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2022-06-12
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Excited to be trying the restaurant’s latest single ingredient lunch menu, ODE to SAUCE. Sauce indeed is the soul of any dish. Added $580 for a 3-glass wine pairing, being a glass each of bubbles (Andre Clouet), Burgundy white, and a very interesting red from Xinjiang, China. Here’s what we had for our educational experience with 7 different types of sauces.Amuse-Bouche of raw carrot, radish and celtuce; sourdough bread and a cold 10-Vegetable Consommé. Accompanying sauce was 3 types of Mayonna
Added $580 for a 3-glass wine pairing, being a glass each of bubbles (Andre Clouet), Burgundy white, and a very interesting red from Xinjiang, China.
Here’s what we had for our educational experience with 7 different types of sauces.
Amuse-Bouche of raw carrot, radish and celtuce; sourdough bread and a cold 10-Vegetable Consommé. Accompanying sauce was 3 types of Mayonnaise, being: brown butter foam made with salted Kumquat; Oyster sauce and Scallion Sour Cream.
“Ode to Shrimp”, being marinated sweet shrimp with caviar and celtuce. Accompanying sauce was vinaigrette made with verbene leaves (馬鞭草), balanced with a lemon-flavored velouté made with white asaparagus and a few drops of strong scallion oil.
“Ode to Crab”, being Crab Gratin (made of 松葉蟹 and 花蟹) in a Béchamel sauce (creamy white sauce made by cooking milk, flour and fat together) enriched with parmesan cheese. To complete the dish, server poured Crab Velouté on top.
“Ode to Dover Sole”, being dover sole with seaweed in the middle, served with a fumet sauce (made with frog legs, mushrooms, whipped cream and gratin under heat) and pickled mushroom. Sauce was so fragrant- my favorite dish of the meal.
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“Ode to abalone”, being chunks of South African abalone in an abalone supreme sauce with a touch of mandarin peel, topped with puff pastry, resembling the shell of an abalone.
“Ode to Pigeon”, being pigeon with salmis sauce. Salmis is prepared by undercooking a roast game meat and reheating it in an enriched sauce. Cooking game birds in this manner keep them moist. Here, the sauce was enriched with 臘腸 and 梅菜. Loved the plating.
“Ode to Strawberry & Tomato”, being
Strawberry Tomato Coulis with Yogurt Mousse and Fresh Herb Sorbet. Coulis is a thick sauce made from puréed fresh strawberries and tomato. Very refreshing balance of acid and sugar.
To finish off: mignardises of Custard, Chutney and Caramel. And a latte.
In summary, yet another brilliantly executed ode lunch. Can’t wait till the next one.
張貼
