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2013-01-29
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There is no doubt that having dinner at a highly acclaimed three star restaurant is a special experience, but what makes it even more enjoyable is the company that you are sharing the experience with. Being able to dine there with Mr. C, let's just say it was more than a little interesting ;)The menu for the evening was set by the chef and of course before the meal started, their always pleasing bread basket was brought around for our choosing pleasure. The first course was brought out soon afte
The menu for the evening was set by the chef and of course before the meal started, their always pleasing bread basket was brought around for our choosing pleasure. The first course was brought out soon after, I had my requested foie gras terrine, delectably smooth as always spread on thin toasted bread with the sweetness of the fig jam, it was a pleasure to eat~
Mr. C had Le Homard, maine lobster with tofu, lemon olive oil and a bright green smear of avocado coulis. I tried some of his tofu, which was pointed out to me as being organic and it was pleasantly smooth with a nutty flavour. I thought the zestiness from the oil went very well with the dish making it extremely refreshing. A perfect appetiser to start off the evening.
Our next course starred L'Oursin or sea urchin, was presented elegantly as three small items. We were suggested to start with the radish wrapped cylinder encasing a filling of fresh crab meat with a citrus dressing topped with fresh tongues of sea urchin. This was pleasantly light on the palate and it is best to eat this in one go as from observing Mr. C's efforts it was quite messy to cut. Next, on the left was a shallow bowl of sea urchin custard with crab meat hidden inside. This was gorgeously creamy with subtle hints of brininess from the sea urchin used. And lastly was their signature sea urchin dish with lobster jelly spread with a thin layer of cauliflower cream. I have had this before and the quality of this dish is always unwavering. The taste of lobster in the jelly is quite concentrated and with the addition of sea urchin it adds an intense shock of flavour to the palate. For lobster lovers, this is definitely a dish for you.
I was so happy to be served the next course of their current seasonal dish of La Truffe Noire. A signature dish of perfectly shaved black truffle slices with a mixture of pearl onion confit and smoked bacon layered on a crispy base and drizzled with goose liver oil. The aroma from this dish was absolutely amazing, heady and rich you could already feel that this was going to be something special. The truffle slices were shaved thicker than usual so I could feel its slightly rough texture and I loved the delicate shatter from the flaky base. This is something that really needs to be tried~
The evening seemed to be filled with truffles as our soup course featured black truffles in a chicken broth, La Soupe aux Truffles. The soup was covered with a crispy net which we were advised to break into the soup. This was so so good. Very rich, the soup was creamy, infused with a significant amount of truffles. The crunchiness of the crispy net was softened by the soup making it easier to eat, and hidden at the bottom of the bowl were small parcels of perfectly al dente ravioli with a melted centre of Comte cheese. Very sinful~ Accompanying the soup was a toasted sandwich with slices of truffle inside, very crunchy, but I did prefer their previous version where it was spread with a mixture of truffle and cheese.
The fish course of the evening was grilled sea bass slices with parmesan cheese foam and artichoke puree. The sea bass was cut into thin steaks and I could feel the texutre was more meaty than usual. I actually really enjoyed this as it was quite light, but wholesome.
Our last savoury dish of the evening featured baby lamb cutlets for me and wagyu tenderloin for Mr. C. My dish arrived as a serving of five delicately petite cutlets, each one bite-sized and juicily tender. This was amazingly good and what made it even better was the accompanying side of truffled mash potatoes... buttery and flawlessly smooth, the addition of truffles just made it that much more indulgent~
Mr. C's tenderloin was presented with two generous portions of foie gras sandwiched in between with a bright orange smear of kumquat sauce. Unable to resist his offer of foie gras, it was wonderfully fatty and just melted in the mouth Despite not trying the tenderloin, from its appearance, it was cooked to a perfect medium rare and its tenderness evident from the way the Mr. C's knife glided through the meat.
I was actually quite looking forward to dessert as they had just changed the menu to include their version of the egg souffle which I had really enjoyed at Robuchon au Dome last time~ But before the main event, I was presented with another new addition to their set menu. A raspberry dome of mascarpone cheese with a bottom layer of lychee jelly and a drizzling of black fruits coulis. The mascapone was very creamy, with light raspberry flavour and it concealed a centre of sponge-like cake. Not only did it taste good, it was visually very pretty, shaped into a blossoming flower and coloured a bright lipstick red. Very appealing~
And then my egg souffle was served~ Perfectly risen, it was light and fluffy with a sweet vanilla flavour. Digging deeper, I found the souffle became more moist and soon revealed the liquid egg yolk on the bottom. Eaten together, the golden yolk added a richness to the overall souffle and alternate with a spoonful of creamy vanilla ice-cream to stimulate the palate with the change from warm to cold. Recommended~
Of course, a meal at Robuchon can not end without petit fours and my latte~ Not drawn by the usual person, but it was just as appreciated
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