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2024-09-30
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To celebrate yet another closing (a particularly stressful cross-border one this time), have decided to extend the 3 stars culinary journey with Ta Vie, finally back in business after a 2-month hiatus. Same ambiance but chairs seemed different. Dinner.Here’s what we had.3 types of sour dough made with wheat flour and dark rye flour from Hokkaido. Especially loved the tangy cultured butter (made from fermented cream), freshly made daily.Kobashira (adductor muscle of the Aoyagi surf clam) beautifu
Same ambiance but chairs seemed different.
Dinner.
Here’s what we had.
3 types of sour dough made with wheat flour and dark rye flour from Hokkaido. Especially loved the tangy cultured butter (made from fermented cream), freshly made daily.
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Kobashira (adductor muscle of the Aoyagi surf clam) beautifully plated with crisp cucumber slices, avocado sauce, and a refreshing green apple purée- showcasing the delicate sweetness of the clam.
House-made Tagliatelle with umami-rich aonori (aromatic seaweed) sauce topped with Hokkaido uni. We were instructed to gently mix all before tasting. The pasta was perfectly al dente, the sauce pairing beautifully with the creamy uni, making each bite a celebration of oceanic flavors.
Tender Japanese Octopus lightly cooked in herbal oil, tossed with black oil tapenade (spread made with puréed olives) and intense jalapeño, served with onions on a refreshing tomato terrine.
Octopus ragu and sweet corn on taco.
Green Lentils Soup with roasted blue lobster and tortellini stuffed with lobster cream, celery foam and chard added layers of flavor and texture.
Roasted Veal from Limousin, accompanied by earthy girolle mushrooms, garlic, zucchini and potato stuffed with beef ragout, finished with a veal juice infused with herbal brown butter. The veal was unfortunately not as tender as expected; quite chewy. Made me think of the Aveyron baby lamb I had as main course last time I was here, equally underwhelming.
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Orange tea as palette cleanser.
Lemon Cream, Shortbread, Kyoho Grape halves, lavender infused blueberry ice cream and blueberry chip- beautiful balance of texture and flavors.
Crispy éclair topped with pumpkin cream, pistachio ice cream with espresso caramel sauce.
Panna cotta with coconut.
In summary: unique dining experience showcasing chef’s passion, artistry and innovative technique. However, we did expect more given the ⭐️⭐️⭐️ accolade and the hefty price tag of ard $3000 per head.
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