Mad About Sucre – Summer Menu 2016

I love Mad About Sucre’s summer menu. They had launched a whole new collection with both savoury and sweet to pick from. That’s right, they serve delicious mains too so for those who don’t want to just dine there mainly for desserts (though they are really good at that), you can now choose from their selection of Summer Greens, Summer Dough, Summer Fields and Summer Waters

Smoked Wild Salmon, Grilled Fresh Prawns, Greens, French Organic Honey with Home Made Pita Bread $33

On first thought, salad at $33 is freaking expensive lah. But when the plate came, the portion was sizeable enough that I wondered to myself if I could even finish everything. A mix of wild salmon and marinate of lemon vinaigrette and olive oil, the salad gave a refreshing taste. I love the grilled prawns that were huge, crunchy and peppery and also the homemade pita bread that were specially toasted longer to taste like biscuit

Stew of Fresh Seafood, Marseille Style $36

(The garlic bread was awesome)

A hearty bowl of comforting soup which rich tastes of tomato, infused with sweetness of seafood. The fish was cooked perfectly with so much flavours and the adding spinach to the soup gave a balanced texture

Stew of Rib Eye, French Pinot Noir, Root Vegetables $38

Rib eye stew that warms your stomach with well-cooked vegetables and tender ribs that were flavourful and earthy

Moving on to the desserts..

Cirque de Gavarnie $12.80

Red Currant, Lychee, Toasted Wild Oats, Oats Sablee

This dessert was inspired by an UNESCO heritage site in France where the French loves to go there during summer with the place mainly created by valleys and moving glaciers. So in Gavarnie stood a giant cathedral which gave a peaceful and zen feeling, and hence the inspiration of this dessert. The chef wanted to give a little touch of childhood memories and thus the addition of red currant jelly or otherwise fondly known as 山楂. The body of the dessert is lychee mousse, used to tone down the overall flavour and the filling filled with toasted oat cream. The dessert sits on a wild oat biscuit, decorated by almond crisps, paired with French Rose and Lavender tea

This dessert was interesting, just so you can taste the different elements on its own but when you eat the whole thing together, it was a whole different flavour. The lychee mousse felt like pudding and was really subtle which I thought if the flavour was a little stronger, it would have been perfect. A generally light in flavour, perfect for those who don’t want too much contrast in flavours

Le Cailou $12.80

Pecan Nuts, Mandarin Orange, Caribbean Rum, Milk Chocolate Pecan Nut Shortbread

Shape of the dessert was inspired by pebbles; when people go hiking in summer and loves to throw pebbles into the streams/river with the colour representing the pebbles and the base representing the ground. Paired with Peach and Apricot Tea

The pecan nut mousse cake was light and emits the delicious fragrance of the nutty flavour. I love the mix of mandarin orange jelly and rum cream which goes so well together  and you can taste the wholeness of the rum in your mouth and when you finish the dish in one bite. Topped with tangerine twirl and apricot sauce, a delicate dessert that surprises

Chocolate Noir $12.80

French Dark Chocolate, Almond Cream, Chocolate Sablee & Meringue, Coco Bean Tuiles

Paired with Lemongrass and Mint Tea

There’s no story for this. Anyway, a combination of 2 different kind of chocolate – French & Mexican chocolate topped with almond cream. Each tart was specially hand made by the chef just cos the ‘walls’ are so thin and delicate there is no mould that can accommodate such texture. Pretty impressive I say. The chocolate is thick and lingering, yet with the right amount of sweetness that could fill you with happiness. If you love chocolate, give this a try

There are other cakes as well (like my favourite passionone), but cos I had tried all their cakes since they opened, I make it a point to only try those which I have not tried before.

I love listening to the stories behind each dessert, just like how Eric/James would always love to share their inspiration with us. It is with anticipation and excitement that I always go back for their new cakes, but now with the cafe venturing into savouries as well, I think you can just have a full meal to a happy stomach

Mad About Sucre

27 Teo Heng Road S(088334)