5 Photos

by Stephanie Sherrill
on Monday, January 19, 2009 12:00 AM

The softly lit art deco interior of Le Cygne reminded me of an elegant Shanghai I'd seen in history books. We opened the meal with appetizers of Foie Gras with Au Chocolat Daikon Confit and Balsamic Reduction (138RMB) and Pork Rillette with Sweet Onion Marmalade (48RMB). It seems that in Shanghai foie gras is too frequently attempted and infrequently prepared properly, however in this French restaurant it's an exception to both. The creative chocolate sauce was not too sweet, and accompanied the firm, but creamy appetizer nicely. In addition, the cold, salty pork rillette, served with crusty toast and a warm sweet onion spread, was a beautiful balance of salt and sweet, hot and cold.
For main courses we chose the Fillet Mignon (188RMB), lightly flavored with Sichuan Pepper and Porcini Jus, and the A La Minute Scallop with Coconut Velovet and Balsamic Reduction (178RMB). French cuisine is all about the sauce and these dishes exemplified this well. The sauce on the fillet mignon turned this mediocre cut of beef into a dish I would order again. The cream-based sauce was infused with bits of Sichuan pepper, adding a subtle and surprising kick to the dish. Our other entrée was just as masterfully prepared and beautifully presented. The scallops, seared perfectly with a crispy outside and soft inside, were served upon a sweet and tangy balsamic and coconut sauce.
To end this fabulous meal we ordered the Grand Marnier soaked Chestnut Cake (48RMB). This opulent dessert is prepared with two kinds of chocolate resulting in a rich, decadent treat, perfect for sharing over a cappuccino.
The Shanghaise owner's passion for fine dining and the French chef's 30+ years experience combine to make this restaurant one where no detail has been overlooked. Whether you're planning an intimate, romantic dinner or jovial night with friends, Le Cygne is well suited for either occasion.