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2014-06-08
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Food quality : 9/10Environment : 9/10Service : 9/10Value-for-money : 8/10Overall rating : 9/10With a history of over four centuries, Dalloyau, famous in pastries and chocolates, already gained much popularity in Japan with more than a dozen of outlets in the country to meet the local demand craving for cakes and desserts. In May, Dalloyau finally anchored in Hong Kong. On top of Le Café Dalloyau in serving cakes and light meal, Épure, a fine dining room offers delicate French cuisine and servic
Food quality : 9/10Environment : 9/10
Service : 9/10
Value-for-money : 8/10
Overall rating : 9/10
With a history of over four centuries, Dalloyau, famous in pastries and chocolates, already gained much popularity in Japan with more than a dozen of outlets in the country to meet the local demand craving for cakes and desserts. In May, Dalloyau finally anchored in Hong Kong. On top of Le Café Dalloyau in serving cakes and light meal, Épure, a fine dining room offers delicate French cuisine and services of top notch in town.
The lunch I had was an 8-course tasting menu. A very pleasant dining experience given the use of ingredients mainly from France, seasonal and fresh. Food was precisely prepared and presented. Won’t be my daily resto that I could afford but will definitely come back for celebration with a cause.
a) Amuse Bouche
3 lovely amuse bouche, namely, crunchy escargot bite with polenta (bottom left), crab and scallop mousse tartlet with lobster roe and caviar (top left), and black olive muffin with spicy tomato purée and cheese tuile (right). Pleasing to both eyes and palette that set a very high expectation for the meal.b) Homard du Maine
Lobster from Maine was perfectly poached to give a tender texture. The orange compote, basil and fennel mousse, and poached rhubarb served on side blended well with the seafood.c) Foie Gras de canard
Both the duck foie gras and Comice pear from France were cooked in two ways. For the foie gras, one was in pâté form and the other served pan-fried with caramel juice. For the pear, one was lightly fried to give a soft texture while the other one served raw. The pear was a lightening agent to reduce the greasiness of foie gras. Rather than serving on toast, brioche was dished instead. Specialized in bakery, the pastry was already yummy on it’s own.d) Asperges Vertes du Vaucluse
With green asparagus in season from Vaucluse, the tip was roasted and served with braised morels. Underneath was a sheet of finely minced squid which would take a few wild guesses for one to figure out what it really was. A new experience of having squid and the flavour of the morel was intense.e) le Vol au Vent
This was one of my favourites in the meal. Épure nailed it in making a puff pastry with less butter while enhancing its fluffiness. Réglisse langoustine and wild sea bass were served inside the puff with broad beans. The use of licorice as sauce was appropriate without overwhelming the flavour of the seafood.f) Cabillaud Rôti
Seared line caught Pacific cod served with sautéed blue foot mushrooms, spring onions tarbais beans and foam. The flavour of the fish was mild without much seasoning, however, it just gave the right balance with some other rich flavoured dishes.g) Canard de Challans & Peche
Roasted Challandais duck in the expected pinkish flesh to give a tender and strong gamey flavour. Although the duck skin was without much fat, the slices of peach further enhanced my appetite.h) l’ananas
North African pineapple carpaccio as base, with a scoop of Taha’a vanilla and white cheese sorbet was a pleasant dessert.i) le Soufflé au Grand Marnier
When the ‘pot’ of Grand Marnier soufflé arrived, I thought it was too much as a second dessert as I was already very full. However, I was wrong. I simply couldn’t stop spooning the fluffy soufflé that was rich in eggy and liquor flavour. The delicious mandarin sorbet on side was also vanished in a minute.06.2014
题外话/补充资料：
Q : When will I go again?
A : For special occasions.
Q: What will I next order?
A : There 3 or 4-course menu unless I have a big appetite.
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
张贴
