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2023-08-19
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French Baked Escargot:The escargot, tender yet substantial, were perfectly paired with the buttery mixture. Each bite was a dance of flavors - earthy undertones intermingled with the richness of butter and a hint of garlic. The accompanying toasted baguette slices were the ideal vehicles to soak up every drop of that decadent sauce. A delightful start that set the tone for the rest of the meal. Gelato:The gelato's velvety texture was a testament to its quality, and the flavors – a medley of pist
The escargot, tender yet substantial, were perfectly paired with the buttery mixture. Each bite was a dance of flavors - earthy undertones intermingled with the richness of butter and a hint of garlic. The accompanying toasted baguette slices were the ideal vehicles to soak up every drop of that decadent sauce. A delightful start that set the tone for the rest of the meal.
Gelato:
The gelato's velvety texture was a testament to its quality, and the flavors – a medley of pistachio and raspberry – played a delightful symphony on my taste buds. It was a light and delightful pause that cleansed the palate and readied me for the next course.
Cheese Baked Lobster:
.The sight of a succulent lobster tail adorned with a medley of melted cheeses was a sight to behold. With each forkful, the lobster's tenderness contrasted perfectly with the slight crunch of the cheese crust. The cheese blend offered a delightful balance of sharpness and creaminess, amplifying the lobster's natural sweetness. This dish was a masterpiece that showcased the chef's finesse in both seafood preparation and flavor pairing.
Foie Gras Pate with toasted brioche:
The pate, silky and sumptuous, melted on the tongue, revealing its deep, nuanced flavors. The toasted brioche provided a textural contrast, its buttery notes harmonizing seamlessly with the rich foie gras. This dish was a testimony to the restaurant's commitment to sourcing exceptional ingredients and crafting them into culinary marvel
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