A Symphony of French Elegance and Culinary Artistry in the Heart of Clarke Quay @ Jules Epicurean French Cuisine, Singapore
In the world of haute cuisine, where tradition dances with innovation and every detail whispers luxury, Jules stands as a resplendent beacon of refined French gastronomy. Discreetly nestled in the vibrant yet historic enclave of Clarke Quay, Singapore, Jules offers more than just a dining destination—it offers an escape. Here, amidst the riverside charm and cosmopolitan energy of one of the city’s most iconic quarters, Jules unfolds as a rarefied experience where French elegance meets contemporary sophistication.
From the moment one steps into Jules, the world outside softens. The ambiance is intentionally curated: velvet textures, soft lighting, and timeless décor create a cocoon of refinement that immediately signals you are in the presence of something exceptional. Every element—from the hand-selected tableware to the impeccable service—has been chosen not for ostentation, but to evoke a quiet, assured sense of excellence.
At the heart of Jules is its menu: a love letter to French cuisine, reimagined for the discerning modern palate. Here, the revered techniques of classical French cooking are not simply preserved—they are exalted. Each plate is a masterful composition, where seasonal ingredients sourced from the finest purveyors are treated with reverence and imagination.
Guests may choose from an exquisite à la carte offering. Each dish is complemented by selections from an exceptional wine cellar—an oenophile’s dream curated with old-world depth and new-world finesse.
But Jules is more than its menu, its cellar, or its setting. It is a place where the art of dining is not merely observed, but celebrated. Time slows. Conversation deepens. Each course is both a revelation and a reminder—that true luxury lies in experience, detail, and memory.
Whether for a romantic evening beneath the city lights, an intimate celebration with those who matter most, or a moment of solitude in pursuit of beauty, Jules at Clarke Quay promises an unforgettable encounter with the soul of French cuisine—delivered with grace, passion, and timeless style.
Aperitif: Delagrange, Crémant de Bourgogne blanc de blancs
The robe is luminous, with a graceful golden hue animated by a fine, persistent effervescence. On the nose, a vibrant freshness emerges, led by delicate aromas of white blossoms and bright citrus. On the palate, the refined mousse elevates its floral character, offering a silky, harmonious expression that is both vivid and exquisitely balanced.
Escargot De Bourgogne
Burgundy snails in garlic herb butter
Few dishes capture the soul of French gastronomy quite like Escargots de Bourgogne, and at Jules, this iconic delicacy is rendered with exceptional finesse and reverence. More than a starter, it is an homage to the storied culinary traditions of Burgundy—a region known for its rich terroir, noble wines, and profound respect for time-honored techniques.
The snails arrive nestled in a custom escargot dish, each cavity cradling a single snail luxuriously bathed in emerald green garlic herb butter. The visual is one of rustic sophistication—simple, but knowingly so—inviting you to linger over each detail before the first bite.
The aroma is immediately intoxicating: warm, savory, and deeply aromatic. Notes of roasted garlic, fresh flat-leaf parsley, and clarified butter rise gently, softened by a hint of shallot and the faintest trace of white wine. It is an invitation not just to taste, but to savor.
On the palate, the texture of the snails is a revelation—plump and tender, with just enough bite to remind you of their provenance from the fertile fields of Burgundy. The richness of the herb butter envelops each morsel in a velvety embrace, while the freshness of the herbs lends brightness and balance. The interplay of earthiness and aromatic lift is nothing short of masterful.
While humble in origin, this dish is a celebration of how the French transform the simplest ingredients into something transcendent. It is a dish of contrasts—rustic yet refined, bold yet nuanced, indulgent yet utterly composed.
At Jules, the Escargots de Bourgogne are not treated as a mere appetizer, but as a quietly luxurious ritual—one that awakens the senses, honors tradition, and sets the tone for the elegance that follows. For the discerning palate, it is an essential beginning to a truly memorable dining experience.
