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Taratata Brasserie : Review

The kitchen at Taratata Bistrot is helmed by the Executive Chef and Owner, Mr Bertrand Raguin, a Frenchman who has worked as a Chef de Cuisine in many fine dining restaurants across South East Asia.

The front of house is manned by the legendary Kevin Gueugnon – Restaurant Manager and Sommelier, who has had previous stints with Gunthers, Brasserie Gavroche and the 1 Michelin Star Hotel La Villa in Calvi, Corse France.

We started off our evening cocktail pre dinner drinks with one of our favourite Champagne Houses, Billecart Salmon Vintage 2007. Sharp, dry and the attack on the palatte was amazing for a Champagne of such great structure and quality.

We started off the Champagne pairing with the fresh oysters $8. Big, round and juicy oysters that blended really well with the vintage Champagne.

Warm starters was next. Pan Seared Foie Gras $28 – this was crispy on the outside and melts on the inside. Brilliantly executed by Chef Bertrand. We will be back for more helpings for sure.

1/2 dozen Escargots baked in Parsley and Garlic Butter. Ooh this paired really well with the Champagne as well.

The highlight of the evening. We decided to order the Chateau Prieure Lichine Margaux 2013 $190 to pair with our mains. Kevin automatically came by with a decanter and offered to decant the wine. Wow this is really great customer service!

The first main was a Duck Confit with Morel Mushrooms Sauce and Green Beans and Sarladaise Potatoes. Again the yardstick barometer of any Duck confit is that it must be crispy on the outside and tender on the inside This dish passed muster on all fronts. Wow!

The final main course was an Angus Ribeye with Bordelaise Sauce, Bone Marrow, Green Beans and French Fries. A fitting main course to end off the evening and pair with the Grand Cru Classe Wine.

We were super full and stuffed with our stomachs by now and decided to skip the desserts. We will be back for more for sure!

For Reservations:

Taratata Bistrot: 35A Keong Saik Road, 089142

Tel: +65 6221 4506

Opening Hours: (Tues to Fri & Public Holidays) 11.30am – 3pm, 5.30pm – 12am, (Sat) 5.30pm – 12am, (Sun) 11.30am – 3pm, 5.30pm – 10.30pm, Closed on Mon

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