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2024-08-21
2416 瀏覽
To celebrate 2 consecutive successful closings, have decided to reward myself by embarking on a 3 stars culinary journey this week with different dining buddies.Third and final one on the list: Caprice for lunch.Bubbles to kickstart our meal.Trio of hors d'oeuvres served in the mirrored box (used for petit fours last time I was here): Onion roll, Tomato tart and Brioche topped with caviar.Bread basket- selection not as mesmerizing as the Robuchon one but still very lovely.Tomatoes from Chef’s mu
Third and final one on the list: Caprice for lunch.
Bubbles to kickstart our meal.
Trio of hors d'oeuvres served in the mirrored box (used for petit fours last time I was here): Onion roll, Tomato tart and Brioche topped with caviar.
Bread basket- selection not as mesmerizing as the Robuchon one but still very lovely.
Tomatoes from Chef’s mum’s garden in the Loire Valley. The delicate sweetness of the perfectly ripe tomatoes and puree was beautifully complemented by the citrusy floral notes of the verbena (馬鞭草, a fragrant herb with a slightly citrusy, lemony aroma) bavaroise (light, airy cream). Very refreshing.
Salad with sweet and succulent Alaskan king Crab meat topped with caviar and Tomato Bloody Mary Sorbet. Another example of chef’s unwavering commitment to using the finest seasonal ingredients.
Tender Brittany Lobster cooked to perfection, topped wirh Australian black truffle and complemented by the subtle sweetness of seasonal Breton Beans in a rich and aromatic Yellow Wine Sauce infused with Orange juice.
Steamed Japanese Red Mullet in Shrimp Consommé spiced with Ginger and Coriander.
Roasted Racan pigeon from Loire Valley- perfectly cooked, with the tender meat exhibiting a rich, savory flavor. Topped with truffle shavings infused with bold flavors of yellow Wine sauce. The Fig Marmalade, chocolate sauce, cherry and beetroot ravioli added a touch of sweetness and complexity. Artfully presented.
Cheese platter: 5 varieties ranging from Burgundy to Champagne. My favorite was the Comte.
Dessert: harmonious combination of strawberry pavlova, super fluffy diplomat cream and strawberry vanilla ice cream.
Ending the meal on another sugar high: Raspberry tart, Earl grey chocolate and Hazelnut chocolate.
In summary: chef's innovative approach to classic French cuisine, the meticulous attention to detail, artistic plating and use of the finest ingredients combined to create a dining experience that was both memorable and inspiring. My favorite in the trilogy series.
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