Suggested Wine Pairing: Cloudy Bay Sauvignon Blanc 2022
This wine opens with striking aromatic intensity—a vibrant bouquet of grapefruit zest, passion fruit, and green mango, layered with tropical hints of ripe pineapple and a delicate herbal edge of fresh sage. On the nose, it is exuberant yet poised, balancing vivid fruit with a subtle vegetal complexity that hints at precision winemaking and cool-climate origins.
On the palate, the wine is medium-bodied, yet carries a luxurious mouthfeel, lending a gentle viscosity that adds weight and depth. A spine of lively acidity brings clarity and brightness to the tropical and citrus notes, allowing them to unfold gracefully across the tongue. The finish is long, lifted, and refreshingly clean, leaving lingering impressions of citrus oil, stone fruit, and a whisper of minerality.
Pairing with Escargots de Bourgogne:
Paired with the Escargots de Bourgogne, this wine finds a beautiful harmony—each element enhancing the other in a sophisticated interplay of flavor and texture. The acidity cuts effortlessly through the richness of the garlic herb butter, refreshing the palate between bites and illuminating the earthiness of the snails with a vibrant contrast. The tropical fruit notes bring a subtle sweetness that complements the roasted garlic and parsley, while the touch of sage in the wine mirrors and elevates the herbaceous profile of the dish.
The wine’s medium body and gentle viscosity provide just enough weight to stand up to the escargot’s decadence without overwhelming it, making this pairing a study in balance and finesse. Together, they create an experience that is both indulgent and refined—deeply rooted in tradition, yet distinctly modern in its elegance.
Red Wine Chicken (Coq Au Vin)
Courgettes, eggplant, tomato, capsicum, puff pastry, salad
A true classic of French country cooking, Coq au Vin is a dish steeped in history and depth. At Jules, it is elevated to a dish of striking refinement—rustic in origin, yet executed with the precision and polish of fine dining.
The chicken, gently braised in a robust red wine reduction, is fall-off-the-bone tender, its richness permeated with layers of aromatics—thyme, bay, and the sweetness of slow-cooked shallots. The sauce is deeply flavorful, concentrated without heaviness, with notes of smoked bacon, mushrooms, and reduced wine that envelop the palate in warmth and complexity. This is not a dish hurried along—it is one that has been given time, attention, and care.
Supporting this rich, soulful centerpiece is a thoughtful composition of seasonal vegetables. Courgettes, eggplant, tomato, and capsicum are roasted to perfection—caramelized at the edges, each retaining its character while contributing to a Mediterranean brightness that balances the dish. Their natural sweetness lifts the wine-braised depth of the chicken, offering contrast and clarity with every bite.
What makes this interpretation of Coq au Vin particularly compelling is its harmony. The plate is a dialogue between country and city, between tradition and interpretation. Every element is deliberate, every flavor in conversation.
This is comfort food, reimagined with restraint and elegance—perfectly at home in a restaurant where heritage and innovation live side by side. A dish that satisfies not just hunger, but memory and emotion, it is both a nod to the past and a celebration of modern French cuisine at its most soulful.
Suggested Wine Pairing: Chateau La Penellerie, Bordeaux Red
This Bordeaux red exudes elegance and approachability in equal measure. On the nose, it reveals an inviting bouquet of ripe blackberries, dark cherries, and a whisper of cedar and spice. The palate is supple yet structured, with succulent berry fruit framed by well-integrated, polished tannins. There is a pleasing freshness throughout, balancing the wine’s generous fruit profile and lending it a sense of poise and vitality. Smooth, rounded, and beautifully expressive, this is a wine that showcases both the richness and restraint of the Bordeaux terroir.
