PM | 50% off on house wines by the glass |
| Wednesday | 6:00 PM – 9:00 PM | Complimentary appetizer with each drink purchased |
| Thursday | 5:00 PM – 7:00 PM | 2-for-1 on draft beers |
| Friday | 4:00 PM – 6:00 PM | Chef’s selection of complimentary bar bites |
CAREER TABLE OF LE BISTROT DU SOMMELIER
| Position | Responsibilities | Requirements |
|---|---|---|
| Sous Chef | Assist Head Chef in menu planning and preparation, supervise kitchen staff, ensure food quality and safety | Culinary diploma or equivalent, 3+ years experience in a similar role |
| Restaurant Manager | Oversee daily operations, manage staff, ensure customer satisfaction, handle reservations and special events | Degree in Hospitality Management or related field, 5+ years experience |
| Sommelier | Curate wine list, advise customers on wine pairings, maintain wine cellar, conduct wine training for staff | Certified Sommelier preferred, extensive knowledge of wines |
| Head Waiter/Waitress | Supervise dining room staff, ensure excellent service, handle customer complaints, assist with menu knowledge | Hospitality background, 3+ years experience in fine dining |
| Pastry Chef | Create desserts, manage pastry section, ensure quality and presentation of desserts | Pastry diploma or equivalent, 3+ years experience in pastry kitchen |
| Bartender | Prepare cocktails, maintain bar inventory, provide excellent customer service | Bartending experience, knowledge of cocktails and spirits |
| Kitchen Assistant | Assist chefs with food preparation, maintain cleanliness in kitchen, handle kitchen equipment | Culinary training preferred, previous kitchen experience |
| Front of House Staff | Greet and seat guests, take orders, deliver food and beverages, maintain cleanliness in dining area | Customer service skills, experience in restaurant environment |
HOT SELLING ITEMS AT LE BISTROT DU SOMMELIER
Beef Bourguignon – Tender beef braised in red wine with carrots, mushrooms, and pearl onions.
Escargots de Bourgogne – Burgundy snails baked with garlic-herb butter, a classic French delicacy.
Duck Confit – Crispy duck leg confit served with sautéed potatoes and a tangy orange glaze.
Coq au Vin – Chicken braised in red wine with mushrooms, onions, and bacon, served with mashed potatoes.
Tarte Tatin – Upside-down caramelized apple tart served warm with vanilla ice cream.
VIDEO OF LE BISTROT DU SOMMELIER
LOCATION AND CONTACT
CONTACT:+6563331982
OPENING AND CLOSING TIME
ALTERNATIVES OF LE BISTROT DU SOMMELIER
Bouillabaisse – Provencal seafood stew with fresh fish, shellfish, and saffron-infused broth.
Ratatouille Provençale – Traditional Provencal vegetable stew with tomatoes, zucchini, eggplant, and bell peppers.
Boudin Blanc – White sausage made with pork, chicken, or veal, served with mashed potatoes and caramelized onions.
Salade Niçoise – Classic French salad with tuna, olives, hard-boiled eggs, green beans, tomatoes, and anchovies.
Raj Restaurant menu Singapore serves a diverse menu of authentic North and South Indian vegetarian cuisine, crafted with traditional flavors and fresh ingredients.
ABOUT LE BISTROT DU SOMMELIER
Le Bistrot Du Sommelier Singapore captivates diners with its authentic French menu, showcasing a blend of traditional flavors and contemporary culinary techniques. From classic dishes like Beef Bourguignon and Escargots de Bourgogne to elegant desserts such as Crème Brûlée, each offering is crafted to evoke the essence of French gastronomy. Nestled in a charming setting, the bistro promises a memorable dining experience that celebrates the artistry and heritage of French cuisine.
FREQUENTLY ASKED QUESTIONS
CONCLUSION
In summary, Le Bistrot Du Sommelier in Singapore is more than just a restaurant; it’s a culinary destination where French tradition meets modern sophistication. With its delectable menu, extensive wine selection, and inviting ambiance, the bistro offers an unparalleled dining experience that delights the senses and leaves a lasting impression. Whether you’re a local food enthusiast or a visitor exploring Singapore’s culinary delights, a visit to Le Bistrot Du Sommelier promises a gastronomic adventure you won’t soon forget.
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Hi, I’m Violet Oon, a chef based in Singapore with 5 years of experience in the culinary world. My passion lies in blending traditional flavors with modern techniques to create unique and memorable dishes. Throughout my career, I’ve dedicated myself to celebrating Singapore’s rich cultural heritage through food, whether I’m crafting a classic Peranakan dish or experimenting with contemporary fusion cuisine. Cooking is not just my profession; it’s my art and my joy. Join me on my culinary journey as I continue to explore, innovate, and share my love for food with the world.