牛一

 

11R是十月之星

加上叻叻豬(Rolex)同我是同一日生日的

所以每年10月我都很開心

慶生飯已經食了好幾頓

雖然生日已過

但一眾好友仍相約見面

多謝你們

上次糖糖豬生日果個好好味

所以今年的生日蛋糕

繼續再試 C'est La B 

SUNSHINE

Lemon & Poppy Seed Chiffon filled with Tangy Lemon Curd and finished with Fresh Cream topped with Delicate Sugar Poppy Flower

好清新

非常美味 

仲好鬼令

Mandarin Oriental 50週年

Pierre Gagnaire 又returns

Pierre係"賣飛佛"

撞正生日

咁點可以錯過

heehe

XX同我撑枱腳

Pierre's 1963 Menu

This seven-course 1963 set menu will include some of Chef Gagnaire's favourite dishes from this era and will showcase his extraordinary creative talent as he takes these dishes back in time. Guest will enjoy dishes such as Roasted Rack of Lamb Maxim's and Nantua Pike Quenelle, along with a 1963 Dessert Buffet.

 Amuse Bouche

Onion puree, potato foam with caviar

Alsacian goose foie gras brioche

鵝肝terrine配紅酒 jelly

外邊圍上brioche

超級創意還十分美味

LIKE

Nantua pike quenelle 

This subtle mousse cake called "quenelle" is traditionally made out with pike and served in a delicate, creamy Nantua sauce

第一次食

好特別 

Grenoble-style sole filet

好滑

Madrilène consommé 

Roasted rack of lamb Maxim's

羊柳佷嫩

好味

Selected of farmed French cheese served with a chutney "Retour des Indes"

Chesse souffle, lettuce heart with walnut

登登登

Pierre Gagnaire's dessert buffet

太多想食但又太飽

不過都忍唔住揀左6款

Pears and Sauternes wine

Prunes and black fruits coated in red wine

coffee eclair

Rice pudding

Paris-Brest

Pistachio ice-cream

真係大滿足

今年生日

特別邀請了一班老友

我地相識多年

大家都經歷左好多大事

風雨同路

感情友情越來越深厚

所以好想同佢地分享

多謝XX為我們安排了menu

樣樣都好好味

 

頭盆

柚子阿拉斯加蟹腳

椒鹽豆腐粒

煙燻素鵝

蜜汁叉燒

細蔥伴螺盞

香麻海蜇頭

花膠瑤柱羹

豉油皇鱸魚柳

如意露筍片炒帶子

桂花梨黑醋脆豬柳

古法鹽焗雞

桃樹膠燴黃金米時蔬

長壽伊麵

鮑汁鱆魚雞粒炒飯

杞子桂圓燉萬壽果

壽桃

最厲害的

是膠B親手造的生日蛋糕

XX命名為

Madame Butterfly

hahahahaha 

Tks 膠膠

好滾動呢

另一餐是同11R貓貓契爺食的 @大班樓

九層塔辣椒膏炒蜆

九層塔甜醋醃漬小番茄配香茅沙葛

 2款前菜都好味到爆炸

酥炸蟹肉香菇盒

姬松茸粟米燉乳鴿湯

話梅肉桂糖醋排骨

梅菜芥蘭

雞油花雕蒸花蟹陳村粉

大班樓粗海鹽乾蔥切雞

好食到冇朋友

真係無得彈

杞子雪糕

杏仁露

食 - 我最開心

仲要同我的至愛親朋

更加開心