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2017-09-06
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After my recent run of pasta and pizza (with the occasional cheese fondue), I knew I was due for some Chinese and French food when I come back. Instead of waiting until the weekend, I thought I should check a couple of those off my list during the week, with Seasons by Olivier E the first on my agenda.It's been a while since I last visited this place on a weekday.As a solo diner, I had no problem being put on the counter seats. Who knows, maybe I could learn a thing or two by sitting next to the
It's been a while since I last visited this place on a weekday.
As a solo diner, I had no problem being put on the counter seats. Who knows, maybe I could learn a thing or two by sitting next to the open kitchen.
Prawn, avocado, lobster jelly and chilled romaine leaves - This is the same way I kick off my meals at Seasons since I started coming here a few years ago (except one other time I started with their scallop tartare). It 's a brilliant dish that I probably would never get tired of. This time, I noticed a bit more espelette in there than usual but still great combination of flavors and textures. Wonderful start (Grade: 5/5).
Prawn, avocado, lobster jelly and chilled romaine leaves
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Scrambled egg, spinach, summer truffle, garlic chips and crispy bacon
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Pan seared beef tenderloin with mixed green salad, peppercorn sauce - I had their beef cheek on a number of occasions but it was the first time I tried their tenderloin.
Pan seared beef tenderloin with mixed green salad, peppercorn sauce
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There were two things I didn't like about this beef tenderloin. First and foremost, it's a bit overcooked. When I asked for medium, I expected at least a little bit of pink in the middle but it looked a lot more like medium well to me. Then, it was the sauce. If I'm looking for a steak served with peppercorn sauce, I probably would have gone to a steakhouse instead of a Michelin starred French restaurant, right (Grade: 3/5)?
This small bowl of salad with zucchini, tomato and eggplant was pretty good though.
For the first time since I started visiting Seasons by Olivier E three years ago, I walked out of this place with my head down. Food wasn't particularly bad today, just that I had such lofty expectation for this talented kitchen.
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