Amidst a series of fine dining launches, Les Ducs presents a more approachable take on French cuisine, with a couple of Asian inflections to boot. Forget “fine”, chef Louis Pacquelin’s goal is to introduce French “fun dining” to his newly minted restaurant on the eclectic Ann Siang Hill. Expect brasserie signatures and Gallic cooking with cheeky Asian twists. Graze on plates of Iberico pork secreto and katsu to start, followed by a hot dog loaded with chargrilled octopus, homemade relish, chilli mayo, and mustard.
There’s also the croque prata, a crossover of the quintessentially French croque monsieur and prata, filled with French ham, Comté cheese, and a decadent truffle béchamel sauce. Move on to a bowl of French clams cooked in white wine and shallots, before it’s finished with a hearty Javanese soto ayam broth. For mains, opt for a French yellow chicken or try the grass-fed Angus T-bone steak doused in Kampot black pepper sauce.
