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2021-04-28
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Birthday month. Nice atmosphere, felt like we were in a restaurant in Paris. We opted for the degustation menu with 4 wine pairings. First to come was the canapes with caviar: comprising (from left to right):1, Ocean trout tartar tartlet with Zhejiang caviar 10 years. Pastry of the tart was very crispy. 2, Deep fried potato and potato mousse and bacon with Sichuan caviar 8 years; and3, Beef tartare with Yunnan caviar 12 years.Bread basket looked very appealing as well. I decided to take the cinn
First to come was the canapes with caviar: comprising (from left to right):
1, Ocean trout tartar tartlet with Zhejiang caviar 10 years. Pastry of the tart was very crispy.
2, Deep fried potato and potato mousse and bacon with Sichuan caviar 8 years; and
3, Beef tartare with Yunnan caviar 12 years.
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Bread basket looked very appealing as well. I decided to take the cinnamon roll and baguette. Came with 2 types of butter, both from Normandy- yuzu and smoky flavored.
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First course was the scallop from Brittany topped with smoked 15 years Zhejiang caviar, with tiny pieces of oyster on the side. Since I couldn’t take spicy, chef gave me a sauce made with tomato and shiso leaf. Yummy.
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This was paired with a 2018 Chardonnay.
Next was the Kinmedi- pan fried with scales and skin. On the side were tiny pieces of razor clam mixed with vegs from Japan including urai (山菜), in a dashi sauce made with ginger and xiaojing wine. Yellow blobs were olive oil bubbles.
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Then came the Spanish prawn with deep fried prawn leg on paella. Prawn was meaty, the leg crispy. The pepper and tomato sauce was very rich but a bit salty for us.
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Fish maw was next. Cooked with French onion, Iberico pork collar, French asparagus and black garlic purée. Server came to grate truffle bits on top. Friend noted he only got tiny pieces of fish maw.
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This was paired with a Pinot from Germany.
Main course was e pigeon. Server recommended medium rare, but I requested medium for mine. It was cooked like the 血鴨 - 炭燒 with juices trapped inside. I liked the sprinkle of buckwheat on top- gave a crunchy texture- but the meat itself tasted a bit too fishy for me. On the side was a slow cooked pigeon thigh and pigeon egg. Sauce was made from pigeon bones.
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This was paired with a 1985 Pomerol. Lots of sediments in my glass.
As dessert, we got strawberry pieces on crunchy egg roll with jelly inside, meringue on top garnished with cloves. Beetroot sorbet on the side.
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This was paired with a semi sweet champagne. Never had that before. Color was dark red, like Ribena. Didn’t like it at all.
In summary, nice dinner. Chef put a lot of thought into mixing various ingredients.
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