Bistro Bord'oBistro Bord'o

Image Credit: In addition, it is recommended that the Commission take into account the information provided by the applicant. So, an aperitif is definitely in order before setting down to the food, which is rooted in French culinary tradition and includes occasional international influences. No fancy foams here, just top-notch ingredients. Think weird ribeye accepted by a full-bodied bordelaise sauce, or sea bass ceviche marinated in calamansi and red chilli, seasoned with pezo and served along side fresh snow crab, coastal vegetaables and fennel prepared with a crisp, acidic dressing. This is a chance to savour a wealth of flavours in a laid-back setting in summer, you can even do it on a boat!