Category Archives: French

Colette Grand Cafe


Address: 550 Wellington Street West.  Toronto, ON M5V 2V5
Phone: (647) 348 – 7000

Tucked in the Fashion District is Colette Grand Cafe, bringing the streets and culture of Paris, France to life in Toronto, Canada.  Hid within the developed condominium community, I was quite surprised to see a restaurant so cute and unique, adding diversity and multiculturalism within the city.  The restaurant expressed a theme of spring’s bloom and refreshment with the plants and the blue-white canopy.  The park, the low rise townhouses in front made the outlook of the eatery very relaxing, slows down your pace and sights could be perceived a couple of miles away.  There is a parking lot, holds fifty cars, across the street, which is convenient for drivers.  Taxis are lined at the front door, which is also convenient for travelers.  The restaurant intersects on Bathurst Street, therefore, TTC street cars and transit are easily approached.


The decor was gorgeous, a European influenced or inspired design.  I love the high ceilings and the arches, causing an illusion where the space is very tall and grand, especially with the chandeliers.   If you noticed, there are a lot of round shapes in the restaurant – arched ceilings, lighting and chairs.  The shape helped to unite the ground and ceiling, instead of being a separate entity.  The tiling work, especially how it is on an angle, elongated the space too, wider and longer than usual.  Natural sunlight seeps through the full drop down windows at the front, resonates through the whole restaurant by reflecting off the white walls, pale beige chairs, tables, and tiles.  The natural light not only adds life to the restaurant, it also acted as the main element of the whole design.  It felt as if the interior united as one with the exterior, like you are sitting outside or in the hallway.

Meanwhile, the buffet area has a complete different theme from the dining space.  It is darker  in colour, with wood floors, like the 1800s castles in Europe.  I think it helps to differentiate the spaces from one another.  I absolutely love the flow, the grandeur and sophisticated beauty of the whole restaurant.

My girlfriends and I reserved for a Sunday Brunch Buffet, $54 per person, early in the day, at 10:30 am, when they open.   Each buffet customer can be seated for two hours.  Once the two hours limit is up, the servers automatically bring the bill over.  You can cheat-sit there for as long as you want, if you do not get caught.  But if you were asked to leave, they give you the option to sit on the patio to enjoy the beautiful weather, as long as there is space.

Colette offers a wide selection of food items in their buffet.  *Note: Food selection changes weekly.  They are made according to the supplies of fresh produce purchased by the restaurant.  What I had and seen in the pictures can be different from your selection when you visit.*


The large salad bar and cold cooked food selection is located at the entrance of the cafe.

The salad bar was quite standard.  There were three types of green salad – baby spring mix with arugula, spinach and radicchio or garden salad with lettuce, tomatoes, cucumbers and onions or a kale salad.  You can top it the different sauces on the side – balsamic vinaigrette, thousand island sauce, Italian dressing.  They also had extra toppings like nuts, dried fruits, oat on the side to additional touches to your salad.  A Mediterranean twist was added to the menu by serving a quinoa and a couscous salad, made with broccoli, Brussels sprouts, peppers, red onions and olive oil.  They also had a lentil salad with kidney beans, chick peas, tomatoes, pepper, parsley, lemon juice and olive oil.  Italian pasta salad or a Greek style pasta salad were part of the options too.  Thai curry bowl was spotted within the large food selection, as well as, a Spanish paella inspired rice dish.  Italian stuffed tomatoes, peppers and eggplants were served.  There was many more choices, but my brain could only remember so much.  Nonetheless, the selection was diverse and multicultural, like there was always something for everyone.

A fresh and unlimited copious amount of cooked seafood – mussels, smoked salmon, king crab legs, shrimp and lobster meat – with bowl of sliced lemons for juicing and a bowl of pungent cocktail sauce to bring out the natural flavour sat gloriously next to the salad choices.  During the refill process, I admire the staff for changing the food trays while stocking up.


I loved the large antipasto tray of salami, prosecutto, sausage, olives, mozzarella, pamigiano, and a cheese I do not recognize.  On the side, they had marinated grilled eggplants, artichoke hearts, grilled zucchini, asparagus and peppers.  You can customize your antipasto to your own taste and have unlimited supply of it.  Everything was scrumptiously fresh, with strong sweet flavours.


