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2014-03-26
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'Tuber Melanosporum' or just simply black truffles. Some say they smell musky, dirty, like old socks, sex and even old American dollar bills. To me, none of those come to mind, but they do have the most intoxicating and seductive scent, one sniff and everything just tingles...~So I could say I was quite looking forward to the Gala dinner this year especially when the feature of the menu was black truffle and of course since Monsier Robuchon and his team would be there working their magic. *happy
So I could say I was quite looking forward to the Gala dinner this year especially when the feature of the menu was black truffle and of course since Monsier Robuchon and his team would be there working their magic. *happy dance*
A new addition to the bread basket, a petite truffle scroll all buttery and flaky, but unfortunately for that evening only.
To start, a truffled crumbed ball rolled in puffed rice hiding a layer of gorgonzola cheese, cow's milk cheese and at the centre a small sphere of shaped black truffle. This was one of my favourites of the evening, rich and cheesy a variety of textures. Crunchy, mushy with the funny sensation of the truffle ball rolling along the tongue as you attempt to bite it. And the best thing? There were two of them.
The lobster dish, delicate spoonfuls of what seemed like lobster salad tossed in truffled creamy dressing sandwiched between floppy circles of celery with a most delicate arrangement of truffle matchsticks. A cold dish, light and refreshing.
A single scallop, perfectly seared sitting on a puree of truffle ringed with pumpkin. Those black circles you see were tubes of truffle pierced inside adding a little decadence to the dish. You can't really go wrong with scallops, so although good it wasn't special.
The hand made gnocchi had a nice chew to it, a pleasant surprise to the stodgy stickiness I have encountered elsewhere. Accompanied by thinly sliced fried potatoes and covered in a chestnut emulsion, the flavours were savoury and comforting. And the truffles? Cut into big chunks, 'bricks' was the term used with a texture like soft cartilage while a faint alcoholic flavour filled the senses as you chewed.
The next dish was quite interesting, a big ravioli hugging a cabbage wrapped bundle with a pepper infused chicken broth poured over it. The cabbage bundle was in fact a millefeuille layered with truffles, foie gras and vegetables, just the effort required in constructing it was pretty admirable. Simple flavours with the foie gras adding a hint of richness and the mild pepperiness of the savoury chicken broth was just stomach warming.
The main dish of the night was pork. A combination of different parts of the pig wrapped in layers of truffle, seared and then roasted. It was almost like eating a slice of sausage, but with more of a bouncy texture. Laid on a bed of truffled lentils ringed with an onion confit, this was a hearty dish, a more luxurious version of something that wouldn't be out of place in a French bistro.
After such heavy dishes, dessert inclined towards the nature of light and fruity.Tropical fruits were the theme. Cubes of malibu simmered pineapple, piped almond cream and a lovely pistachio ice-cream. I was quite smitten with the striking leopard printed chocolate as not only was it pretty, the dark chocolate belayed a very subtle peppermint flavour a play on the traditional mint and pineapple combination.
I was a little disappointed that La Mangue was served as although it was presented differently, the combination of ingredients were very similar to the original dessert served on the normal menu. Don't get me wrong, I liked it, sweet juicy mango layered with salted caramel, passionfruit mousse and topped with a tuile, it just wasn't 'wow' enough for a gala dinner.
And a special petit four of coffee sabayon to end, almost like inhaling an intense mocha in a breath.
I think I have had enough truffles to last me till the end of this year
張貼
