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2008-12-09
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Another dinner at Amber, the newly minted Michelin 2-star restaurant. As usual we took up a private room for the occasion, but business seems to be pretty slow for the place. The main dining room seemed less than 1/3 full...As usual there were the amuse bouches, which were scallops with apple jelly (presented like Thomas Keller's oysters & pearls); pumpkin soup with black truffles; and foie gras lollipop on sticks.The first course was southern Australian lobster & foie gras ravioli simmered with
As usual there were the amuse bouches, which were scallops with apple jelly (presented like Thomas Keller's oysters & pearls); pumpkin soup with black truffles; and foie gras lollipop on sticks.
The first course was southern Australian lobster & foie gras ravioli simmered with black winter truffle over a creamy celeriac custard with poultry velouté. Wonderful ravioli combining the taste of "surf & turf"... The celeriac custard was a bit heavy, getting to the consistency of mashed potatoes. The velouté was divine.
The chef followed up with Erquy scallop, cauliflower & almond risotto "mantecato" with clementine scented oxtail jus & shaved white truffle. The chef came to shave some white truffles for us, and a small chunk of it fell off and landed on my plate. Of course he was only too happy to leave me with it... After I finished the dish, I happily chewed on the truffle...how amazingly fragrant! How sinful!
The Challan chicken was done two-ways: breast with silver beet, parmesan whipped polenta with shaved Alba truffles. The meat was tender but did not wow me. Of course truffles are always welcome...
Part two was leg as a warm pate with black winter truffles. This was wrapped in greens and was a little more interesting, and shows the chef's creativity.
I was too full to have the cheese from Bernard Antony. For dessert the mango, lime & marscapone pavlova was ok...
We offered Chef Ekkebus our congratulations on his 2-stars. I do hope that this helps bring the customers in, because it sure felt a little empty...
original blogpost with notes on wine: http://chi-he-wan-le.blogspot.com/2008/12/white-truffle-heaven.html
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