Cuisine Studio

A terrific place to try traditional French cuisine; too bad it's totally out of the way for those of us who toil in the city.

Lots of cheese, dairy products and wine are available for take-away.

The complimentary bread is excellent. This alone is almost worth the visit.

Foie gras terrine. The serving size seemed rather meagre. Cost-cutting?

Veal head. Our first time sampling this classic dish known as "tete de veau." Supposedly the head of a young calf boiled down to its cheeks and membranes. If you can get past the squeamishness of eating this, it actually tastes all right. Kinda similar to Wagyu beef cheeks.

Australian beef ribs flash-grilled "blue rare" (extra rare ... cooked very quickly, the outside is seared but the inside is cool and barely cooked). 

These looked like slabs of beef freshly bought from the supermarket. Tasted perfectly fine (though medium-rare is still the best), but too much for two of us.

Corbieres Languedoc 2006.

Cuisine Studio,

Tropicana Golf & Country Resort.