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2014-03-15
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Disappointed last week as this salon de haute cuisine declined even takeaway orders after the till closed. Therefore when payment was suggested in form of desserts from this place, the task was impossible to turn down. As the saying goes - 人為財死，鳥為食亡 - I'm probably more avian than human. The far from satisfactory service (considering this being a renowned restaurant) kept us waiting for almost a quarter of an hour before settling our takeaway order. I could see why some patrons were disgruntled.
Disappointed last week as this salon de haute cuisine declined even takeaway orders after the till closed. Therefore when payment was suggested in form of desserts from this place, the task was impossible to turn down. As the saying goes - 人為財死，鳥為食亡 - I'm probably more avian than human.
The far from satisfactory service (considering this being a renowned restaurant) kept us waiting for almost a quarter of an hour before settling our takeaway order. I could see why some patrons were disgruntled.
Here comes the desserts, starting with the less remarkable. In spite of the pleasing dome shape, the rose mousse cake was of the genre one can find in any patisserie. The opera was more chocolate than coffee - my personal preference was for an opera to be "mocchacino in cake form"; the base was too sweet and it was short on the espresso. The earl grey was laudable in the sense that it actually tasted of earl grey tea, yet it was still a shade trop sucré and it should go stronger on the bergamot.
The pear cassis was very fresh with a memorable dash of sirop de cassis in its centre; unfortunately the texture was slightly soggy. Both the chocolate banana and the salted caramel ranked highest in this first encounter; the former was in an elegant dark dome and one could taste banana when biting into this succulent decadence, whereas the latter was an outstanding marriage of salt and caramel - enhancing the caramel aroma but keeping the sweetness in check.
One has to hand it to the maestro for brilliant desserts after all.
张贴
