Absolutely brilliant. Exquisitely traditional French cuisine with an extensive wine list and a cheese platter to die for.
We were seated in the garden, which made surprisingly good use of artificial turf and subdued lighting to create a very amenable ambience. Service was efficient and friendly, and we had swiftly selected our dishes and wine. The prices were moderately high by vietnamese standards, but certainly not unreasonable, and absolutely sterling value for the quality of the food.
We were off to a good start with the entrees - my wife had the scallops, I had the boudin (black pudding, although the English phrase doesn't do it justice) and the snails, and we both had the Nem Foie Gras. All were well-executed, the boudin in particular offering two slightly different but very traditional textures on the one platter, but the standout was easily the Foie Gras. Presented in three styles, both the quality of the Foie Gras itself and the unique deep-fried spring-roll offered a spectacular taste and texture sensation, which left our palates shimmering.
Somewhat hesitant that we'd be able to make it through both the main and the cheese platter we'd been apprised of by TripAdvisor reviews, we nonetheless tucked in to the duck (my wife's choice) and the rabbit (I simply couldn't pass up the opportunity for the traditional red wine preparation) for our main course. Both were prepared perfectly, although naturally somewhat of a plateau after the soaring heights of the entrees. Very satisfying, and reasonably good portions, with accompaniments (pommes rissolees and something I don't recall for the duck, and a zucchini terrine and potato mash for the rabbit) that complemented the meat flavours beautifully. Notably, the orange sauce for the duck was only just tart enough to be perfect.
This hearty repast was topped off by what is, without any doubt, the best cheese platter in Saigon. A huge range, house-made, in portions so generous we couldn't finish it all. And when it comes to cheese, that's saying a lot. I'll leave it open to the reader's discovery, but suffice to say that you simply must leave room for the cheese, whether you prefer a washed-rind or a chevre. I'm hesitant to say, but I believe there must have been six or seven cheeses on the plate.
As my wife whispered to me, "I wonder if we can come back just for the cheese...?", we were handed a takeaway menu, listing a range of delectable foodstuffs for use in your own kitchen.
A fairly ordinary coffee was insufficient reason to drag us down from our culinary cloud, and we wafted lazily home with our doggy-bag of cheese, already looking forward to the following afternoon's lactose frenzy.
If you own or manage Trois Gourmands, register now for free tools to enhance your listing, attract new reviews, and respond to reviewers.