“Farm to Table” Dishes at the Temple Café

Authors: Go Chengdu

2016-11-03

The Temple Café has launched a brand new concept menu inspired by the Timeless Fresh Bistro Experience and created by chef Jerome Merlo.
Embracing the wholesome "Farm to Table" concept, the new menu will comprise a tempting range of pastries and classic French dishes with an emphasis on carefully sourced ingredients.
Inspired by France's iconic all-day bistros, yet styled with a distinctly fresh and modern setting, The Temple Café offers guests a dining experience that is casual yet sophisticated. Chef Jerome, from France's Bordeaux region, believes the highest purpose of creating good food is that it can be enjoyed by those who love food. This ethos has clearly shaped The Temple Café's new menu, which features simple yet comforting items that define the timeless bistro experience.
New signature entrees include classic French dishes such as the delightfully moreish Pan Fried Duck Liver with Balsamic Vinegar and Brioche Sticks, House Smoked and Fresh Salmon Tartare with Whipped Cream and Greens, and the irresistibly tender and aromatic 7-Hour Lamb, slow-cooked to juicy perfection and served with leeks, Portobello mushroom, roasted garlic and a demi-glace sauce. After a satisfying main course, guests may round out their meal with a Café gourmand, a popular French dish with assorted desserts.
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