From Foie Gras In Miso Broth To Sea Bream Bouillabaisse: Les Ducs Spring 2026 Menu Reviewed

The culinary scene in Singapore moves fast, and a lot has happened since we first visited Les Ducs at 8 Ann Siang Hill early last year in January. Now in April 2026, the restaurant has earned a Michelin Guide recognition and chef and owner Louis Pacquelin has introduced a newly refreshed spring menu. This new iteration is described by the 36 year old chef as a love letter to Asia.

Chef Pacquelin’s philosophy of French Fun Dining remains the core of the experience, offering approachable comfort food combined with Asian influences in a modern bohemian setting.

Walking into the thirty seat restaurant, the atmosphere feels cosy and welcoming as we remember, populated by regulars who seem to know exactly what to order. The chef himself is extremely friendly, making his rounds to personally greet every table and ensuring every guest feels at home.

Unlike most other rigid haute cuisine establishments, diners here are encouraged to let loose and enjoy their food in a convivial setting. Beyond the dinner menu, Les Ducs has also introduced a daytime concept called Bouillon. Running from Monday to Saturday, this lunch service draws inspiration from simple French home cooking and traditional brasseries. It offers fuss free and well priced dishes for a quick business lunch or a relaxed afternoon meal.

Our menu exploration for the dinner tasting started with the Carpaccio de poulpe, aneth, piment (S). This octopus carpaccio is incredibly refreshing, and it is easy to understand why it is a crowd favourite among the regulars.

Following that, we had the Sandwich merguez (S), which features a lamb sausage bao paired with Comté cheese, mustard, relish, and spicy mayo. The combination of the soft bao with the savoury and slightly spicy lamb filling seems odd at first, but they work well together and present a cohesive playful bite.

We then tried the Hamachi en tranches épaisses, marinade tomates piment (S). The thick slices of Japanese hamachi are lifted by a bright tomato and chili marinade alongside a crisp fennel salad, delivering the promise of using Asian elements to complement rather than overpower traditional culinary foundations.

One of the most memorable dishes of the evening was the Foie gras poché, miso, daïkon, champignons (S). Usually, foie gras is pan seared and heavy, but this dish completely flips the script. It is served in a delicate soup format that feels very much like a comforting bowl of miso soup.

Due to this preparation, the flavour of the foie gras becomes much more subtle, allowing the lighter flavours of the miso, daikon, and mushrooms to seep through beautifully. This elegant reinterpretation showcases the finesse that Pacquelin developed during his early career at establishments like BBR by Alain Ducasse.

For our main courses, we were treated to the Bouillabaisse (S), a classic that takes centre stage on the dinner menu. Instead of a heavy stew, this version with sea bream, octopus, and clams is served much like a soup. It feels breezy and light, bringing the seaside to the tableside.

We also had the Caille sautée façon Vallée d’Auge (S).

The roasted quail was executed well. It was tender, moist, succulent, and not gamey at all. The Calvados sauce with apples, mushrooms, and pearl onions provided a strong and aromatic infusion that coated the bird well.

To finish our meal, the desserts provided a lovely sweet ending. The Fondant au chocolat, crème anglaise café, glace vanille (S) delivered a rich and decadent chocolate experience, balanced by the coffee cream and vanilla ice cream.

Additionally, the Clafoutis aux fruits de saison (S) showcased seasonal fruits baked into a lovely batter, paired with a refreshing sorbet.

For those looking to extend their evening, the upstairs cocktail lounge known as Madame Claude offers a seductive after dark escape inspired by Parisian cabaret culture.

Overall, our updated tasting at Les Ducs clearly shows that Chef Pacquelin has further refined his Fun French Dining philosophy.

Chef Pacquelin is not trying to reinvent the wheel. He is simply cooking what he loves, applying strict French technique to a broader, more exciting pantry of Asian ingredients. The room full of regulars who clearly have their favourites, is a sign that the restaurant has found its tribe.

For more information or to make a reservation, visit their official website.

Les Ducs

Address: 8 Ann Siang Hill, Singapore 069788

Phone: +65 6038 0262

Reservations: lesducs.sg

Opening Hours:
Monday – Saturday
5:30 PM to 10:00 PM