Hot foods area is tucked inside the cafe and offers a standard breakfast selection.  The hot food trays contain sausage, bacon, scrambled eggs, waffles, pancakes, french toast, potatoes.  They also had caramelized peaches and brie on the side, therefore you have the opportunity to make your own sauce for the dough goodies.  Roast beef and wellington salmon were readily prepared within the selection, where both were kept hot under the heat lamp, cut to the customer’s request.

Fresh omelettes were made fresh on the spot per customer’s request and customized to their palette because they get to pick what could be on the omelette from the list of ingredients provided.  *Remember, you can choose between egg whites or not.* When prepared, approximately 10 to 15 minutes, the server will bring it up to your sitting table.


The dessert and fruit bar had a lot of variety.  Those with the sweet tooth could choose from parfaitchocolate or vanilla cupcakes, chocolate cake pops, meringue, lemon bundt cake, citrus triffle, strawberry shortcake, madeline, black forest trifle.  I was relatively disappointed with the dessert selection the day I visited because they either lacked flavour or did not have enough variety.  In fact, they did not represent the complexity and delicacy of French style pastries, like macarons, eclairs, specialty croissants, puff pastries, tarts, mousse cakes etc.   While, the healthy individual could choose from cantelope, honeydew, strawberry, blackberry, raspberry, grape, watermelon, and orange.

Food was very healthy and fresh.  If you love food the way I do, you will love the variety of selection that you can try out.  I enjoy the customization in pretty much everything.  Instead of picking from a fixed menu, you make your own.  One thing I ask the restaurant to do is to label each dish, just for clarity.  The kitchen staff are very intelligent and clever because everything they prepare does not conflict with cultural, religious or personal behaviours.  I hope to try the Eggs Benedict with Hollandaise sauce some day!

You know Colette is a high end restaurant when all the food was plated in Staub cast iron pots, or Staub ceramic kitchenware.  In fact, our dining ware were made of sterling silver because they are heavy duty and you see the polishing marks.  These little fine details make the restaurant special and provides confidence to the customers.  I must compliment the restaurant’s management staff.  The servers change all our dining ware to prevent cross contamination and mixing of flavours.  Also, when the new session begins to roll in, they completely prepare new fresh food and serving utensils.  Nothing from the previous time slots were served and used again.  It was really considerate because this helps quality control and good restaurant management.  In conclusion, I had a pleasant but expensive experience at Colette Grand Cafe.


Food 4/5
Service 4/5
Ambiance 4/5

Colette Grand Café - Thompson Toronto Hotel Menu, Reviews, Photos, Location and Info - Zomato


Cluny Bistro

Address: 35 Tank House Lane, Toronto, ON M5A 3C4

Phone: (416) 203-2632



Clungy Bistro is a classy yet casual French restaurant in a heritage building located down a lane in the artsy, rustic, historical Distillery District of Downtown Toronto.  When all the buildings in the district look all the same, what differentiates one from another is the exterior decor and signs they expose themselves to attract their clientele.  Also, word of mouth.

Cluny Bistro 7

The moment you step into the restaurant, the grand mellow atmosphere is very relaxing and welcoming.  Wine bottles are displayed in floor to ceiling cabinetry.  Classic chinaware handmade in France are displayed carefully in the lighted glass cabinets too.

There is a patisserie to the left of the front entrance.  Definitely check it out when you have time because their display and products look scrumptious.  It acts like a small cafe.


It is evident that this interior design is heavily invested into.  The dining area is brimming with many classic Parisian elements, from patterned floors to rich texture in its intelligent ceiling carpentry to simple dining set.  Why I call the ceiling a smart design because it is still an open element, hanging under the ventilation system hiding it from view but still easily maintained or cleaned regularly.  This interior design is a spectacular piece that combines traditional design with modern elements.  You do not feel the decor dated or boring.  There is a livelihood atmosphere around you.


Even their menu has a nicely designed logo and artistry to it.



Their dining ware are all gilded by their name, making it a brand, a memory engraved in our minds.  Everything we experience has a play in all our sensory system, doing the best it can.  This just shows how the restaurant is a form of pride.  Also shows how French is a menticulous group.


Complimentary baguette or bread is served before our appetizers and main courses. One of their breads were infused or baked with rosemary and thyme. One was white and another was a baked multigrain bread. All were freshly baked and cut from the baguette table at the center of the restaurant. A good meal began from the complimentary bread platter.


