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2015-01-19
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I have been waiting and waiting for the opening of Chef Phillipe's second venture; and finally, it was opened on Dec 12. We had our first visit on Dec 19 and decided to switch our Christmas Dinner booking from Upper Modern Bistro to this new baby of Chef Phillippe.We were at the window seat at the far end of the restaurant while there was another floor above to serve the purpose of a bar. Since it was Christmas, they had a Christmas Menu but we were also welcome to go for a la carte. Placing our
We were at the window seat at the far end of the restaurant while there was another floor above to serve the purpose of a bar. Since it was Christmas, they had a Christmas Menu but we were also welcome to go for a la carte. Placing our trust on Phillippe and Jeremy, we decided to go Christmassy and opt for the Christmas Set Dinner.
A dish of canapés was served not long after we ordered - there was a selection of 4.
Bite sizes yet very refreshing and all offered different tastes and textures. Preferred the black truffle on bite-size toast and the shredded crab meat toast.
Then we moved on to our appetizers - 3 Oysters N 3, Tomato Salsa & Caviar, and Duck Foie Gras Terrine, served with a glass of Chateau Rieussec 2005. Both dishes had a spread of tomato paste that lifted the oceanic umami taste in oysters, and lifted the heaviness of foie gras. The wine went well with the appetizer, it was pleasantly sweet and thick, with aromas from apricot and some other spices.
Then we had a Chestnut Velouté, White Truffle Chantillyand Sea Urchins Buckwheat Pancake and Cauliflower Purée.This chestnut velouté was one of my favorites of the night. The Christmassy hot soup with a rich fragrance of chestnut was so fulfilling! I almost wolved down the bowl and forgot I should leave more space in my stomach for more upcoming courses.
This buckwheat pancake with sea urchin reminded me of a similar course at Pierre Gagnaire's magic 8 tasting menu I had earlier in November, which was one of Pierre's signature dishes. Phillipe's pancake did not have beef but came with cauliflower purée instead. The pancake was thicker in order to enfold the sea urchin and purée. The texture of the whole dish was very smooth and creamy. Sea urchin was a rather good match with the pancake but a variety of texture was missing in the dish.
Poisson du jour arrived - Wild Sea bass, seasonal vegetables, octopus & scallop emulsion. The seabass was smooth and tender as usual, and I loved how the emulsion made the dish taste like a rich seafood plate.
Moving on was our Périgord Black Truffle Risotto. Just in season for the 'diamonds of Périgord, it gave a subtle earthy flavor as if adding its stimulating perfume to the creamy risotto! I am a full and happy girl now!
Périgord Black Truffle Risotto
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We took a break before our cheese course, and as Jeremy walked over, he came along with his could-not-be-better cheese platter, and oh! There were so many that some were overflowing on the brink of the log as it was placed delicately on our table!
I would not write on each and every type of cheese as I have done before, but would love to talk about this Vacherin Mont d'Or - made from pasteurized cow's milk, served during the winter season.
Jeremy picked two types of Vacherin Mont d'Or for us, one of stronger taste which could be served alone; while the milder one came with truffle! It was runny and velvety and I loved its yielding texture along with the faint truffle aroma!
We wrapped up the night with dessert - Mandarin Panache, Chestnut Mont Blanc, Mandarin sorbet.Since it was Christmas, it was inevitable to avoid chestnuts, especially mont blanc, but I totally did not expect it to be this good! Perhaps the main ingredient was mandarin, it was very citrusy that it washed away the heaviness we felt after finishing up the whole cheese platter. The mont blanc was very smooth which added a hint of sweetness to the dessert. Lovely it was!
Definitely a great start for ON, with a team of fantastic four and other staff who left the comfort zone in hotels and embarked on their own adventure in the city. Would come again, and again, and again.
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