Food is very good here at this restaurant but not yet to the level of amazing. I went for the Innovation and Insipration menu to get the full experience of what this restaurant can offer. While most of the dishes on the menu were very good, there were 2 dishes that I thought were amazing and 2 that failed my taste pallete completely.
I simply loved the oyster concasse. Everything from the execution and the taste was just perfect. The freshness of the Normandy oyster blended perfectly with a lemon and seaweed granite was indeed able to produce a heavenly taste appetizer that was fresh and full of flavor. The next wonderful dish was the artichoke and black truffle soup which tasted so soulful and so sexy as it was light and yet creamy, sweet and yet savoury at the same time.
The Salmon "frozen" on ice was nice but the use of the tasteless but heavily scented lemongrass consomme really ruined the dish. The same with the pan-fried foei gras. While it was perfectly fried, it was runied by the genmaicha "infused-duck bouillon" that just didn't match well with the richness of of foei gras. Maybe it was the chef's intention to balance out the richness of foei gras but I certainly failed to see the point.
The staff is the other amazing factor of this restaurant. Every single one of them including the chef was great the evening I was there. Everyone was friendly and knowledgable at the same time about the products in the restaurant. The presentation of every dish was perfect and the pace of which our dishes came out was timed very nicely and appropriately.
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