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2020-12-31
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Ta Vie was offering a Festive Lunch Menu. Again since it was a weekday on my long annual leave, I was able to book a table here with relative ease.The server greeted me politely and introduced their menu in detail. Their decor was simple yet elegant, just like their food.They will serve you one bread at a time and the first one was definitely my favorite, witch its crunchy exterior and fluffy inside. Their ricotta cheese and house-made butter was heavenly.The first course was the Crab House Sand
The server greeted me politely and introduced their menu in detail. Their decor was simple yet elegant, just like their food.
They will serve you one bread at a time and the first one was definitely my favorite, witch its crunchy exterior and fluffy inside. Their ricotta cheese and house-made butter was heavenly.
The first course was the Crab House Sandwich, which is crab salad. The crab was sweet in its own way, matching the salad especially the avocado well. The crispy crepe was also extremely cute in a crab shape.
The duck consomme was as clear as a consomme can be yet tasting extremely rich. The oyster filling of the ravioli also burst with flavors.
For the Deep Fried Chicken Wing and the Wagyu Beef Rossini, both had truffles on it but were not shaved at the table(maybe due to COVID). However, I have to say the aroma was definitely less intense.Back to the flavor, the I felt the sauce was the star of the Chicken Wing. The taste of the Shaoxing wine sauce was intense without being overpowering.
The beef of the Rossini was almost as tender as the foie gras and eating it with the bread wrapping balanced their strong flavors. Chef Hideaki Sato himself came to serve this dish.
The langoustine was my favorite main course(this was between the Rossini and Chicken Wing, I described it out of order due to the truffle issue). The langoustine was springy and the presentation was extremely simple yet beautiful, with the outer pastry wrapped carefully layer by layer to resume the shell.
After all the main, they prepared a lovely hibiscus drink to refresh our palate to prepare us for dessert.
The dessert came and wow, it was a stunner. The dessert was constructed like an artpiece and the dish they choose was glistening under the light(the photo I took does not do it justice) . If possible, eat all 3 layers together. The richness of the ice-cream, the sweetness and juiciness of the pear and the "Baba"/Cake were such a lovely combo. I also checked afterwards and the pear they used "Le Lectier" is a Niigata pear famous for its flavors and infamous for its difficulty to store, hence named "Queen of Pears".
Their French Press Indonesian Coffee was smooth and instead of Petit Four, the chocolate mousse served was exceptionally good with a hint of citrus in it.
When I left, the server also came to the entrance to thank me again before leaving, kind of like restaurants in Japan.
This menu does come with a hefty price tag(even when compared with other Michelin restaurants) but given the food and service, it justifies the price but I think in the future, I will only reserve it for special occasions.
張貼
