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2018-06-13
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Mom's birthday is coming up soon and since we have an off-day on The Buddha's Birthday this week, I thought we should take advantage of that and have a small celebration lunch for the birthday girl.It's mom's first visit to Gaddi's so naturally, she has some butterflies in her stomach but I told her we're in very good hands with Xavier Boyer calling the shots at the grand daddy of French fine-dining.Our lunch got off to a nice start thanks to a pretty entertaining amuse bouche. My little nugget
It's mom's first visit to Gaddi's so naturally, she has some butterflies in her stomach but I told her we're in very good hands with Xavier Boyer calling the shots at the grand daddy of French fine-dining.
Our lunch got off to a nice start thanks to a pretty entertaining amuse bouche. My little nugget loves the cute little mushroom which was actually foie gras and raspberry. It was served with a bed of crumbs, mushroom and edible flowers which were supposed to be the soil and grass next to the mushroom.
I told mom before the meal that whatever she does, don't miss the bread and brioche here. This one with onion and bacon is one of my favorites in the city.
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For one, the lobster consommé jelly was pretty bland. If our server didn't mention it in the first place, we probably couldn't tell it's supposed to taste like lobster. The second culprit was the saffron and kaffir lime jelly which was also pretty light in flavors. So, a supposingly refreshing starter ended up being surprisingly bland and under-seasoned (Grade: 5/10).
Scallop terrine, saffron and kaffir lime jelly, crustacean dressing
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Grilled American striploin, white asparagus, bell peppers
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Roasted lamb loin breaded with herbs, variations of zucchini
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Poached cod, shellfish broth, celery
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This was a very good impression (assuming chef Delaire did have a hand in these). On top of the smooth chocolate cream custard were tubes made with chocolate mousse and hazelnut crunch. Very nice and delicate. The cocoa nib ice-cream provided a bit of contrasting temperature, texture and flavor to the mix. I was impressed, very impressed (Grade: 8/10).
Smooth chocolate cream, hazelnut crunch, cocoa nib ice-cream
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Lemon tart, fresh mint, basil sorbet
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Strawberry with French meringue, red berries coulis, vanilla cream
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This was a pretty good meal (only blemish being the scallop terrine) backed up by some exceptional service. Dessert, without question, was the highlight of the meal. But between the French fine-dining heavyweights of Gaddi's and Petrus, I probably prefer Chef Ricardo's brand of contemporary French cuisine at Petrus a little more since his style is more up my alley.
张贴