Melted Gruyere ($16) is a French onion soup with glazed onions in rich beef broth.  It was extremely rich and salty after few spoonful. The top layer was very cheesy, and loaded with croutons or bread crumbs, baked nicely to a melted crunchy texture.  I enjoyed the stringiness and the dairy flavour of the cheese, which blended nicely with the onion loaded broth.  The combination was hard to not like it, thoroughly enjoyed it.  I liked how it was baked in a small cast iron “Le Crusot” bowl because the heat was well distributed and maintained the same temperature for quite some time.


Table Side Wellington County Beef Tartare ($14) served with the works and crisp Cluny baguette. The lean beef tartare was served in a “Le Crusot” ceramic ramekin, which was heavy duty and sturdy.  The tartare was not boringly mixed with eggs, capers, seasoning and garnishes.  Green peas, beans, green onions, and roe were added into the mixture.  It made the tartare extra crunchy with every bite.  The flavours were solid, really fresh and tender.  The works is a house made sauce of butter with cilantro and lemon juice, which I thought was refreshing.  With the baguette topped with beef tartare and the works, the outcome was exquisitely light, firm and crispy.


Ginger Chili Fried Frog’s Legs ($15) paired with pickled celery and ginger-chili sauce was an interesting appetizer served on iron slate. The portions were small, but enough to cut up and share.  Frog meat tastes like chicken in general but much smaller in size.  The legs were fried crisply while maintaining its juiciness and tenderness.  You have to dip the meat into the sauce to give it some flavour, otherwise it was just lightly salted.  The sauce had some hot spicy kick to it, where the ginger was raw burning hot and the chili was sweet and sour.  The celery was thinly shaved and quite watery.  It was not as sour or pickled as I thought it would be, therefore it was still quite sweet and crunchy.  Interestingly enough, the three parts seemed like a weird combination but it meshed nicely together, giving dimension and creativity.  This was my favourite appetizer of the night.


Veal Meatball “Tomahawk” ($23) was braised in thick tomato sauce, and served with Parisian gnocchi.  Veal was finely ground and made into a paste where it was shaped like a meatball to stick onto a piece of bone, giving the appearance of a drumstick.  I appreciate the creativity put onto the appearance of the dish.  The veal meatball was firm and light.  I was also able to taste a bit of cheese in the veal.  When you cut it in half, the meatball had air pockets, where it can retain the tomato sauce.  I LOVE the rich tomato sauce, which was extremely sweet and full of tomato essence, paired with the meatball, it felt very Italian.  Gnocchi was cooked al dente, maintaining its water content.  It had a light buttery flavour and well garnished with cilantro.  The gnocchi was extremely light and kind of desolate.  Though, I compliment how everything was separated, giving you the room to mix everything or do whatever you enjoy.


Hunter’s Stew ($24) was made of rabbit, pheasant sausage, beef cheek, in whole mustard sauce.  The stew was more like a soup, where the broth was quite liquefied, instead of the thick texture (viscosity) I was expecting.  Flavour was also quite bland, close to flavourless in my opinion. However, the texture of the meat was really soft, very pliable and melt in your mouth. When it was all put in together, i could not differniate which meat was which, except the sausage. Overall, this dish was somewhat a disappointment to me. If only they can bring in more seasoning.


Drunken Tuna ($28) is seared ahi tuna with red pepper pesto, pomme puree, rocket salad, and sherry vinaigrette. Tuna was seared beautifully, where the core was still soft, raw and red with the outside being a smokey flavour. This entree was also quite standard with a slight Japanese inspiration. Everything was fresh and zesty with the sweet pesto, sour cider like vinaigrette. It tasted good but nothing was amazingly spectacular with the entree.


8oz Hanger Steak ($21) was grilled medium rare, served with lemon & garlic aioli and frites. The steak was standard also, nothing spectacular to note about. This was probably the safest selection of the evening because what can really go wrong with a steak. The steak was juicy, tender and firm, very soft to the bite. The steak was dry aged before grilling, therefore the flavour, fat and juices were evenly distributed and retained. But, I think all of us were attratched to the frites more because it was just so crunchy and who does not like potatoes. We were nonstop munching on them and if we had another plate, we would still be eating. These frites served a good snack for everyone at the table.

