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2014-06-16
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Sunday, 12:30pmSituated in the heart of TST, La Saison offers a breath of fresh air from the busy traffic and noisy streets. A private lift brings you to the second floor, into the tranquility of the restaurant's garden.The indoor dining area lies on your right, and is tastefully decorated with a touch of luxury, yet the natural light filtering in from the garden and the plush green sofas gives you the warmth of a living room.Having booked in advance, we were seated in a comfy private corner of
Situated in the heart of TST, La Saison offers a breath of fresh air from the busy traffic and noisy streets.
A private lift brings you to the second floor, into the tranquility of the restaurant's garden.
The indoor dining area lies on your right, and is tastefully decorated with a touch of luxury, yet the natural light filtering in from the garden and the plush green sofas gives you the warmth of a living room.
Having booked in advance, we were seated in a comfy private corner of our own. The bread-basket included a selection of fresh homemade soft buns, mini sour-doughs, tomato focacia and mini baguettes. The butter was soft and creamy and we couldn't resist a second helping of the focacia.
The Sunday Brunch Menu offered a choice of 2, 3 or 5 courses.
Our appetitizer was delightful! The crab and avocado salad was served inside the tomato making the dish extra refreshing. You know the chef pays attention to detail just by looking at the dish.
One of us ordered the duck fois gras, which melts in your mouth...and the acidity of the apple jam provided the optimal balance for the dish.My main exceeded expectations as well. The chicken breast was slow cooked to tenderness, and the meat retained it's juiciness. The potato was delicately cut into fine layers and made into a 'mille feuille' covered in molten cottage cheese. The porcini and yellow mushroom added an extra dimension to flavor. It was a mouth-watering dish.
As for dessert, I opted for the classic chocolate souffle because this simple dish really puts the skills of the dessert master to test. I was not disappointed. The texture was fluffy but not empty, bouncy but not too hard, molten chocolate filled the core, but the sweetness was not overwhelming, the apple sorbet again provided a perfect balance.
What about the bubbles?We ordered a bottle of PG Champagne at $280. I am not a big fan of sparkling, but this slightly fruity one was kind on the palate.
We also chose a Meursault from a rather pricey collection of white wines. This Chardonnay has a medium body, and an oaky, buttery flavor. My cup of tea.
The staff was friendly and professional. I have met waiters in other high-end French restaurants who speak too fast making me miss all the details about my dish, or who make me feel nervous and stupid about asking questions related to the wine / food. But the staff I met today was very helpful, gave good suggestions and made us feel at ease. I felt that they are genuinely proud to present each and every dish to us, and really wanted us to enjoy our meal.
And we did!
张贴
