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2023-11-09
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中環蘭桂芳法日餐廳.My families and I went to a restaurant called "La Saison Restaurant & Bistro" (季) located in 5/F, Grand Progress Building, 15-16 Lan Kwai Fong, Central中環蘭桂坊15-16號協興大廈5樓..My friend and I tried the tasting menu which costs HKD$588 per person with 1 starter,1 cold entrée ,hot entrée , 1 main and 1 desertStarterFoie Gras terrineHungary foie gras, apple, raspberry, seaweed, bean curd..the raspberry helps cutting through the richness of the Hungary foie gras.the seaweed addes nice umami flav
.
My families and I went to a restaurant called "La Saison Restaurant & Bistro" (季)
located in 5/F, Grand Progress Building, 15-16 Lan Kwai Fong, Central
中環蘭桂坊15-16號協興大廈5樓
.
.
My friend and I tried the tasting menu which costs HKD$588 per person with 1 starter,1 cold entrée ,hot entrée , 1 main and 1 desert
Starter
Foie Gras terrine
Hungary foie gras, apple, raspberry, seaweed, bean curd
.
.
the raspberry helps cutting through
the richness of the Hungary foie gras
.
the seaweed addes nice umami flavour to the starter
.
the crispy crunchy bean curd skin addes lovely texture contrast
Tomato salad
French Heirloom tomato, Sesame Dijon mustard sauce
.
.
the French Heirloom tomato has a nice acidity and tartness, very bright ,light & refreshing
.
芝麻醬混入法國第戎芥末
Cold Entrée
Beef Tartare
Wagyu M4+ tenderloin, quail yolk, La Saison Tartare sauce, croutons
.
.
the quail yolk makes the Wagyu M4+ tenderloin Beef Tartare more creamy
Prawn Tartare
New Calendonia prawn is sweet and fresh
.
La Saison Tartare sauce,Greek yogurt and Perilla get really well together.
.
Perilla addes distinctive fragrance to the prawn Tartare
.
delish!
.
.
法屬新喀里多尼亞水晶藍蝦為食材，下襯紫蘇葉
Hot Entrée
Egg Bomb
Ran'on egg, Mushroom truffle purée
.
.
the egg bomb is c
rispy and crunchy on the outside
.
intense orangey color of runny oozy egg york bursting out from the Japanese Lan king egg
.
the black truffle mushroom sauce underneath compliments with the egg york very well
the chef cooking in front of the customers,the customers can enjoy seeing the cooking process of the chef
Main
Lobster
Cozy harbour lobster tail, rosemary, thyme, asparagus, langoustine jus
.
the lobster tail is juicy,delicate and moist
.
you can taste the original flavour and the sweetness of the lobster
.
the chef torched the rosemary, thyme to smoke the dish a little bit in order to give a hint of herbal aroma to the whole dish
.
Steak
Wagyu M2+ Striploin, gratin potatoes, baby carrot
.
the Wagyu M2+ Striploin is incredibly juicy,tender and soft cooking in teppanyaki style
Dessert
Créme brûlée
Ran'on eggs, cold dripped milk, cream
.
this Créme brûlée using Japanese Lan king egg as the ingredient which give rich,intense eggy,creamy flavour to the dessert!
.
super yum
.
both the chef and receptionist are very nice and polite ,great service
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