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2014-06-11
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米芝蓮星級大廚Stéphane Gaborieau再次客席懷歐聚，帶來別緻的南法料理。雅迪斯有幸品嚐首日的Wine pairing menu，盡皆美輪美奐，尤其一道《濃汁小牛胸腺》令人一試難忘。巴斯克特色沙甸魚片Basque style tender sardine fillets, marinated in herbs and slowly cooked bell peppers with fresh tomato sherbetWine: St Andre de Figuiere Vieilles Vigne Rose Côtes de Provence 2012 洋蔥湯配帕馬森起司慕斯Cream of Onion with Parmesen Chantilly藍龍蝦千層麵配有機根菜、貝類海鮮汁和來自法國著名菜農 Joël Thiebault 的嫰薑Blue Lobster Lasagne with organic roots, shellfish juice and gingers "from Joël Thiebault"Wine: Mas de Daumas Gassac '
巴斯克特色沙甸魚片
Basque style tender sardine fillets, marinated in herbs and slowly cooked bell peppers with fresh tomato sherbet
Wine: St Andre de Figuiere Vieilles Vigne Rose Côtes de Provence 2012
洋蔥湯配帕馬森起司慕斯
Cream of Onion with Parmesen Chantilly
藍龍蝦千層麵配有機根菜、貝類海鮮汁和來自法國著名菜農 Joël Thiebault 的嫰薑
Blue Lobster Lasagne with organic roots, shellfish juice and gingers "from Joël Thiebault"
Wine: Mas de Daumas Gassac 'Pont de Gassac Blanc' - IGP Pays d'Hérault 2011
養殖肉鴿配紅菜頭、菠菜千層酥及薑餅醬
Farmed Pigeon, cooked in woodcock style, served with beets, spinach napoleon and gingerbread sauce
Wine: Perrin Vacqueyras 'Les Christins' 2011
濃汁小牛胸腺配鼠尾草、綠蘆筍、夏洛特馬鈴薯和珠蔥
Veal Sweetbread Piccata with sage, green asparagus, charlotte potatoes and pearl onions
Wine: Domaine de Triennes 'Dante Fluer' Viognier Vin de Pays du Var 2011
Sphere of White Chocolate with strawberry soup, minted white chocolate ganache and pistachios
星星料理供應期由 6月9-15日，可單點或配套餐，晩市之配酒餐單有5道菜同6道菜選擇, 分別為 HK$1,888 & HK$2,088一位
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