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2025-02-01
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Finally some free time for lunch following eventual closing of prolonged project. Fourth on the list: chef Olivier. 3 sets to choose from: -3 courses ($788 pp), -4 courses ($1,688 pp) or -7 courses ($2,988 pp).Was given a mini table, probably punishment for my not having picked up the phone to confirm my reservation. (Seriously, don’t ppl do that over the not-so-intrusive WhatsApp or email these days??? Do ppl still pick up calls from unknown numbers???)Nice by-the-glass selection. Went for a Gl
Fourth on the list: chef Olivier.
3 sets to choose from:
-3 courses ($788 pp),
-4 courses ($1,688 pp) or
-7 courses ($2,988 pp).
Was given a mini table, probably punishment for my not having picked up the phone to confirm my reservation. (Seriously, don’t ppl do that over the not-so-intrusive WhatsApp or email these days??? Do ppl still pick up calls from unknown numbers???)
Nice by-the-glass selection.
Went for a Glass of burgundy red.
Went for the 4 courses. Here’s what we had.
Light, crispy crackers paired with a Creamy Fennel spread- subtly aromatic and refreshing; an elegant start to the meal.
Not so elegant to see that the Fennel has dropped everywhere.
Caulifower foam with lemon jelly
Bread selection:
-Sourdough which I liked best; warm and crusty, embodying rustic charm.
-Brioche Infused with Lemon, with the delicate citrus fragrance adding a sophisticated twist.
-Pretzel with Purple Salt, with its chewy texture and salty finish perfectly paired with the accompanying decadent Champagne Butter and Caviar Butter.
French Aji infused with bright citrusy Clementine and Star Anise, on a bed of fish broth jelly and topped with Daurenki Caviar.
Brittany Blue Lobster perfectly cooked, tender and sweet, wrapped in house-grown shiitake mushrooms. The accompanying shrimp bisque, served in 2 consistencies- thin (light and aromatic) and thick (delivering a concentrated burst of shrimp flavor). On the side: roasted red chicory with minced mushrooms.
Loire Valley Venison Fillet cooked in cocoa, adding a subtle bitterness and depth, enhancing its natural gaminess. Accompanied by kohlrabi (芥蘭頭) and civet sauce (venison jus, pearl onions, bacon chunks and red wine) adding layers of complexity and richness.
Hazelnut Fondant, with a molten hazelnut center that had gone cold. Topped with a scoop of vanilla ice cream infused with truffle—its earthy, aromatic notes contrasting beautifully with the sweetness of the fondant. On the side, Tahitian Vanilla filled with cream and ice cream and more truffle oil drops.
Petite fours selection:
- Crackers with Hazelnut Filling
- Passion Fruit and Coconut Tartlet
- Rose Macaroon
- Almond Chocolate and Orange Chocolate
In summary: French culinary technique masterfully combined with modern creativity, delivering nuanced flavors and a luxurious dining experience that was both refined and approachable. The most impressive lunch of my Michelin week- indeed deserving of the ⭐️⭐️ and setting it apart from the other ⭐️. Wish the service was as impressive tho- had to request to have my hot water refilled.
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