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2012-06-12
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COULD BE BETTER:- I was actually expecting a bit more regarding desserts knowing that Pierre Gagnaire started his career as a Pastry chef.- What they call "Pierre Gagnaire's grand dessert" is actually a mix of jelly and molecular desserts, which was very good, but we were expecting a mix of revisited French pastries.GOOD:- Everything was perfect, we started with a Ruinart Champagne as aperitif and continued with the tasting menu.- Being seasonal, most of the winter menu was about seafood, from s
- I was actually expecting a bit more regarding desserts knowing that Pierre Gagnaire started his career as a Pastry chef.
- What they call "Pierre Gagnaire's grand dessert" is actually a mix of jelly and molecular desserts, which was very good, but we were expecting a mix of revisited French pastries.
GOOD:
- Everything was perfect, we started with a Ruinart Champagne as aperitif and continued with the tasting menu.
- Being seasonal, most of the winter menu was about seafood, from seabass, to oyster and prawns.
- The cheese dish was amazing, an alliance of French cheeses and processed fruit such as Pear ice cream with Roquefort ... GREAT !!!
- Great service
- Great view of Hong Kong
TO SUM UP:
Excellent ! One of the top fine dining in Hong Kong with a fantastic scene.
But be careful if you take the wine pairing which includes about 5 glasses of wines, you could easily get drunk, might not be suitable for women that are not used to drink a lot
张贴