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Brasserie Wolf
address
80 Mohamed Sultan Road
#01-13
The Pier at Robertson
Singapore 239013
telephone
+65 6835 7818
opening hours
Sun - Thur
12pm - 10.30pm
Fri - Sat
12pm - 11pm
Named for owner Wolfgang Lapper, Brasserie Wolf wickedly channels the brasserie laced in a cloud of chain-smoked Gauloise on a film noir set. The menu is designed by Chef Nouzillat, who has cooked alongside chefs like Roland Durand and Raymond Blanc from Michelin-starred restaurants, and is informed by traditional cooking styles from France. Start from the very Parisian steak frites and then work your way through the menu.
French cuisine made easy
With terms like cafes, bistros and brasserie appearing on just about every other French establishment opening in the city, it’s easy to lose the meaning of what the terms mean. Take brasserie, for example, French for ‘brewery’, brasseries date back to 1870 and were opened by refugees of the Alsace-Lorraine, France region. Typically open throughout the week, brasseries are known for serving hearty, French comfort food in an unpretentious and casual setting.
Located at the breezy Pier@Robertson, Brasserie Wolf is devoted to retaining this leisurely atmosphere with their polished, classic bistro décor, maple wooden flooring and warm lighting. Opened by the Esmirada Group in July 2006, owner Wolfgang Lapper continually seeks to enhance the dining experience by ensuring impeccable service for every diner. The true star, however, is the food—scrumptious and French to the core. Chef Philippe Nouzillat, who has more than two decades of culinary experience under his belt, is responsible for whipping up tantalizing French classics that keep diners going back for more.
We have picked out some must-try classical French favourites at Brasserie Wolf:
1. Traditional French Onion Soup with Comte Cheese (Gratinée à l’Oignon au Comté)
This hot favourite at Brasserie Wolf is made up of the simplest of ingredients—onions, butter, porto wine, beef stock, water, thyme and bay leaves. With the winning combination of homemade beef stock and sweet caramelized onions, and then lavished with melted Comte cheese—one of France’s most well-loved cheeses—there’s no denying the authenticity and lip-smacking factor of this robust soup.
2. Burgundy Snails in Garlic Butter (Demi-douzaine d’Escargots au Beurre d’Ail)
Chef Philippe shares that his version of escargot smothered with garlic butter stays true to French brasserie style, and is also very much appreciated by his Asian customers. The burgundy snails—imported from France—are scrupulously succulent, and are completely irresistible when drenched in the aromatic garlic butter.
3. Beef Bourguignon (Boeuf Bourguignon)
A dish given a new lease of life in the recent Julie and Julia movie, this is also Chef Philippe’s personal favourite. Intensely comforting and satisfying, Beef Bouguignon is essentially a beef stew prepared with red wine, onions and mushrooms. The entire process of preparing this rustic dish takes approximately 2 days—more than 24 hours to marinate the beef and about 5 hours to braise it. Chef Philippe recommends that you pair this with a lovely Pascal & Catherine Avril, “Champ Du Pin” 2005-Chinon.
4. Lemon Crepes Soufflé (Crêpe Soufflée au Citron)
Taking into consideration the delectable line-up of profiteroles, crème brulee, dark chocolate mousse and chocolate fondant on the menu, it is a test of immense willpower to resist dessert at Brasserie Wolf. But if one had to choose, it is the lemon crepes soufflé that is a showstopper. The crispy texture and buttery notes of the crepes contrast wonderfully with the lightness of the soufflé, and your palate will be refreshed by the zesty hints of lemon. An extremely tricky dessert to execute, chef Philippe points out that it is well worth the 20 minute wait for it.