影片
更多
2022-11-06
4019 浏览
It’s an exquisite dining experience that I have missed so quite some time. So happy to be back for a long lunch and to try out some new dishes😆The food here is always very French but never boring. You can see how Chef present a dish with his personal touch and style. I would say he mastered the Asian influence that he added subtle twists to his food but keeping his French soul at the same time 🤓𝗧𝗼𝗺𝗮𝘁𝗼 “𝗟𝗲𝘀 𝗖𝗮𝗶𝗹𝗹𝗼𝘂𝘅”A very refreshing and beautiful tomato tart to start the meal. The tomatoes 🍅 fre
𝗧𝗼𝗺𝗮𝘁𝗼 “𝗟𝗲𝘀 𝗖𝗮𝗶𝗹𝗹𝗼𝘂𝘅”
A very refreshing and beautiful tomato tart to start the meal. The tomatoes 🍅 freshly delivered from Province was amazing. Juicy and full of flavours. A tamarillo sorbet was served on side for additional chilly kick to wake my stomach for the feast 😋
“𝗖𝗵𝗮𝗿𝗼𝗹𝗮𝗶𝘀” 𝗕𝗲𝗲𝗳 𝗹𝗶𝗸𝗲 𝗮 “𝗣𝗼𝘁-𝗮𝘂-𝗳𝗲𝘂”
It’s a twisted “pot-au-feu” in jelly form with onion emulsion. I think Chef knows HK well and it’s very smart to serve this (the tomato tart as well) in Oct since the weather was still scotching 🥵 The cute toast on side was delightful too.
𝗟𝗼𝗰𝘁𝘂𝗱𝘆 𝗟𝗮𝗻𝗴𝗼𝘂𝘀𝘁𝗶𝗻𝗲
This one was so delicious🤩 Perfectly seared langoustine offered the bouncy side while the tempura dices showed its impeccable sweetness of this top notch seafood! The reduction from the head was the best seasoning and I needed to use the sourdough to mob it👍🏼 The pairing Grenache Gris here was excellent too.
𝗙𝗿𝗲𝗻𝗰𝗵 𝗖𝗿𝗮𝘆𝗳𝗶𝘀𝗵 𝗕𝗶𝘀𝗾𝘂𝗲
An interesting off-menu dish. I think I have never tried French crayfish and this ingredient in non-Chinese cuisine👀 The “crayfish bisque” sauce was made with pumpkin and I loved a lot. The sweetness from both ingredient was so match and the lime zest gave pleasant end note 😌
𝗠𝗲𝗱𝗶𝘁𝗲𝗿𝗿𝗮𝗻𝗲𝗮𝗻 𝗗𝗲𝗻𝘁𝗶 𝗚𝗿𝗶𝗹𝗹𝗲𝗱 𝗼𝗻 𝗕𝗼𝗻𝗲𝘀
Seafood on seafood was always my favourite❣️The tiny muscle was packed with expotential umami and flavour despite its size. The fish was great and firm but a little bit too cooked for me 🤏🏼The celtuce slices were smart to give more texture while soaking up some sauce too!
𝗟𝗲𝘀 𝗣𝗶𝗲𝗰𝗲𝘀 𝗱𝘂 𝗕𝗼𝘂𝗰𝗵𝗲𝗿
A very innovative way to handle the Aveyron lamp 🐑 The loin was cut out while the bone was used to create the insane sabayon-like sauce. They added the black lemon to gave some earthy and grassy notes to the meat which was so smart. Overall, a solid dish with surprise and innovation that made you remember👍🏼
𝗟𝗲 𝗣𝗶𝘁𝗵𝗶𝘃𝗶𝗲𝗿 𝗱𝗲 𝗔𝗯𝗯𝗮𝘆𝗲 𝗱𝗲 𝗖î𝘁𝗲𝗮𝘂𝘅
Finally try this cheese pithivier! As a cheese lover 🧀 I have been longing for this one. It was just so good. The molten core was like lava that flowed out upon the cut! I think it’s an punishment for diner has to choose between this and the cheese trolley. I will definitely get them both next time 😋
𝗣𝗶𝗲𝗺𝗼𝗻𝘁𝗲 𝗛𝗮𝘇𝗲𝗹𝗻𝘂𝘁
A very nice soufflé and this perfect rise just told everything🤩 Seeing zero trace left on the inner side of the cup, I knew it’s a very nicely made souffle! Everything was spot on and I just love the lightness here. A good soufflé is always healing and I need to be back for more flavours😋
𝗦𝗼𝗹𝗲𝗶𝗹 𝗮 𝗡𝗶𝗰𝗲
If you know me, you know I like dessert with non sweet element, be it savoury or sour, or even the bitterness of this elegant dessert❣️The pomelo bursting with bitter juice gave me a zing and intensified the sweetness aftertaste from other ingredients. Just wish a bit more white chocolate, perhaps could even make it a full ring like a flower, for better balance 🤏🏼
"𝗚𝗼𝘂𝗿𝗺𝗮𝗻𝗱𝗶𝘀𝗲 𝗣𝗮𝘀𝘀𝗶𝗼𝗻"
A twisted rum baba😛The vanilla whipped cream was light like a cloud. If it’s not flavourful, you would not even know it existed. The sponge cake could a little bit denser for me.
𝗟𝗲 𝗖𝗵𝗼𝗰𝗼𝗹𝗮𝘁 𝗡𝗼𝗶𝗿 𝗱𝗲 𝗣𝗮𝗻𝗮𝗺𝗮
I personally found many chocolate dessert boring but not this one👍🏼 The fruitiness was prominent here from both the cocoa and the balsamic chocolate sorbet. Very interesting pairing and the crispy rice in the bottom added superb texture to the dish😉 The brioche on side was nice but not really needed for me.
𝗠𝗶𝗴𝗻𝗮𝗿𝗱𝗶𝘀𝗲𝘀 𝗧𝗿𝗼𝗹𝗹𝗲𝘆
The trolley was still so dreamy that I could continue to indulge my dessert craving. So happy to try the Saint Honore and the bergamot macaron 🥰
张贴
