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2023-01-20
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We were looking for a cozy fine dining French restaurant and came across a review on this new gem on upper station street. We had wanted to go on Wednesday for the birthday but it’s their weekly day off… We were sold enough by the photos in the review to go with fine dining day two on the Thursday (well still gotta do something on the big day right?).The restaurant has a nice cozy vibe with is uncommon for French fine dining here, the place turn more bustling as the night goes by when everyone
The restaurant has a nice cozy vibe with is uncommon for French fine dining here, the place turn more bustling as the night goes by when everyone got their 4th drinks +.
The menu of the night is a six course journey, the very attentive server told us that is to reflect the southern France origins of the chefs and their travel experiences.
Of course we started with the bread. The warmed sort dough is perfect but the highlight is in the butter. We had many infused butter before from seaweed and caviar infused butter to banana honey butter but never had one that got smoke coming out of it before.
The small bites are good.
The Carabinerros is a nice start to open up the senses.
The chicken foam is our favorite dish of the night. The flavor and presentation is just full of surprises. We would go back just for this dish.
The lobster is just perfectly cooked with the chestnut and cabbage giving it a hint of fall/winter in the woods.
We always think the French knows what to do with their pigeons but having it with licorice sauce is just another level. The slight hint of licorice combine with the tender juice of the pigeon which lingers in our mouth long after we were done with the dish.
The Osseau Iraty is a very innovative presentation of the cheese platter. You have the cheese the nuts and the fruits all in one place. The choice of persimmons reminds us that it’s winter (something you need some reminders in hk as the weather could get so warm and you thought it’s sort of like summer).
The sweetness of the banana parfait is so well balanced by the whiskey jelly.
The two chefs are just amazing. Not just in the sense that they worked magic with the ingredients but how they painstakingly attend to everyone in the restaurant, they even cared to stop by to sign off before they took off at the end of the night to join their friends who paid them a surprise visit from France.
We gotta say that the food and service are indeed better than what we got the night before when we literally paid double.
Will definitely go back.
Smoked butter
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Small bites
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Small bites
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Carabinerros
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Chicken
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Lobster
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Osseau Irate
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Banana
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