Duck confit for $18++: Where to get affordable French food in Singapore

SINGAPORE – Think French food, and you will likely picture a bistro or brasserie, with its polished Parisian charm and $50 steak frites.

Now, a new type of eatery is muscling its way into the fray. Enter the bouillon – a cheaper, more casual communal dining room. Traditionally, these canteens were where workers could gather, relax and grab a quick, inexpensive meal. 

Legend has it that the concept dates to the 19th century, when an enterprising Parisian butcher was searching for a way to maximise his inventory. So, he dumped his leftover cuts in a pot, boiled it down to soup and served it to the workers of Les Halles, Paris’ central fresh food market. 

Open to diners from all walks of life, Singapore’s first bricks-and-mortar bouillon will open in April at Mandarin Gallery, run by the family behind Brasserie Gavroche in Mohamed Sultan Road. 

Already, the concept is being trialled at another French establishment: Ann Siang Hill restaurant Les Ducs rolled out a lunchtime bouillon menu in March. And though not branded as a bouillon, another affordable French concept, Les Canons, launched in February in Central Boulevard with a menu capped below $25++. 

Les Canons owner Beppe De Vito, 54, welcomes the competition, calling it a positive sign for the industry.

“The arrival of concepts like Bouillon Gavroche shows that there’s growing interest in accessible French dining beyond the fine-dining space. It helps to build the category and introduce more diners to this style of cuisine,” he says. 

Likewise, Bouillon Gavroche co-owner Jean Colin, 25, is optimistic about the influx of casual French concepts. “We really like it because it means the market is ready for this new wave of French food.” 

According to his father, French chef Frederic Colin, 52, who has run Brasserie Gavroche for 15 years, the time is finally ripe. A decade ago, most French chefs coming to Singapore were mainly preoccupied with showing off their skills and might have thought traditional French food unsuitable for the local palate, he says.

However, he adds, the longevity of classic concepts like his proves diners are now ready for something even more locally Parisian. 

Bouillon Gavroche 

Where: 01-16/17 Mandarin Gallery, 333A Orchard Road
Open: 11.30am to 10pm daily
Info: @bouillongavroche (Instagram)

When Bouillon Gavroche opens on April 14, it will have red banquettes, an antique wooden bar shipped straight from Paris and remixed French tunes thumping at 80 beats a minute.

“No Edith Piaf,” jokes co-owner Frederic Colin, referring to the late French singer’s torch ballads.

Simplicity is the name of the game at this 3,000 sq ft restaurant. You will not find any pressed white tablecloths here or complex dishes dressed to the nines. In fact, each dish is to include no more than three components (a protein, a side and a sauce).

The tables are set close together to mimic the bustling conviviality of Paris’ bouillons. The aim of the father-son team behind this concept is to position it as an everyday restaurant instead of a place reserved for special occasions. 

“We don’t want people to be intimidated. We want them to pass by and see the great ambience, how lively it is. And when they look at the pricing, we want them to feel comfortable,” says chef Colin. 

The menu is divided into three sections. Appetisers include shrimp with avocado ($16++), oeufs mimosa ($6++) – hard-boiled eggs with herbs and mayonnaise – and the chicken bouillon with vermicelli from which the restaurant gets its name ($6++).

For mains, it will serve dishes like beef bourguignon ($26++), salmon and ratatouille ($24++) and a dish of duck confit, crushed potatoes and breadcrumbs ($22++).

And for dessert, there is chocolate mousse ($8++), apple tart ($8++) and other classic sweets. 

“There are no gimmicks around these dishes, I don’t need to reinvent anything,” says chef Colin. And because these ingredients are relatively straightforward and humble – no caviar here – the restaurant can keep a tighter rein on prices. The most expensive item on the menu is a $28++ butcher’s cut steak with peppercorn sauce and French fries. 

Bouillon Gavroche will be situated in Mandarin Gallery, a location favoured for its diverse mix of tourists, locals and expatriates.

“Because it’s a restaurant that is meant for everyone, we really wanted it to be in the heart of Singapore. We want to make it accessible for all,” says chef Colin’s son Jean, 25, Bouillon Gavroche’s co-owner.

It will be open from 11.30am to 10pm every day and accept only walk-ins. The all-day dining format was inspired by the younger Mr Colin’s time in Paris.

“In Paris, a bouillon is the type of restaurant I used to visit with friends. We could go every day, whether for lunch or dinner.” 

Despite shipping delays, which have held up the arrival of tableware and furniture, he says operations have been smooth so far. The fact that he is opening his first restaurant at such a young age, and with his father, makes this endeavour even sweeter. 

He says: “We have a common passion for food, restaurants and the industry, which makes it very easy to work together.”  

