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2011-01-30
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We are going to have our wedding at Peninsula. This is our tasting dinner. Actually, we when there at lunch time. It is a very heavy lunch for all of us. I went there with my wife, a friend of mine who is a french chef, and our wedding planner.Gaddi's the most famous french restaurant in hong kong. I pick here because I had my birthday dinner there last year and it was great.When we arrived, we sat at the chef table in the kitchen of Gaddi's. It is my second time sitting here. Our chef is Chef C
Gaddi's the most famous french restaurant in hong kong. I pick here because I had my birthday dinner there last year and it was great.
When we arrived, we sat at the chef table in the kitchen of Gaddi's. It is my second time sitting here. Our chef is Chef Chu. He came out and presented our menu. Very professional!! Full explaination of all the details and cooking method of all the dishes.
We had Grill goose liver terrine with crispy ric and pear chuney for starter. The goose liver is slow cooked then lightly grilled. Not too oilly and the lightly grill tast just makes the liver tasty perfect. Crispy rice is not really my cup of tea, but wife and my friends like it. Pear cleans the mouth and leave a good after taste. Portion is very good. They gave us a large piece of liver and we make sure the same size will be served on our wedding.
After is Smoked chicken and celeriac ravlol with black truffle foam. A very hugh surprise for us. The truffle foam is very rich and tasty. The chicken is tender and the raviolo is just right! However, the portion is a little too big. So, we ask the chef to make it a little small.
Next is pan-fried sea bass fillet with asparagus bouchot mussel ragout and fennel cream sauce. Nothing wrong with this dish, but no surprise at all. In fact, the source is a little salty and we request to change it to fresh cut salsa. Yes, fish is fresh.
Main course is Roasted prime beef tenderloin with braised Savoy cabbage and Jerusalem artichokes, red wine jus OR Roasted Australian lamb loin with braised Savoy cabbage and Jerusalem artichoke, red win jus. I tried both. I like the lamb. Both are tender and juicy. Cook just right. The artichoke is very interesting. Very satisfy dishes!
Desert is Melted Valrhona chocolate and Kirsch ganache, cherry compote, vanilla ice cream. When we dig into the chocolate, a melted chocolate source pour out from the cake. Ice cream is not too sweet, just right again. Presentation is very nice. Makes a very happy ending.
Classic petits fours and coffee from Peninsula will never go wrong!
In conclusion, professional and jobs well done!
张贴
