Artichoke @ Casse Croute

Date:  Jul 27, 2015

My In-laws were in town last week.  So, I brought them downstairs for french food. 

These are the artichokes from France. 

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And this is our dish.  Chef Patrick steam the artichoke.  And present it on the plate like this.

This is after steaming it for close to 1-hour I believe.  Of course, we called and ask him to steam it before we arrive. 

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Of course, he showed us how to eat it.

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So, you peel one leaf by one leaf out from the Artichoke.

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And you only eat the bottom part.  It kind of taste like those sweet potato texture.  

So, what you do, is to put this in your mouth, use your teeth and push the “meat” into your mouth.

That is the the only part that is edible.

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My father in law seems happy eating this.  He had never eaten this before.  Neither do us.

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After you peeled, it looks like this at the bottom.

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Patrick said call him when we finished all the leaf out side.  


Patrick came out, bring this piece of left over artichoke into the kitchen.

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Blink blink!

5-minutes later.

He brought this out.  He peeled the flowers, and decorate nicely onto the plate, and there are more stuff to eat.  This is the second course followed after we eaten the leaves.

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You can lift up the top part.  And there you go.  More stuff to eat.

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Now French chef also do like Chinese chefs, decorate their dish like a lotus flower.  hahahaha

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Very nicely presented.

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You can’t eat the flower thou…

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Of course, we eat other food.  The smoke herrings is nice.

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The kids always love his creamy mushroom pasta.

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Teo Chew style cold dish – the pig head meat.

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Nice wine too… $48 wine.  Good value.

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This is where I eat.  Just downstairs at the club house.


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