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2020-01-12
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今曰為了特別的生曰而慶祝一番,訂了counter位置,可以看到廚師預備材料及烹飪。由於上個月到過這裏，所以知道餐牌有些小改變。 Amuse Bouche 轉了法式鵝肝mousse, 有層次感。Appetizer選了黑松露, 依然是我最喜歡的一道菜, 因有層次感。 今次沒有選餐湯，因為上個月已試過scampi soup, 不太欣賞。更不喜歡栗子湯，所以沒有選擇湯。主菜選擇了quail. 今次味道太鹹，太重味！全日都感受到口腔有一些after taste 不走。甜品選擇了咖啡mousse,都可以!
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