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2020-03-14
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"I'm a chef not a female chef - judge me on my food," once said Odyssee's executive chef Aurelie Altemaire. With these words echoing in my ears, I've decided to dedicate my International Women's Day food blog post to this French-born chef who has previously worked at L'Atelier de Joel Robuchon in London. Aurelie's amuse bouches were like colorful sculptures on the plates. The salmon tartare with avocado and the fennel salad with a hint of lime were lovely palette refreshers. The signature dish J
Aurelie's amuse bouches were like colorful sculptures on the plates. The salmon tartare with avocado and the fennel salad with a hint of lime were lovely palette refreshers. The signature dish Japanese egg spiced up with black truffle, kadaif, celery and potato hash was a fun play on textures.
Spicy beef tartare with sesame, cucumber and Thai Basil was tender, but its flavors lied a bit flat. Delightfully, the meal ended with a high note with amazing desserts - the delicate flavors of floating island composed of apple, sage and hazelnut and the lemon cakes made my heart felt warm.
With chef Aurelie's mouthwatering food and manager Jerome's accommodating service, I will definitely return to Odyssee again with my friends.
张贴