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2025-07-27
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Lunch. Restaurant called to remind that gentlemen must be wearing long trousers and collared shirts with long sleeves. Glad that I’m not a man in this punishing 34 degrees climate.Interesting dress code interpretation when we arrived: greeter informed us that a mandarin collar did not count as a collar; whilst they didn’t seem to take any issue with another guest wearing a Li Ning sports polo with a collar. Went for a glass of Burgundy white. Decided to go for the Menu du Dejeuner (3 Courses- $8
Interesting dress code interpretation when we arrived: greeter informed us that a mandarin collar did not count as a collar; whilst they didn’t seem to take any issue with another guest wearing a Li Ning sports polo with a collar.
Went for a glass of Burgundy white.
Decided to go for the Menu du Dejeuner (3 Courses- $830 pp).
Here’s what we had.
Comté Cheese Choux- a classic French amuse-bouche.
Second amuse-bouche: Melon in Lime Jelly topped with Rocket Foam and Anchovy bits.
Bread basket to die for.
Egg slow-cooked to a custardy wobble, nestled among wild Girolle mushrooms (雞油菌), sautéed spinach, and crispy bacon bits. The red wine reduction and chicken jus was deep and glossy, binding the dish together beautifully.
Silky and sweet Green Peas Velouté and perfectly poached Red Prawns, served with almond milk jelly. French toast soldier on the side.
Steamed Brittany Hake, flaky and delicate, slow-cooked seaweed, topped with French cockles and crispy Potato wedges; enriched with Cream Sauce made with Noilly Prat (a dry vermouth from the South of France made from white grapes).
Multi-textured presentation of the Yellow Chicken: pan-fried thigh, wing, and breast- each cooked to its optimal doneness. Paired with an aromatic and bright yellow wine sauce. Served with zucchini and zucchini flower stuffed with foie gras.
Generous selection of cheeses.
A plant-based 46% Valrhona chocolate dessert featuring smooth and dark ganache on a crisp cocoa biscuit, countered by tart rhubarb.
Raspberry Soufflé perfumed with Chambord (raspberry liqueur). Served with a spoonful of bright, tangy raspberry sorbet.
Petits Fours: Mini éclair, Pistachio nougat and Nutella chocolate.
In summary: an exquisite midday escape- menu is a modern French showcase, rooted in classical technique, and laced with seasonal sensitivity. A celebration of texture, terroir, and time well spent.
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