影片
更多
2011-04-22
11 瀏覽
A revisit to Petrus during Autumn of 2010 compared to 2 years ago made for a more compelling meal, and the numerous courses were executed to World Standard in terms of traditional French Cuisine. Especially worth mentioning is the Foie Gras En Terrine Aux Dates et Citron Confit and the lovely Ravioli de Jarret de Veau, Marmalade de Legumes. The Cabillaud Roti, Creme de Chataigne et Nage a la Truffe Blanche course was also exceptional.Of course, I cannot elaborate the finer details on here as
A revisit to Petrus during Autumn of 2010 compared to 2 years ago made for a more compelling meal, and the numerous courses were executed to World Standard in terms of traditional French Cuisine. Especially worth mentioning is the Foie Gras En Terrine Aux Dates et Citron Confit and the lovely Ravioli de Jarret de Veau, Marmalade de Legumes. The Cabillaud Roti, Creme de Chataigne et Nage a la Truffe Blanche course was also exceptional.Of course, I cannot elaborate the finer details on here as it becomes repetitive. For that, you will need to visit my blog here:
http://foodofhongkong.blogspot.com/2011/04/petrus.html
張貼