Cluny was a creative and conservative restaurant at the same time. The chefs used different cooking techniques to produce their food menu to attract their clients. Most importantly, there was a bit of everything for everyone to try and to suit your palate and needs. I will return to the restaurant to try their desserts and brunch because I have heard positive reeponses about it. Keep up with the fresh foods! Keep up with your creative ideas! Keep up with the art and stylish atmosphere!


Food 3.75/5

Service 3.5/5

Ambiance 4/5

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Renoir (Montreal)

Address: 1155 Sherbrooke West. Montreal, Quebec H3A 2N3 (Sofitel Luxury Hotel)

Phone: (514) 285-9000


Found in the Montreal Downtown, situated a block away from McGill University and Parc du Mont-Royal, this fine dining restaurant is a must-go-to and extremely easy to access.


Upon entering the hotel lobby, we were welcomed by high ceilings, bright atmosphere, and open concepts. To the left, there is an entrance leading to Renoir, the restaurant.


One end of the restaurant is the bar, dimly lit, quiet and relaxing. It has a lot of windows, producing an open and tall space for its customers to experience and enjoy. It will never feel like everyone is within your personal space. Also, there is a glass door that leads to the patio.


On the other end of the restaurant is the sitting area for fine dining experience, with an open kitchen concept. This ensures that our food is prepared on the spot, is fresh. The open concept also creates a friendly environment, nothing secretive.

As our first time there, we studied the menu and talked to the waiter for recommendations and items that were not shown in the menu. Other than ordering food individually, we did realize, a line of words written in italics, for $59.00 you can have choice of a starter, a main course, french pastry and pressed coffee. You can choose from the items under each category from the menu. So, a semi prix fix menu but very versatile. It is quite a good deal, depending on how hungry you are and wants to try a variety of foods. So in the end, 2 in our group of 6, ordered the deal and everyone else ordered individual.


After ordering, our waiter brought us shares of complimentary bread and beef tartare, with free refills. Standard bread, though, it was on the hard and cold side. But, bread is bread, nothing to go head over heals for. Beef tartare was fresh, soft and chewy, with a hint of lemon juice and herb mixture of parsley, shallot and chive. Good bite size.


Gaspesie urchin soup ($19.00) was paired with homemade blinis with perfect egg and St-Pierre lake sturgeon caviar. I favour neither caviar and sea urchin in general because of the distinct flavours and slimy texture. I only tried the soup but not the caviar in the appetizer. The soup was well blended into a creamy, smooth texture. You do not taste much of the urchin fishy taste like when it is raw. I assume urchins are tasteless when it is cooked. It was really hearty and filling.


Bluefin tuna and homemade foie gras terrine ($23.00) with compressed abate pear, pomegranate and maple sugar brioche. Soft tuna and foie gras texture, very fresh. The fruits added a crunch, along with a sweet and sour fruit flavour to the appetizer. Thus, really refreshing.


Day’s Special was Pan Seared Spanish Halibut Beets Risotto ($42.00). The entree was absolutely amazing, scrumptious! Risotto had a creamy texture, tasted a lot of butter, cheese blend, white wine, and beets; extremely flavourful. The halibut was pan seared with salt and pepper. It was fresh, and flaky. The combination of the simple halibut with the rich and heavy beet risotto complimented each other well. Neither of the two overtook each other and balanced one another. But, it was extremely filling and heavy.


Fluke filet à la plancha ($28.00) mashed Jerusalem artichoke with pink garlic, kale cabbage, cherry stone shellfishes with savoury emulsion. This is the healthier choice out of all ordered. Filet was done to perfection, very juicy and soft, most importantly, intact in one piece. Scared of overdone fish, where everything crumbles. Tasted light, using salt and pepper for seasoning. Essence of the garlic was the only flavour going towards the fillet and artichoke, otherwise, the entree will taste quite bland. There was only ONE shellfish, with a foamy sauce on it. Personally, I did not like the emulsion, too frothy, gave me the feeling we were inhaling and imagining a taste there. Overall, simple dish with a clean taste, nothing too fancy.


Duo of Boileau deer ($42.00) – filet and deer shoulder Wellington with foie gras and Mr. Rémillard’s pointy cabbages served with pumpkin and Indonesian pepper jus. Deer had a texture like beef steak, except skinnier, leaner and tougher, probably from the deer’s high activity levels compared to a cow. The deer fillet tasted like a steak marinated in a pepper sauce. If you were not told it was a deer, you would have assumed it was a steak. The wellington tasted really good, a flaky crust on the outside, wrapping the fat, juicy and melt in mouth soft foie gras deer combination. Really filling, despite being served with petite portions.


