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2023-01-05
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Le Grande Bleu brings a culinary journey interpreting ingredients through a French haute cuisine lens.The mushroom soup (Morels Veloute de champignone) perfects its essential quality with a delicate creamy base which is just right for mushroom lovers. The crispy exterior features the taste of scallop in port wine sauce which was puffy and fresh at the same time. Slow cooked abalone has an exquisite flavour of the liver sauce to strike a harmonious balance. The main dish was the risotto that sign
The mushroom soup (Morels Veloute de champignone) perfects its essential quality with a delicate creamy base which is just right for mushroom lovers.
The crispy exterior features the taste of scallop in port wine sauce which was puffy and fresh at the same time.
Slow cooked abalone has an exquisite flavour of the liver sauce to strike a harmonious balance.
The main dish was the risotto that signatures caviar, salmon roe and braised abalone
Dessert was the baked milk custard with whiskey sauce as a final touch. The whiskey sauce wasn’t fully absorbed but still taste good👀
Overall it was a wonderful dining experience. Cooking was defined by the use of high quality, fresh ingredients, lighter meals, and simpler yet breathtaking presentations🥰
Morels veloute de champignone
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Black truffle scallop crisp
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Slow-cooked abalone
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White maw with french quinoa sauce
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Baked milk custard
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