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2006-10-23
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Have dinned there for my wife's birthday. The chef , Pierre Gagnaire is a famous chef and his restaurant in Paris ranked No.3 in World in one of dinning guide in 2006.The restaurant is just next to Mo bar but the sound insulation is not good as you can hear people talking in Mo bar. Decoration and atmosphere is grand . The food provided was fantasic and innovative and most are complicated made and it was also the first time I experienced "Molecular Food". I tried
The restaurant is just next to Mo bar but the sound insulation is not good as you can hear people talking in Mo bar. Decoration and atmosphere is grand .
The food provided was fantasic and innovative and most are complicated made and it was also the first time I experienced "Molecular Food".
I tried their 7 course tasting menu and my wife a la carte a entree, soup and a main course.
You must tried their tasting menu for once as it was actually composed of over 20 dishes.(The entree is subdivied into 4 different dishes, the dessert is subdivied into 6 dishes, the soup, main course all subdivided intpo two plate, they also had 5 amuse bouche for each customers). The tasting menu is 1200 HKD per one but I sured you cant made same food by yourself with 1200 HKD and i is worth to try it.
The soups , the entree and the dessert in the tasting menu impressed me the most. It was the first time I ate a vegetable'r root but I tasted shellfish taste i n the entree. The scallop and shrimps soups also tasted wonderful as I tried a cream -like texture's scallop firstly in my life. The orange desserts is wonderful as it looked liked pudding but actually it is composed of 3 different layers of mosses/jam but each layer tasted liked different prt of an orange(skin, flesh and juice).
Sorry for me poor English and I cant describe exactly what the dishes are as the name for each courses are complicated.
My wife foie gras soup are fantasic, it is not just put a foie gras in a watery soup but you tsated a smooth creamy soup full of foie gras smell with a small piece of foie gras as smooth as "cotton-candy".
The clayfish entree is a molecular food. The extracted the "clayfish" tasted into a jelly for you to dip the clayfish's meat in but the clayfish itself is actually tasted like almond.
It's really impressive for their Molecular food.
But it's a pity that they cant provide non-alcoholic drinks menu.
Foie gras soup 170, Clayfish entree 400, Guinea Bird 400(not recommend this main dish). Also , if you want more creative molecular food, chose the entree. 750ml spring water 80, apple and mano juice 70 for each cup
张贴