In historical literature, the word "absinthe" is commonly referred to as "la fée verte", which means "the green fairy". And like its mythical namesake, Restaurant Absinthe conjures up the most divine dishes with a wave of its magic culinary wand.

Restaurant Absinthe was conceived with the idea of comfortable and convivial dining. Chef Francois Mermilliod does away with the fussiness and formality associated with French fine dining, opting instead to showcase straight-forward, clean-tasting, ingredient-driven food that is done to perfection.

There is also an extremely well curated wine list dominated mostly by Burgundies and fine wines from the Bordeaux region. With wine served by the glass or by bottle, there are ample opportunities to pair the dishes with just the right wine, further enhancing the enchanting taste of each bite. With its walls a soothing shade of pistachio, its chairs upholstered in a lovely rose and its friendly professional service, it is certainly a walk in the park to feel at home in the restaurant's cosy ambience. (Mar 2012)

"Could this already be the best thing to have happened to French cuisine here for yonks? Quite possibly." -I-S Asia-City

"The visits paid by the chef to each table are sincere, and when our knowledgeable waiter offered me a complimentary glass of dessert wine to enhance the flavour of our cheese course, it left a wonderful taste in my mouth in more ways than one, and overshadowed any previous hard feelings I may have had for absinthe." -Time Out Singapore

"Amongst Singapore's great selection of excellent eateries is Absinthe, a French restaurant where the emphasis is not on exclusivity or pretention but on honest and authentic French cuisine, freshly prepared, expertly cooked and served within a warm and lively ambience." -Singapore Fine Dining

Absinthe was one of the very first restaurants to bring Jamón Iberico Joselito, the famed Spanish black pig ham, to Singapore. It was love on first bite, as if someone had cast a spell on team Chope. The flavour of the ham was simply incredible. The first taste was sweet, nutty, and not too salty and upon further taste, the complexity and mix of flavours was brought to life, leaving a very pleasant after-taste as we slowly savoured the remaining morsels on our tongues.

We highly recommend the Pan Fried Foie Gras with Warm Blinis and Morello Cherries, which had a beautifully caramelised crust that was deliciously crispy, contrasting nicely with the tenderness of the foie gras, while the slight sourness of the cherries was a welcome detraction from the richness of the dish. Another must try is the Bouillabaisse à l’Absinthe, a fish and seafood bouillabaisse which from all accounts, was the best the Chope team has ever had! The dish was rich with hints of spice, chock full of seafood such as scallops, king prawns and mussels and served with a rouille (garlic and saffron mayonnaise made with olive oil) and warm crusty bread. The bouillabaisse is well known to be a signature of Chef Francois, who came up with his own version when he was unable to find one he really liked, even in Southern France!

The Roasted Black Cod Prawn Risotto and Kaffir Lime Leaf Emulsion was yet another testament to Chef Mermilliod's astounding ability to produce dishes with a wonderful match of flavours. The freshness of the cod was enhanced by the buttery creamy flavour of the prawn risotto, which was given a tangy lift by the kaffir lime leaf emulsion. We certainly left the restaurant spellbound and yearning for more! (Mar 2012)

"...If fancy French fare is your thing, Absinthe delivers in spades. While some fine-dining restaurants run dangerously close to creating fussy or sterile interiors with service to match, this place has heart. The maître d’s welcome is charming and attentive as he ushers us to our table in the long, narrow dining room. Sage-green wallpaper offers a subtle nod to the colour of the liquor that lends its name to the restaurant, and the open window to the kitchen offers an element of action.

...The entrée of foie gras is melt-in-your-mouth delicious and the addition of tiny hibiscus flowers gives it a perfect acidic punch. Served cold, the lobster ravioli consists of plump pieces of lobster encased in a thin sheet of pasta, but it’s the addition of julienned pink guava and a lime sabayon that gives the dish a necessary twist and makes it truly memorable. Only an entrée of seared scallops with seaurchin emulsion disappoints. The scallops are perfectly juicy, but the dish is served a touch too cold, resulting in a bland taste. Luckily, the gazpacho soup is a spicy success.

The mains follow a similar pattern; most are outstanding while others fall slightly short. The roasted black cod is a standout: served on a bed of saffron risotto that is far lighter and less creamy than expected – and more successful as a result – it’s the addition of a dill-scented jus that takes it to another level. The roasted duck is also delicious – the wafer-thin skin on the two breasts is cooked to perfection, although the accompanying polenta with porcini mushrooms is under-seasoned.

The slow-cooked loin of lamb is a slight disappointment to my dining companion because of the sous-vide method of cooking – and at $45, the portion is also too small. The grain-fed tenderloin of Black Angus beef is a better bet. It is perfectly cooked, and the potato galette, mushrooms and black truffle sauce deliver a beautifully rich flavour. The highlight among the skilfully made desserts is the absinthe sorbet accompanying a blueberry crème brûlée..." -Time Out Singapore (click here for full article)

DBS (Indulge): 15% off total bill and 20% off a bottle of wine.