Duck breast and grilled octopus ($33.00) served with eggplants and chanterelles (a form of fungus), Quebec apples and white curry spices. The duck was grilled to medium rare, producing a deep red middle wrapped in lightly cooked skin. This technique made the duck very soft and rendering a lot of its natural juices, keeping the natural flavours intact.image

How can you not top it up with a dessert? They have a pastry chef, educated in France, making pastries and desserts every morning. Therefore, their selection is different everyday. We ordered the chocolate pistachio cake, in the middle, and the chocolate praline mousse, second from the right. The chocolate pisatchio was had a strong chocolate flavour, and lacked the pistachio nutty taste. The chocolate praline mouse was very soft and chocolaty, a white dark n milk layer. But, both cakes were extremely sweet for my liking.

Great flavours, great texture, good portions and amazing service! We were assisted by the manager and also the staff themselves. They were very helpful and answered any inquiries we had. On the friendlier side, we started cracking jokes and laughter filled the air. Overall, extremely nice and always on the ball. Ingredients are local, all from Canadian farms. It felt good to support the Canadian market, back to basics. The meal was astounding that we scraped up every little bit or leftover we could.

Food 4/5

Ambiance 4/5

Service 4/5

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La Societe

Address: 131 Bloor St W #211, Toronto, ON M5S 1R1

Phone: (416) 551- 9929



Credits: Yelp

Yorkville area is known for the luxurious stores and restaurants found along the streets and alleys.  La Societe is one of the many eateries, known for its French bistro and posh interior decor.  This is a great restaurant for after work dinners, dates, family reunions and parties.  The atmosphere is just great and very romantic.  It is just too easily accessible via the TTC subway or streetcar and has many parking lots in the area.

La Societe 0383

Credit: Girls on Bloor

The interior is spectacularly decorated and extremely detailed, from the stylish stained glass reverse dome ceiling to the mosaic flooring. It was absolutely stunning and an amazing attention grabber. It seems to symbolizes the attention to detail in french cuisine. The decor makes the restaurant fancy and dressy.

Their servers were bustling around the restaurant. I must note how they look even height and size, well kept and attractive. Each and everyone of them worked very hard to satisfy the diners. They all had smiles and looked sincere. It was very comforting and reassuring. Our waitor was extremely well mannered and patient, while explaining the menu and specials. He was very tentative that he could not stop filling our waters and bread. He was just so nice! I understand it is duty and is trained to be like that, but he kept an open mind and was accepting. It was great!


Quinoa Salad ($14) is mixed with black beans, green onions, sun-dried tomatoes and topped with lemon vinaigrette. The salad was very fresh and crunchy, with a hint of sweetness to it.  It had a refreshing taste, much thanks to the zesty lemon, olive oil vinaigrette.  I felt extremely healthy eating the appetizer because most of the food groups were touched upon – quinoa grains, beans as proteins and onions, tomatoes as vegetables.  It sure sets up the expectation for the rest of the meal.


Mushroom Soup ($12) was drizzled with truffle crème fraîche.  Portobello mushrooms, wild mushrooms and dried porcini were tasted in the soup.  I believe the mushrooms were cooked in butter, onion and garlic to bring out its flavour and colour before blending and adding water plus cream.  Truffle is usually a complimentary ingredient to a cooked food item for additional seasoning.  The soup was rich and extremely creamy and had a strong mushroom flavour, while the truffle cream added a smokey aroma to the overall taste.  It is interesting how the appetizers are quite contrasting, from light, healthy style to rich and heavy.  But I do not regret it because this soup was amazing and remarkable.  Literally, we downed down the soup till the bowl was shining clean.  However, I hoped there were slices or bits of mushroom pieces that I can munch on.


36oz Tomahawk steak ($109) was dry aged for five weeks then grilled to medium, with a herb infused mustard sauce to dip in.  On the side, it came with fries with mayo and a mixed green salad with balsamic vinaigrette, which was, once again, light and zesty.  It is only served in portions for two.  This platter pretty much took up the whole table space.  This steak was a monster and, unfortunately, I had starters before the entree.  We pretty much expected to have left overs.

