helianthus

Sunny

Tada. We have heard of it before. Not the name literally, but the dream of the 1000-year itch, that people'd like the best of both words, the yin and the yang, the unpredictability from a marriage.

  

It is said there is a chocolate river flowing through, from the ceiling of Au Chocolat. This French-styled bistro prepares a wide range of foods from all-day breakfast, salads and soups, mains like pasta and burger to desserts and cakes. Of which its crepes, with chocolate touches, flexible adaptations like proliferoles in chocolate soup, and chocolate drinks were how its name had been taken from. Something like the practitioner of chocolate, analogous to Max Brenner or Awfully Chocolate.

The tiles are chocolate so you don't know where is soiled. Particularly engaged in the chocolate, with warm chocolate cake and others strapped as Au Chocolat Signature, Au Chocolat having the rights to, its expectation is not wavered with chocolate as its signature. Spanning from day to twilight, what which is offered by Au Chocolat is found in its mains. 

 

Duck Confit (SGD 27.00)

You dually not expecting and expecting it. Having an inkling it might be approaching and the thought bubble bursts upon concentrating. The most crackly pan-seared duck confit, well-done with poached meat inside, no uncured gamey taste honeyed like chicken. However, it is a chocolate sauce. Au Chocolat's with pear compote, sauteed spinach and a dark chocolate and orange sauce. Chocolate, befitting the dish's sauce, in terms of visually. 

 

Au Chocolat Benedict (SGD 18.00)

For a perfect brunch, even before you know what a 'Benedict' is had eaten the Eggs Benedict, a chocolate hollandaise sauce falls over the poached eggs. Which composes of chocolate and red wine. The poached egg gives way to runny egg yolk, however the egg white is steered hard-boiled and rubbery. It roils into a mess of chocolate, yellow yolk, hollandaise, churning and turning goodness not knowing where to seep to.