Dedicated to serving delicious French cuisine accompanied by classic western signature dishes, Le Quartier is defining the ultimate destination for casual yet classy dining. Founded by restaurateur Chris Janssens, Le Quartier is decked out in bistro decor, with a warm ambience of diner-style wooden furnishing with teal blue walls, chandeliered ceilings and vintage knick-knacks. As you pass through the glass and wood doors, the staff greet you with warm-hearted smiles.
From appetizers, to signature mains, desserts and refreshing beverages, Le Quartier offers an eclectic mix that suits all. Escargot Bourgogne is a traditional French dish that is a definite starter. Half a dozen baked escargots served delectably in the shell with breadcrumbs for extra crunch, accompanied by grilled slices of potatoes topped with garlic butter sauce. It’s a divine favourite and a great dish to share over conversation in the calmly lit room with jazz tunes playing in the background.
Continuing your French-inspired culinary journey, head for the signature grills, like the 1824 prime beef strip loin, which the chef cooks perfectly to your liking. Pleasantly presented on a large plate, the juicy grilled steak is served with a half-grilled potato and garlic with Roman lettuce topped with a homemade balsamic sauce. It is a combination that uses the freshest kitchen-to-table ingredients for your indulgence.
For a sweet finish, the Chef recommends you indulge in their famous Tarte Au Citron Brulee et Framboises, a must for those who love a little bit of crunchy tart and a crème brulee. Topped with fresh raspberries and a scoop of crème fraiche, this dessert brings a unique take to crème brulee with its crispy tart bottom complimenting the sweet-sour taste of the dessert with a crunch to every bite. Indeed a flavourful way to neutralise your palate.
French Delicacy:
Escargot
French for snails, Escargot are one of the most iconic French ingredients of all time, with records dating back to the Roman Empire. There are several essential steps to prepare Escargot. First, you need to starve the snails for just under one week to help clear out the intestines. Then you boil them in salted water to make them disgorge a murky sort of foam, once that stops, the snails are good to go.
At this point, the snails can be served in a number of ways. Simple garlic and butter is the traditional way, or you can have them with wine, toss them in a pasta dish, or even use them to stuff vegetables.
