La Cuisson used to be based out of a coffee shop in Holland Village, but have been open at 44A, Princep Street since Sep 2013. Translating, La Cuisson should be “The Cooking”, and the food definitely impressed for the value. Incidentally, the chef, Kenneth Lin, were just featured on yesterday’s Straits Times! Their menu starts with “Charcuterie”, which is preserved meats, but in modern day, charcuterie are prepared for their flavors derived from the preservation processes. Good thing there were 4 of us, so we could try a bigger variety. We had the Charcuterie platter ($22), which comprised Foie Gras Terrine, Country Pork Terrine, Pork Head Terrine, Chorizo and Saucisson, and I like their flavours in the above order too. For mains, first up, we shared the Shoulder Tender 200 grams ($28), which is a 200day Grain Fed Australian Angus. Then, we had the Sous Vide Pork Chops 300+ grams ($33), which is cooked at low temperature served with a pork and ham jus, apples, roasted tomato, yam puree and corn salsa. I personally felt the apple …