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2012-04-09
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This French bistro restaurant’s foods are definitely classic French, creamy and buttery. Even the décor are like those in Paris and tables are fairly space. The green colour gives a warm welcoming. There are plenty of fine wine were from small boutique vineyards, something different from the usual. The head Chef (Ping) was friendly, explained the menu to us and answered all the questions about cooking. Pan fried foie gras with baby artichokes, Morteau sausage and grilled leek bouillonThe foie gr
The head Chef (Ping) was friendly, explained the menu to us and answered all the questions about cooking.
Pan fried foie gras with baby artichokes, Morteau sausage and grilled leek bouillon
The foie gras was nicely pan fried, a fine texture, but lack seasoning. The leek bouillon gave the foie gras richness a slight sweet flavour, not a bad combination. Nonetheless, Morteau sausage was rather unnecessary; it doesn’t go well with the ingredients at all.
Foie gras crème brulée, sour dough toast and green saladThe Foie gras crème brulée was as delicate as ever, and I was impressed. It was very creamy and buttery; the Foie gars pate characters remain, on top of that, the crème brulee trait was added. Again, I am not sure if the mix green was necessary.
Frog legs in “Poulette” sauce and foie gras cubes served with spinachThe frog legs had particularly good flavour and precise seasoning. The frog legs were incredibly tender. I loved the Poulette sauce (creamy mushroom sauce), creamy and rich. In addition, the spinach gave the sauce another dimension of freshness, a very seasonal twist.
Boston Lobster and linguine pasta served with lobster flanThe linguine didn’t looks like linguine, maybe it’s a special one. The linguine was al dente, perfectly seasoned. The lobster sauce was creamy, flavoured with garlic, onion, tomatoes. It is a standard lobster linguine. Yet, I don’t know why the lobster and the linguine serve separately.
Corn fed chicken & crayfish pie, glazed asparagus with Nantua sauceThe chicken was slow cooked; it has absorbed all the beef broth flavour! The chicken was very tender. The beef broth has a very deep colour and strong flavour. Perhaps, diners can give onion soup a try, since the beef broth is well prepared. Even the pasta is cooked faultlessly, but really don’t see the point and it doesn’t really match.
John Dory poached in a mussel sauce, cuttlefish, roasted pistachio and steamed potato mustardThe mussel sauce was cooked with tomato. The mussel gave the bouillon a rich flavour. If you like sole and turbot, then you will like John Dory. However, not this John Dory, it is overcooked. We told the head chef and he said he knew it. I wonder if you knew why you would send it out, idiot. Potato was cooked well; the mustard gave the sauce a little bit of heat and sweetness. The timing totally ruined the dish. AND what the hell was the seaweed doing on top of the John Dory?!
French cuisine is my all time favourite. This bistro restaurant brings me back to Paris. Certainly it is an affordable French restaurant (standard, nothing to surprise the diners). Personally, I think the Chefs are trying too hard, please just keep it simple. The food and wine are reasonably price, but the Cheese selection is more expensive than 5 stars hotels with less choices. 張貼
