Bouillabaisse Jelly, Tiger Prawn and Light Brandade - This was an amazing dish for lunch. The herbs and flowers gave it colour and lightness, the bouillabaisse jelly was refreshing yet crustacean fresh, with a hint of cod mousse enhancing it all. Encore! * *
Steamed Pink Snapper, Anis Scent, Tomato Concasse and Brittany Artichokes in Grelette Sauce - This fish was cooked perfectly, a great job. The sauce seemed a bit oily for a grelette but it was nicely sour and refreshing. Sided with a 3 spoon quenelle of tomato puree. The only problem? The Anis Scent made this dish ‘smell’ very fishy for some reason during the entire time it was infront of me, but when we ate it it was fine. Very strange indeed… * *
Easter Special Desserts - Fun to look at, although 1 or 2 especially the chicken macaron was a little bit too funny haha!
This was an amazing dish for lunch. The herbs and flowers gave it colour and lightness, the bouillabaisse jelly was refreshing yet crustacean fresh, with a hint of cod mousse enhancing it all. Encore!
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*
This fish was cooked perfectly, a great job. The sauce seemed a bit oily for a grelette but it was nicely sour and refreshing. Sided with a 3 spoon quenelle of tomato puree. The only problem? The Anis Scent made this dish ‘smell’ very fishy for some reason during the entire time it was infront of me, but when we ate it it was fine. Very strange indeed…
*
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Fun to look at, although 1 or 2 especially the chicken macaron was a little bit too funny haha!
Original Review @
http://foodofhongkong.blogspot.com/2011/05/caprice-iii-12.html
Other Ratings:
Keep it up!
Interesting
Touched
Envy
Cool Photo