The steak was very tender and juicy, all because of the dry aging process. The beef slices were extremely easy to cut and melts in your mouth. The fat is evenly distributed and well disintegrated. During the dry aging process, natural enzyme reactions in the meat breakdowns the muscles, therefore the soft and tenderness makes the meat more susceptible to absorption. The evaporation of the water from the dry aging process makes the beef juices more concentrated. I really enjoyed the steak. This was a very simple course, but the preparations were long. I must compliment how the overall outcome was very clean and savoury on the palette. Sometimes, a simple flavoured dish overrules anything complicated.

There are too many things on the menu I want to try. I will be back not only for the food but the overall experience La Societe gave me.


Food 4.25/5

Ambiance 3.5/5

Service 4/5

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Le Saint Tropez

Le Saint Tropez

Address: 315 King St W, Toronto, ON M5V 1J5

Phone: (416) 591-3600


A memorable evening in Toronto, with pouring rain, loud thunder and strong lightning, running down the street to salvation.  2 hungry souls lured into Le Saint Tropez by a menu displayed at the entrance.  But of course, we really want to hit two birds with one stone – stay dry under a roof and satisfy the empty stomachs.

Situated in the heart of the Entertainment District, across from TIFF Bell Lightbox Theatre, traffic should not be a problem.  However, with the competition around them, it makes business tough.  I assume, Toronto International Film Festival is the restaurant’s high season, with artists from around with the world, fans and tourists celebrating the festive moment.


The restaurant serves Southern French Cuisine.  Even the decor has a similar theme.  Southern France is close to the Mediterranean Ocean, therefore it has a warm, sunny, humid climate.  The interior decor mimics houses of the Southern French region, made of mud and stone.  The materials are readily available and cheaper than imported products.  With the weather conditions, the structure of the building is designed to keep cool and fresh, nor will it breakdown or decompose easily.

Environment was quiet and dim, quite romantic, complimented by a pianist-singer on stage performing.  The performance enlightened the atmosphere, was relaxing and laid back, reflecting the European culture.  Service was decent, introduced the daily specials side menu, followed up on our meals but slow on refilling our glasses of water; not prompt enough.  Most of the night, I noticed the servers were standing around socializing.  The management has to work on the hospitality aspect in general.

Salade Maison ($7.50) is a mixed green salad with a Dijon mustard vinaigrette.  Greens were extremely fresh and crispy.  A good standard or typical selection of salad vegetables – tomato, cucumber, lettuce and arugula. The vinaigrette was refreshing, the vigorous taste of olive oil mixed with a hint of Dijon mustard’s spiciness, gave the salad a sweet sour and spicy flavour.  Although the vinaigrette sunk to the bottom of the plate, leaving the top quite dry, I find the overall result of the salad was a good choice for the appetizer, as it tasted mild and comforting.


Risotto de Veau ($20.00) – risotto with local Ontario veal strips, wild mushrooms and spinach. The chef gave generous portions of veal, big chunks of it, when i was expecting a sliver of shaved veal barely to be found.  The risotto was al dente – firm, not hard to the bite.  I definitely liked how the rice was individually pieced instead of a sticky or gooey structure which I have seen before.  The mushrooms and spinach were a good combination, as it added depth and structure to the overall flavour and appearance.  The finished product was quite salty, probably from the stock used to moisten and cook the risotto.   A likable selection; the liquid base was absorbed by all ingredients and every bite was palpable.

wpid-20140727_203556_richtonehdr.jpgCreation du jour ($21.00) – veal bone with wild mushroom peppered sauce, roasted golden potatoes, and mixed vegetables.  Again, generous portions.  The veal was roasted to medium, was soft and juicy, with the meat barely attached to the bone.  The veal was rich in flavour.  The strong pepper was balanced by the wild mushroom, hence neither a choking, sneezing, nor panting effect occurred.  The potatoes were sweet and soft, had a powdery bite to it.  The vegetables stir fry was spicy, took all the fresh natural flavours the vegetables had.  I question the health factors the vegetables had remaining.

Although, both dishes had a similar taste to some extent, but on a personal level, the day’s special was better than the risotto because of less salt and the variety of flavours and assortment it had.   Nonetheless, the romantic and relaxing environment added excitement to the food.  But because I walked into the restaurant randomly, I did not have much expectations for it, hence, I enjoyed the food quite a bit.


Food 3.75/5

Service 3/5

Ambiance 3.5/5

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