PROMOTION
BALANCED, stylish, sophisticated... 63 Degrees’ a la carte menu is much like the bistro itself. Carefully-sourced ingredients and classic French dishes characterise this extensive carte du jour, which really has something for everyone: from seafood to steak and the signature 63 Degrees chicken, based on the technique head chef Eric Moureau has perfected after years of experimentation.
It’s little wonder the French are renowned for their gastronomy
For the essential French experience, it’s hard to beat. Jazz plays softly in the background, starched white linen adorns the tables and the waiting staff have clearly all adopted the Moreau family attentiveness. The menu’s English translations are the only giveaway that you’re not whiling away an hour or so on the Champs-Élysées.
Needless to say, the food is beautifully-cooked and full of flavour; with staff also offering knowledgeable recommendations on the best matching wines for each main course. But, with so many dishes to choose from, we thought one of our Confidential guides to ordering was called for. Bon appetit...
Starters
Garden Salad
Who says salads have to be boring? This evergreen palette saw the likes of carrots and courgettes sliced and diced, before being seasoned with fennel and drizzled in a dressing of groundnut oil, mustard, vinegar and soy. A delicate French-Asian fusion, it’s at once delicate yet satisfying.
Pan fried king scallop with lobster and pea volute
Someone commented this dish was like ‘God going down your throat with velvet pants on.’ The volute was soft and silky, the smell quite frankly divine and the pastel shades reminiscent of Marie Antoinette’s iconic macarons. Much like the King scallop, this is a royal dish indeed.
Mains
Vegetable risotto
This was a great example of simple dish done very well. Risotto bianco was stirred through with fresh seasonal vegetables, adorned with giant cress and accompanied by a deliciously creamy cheese. Suggested wine: Vouvary 2013.
Seared fillet of cod with seasonal vegetables
Another dish which achieved that rare balance of delicious and healthy: fresh, flaky cod with a topping that was crisped to perfection, served with ‘vegetti’ (courgette, squash and spring onion) and a complementary beurre blanc sauce. C'est magnifique. Suggested wine: Duc de Morney 2015.
Desserts
Chocolate caramel fondant
Anyone who doesn’t profess to be a chocoholic (really?), try this first. Not only does it taste sublime, it looks it too: dig into the spongy outer shell and molten chocolate cascades out seductively, mingling with liquid caramel and a scoop of vanilla ice cream. With inventions like this, it’s little wonder the French are renowned for their gastronomy...
Crème brulée
...and the same applies to crème brulée. The 63 Degrees variety was a perfect example, complete with the requisite crisp top for cracking, and infusions of strawberry and vanilla. Theatrically set alight at the table, it was the perfect finale to a meal replete with je ne sais quoi.
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