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2012-09-20
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Returning to Millesime. It's been far too long. Poele of foie gras on Pedro Ximenez sherried apple soubise with caramelized sweetbread & shaved fennel with port wine jus. Goose liver with veal pancreas? Excellent. Hokkaido sea scallops with wine-braised beef cheeks, cumin-flavored carrot puree & red wine demi-glace. The firm, fleshy chew of the scallops & beef worked wonderfully together, with the meat supplying the bulk of the flavor. Palate cleanser of passion fruit sorbet. Tian of lamb loin
Returning to Millesime. It's been far too long.
Poele of foie gras on Pedro Ximenez sherried apple soubise with caramelized sweetbread & shaved fennel with port wine jus. Goose liver with veal pancreas? Excellent.
Hokkaido sea scallops with wine-braised beef cheeks, cumin-flavored carrot puree & red wine demi-glace. The firm, fleshy chew of the scallops & beef worked wonderfully together, with the meat supplying the bulk of the flavor.
Palate cleanser of passion fruit sorbet.
Tian of lamb loin & braised red cabbage with celeriac mousseline, puy lentils & thyme reduction. Max might not be cooking every night here these days, but he still oversees the menu, confidently executed by his right-hand man, Patrick.
Baked French Valrhona bittersweet chocolate brick with rum-macerated seasonal berries & vanilla ice cream. Note: the cost of the set dinner here now starts at RM220++ per person without wine, compared to RM150++ in 2010. Inflation catches up with the best of us.
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