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Image 1: We decided to check out their 3-course lunch menu after they got promoted to 2-star. This was actually our second visit since we were here years ago… about the time when they just got the first star.
Image 2: We were the first group to arrive and as usual, we ordered different dishes for each course to get a sense of the cuisine.
Image 3: Started off with beetroot macaron with foie gras mousse. An interesting timing of flavour - the foie gras was dominating initially but then the fruity beetroot started to kick in while the richness from the intense foie was fading away! Cool!
From their bread basket was chestnut bread...
... and savoury bacon brioche. We think the savoury bacon brioche at Le Champignon Sauvage trumps this by miles though.
Image 6: Ceviche of scallops with seaweed and herb oil garnished with kohlrabi and frozen horseradish. The raw scallops were nice. The texture was on par with the sashimi-grade scallops that we had in Japan. The flavour of the horseradish was completely lost though from the sharpness of lime juice.
Image 7: The other choice of the first course was 'Risotto of New Potatoes' lined with hops puree and frog legs. Instead of actual rice, rice-size potatoes were used for the risotto which gave us a crunchy texture. Very clever!
Accompanying the risotto were a few delicately deep fried crispy frog legs!
Image 9: For main course, roasted baby monkfish with cauliflower, squid, and pine nuts. The meaty monkfish was excellent. However, the dish was ruined by the overly salty squid!
Image 10: The other choice of main course was belly of suckling pig, braised pig tail, and deep fried salsify with ham. Wonderful pork belly - crispy skin and not overly fatty meat!
Image 11: We were quite disgusted by the tail at first, but it turned out not too bad! The tail had a good jelly texture with long strand of meat similar to beef brisket. The salsify was a disappointment as the ham was way too salty even the sweet molasses could not offset the saltiness.
The dessert was a vanilla creme brulee topped by rhubard sorbet with rhubard on the side served with hibiscus juice.
Image 13: Each of the items on this plate was lovely on its own but not as a whole! The squishy tangy rhubarb and the berry hibiscus juice was a bit odd, then together with the creamy sweet custard... It was strange!
Image 14: Overall, we did appreciated the creativity and the quality of cooking. However, we reckon more attention is needed to side components of each dish and the combination as a whole.