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2010-08-20
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One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. -Pavarotti Usually I mention food first, but this time I shall talk about service at the outset. I think, at restaurants like Petrus, service is as important, if not more important, than the execution of dishes. Pampering:The service manager, Mr. Nicolas Pierron, is familiar with D. D was warmly greeted upon arrival and we were led to our corner seat next to
Usually I mention food first, but this time I shall talk about service at the outset. I think, at restaurants like Petrus, service is as important, if not more important, than the execution of dishes.
Pampering:
The service manager, Mr. Nicolas Pierron, is familiar with D. D was warmly greeted upon arrival and we were led to our corner seat next to the full length window overlooking Victoria Habour. The round tables were placed a considerable distance from each other, to offer guests maximum privacy for an intimate meal. Petrus is a rather quiet restaurant. Diners conversed in hushed voices. You wouldn't need to eavesdrop unintentionally on anothers' conversation.
Conversation was comfortable and professional with the Frenchman. He was svelte and polite - excellent manager material at a French restaurant. Loved it when he said 'bon appetit' to start off our enjoyable meal.
And of course the impeccable view. No complaints.
Food
1. Bread basket
As you can see there were quite a number of choices. The two i had: the square-shaped one (kind of like a butter roll) was soft, sweet and warm. The other eye-shaped one was slightly doughy, but went well with the salts provided (6 types, to be sprinkled on bread smeared with a bit of butter, preferably unsalted). The salts are very interesting. Gotta try each and every type when you go there!
2. The largest truffle i have ever seen
i hope that some of the shavings on my entre came from this humongous truffle. it was kept in this large glass jar seated almost in the center of the dining room. heh. Like some kind of showpiece. Indeed it deserves some attention. The waiter brought it over for us to smell and whet our appetites, and told us we could consider including it in our meal.
3. Marinated mediteranean sardines, semolina with parsley and mint
This was arranged like artwork. The sardines were very fresh and had no horrible stale fishy taste, great. I usually do not eat undercooked fish but upon D's prompt I tried a large bite (with a bit of everything). The most amazing thing about this dish is the multiple sensations you had from chewing on the bite. First it was the fragrance from the parsley and mint, then the bed of semolina, lastly the sardine. Interesting and exciting. But I would not have ordered this dish because I am not a fan of undercooked fish...heh. Or is it because my pasta was too good?
4. Tuscany artisanal pasta with aged parmesan, spring onions and shaved summer truffle 8.5/10
Could not have asked for more truffle shavings. paper-thin but fragrant. They were very delicate - i think i prefer eating delicate truffle shavings over thick-cut truffle. Pasta was interesting: about as thick as half a pencil, hollowed out, therefore the cheese and onion juices seeped into that hollow, making every bite a savoury delight! I loved sucking the juices from the hollow. Very yummy. This is definitely recommended.
5. Translucent Cocotte of Hakodate calamari and shellfish, basil oil
I didn't try this dish because I am not particularly fond of seafood. But the execution was special, nice to watch. It came in a transparent plastic bag, tied up ontop to 'prevent the aromas from escaping'. When both mains were served, the waitress undid the bow and poured out the steaming hot contents. D smelled the aroma and smiled in content.
6. Roast North Atlantic Cod, grilled eggplant and piquillos with anchovy butter
9/10 If I had to recommend one dish from the entire meal it would probably be this. Because everything on this plate, from the steak itself, down to the last leaf plated, had its own purpose, and the chef's mischief reflected in it. Grilled eggplant - you'd have expected it to be thick, and soggy in the middle, roasted skin, but this one was very thinly sliced, and roasted so that it curled up and became crisp. It was crisp and chewy at the same time. And it was caramelized. When you put that, piquillos (a variety of chili, but sweet and juicy more than hot) and the baby spinach into your mouth in one go, you become one happy diner.
As for the fish, i liked it because it wasn't as oily as I'd expected. Meat was firm and I had to use my knife to assist me - couldn't flake it properly with back of fork alone. Well-seasoned, such that it retained some fishy freshness (not the nasty fishy taste). Like!
7. Petit fours
Personally I am not a big fan, but since we didn't order any dessert, these bite-sized things sufficed. Prefer the chocolate ones. The lemony custardy tarts were too sour. And I didn't enjoy the yellow block of gelatine either, there really isn't much point.
Conclusion:
When I left, the receptionist accompanied me all the way to the transparent bullet elevator, pressed it for me, said something in French which I could not understand, to which I smiled and nodded, said thankyou in reply, and continued waiting for the lift, which was a relatively short wait, considering the fact that this particular building had 56 storeys in it.
I am definitely coming back.
张贴
