But before we get into that part, we were starting the casual dining with two teasers presented by Chef Richard Gillet, the first one was Pretty in Orange. A tempting look of sous vide potato, baked salmon mousse, fresh dill and sour cream. It was smooth collaboration of the tastefully salmon, the crunchy fish skin and a kind of small pancake. I never thought that a pancake could went deliciously with salmon.
The next dish called Crowning Glory, a mouth watering of pan seared foie gras, porcini mushroom, butternut squash plan and thyme. The porcini mushroom's taste softened of course to highlighted the duck liver's and the butternut squash flan & thyme made a good engagement for both of it. Thanks to Chef Matteo Meacci, this dish really pampered our taste.
Pillow de Milano was the name of the main course, also presented by Chef Matteo Meacci. It's not the pillow for sleeping, even though it looked like one but this was way very small. The menu made of three raviolis which each of them hiding the tastefully wagyu ossobuco inside. The appearance was lovely with safron sauce all over the plate, bone marrow and garnished with alfa sprouts on top. These pillow definitely not making me sleepy yet i want more 'pillow' but a space was needed for next experience.
Chef Richard Gillet made wonderful Nostalgia for us. Curiosity dominated my mind about this menu and it came out as a plate of oven roasted cracker black skin codfish fillet on top of the vegetable gratin, brandade de morue (which i thought some kind of nugget because of the fried look) and garnished with black olive tapenade. The Nostalgia definitely will be a good one to remember too.
And the part that we've waiting for..desserts by Janice Wong! She came to our table, gave each of us a plate of Garden that made of soft pistachio sponge, fruit of the season and jasmine lemongrass sherbet. The Garden has beautifully look with a peace of rose's pod, yes that is eatable. After that she brought us Petit Fours in reddish/purplish color with very soft texture and went so fine. Plated on a grey marble block, Popcorn has stole my heart for its sweet and salty savor, passion fruit sorbet also kochi yuzu parfait and it has delivered popcorn to the next level. Last but not least, H2O gave us a happy ending of that night. Michel Cluizel chocolate mousse, texture of caramel and chocolate soil. Every sop was enticed.
With nice two teasers, splendid main courses and four hearty desserts, we were spoiled by the Chefs. Merci beaucoup!
