{"id":2058,"date":"2015-07-12T19:38:13","date_gmt":"2015-07-12T11:38:13","guid":{"rendered":"http:\/\/gazeandgraze.com\/wordpress\/?p=2058"},"modified":"2019-02-03T15:46:46","modified_gmt":"2019-02-03T07:46:46","slug":"casse-croute-french-charcuterie-in-singapore","status":"publish","type":"post","link":"https:\/\/gazeandgraze.com\/wordpress\/2015\/07\/12\/casse-croute-french-charcuterie-in-singapore\/","title":{"rendered":"Casse Croute – French Charcuterie in Singapore"},"content":{"rendered":"

Update:<\/strong>\u00a0Casse Croute has closed but chef Patrick Hueberger is now at Atout, a much more comfortable restaurant in Singapore’s Dempsey area. The charcuterie is still good.<\/p>\n

It’s worth the drive out to Singapore’s western suburb to find homemade rillettes, the most amazing lamb sausage I’ve had in a while, and other typical french charcuterie items. Casse Croute is the new baby of Chef Patrick Hueberger, formerly of Au Petit Salut and Bistro du Sommelier in Singapore. Limited spaces are available to dine-in and the cafe does possess a small but well thought out wine list.<\/p>\n

\"Casse<\/a>
Various charcuterie goodies fill fill the fridge<\/figcaption><\/figure>\n

Housed in the pool area clubhouse of the Park West condominium, Casse Croute has limited seats for diners (and, to be honest, the place is quite hot) so I’d suggest buying back its goodies to eat at home. I bought the pork rillettes, duck and foie gras sausage, lamb sausage, pork cheek and pork head terrine. There is a decent amount of choice in the fridge on premise.\u00a0It\u00a0was all very good and I chased it down with some red wine at home. A most satisfying meal.<\/p>\n

An update:<\/strong> I came back to try Patrick’s dishes and it was indeed worth it. Since it’s been slightly cooler, we were okay to sit there to have dinner\u00a0but obviously didn’t linger longer than we needed to. With three of us, we shared a variety of starters – namely the foie gras pate, pork neck terrine and rabbit rillettes. This was served with bread and small cornichons. It was all very good but I really enjoyed the pate.<\/p>\n

\"Excellent<\/a>
Pork neck terrine with the foie gras pate and rabbit rillettes in the jars<\/figcaption><\/figure>\n

We also had the cherry tomatoes, fresh from Sicily – sweet and simply served with a drizzle of olive oil.<\/p>\n

\"Fresh<\/a>
Sicilian tomatoes simply sweet and delicious<\/figcaption><\/figure>\n

For our mains we ordered the duck confit, pork stew and the lamb sausage served with ratatouille. The latter was my order and I’d have to say I liked this best although I think the duck confit was good too. The pork lagged the other dishes in my opinion.<\/p>\n

\"I<\/a>
Clockwise from the bottom: Lamb sausage, Duck confit and Pork stew<\/figcaption><\/figure>\n

Overall, I think Patrick excels in his terrines, pate, rillettes and sausages. This is comfort food so it’s nothing fancy but super satisfying. I’ll definitely come back for more.<\/p>\n

Casse Croute’s website:<\/strong>\u00a0http:\/\/www.cassecroute.com.sg<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Update:\u00a0Casse Croute has closed but chef Patrick Hueberger is now at Atout, a much more comfortable restaurant in Singapore’s Dempsey area. The charcuterie is still good. It’s worth the drive out to Singapore’s western suburb to find homemade rillettes, the most amazing lamb sausage I’ve had in a while, and other typical french charcuterie items. […]<\/p>\n","protected":false},"author":1,"featured_media":2524,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[151,115,22],"tags":[43,83,76],"class_list":["post-2058","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-asiapac","category-singapore","category-singapore-food","tag-featured","tag-mediterranean_food","tag-singapore","latest_post"],"_links":{"self":[{"href":"https:\/\/gazeandgraze.com\/wordpress\/wp-json\/wp\/v2\/posts\/2058","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gazeandgraze.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/gazeandgraze.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/gazeandgraze.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/gazeandgraze.com\/wordpress\/wp-json\/wp\/v2\/comments?post=2058"}],"version-history":[{"count":4,"href":"https:\/\/gazeandgraze.com\/wordpress\/wp-json\/wp\/v2\/posts\/2058\/revisions"}],"predecessor-version":[{"id":4869,"href":"https:\/\/gazeandgraze.com\/wordpress\/wp-json\/wp\/v2\/posts\/2058\/revisions\/4869"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/gazeandgraze.com\/wordpress\/wp-json\/wp\/v2\/media\/2524"}],"wp:attachment":[{"href":"https:\/\/gazeandgraze.com\/wordpress\/wp-json\/wp\/v2\/media?parent=2058"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/gazeandgraze.com\/wordpress\/wp-json\/wp\/v2\/categories?post=2058"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/gazeandgraze.com\/wordpress\/wp-json\/wp\/v2\/tags?post=2058"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}