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Braserrie Girolle

Brasserie Girolle. French Gastro Pub. | Chevre Chaud. Saint Jacques Poele. Steak Frites. Creme Brulee. Fondant Au Chocolat. | A French Resto at The Fort. The Chevre Chaud has Warm Goat’s Cheese with Roasted Beetroot & Balsamic Vinaigrette. The salad was oh so yummy! The veggies were fresh. The beetroot was rich, earthy & sweet. It is perfect with the vinaigrette which was quite sweet, tart & has a syrupy texture. And ofcourse the goat’s cheese…wow! Its crunchy in the outside & so soft, creamy & has a velvety texture in the inside. The Saint Jacques Poele is a Pan Fried U.S. Scallops with Mashed Potato & Mushroom Cream Sauce. The scallops were thick & perfectly cooked. The mushroom cream sauce gives the dish more earthy flavor, buttery & creamy. The mashed potato was soft, smooth & light, and really blends well with the scallops. The Steak Frites is a Grilled Steak with Petit Sakad , French Fries & Cafe Buerre De Paris. The steak was perfectly cooked. The Cafe Buerre De Paris is the best sauce for this dish. Caffe Buerre De Paris is a complex butter sauce with herbs & spices. The Petit Salad was a bit tangy & salty and really brings out the flavor of the steak. For dessert… The Creme Brulee is a rich custard base with caramelized sugar on top. Its smooth, sweet, creamy & caramel in flavor. The strawberry when you bite into it its juicy, a bit sweet & perfect with this dessert. Lastly, the Fondant Au Chocolat, the Chef Wife’s favorite. Its like a French version of a Molten Lava Cake. Its rich, bitter-sweet & moist. By the way, the one who was pouring the chocolate is the Chef!