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2022-06-03
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It has been almost a year since I visited L'envol and I was lucky to able to book a table for a public holiday(maybe everyone forgot it was a holiday today).Just like last time, for their lunch, you can freely choose the combination of starters and desserts(with 1 main). This time I chose 1 starter and all 3 desserts while my friend chose 2 starters and 2 desserts.Their amuse bouche and bread was already amazing. For the amuse bouche, they advised on the order to have it(from the right to left)
Just like last time, for their lunch, you can freely choose the combination of starters and desserts(with 1 main). This time I chose 1 starter and all 3 desserts while my friend chose 2 starters and 2 desserts.
Their amuse bouche and bread was already amazing. For the amuse bouche, they advised on the order to have it(from the right to left) and my favorites was definitely the lobster jelly on the right.
They have both champagne butter and truffle butter for our sourdough and separate dipping for the crackers.
I had the sea bass for the starter. They also showed the imperial caviar they used and even explained the different types of caviar. They advised the best experience for this dish is to have the yuzu jelly with the caviar and the sea bass together.
My friend had 2 starters. The oysters were fresh and juicy and the topping sauce further enhanced its flavors without overpowering it.
His other other snails were prepared in 2 ways. He enjoyed the deep fried snails quite a lot and the flavor of the sauce was rich without being salty.
The lamb itself was already tender and seasoned perfectly but the lemon in the middle made it taste even more unique. It was surprisingly on the sweeter side for lemon. The morel was also stuffed with lamb and it had an earthy tone to it.
My friends pork despite looked on the fatty side but it didn't taste oily at all and the yogurt emulsion likely further reduced its fatty taste.
So finally dessert time. We first had our Orange Souffle. 
Thanks to the Grand Marnier, it had a lovely orange aroma. Even more impressive, besides the orange and the side, there was also orange fillings in the souffle which is actually quite difficult as making a souffle is already very difficult, let alone adding additional fillings to it which make affect the rising of the souffle.
Their other dessert came and it was like an art piece. Despite all the chocolate, the tartness of the tamarillo balanced out the dessert perfectly. .
The aesthetics of the third dessert was just as amazing. The coffee cream and mascarpone icecream reminded me of tiramisu. However, the pecan inside gave it a distinguished flavor and was my favorite component of the dessert.
A surprise came for us. Maybe the pastry chef found it intriguing that someone ordered 3 desserts and gave us a complimentary lemon souffle. This also had a lemon juice filling and was more on the citric side. I enjoyed it a lot but my friend found it a bit too tarty. However, I reminded him he can have it with the ice-cream at the side, which balanced this dessert splendidly. 
My favorite petit four cart came and this time I decided to have a bit of everything with my friend. My favorite was definitely their macarons.
Their signature menu also looked really good and looking forward for my 3rd visit and trying their signature menu.
Service here was also great. The speed of serving the dishes, how they introduced the menu and each dish upon seriving, asking you to order etc. was impeccable.
張貼
