Continued...

FOIE GRAS ‘COMME UN PHO’ - Japanese Abalone, Smoked Eel Dashi & Yuzu

WILD ATLANTIC TURBOT - Majestic Oyster, Spinach Coulis & Seaweed Butter

ROASTED VENISON SADDLE - Mulled Wine Pear, Charred Cereliac & Sauce ‘Poivrade’

PIGEON FABIEN DENEOUR 3 Services - Porcini Crust, Confit Leg & Liver Parfait

LEMON TART - Sable Breton, Meyer Lemon & Basil

Doucers

Part 2

The Foie Gras dish was interesting, each piece of Foie Gras lump creamy in the broth. However, the Vietnamese pho element did not come across to me at all. Perhaps I like my Foie Gras seared more than it consumed within a broth.

The Atlantic turbot was moist but I find that the fish lacked in flavor. The majestic oyster on top was however really fleshy and succulent, naturally sweet on its own without being briny at all.

As I was not a fan of pigeon, the chef prepared a dish of venison saddle that was decent but not outstanding.

My hubs who had the pigeon said it was good. Not gamey at all, moist and super tender.

Last but not least the dessert. The lemon tart reminds me of an appetizer dish at Jaan’s in terms of the design. It was exactly the same in terms of visual though what was hidden within was a complementary pairing of lemon and basil. It was a great palate cleanser and I finished all of it. However, I would say I had better desserts from Jaan.

Overall, the meal was very enjoyable and the service crew was attentive and friendly. Chef Julien also came by to say hello. As a feedback, I wished a bit more thought and creativity was put into the chef’s menu as I noticed many of the dishes were exactly the same as the 6 acts and 4 acts. Even the dessert served was the same as the menu with fewer courses.

We paid $570 for 2 pax. Would we come again? Yes, but hopefully to experience a different menu!