The deep, succulent nature of Château La Penellerie, with its ripe berry fruits and generous tannins, creates a perfect balance with the rich, savory layers of the Coq au Vin. The wine’s vibrant freshness and dark fruit notes—blackberries, dark cherries—complement the complex flavors of the braised chicken, enhancing the wine’s bold, fruit-forward character while adding depth to the dish. The well-structured tannins cut through the richness of the red wine sauce, while the wine’s subtle hints of spice and cedar echo the aromatic herbs and earthiness of the dish. Together, they form a symbiotic pairing, where the wine’s elegance elevates the rustic charm of the Coq au Vin, and the dish draws out the full complexity of the Bordeaux’s fruit and tannins, creating a harmonious, indulgent dining experience.
Ratatouille
French provencal dish of stewed vegetables
A quintessential expression of Provence, Ratatouille at Jules is a celebration of the region’s sun-drenched flavors, carefully curated into a harmonious dish that speaks to the soul. This vibrant medley of seasonal vegetables—eggplant, zucchini, peppers—are tenderly stewed to perfection, their natural sweetness coaxed out by the gentle heat and a blend of aromatic herbs such as thyme, basil, and rosemary.
Each vegetable retains its distinct character, yet they come together in a symphony of textures and flavors, with the slight smokiness of the eggplant, the refreshing bite of zucchini, and the juicy richness of peppers. The dish is elevated further with the subtle complexity of extra virgin olive oil and the earthy depth of garlic, which infuse the vegetables with a fragrant warmth that lingers on the palate.
Served with a delicate drizzle of balsamic reduction or a sprig of fresh basil, this Ratatouille is not just a side dish—it is an experience in itself. The flavors are simple yet profound, highlighting the Provençal tradition of transforming humble ingredients into something extraordinary.
The beauty of Ratatouille lies in its balance—each bite is a reminder of the timeless elegance of Mediterranean cuisine, where freshness and restraint go hand in hand. Whether as a light, vibrant starter or a perfect accompaniment to a main course, Jules’ Ratatouille is a dish that captures the essence of Provence in every bite, offering a refreshing, aromatic journey that is as comforting as it is refined.
Lemon Tart
Served with vanilla ice cream
The Lemon Tart at Jules is a dazzling finale to any meal, a perfect marriage of tangy brightness and delicate sweetness. The golden crust is both buttery and crisp, offering a satisfying contrast to the smooth, velvety filling that is both tart and subtly sweet—its citrus notes bright and invigorating, with a hint of zest that lingers on the palate. The curd-like texture is impeccably balanced, creamy without being heavy, and perfectly set against the refreshing sharpness of the lemon.
Accompanying the tart is a scoop of indulgent vanilla ice cream, its creaminess offering a luxurious counterpoint to the tart’s zesty vibrancy. The ice cream is rich, fragrant with pure vanilla, and melts effortlessly over the cool surface of the lemon curd, creating a harmonious blend of temperatures and textures that elevate each bite to pure bliss.
Together, the Lemon Tart and vanilla ice cream are a symphony of flavors—bright, tangy, and sweet, with a delicate balance of richness and freshness that lingers long after the final spoonful.
Iced Latte
A perfectly brewed Iced Latte at Jules is the ultimate companion for an afternoon pause, offering a refreshing yet rich coffee experience. The espresso is bold and robust, yet impeccably smooth, with deep, roasted notes that are balanced by the creamy coolness of milk. Served over ice, the drink is refreshingly chilled without losing any of its depth, with just the right amount of sweetness to smooth the edges of the coffee’s natural bitterness.
The Iced Latte is not merely a beverage, but a moment of indulgence—a cooling, invigorating companion to your dessert, or simply an afternoon treat that soothes and revitalizes with its rich, balanced profile. Perfectly crafted, it strikes a harmonious equilibrium between the deep coffee flavor and the smooth, frothy milk, making each sip a satisfying and refreshing experience.
For the well-traveled gourmand and the aesthete alike, Jules is not just a restaurant—it is a revelation, and indeed, a destination in its own right.
Jules Epicurean French Cuisine
Blk D River Valley Rd, #01-05A Clarke Quay, Singapore 179023
Tel 8751 2360
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