Our second course was a scallop cooked in its shell with lemon and seaweed butter. Although we ate 2kg of scallops at home the day before, we still found this scallop amazing. The scallop was grilled just right with a distinct seaweed aroma and the butter was rich but still kept the natural beauty of the moist scallop.

Scallop with seaweed butter	Frog’s legs, sweet garlic mash and parsley coulis

Our third course was two drumsticks of frog legs. That was our first time to have deep fried frog leg in a non-Chinese restaurant. The batter was crispy and thin; the poultry-like meat was absolutely delicious.

Our fourth course was the highlight of the night: a martini glass containing a poached egg sandwiched between a parsley cream at the bottom and wild mushroom on top; finished off with mushroom foam and a touch of finely chopped parsley. We were told to mix all four layers before eating to let the runny egg yolk soak into the other three layers. The result was one of the best dishes ever! It was astonishing that Robuchon could use these simple ingredients to create such a divine combination!

Egg cocotte topped with a light wild mushroom cream	Pan-fried sea bass with lemon grass foam and leeks

Our fifth course was pan-fried sea bass in lemongrass foam topped with stewed baby leeks. It was good but just could not compare to the previous course. The lemongrass did a good job to complement the mild sea bass.