影片
更多
2021-02-27
730 瀏覽
From the start until the end, it was absolutely amazing. I paid extra attention to the finer details - as expectations were high especially for a three Michelin stars restaurant, but they were met. The bread selection was amazing but bordier butter was my highlight - the last time I had this butter was in Paris at L’Avant du Comptoir. There were four types of bread but I decided to try their baguette, brioche and chestnut sourdough, my favourites were the baguette and brioche which match perfect
The bread selection was amazing but bordier butter was my highlight - the last time I had this butter was in Paris at L’Avant du Comptoir. There were four types of bread but I decided to try their baguette, brioche and chestnut sourdough, my favourites were the baguette and brioche which match perfectly with the bordier butter.
Amuse-bouche was not memorable to me, but my appetizer - the Foie gras terrine with pear chutney was fresh and flavourful, even better pairing with baguette and not so much the soft brioche that it came with. I had few bites of the beef and oyster tartare with kristal caviar, and the mushroom soup - I was pleasantly surprised by the soup and probably skip the tartare next time.
Mains were on point and enjoyable, but I was not blown away by them, perhaps I was getting too full or there is just room for improvements.
Lastly, I picked the seasonal chestnut mont blanc with cream brûlée and vanilla ice cream on the inside ~ it is very different from the usual mont blanc and ended my lunch on a wonderful note!
I would definitely revisit but how can I physically manage anything more than a three course lunch?
Michelin ⭐️ ⭐️ ⭐️
Australian Wagyu Beef and D TarBouriech Oyster with Kristal Caviar
18 瀏覽
0 讚好
0 留言
Mushroom Soup
35 瀏覽
0 讚好
0 留言
Amuse-bouche
30 瀏覽
0 讚好
0 留言
Foie Gras Terrine with Walnut and Pear Chutney
27 瀏覽
0 讚好
0 留言
Daily wild-caught Fish cooked with Ham Crusts
18 瀏覽
0 讚好
0 留言
Chestnut Mont Blanc with Vanilla Cream
11 瀏覽
0 讚好
0 留言
張貼