Les Canons 

Where: 01-07 IOI Central Boulevard Towers, 2 Central Boulevard
Open: 8.30am to 10pm (Mondays to Fridays), 11am to 10pm (Saturdays)
Info: lescanons.sg

IlLido Group is better known for its clutch of Italian concepts, from the bacchanalian opulence of Baia on top of Esplanade Mall, to the sunny glamour of Sospiri, with its Mediterranean menu and expansive views.

Now, like the Romans from which Baia draws inspiration, it has ventured West, into the kitchens of France.

Founder Beppe De Vito, 54, says it did not make sense to open another Italian restaurant in the same building as Sospiri, located in IOI Central Boulevard Towers. 

“Instead, I looked at what was missing, which was a space that could function as an all-day destination in the Central Business District, not just a lunch spot. French bistro culture naturally lends itself to that. There is an ease, energy and joie de vivre that encourages people to drop in at any time of day, whether for a quick meal, drinks or something more social,” he says

To him, this is not a departure from Italian cuisine, but a broadening of perspective. “Both Italian and French cooking share strong foundations in technique, hospitality and a sense of place.”

At Les Canons, which opened in February, the menu is modelled after Parisian bistros. “The aim was to create a selection of food that remains approachable and affordable, while still maintaining a high standard of quality and technique. By highlighting familiar bistro favourites made with good ingredients, the menu reflects the spirit of everyday dining in Paris.” 

Dishes start at $4++ for a baguette with butter – one of several snacks on the menu, which also includes duck rillettes ($9++) and whipped codfish ($9++). 

Appetisers run the gamut of French classics like escargots ($12++), steak tartare ($12++) and foie gras ($16++). Likewise, its main courses do not stray far from familiar territory, so you can count on the appearance of dishes like steak au poivre ($22++), duck confit ($18++), coq au vin ($16++) and ratatouille ($16++). 

In the spirit of accessibility, all food is priced below $25++. Wine is also available by the glass, starting at $8++ for a house pour.

“We wanted guests to be able to return regularly, not just for special occasions, while still enjoying well-executed dishes made with good ingredients,” says Mr De Vito. 

But how is the restaurant able to maintain these prices amid rising costs?

“It really comes down to being disciplined with the menu,” he says. “By focusing on classic bistro dishes that rely on strong technique and thoughtful sourcing, rather than overly complex ingredients, we’re able to keep prices accessible without compromising on quality.” 

The 60-seat restaurant is staffed by a relatively lean team of 15 full-timers, most brought over from Amo in Hongkong Street, which shut at the end of 2025.

So far, he has observed strong footfall during lunch and dinner.

“Breakfast started off a bit softer, which is quite normal, but we’re already seeing a steady improvement as awareness builds,” he says. 

“The focus is really on building a base of regulars by keeping the food consistent, approachable and something people genuinely want to come back to.” 

Les Ducs 

Where: 8 Ann Siang Hill
Open: Noon to 3pm, 5.30 to 10.30pm (Mondays to Saturdays)
Info: lesducs.sg

Though initially intended as a three-month pop-up, the bouillon menu at Les Ducs has been so well received, it will now be available for lunch till later in the year, with no exact end date in mind.

“We knew it was a great concept to offer the CBD crowd for lunch, but with the surrounding streets being mostly corporate customers with hybrid working schedules, we wanted to start with a pop-up concept to see how well it would fare,” says chef-owner Louis Pacquelin, 36. 

Since launching the bouillon menu in March, footfall has picked up, and the lunch service is often packed with both returning customers and new visitors seeking a fuss-free bite. 

Here, you can get a plate of assorted cured sausages for $9+, vegetable veloute for $6+ or bone marrow with chargrilled sourdough for $12+. Mains range from $16+ for ham and comte cheese coquillettes to $48+ for angus beef tenderloin with kampot black pepper sauce and fries. 

Other options include beef tartare with French fries ($20++), roasted chicken leg with mushroom sauce and French fries ($15+), and scallops in white wine and butter sauce with fried rice ($30+). 

“We looked for the ‘greatest hits’ of the French bouillon, dishes that are soul-warming and nostalgic, that especially reminded me of my childhood and home-cooked meals, and streamlined them for a modern pace,” he says, adding that the kitchen focused on robust flavours that can be prepared with precision and speed.

With smart sourcing and a high turnover service model, he was able to keep prices competitive. However, navigating the rising costs of premium French imports while balancing affordability requires “constant logistical creativity”.

In April, he will launch a refreshed spring menu that marries French culinary tradition with Asian spices and flavours, inspired by his nine years cooking across the region.

This cross-cultural blend manifests in dishes like the wagyu beef cheek ($95++), braised with red wine sauce and Indonesian rawon daging spices to cut through the richness, and the poached foie gras with miso, daikon and mushrooms ($45++).

“We’ve seen a distinct move away from a rigid, ‘white-tablecloth’ approach towards a style that is far more personal and regionally influenced,” he says.

“In Singapore, diners are no longer looking for a mere replication of French cuisine. They want a dialogue between French technique and the vibrant, multicultural context of where they live.”