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2015-02-20
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Credits to my company for an annual dinner that there could be such a wonderful eye-opening (and mouth-widening as well ) experience at the Seasons. Well reported on food news everywhere about Mr. Elzer, no matter in the aspect of his background at Joel Robuchon, his creative inspirations or his previously launched tea set in wooden box. But despite these compliments for this restaurant, very honestly I have to permit that Seasons is really a place where I can get myself indulged with really nic
Credits to my company for an annual dinner that there could be such a wonderful eye-opening (and mouth-widening as well ) experience at the Seasons. Well reported on food news everywhere about Mr. Elzer, no matter in the aspect of his background at Joel Robuchon, his creative inspirations or his previously launched tea set in wooden box. But despite these compliments for this restaurant, very honestly I have to permit that Seasons is really a place where I can get myself indulged with really nice ingredients. If to pinpoint, I would say the dessert is not as pampering as I expect.
It was around 6:30pm when we arrived the place. The outdoor was nice with wooden decorations and some plants alongside.Separating the interior restaurant and the outside is the full height glass partition, it was with quite a spacious settings in between tables for the area near the entrance. While passing through the aisle will be another dining area with more chic but close packing seating. And we were arranged to sit at the spacious area under the romantic warm dim lights.
Before we order, it was first served with bread baskets. A good assortments of breads which included brioche, chips, small baguette and spiced bread. Breads were nicely hot enough! Both salted and plain butter were available. Best pick would definitely be the spiced bread, which had rosemary, parsley on top and smelled really good. Both salted and unsalted butter were available.We in table of 8 decided to have Special Tasting Menu by Chef Elzer at 6-course (HK$1,188+10%). Thanks again for the wonderful lists of self-selected wine pairing by my boss that night, with a start of Champagne.
1st Wine: Jacques Picard Selection (Brut)Light yellow in color. Very fine, soft and irrepressibly rising of bubbles from the bottom to make a little cute floating cordon. Very fresh lemon and unripe pineapple in nose. I actually tasted lemon cello and lime at first and then slight limestone at the back. A very agile champagne.
1. Appetizer: King Alaska Crab in 2 ways with avocado (8/10)The first dish brought us an ultimate freshness with the succulent King Alaska Crab. Was recommended to start from the bottom first. The avocado dressing complemented very well with plain shucked crab meat, and the top ginger mayo crab salad was impressive, the hint of ginger actually bumped back some freshness to the umami mouthfeel.
Wine pairing: Pairing clean seafood with Champagne normally could never disappoint anyone.
2nd Wine: Domaine Tollot-Beaut Chorey-les-Beaune 2009Use of Pinot Noir at the region Chorey-Les-Beaune. Deep ruby red in color, medium+ nose with blackberries and herb tea. Medium- tannin, medium acidity with meaty and herb tea flavor again, hidden with a very slight red fruit notes at the end.
After breathing for an hour, a distinguishable note of cranberry and cherry was revealed.
*It is actually my very first time to use a Burgundy glass for wine…not a fan of reds but amazed with its wide big bowl and the wonderful fruity aromas flowing along.
2. Soup: Beetroot soup with yoghurt (4/10)The soup had beef consommé in base and a considerable amount of beetroot. Attendant recommended to mix the yoghurt together with the soup for more creamier texture. However, unexpectedly the yoghurt simply couldn’t melt (even I smashed it so hard…in a polite way). The soup was too heavily spiced with the black pepper (I guess) and salty as well. It was too just too hard to finish...my throat was really burning. Hopefully some beetroot and veggie dices were there to soothe my palate a bit.
3rd Wine: Cordero Di Montezemolo Barolo Monfalletto 2009 (Best Pick of the night)Use of Nebbiolo from Monfalletto state. Garnet in color with noticeable amount of legs. Medium- nose with sweet blends of cranberry and strawberry jelly. In palate, medium- acidity, soft tannin with black fruits. After breathing, the caramel aroma immediately stand out in nose and even more outstanding blackberry flavors. A very elegant wine.
3. Seared Hokkaido Scallop with lemon peel herbal butter (6/10)Hokkaido Scallop was as usual sweet and with chewy texture, very toothsome and with reasonable thickness; herbal butter was always the best garnish for scallop.
The garlic potato foam at the side added a slight saltiness to the scallop, which was nice too. Though tomato and eggplant at the bottom of the scallop seem not to be on the same picture with other ingredients.
4th Wine: Chateau Pibran Pauillac 2009A blend of Merlot and Cabernet Sauvignon in this wine. Deep ruby color, black fruits in nose and sense of alcohol in nose. Medium+ tannin and acidity, high alcohol, lingering smoky wood, vanilla and chestnut flavor with lively unripe blackberries. A full bodied and complex wine.
4. Seared Duck Foie Gras (8/10)Very thick in size and is seared beautifully with crisp caramelized outer skin, wrapping the smooth, turgid interior. Lovely to enjoy it with the slightly sweet pear puree and fried apricot. Nice dish.
Wine Pairing: Chateau Pibran was too strong for foie gras. I would always opt for a noble rot wine with foie gras.
5th Wine: Cullen Cabernet Sauvignon Merlot 2012Not of much impression towards as I was already very full that time
5. Traditional Pigeon Pie (8.5/10)Having the previous dishes well going, this main dish gave this dinner experience a very final nice kick which pushed the night to climax. This traditional pigeon pie stuffed with wonderful amounts of pigeon meat and foie gras. Mushrooms and pine nuts which filled up the rest of the space ornamented with just right amount of chewiness to the pie, giving a very satisfying mouthfeel.
Was deeply impressed with the addition of Apricot because its slight sourness balanced the overall strong gravy taste. Lovely sweet gravy sauce on the dish which made the game pie very juicy and perfect.
Found this paired exemptionally well with the Monfalletto and Pauillac wine.
6. White Chocolate Mousse with Earl Grey Ice Cream (3/10)It was actually quite a big slip to have this dessert served after such a fascinating main course. The chocolate mousse prettily failed. Texture went very rough with the grains of undissolved gelatin embedded. Earl Grey ice-cream was so-so in taste with a very week hint of bergamot. But sweetness overall was adequate.
In terms of service the whole night, attendants were all smart and professional. If more warm smiles and greetings could happen that would be sweet.
You wont be disappointed about Seasons' art on food
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