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