影片
更多
2021-11-23
856 浏览
Pic 1️⃣: Japanese Amadai - Bouillabaisse / Fennel Confit / Rouille— A really well balanced dish. The Japanese Amadai was fatty and simply melted in your mouth. Despite the fattiness coming from the fish, the dish did not feel dense, and even added to the aroma of it. The bouillabaisse was rich with an intense seafood flavour that also had a slight acidity to it which helped to balance out the other flavours. A unique feature of amadai is that the fish scales can also be eaten when cooked to a cris
— A really well balanced dish. The Japanese Amadai was fatty and simply melted in your mouth. Despite the fattiness coming from the fish, the dish did not feel dense, and even added to the aroma of it. The bouillabaisse was rich with an intense seafood flavour that also had a slight acidity to it which helped to balance out the other flavours. A unique feature of amadai is that the fish scales can also be eaten when cooked to a crispy finish. The crispy fish scales in this dish really helped with the contrasting textures and also added a beautiful visual element as well.
Pic 2️⃣: Palate refresher before the Japanese Amadai - Sundried Tomato Baguette
— A small dish that comes just before the amadai dish to cleanse your palate and prepare for the greasiness of the amadai. The sundried tomato really helps prepare your palate as the acidity refreshes your tastebuds before a rich tasting dish.
Pic 3️⃣: Atlantic Sea Bass - Seaweed / Potatoes / Champagne Sauce
— Compared with the amadai, the flavours in this are more subtle and less intense. The fish is less fatty but with a richer flavour. I really enjoyed the champagne sauce that had a light yet buttery taste to it that went perfectly with the sea bass.
Pic 4️⃣: Japanese Calamari - Bolognese / Donabe Rice / Tom Yam Sauce
— Might have been my favourite dish of the meal despite its interesting appearance. 😂The cook on the calamari was perfect meaning that the meat was tender and not chewy. Loved the bolognese filling that was so flavourful and a slight spiciness to it. I love that this dish incorporates asian influences as the tom yam sauce made the dish very appetising. The donabe rice had a slight chewy texture to it that went well with the calamari.
Pic 5️⃣: Scottish Scallop - Hazelnut Crust / Girolle / Coconut Foam
— Overall a good dish. The sear on the scallop was amazing and I loved the hazelnut crunch which gave the scallop a nice nutty aroma. Paired with the coconut foam, the dish had a slight sweetness to it that was delicious.
—————
Pic 6️⃣: Brandt Beef Calotte - Ravioli / Ceps / Sabayon 🥩
— A really good dish! The Calotte steak is a super lean cut of a cow, with absolutely no fat in it whatsoever meaning its a bit tougher to cut into. However, it has a very bold flavour and distinct texture. I really enjoyed the ceps filled ravioli that had a strong acidity to it that complemented the richness of the beef perfectly. I also thought the presentation of this dish was so cute and resembled a mushroom 🍄😂
Pic 7️⃣: Edible Bone Marrow Candle for Beef Calotte dish
— The chef suggests adding this bone marrow candle midway through the dish to bring out the flavour of the beef even more. The candle incorporates garlic and herbs which made it super fragrant and a great addition to the beef.
Pic 8️⃣: Bresse Pigeon - Figs / Celeriac / Salamis Sauce 🐦
— Amazing medium rare cook on the pigeon allowing it to retain its juiciness. The meat was tender, and the sweetness from the figs complement the gamey taste of the pigeon really well.
Pic 9️⃣: Noir De Bigorre Pork Chop - Sweet Potatoes / Foie Gras / Apricot 🐖
— The pork chop naturally had intense marbling, and paired with the perfect cook and sear, the fat on it melts and leaves us with a tender and juicy meat. The sweet potato purée was whipped to a nice and creamy finish that was delicious with the pork chop. I love that both the pigeon and pork chop dishes are paired with sweet fruits that really elevate the flavours of the meat and create a nice balance of sweetness and savouriness.
———
Pic 🔟: French Chestnut - Mont Blanc / Chocolate / Swiss Meringue
— Inspired by Autumn, from the presentation to choice of ingredients, this dessert incorporates elements to reflect the seasonal changes. The “chestnuts” in this are actually created from chocolate and filled with a smooth mont blanc filling. The “leaves” are also made from chocolate and were extremely crunchy which created a good contrast of textures in the dish. The dessert had a perfect amount of sweetness to it and rich flavours that complemented each other well.
Pic 11: Conference Pear - Sweet Dough / Vanilla / Chocolate Sauce
— Another beautifully presented dessert. In comparison, this dessert is slightly sweeter and I personally didn’t think the pear taste in this was very prominent. The chocolate sauce was quite overpowering and became the star of the dish.
Pic 12: Petit Fours
— Favourites included the passionfruit meringue tart and canelés.
Overall rating:
📍Ambiance: Very traditional interior yet elegant, dim lighting, staff are friendly and polite
⭐️Would visit again?: Yes! Great for celebrations or any special occasions.
张贴
