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2011-05-07
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We tried this new French restaurant in Central on a Friday evening for dinner. They just opened a fortnight ago. The place was half empty. May be it takes more time to make themselves known.For appetitzers we had the laquered duck foie gras on lentils, a morel mushroom on polenta, and a lobster salad.For mains, we had a braised wagyu in red wine with carrots, a pasta with fish, and a pan roasted chicken breast accompanied by a truffle macaroni cheese. We ordered a cheese plate and a dessert. All
For appetitzers we had the laquered duck foie gras on lentils, a morel mushroom on polenta, and a lobster salad.
For mains, we had a braised wagyu in red wine with carrots, a pasta with fish, and a pan roasted chicken breast accompanied by a truffle macaroni cheese. We ordered a cheese plate and a dessert. All tasted good.
The lobster salad was mediocre, when it should have been a grand opening of the dinner. They used an imported baby lobster, so they tried for excellence. But the lobster lacked lobster taste. I suspect it is due to a high cooking temperature or slight over cooking. A bit of a sin because it shows a lack of attention to a star dish they recommended. However, that said, even Robuchon has the same problem, and much less forgiveable given their name and high prices.
The pasta was done in a risotto style. The fish was cut up into bits and mixed in. The taste was good but the presentation was unattractive. Looked like we were served a bowl of plain macaroni.
Generally, the portions looked small, but probably were adequate. We did not order additional accompaniments, and that may explain it.
Appetitzer prices were around $180 to $200, and main courses run from $250 to $330 before any accompanying vegetables. Not inexpensive for what we got.
The wine collection looked interesting. They have a short collection, each with tasting notes and suggestion for food and wine pairing. Shows real thought has gone into it. We ordered one of the two champagnes they have, which is not the one they offer by the glass. It was supposedly a Grand Cru (NV, though). It did not do anything for me. It was neither elegant nor interesting. Cannot comment on the other wines as we did not order further.
Waitress was very enthusiastic at her job.
Given the competition in Hong Kong's creative fine dining scene, one would have to really stand out to succeed.
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