2011/10/24

3-Michelin Star Chef Jean Michel Lorain @Centurion Restaurant

 真係日日有食神
又有得食

今次唔係慶生飯
而係Jockey Club嘅米豬蓮

Jean Michel Lorain來自法國
去年6月黎過一次
好好味好難忘
所以今年再來我一定要再食
 出左門口才忘記帶相機
唯有用iphone影


 Amuse Bouche
有mushroom粒,鵝肝粒

好開胃


 Rose of Lobster and Fresh Heart of Palm with "Tahiti Dressing"

龍蝦好鮮甜
配上爽口嘅棕櫚芯
鋪面嘅一粒粒珠珠(白色=椰汁,橙色=龍蝦海)
感覺好正

 Pan-fried Fillet of Cod, Diced Mackerel, Tapioca Perls, Passe Pierre and Onions, Light See Urchin Emulsion

Cod非常嫩滑
配菜及sauce就更加精彩


Truffle Raviolis Black and White

Raviolis內是菠菜餡
配上黑白松露
令人拍案叫絕
好食到震


揀左3-glass wine pairing

頭盆要了2009 Louis Jadot Chablis (忘了影相)
主菜要了2007 Maison Leroy Bourgogne


Ginger-accented Pigeon, Pearl Onions, Rhubarb and Young Radish

好野)))
好喜歡食Pigeon
Pigeon下面鋪左我都好愛嘅rhubarb
酸酸咪咪好match
Baby Radish少少辣好得意


 Roasted Venison Filet, Beetroot and Purple Potato Cake flavoured with Blue Cheese, Rad Cabbage Gazpacho and Sour Cream

黃麖肉味濃好有野味feel
個紫薯餅內有blue cheese
連我麻麻地blue cheese都覺得勁好味
XX比多半個我

另外個紅菜頭凍湯都好鬼正


Dessert Wine
2001 Trimbach Gewurztraminer Vendage Tardive
lee個好得(我好鍾意dessert wine)


Sable Pastry with Citrus Fruits, Lemon Custard and Mandarin Sherbet

全部都係酸咪咪
啱哂XX

好消滯


 petie four

正方型果杯係lime foam (好得意)



法國菜的確精緻
無論主菜或個sauce都是那麼一絲不苟

實在很欣賞法國人對食那份passion

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