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Omakase/Degustation Menu

Omakase/Degustation Menu

Featuring Nouri, Lerouy, Braci, Restaurant JAG, La Dame de Pic
Victoria Hii
Victoria Hii
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Petit fours:
Cashew nut financier
Orange tart
Vanilla orange marshmallow
Raspberry pate de fruit

Seventh course - Black Forest, fresh cherries, mascarpone cream, dark chocolate sorbet

Predictable dessert. Nothing fancy.

Sixth course - Australian sirloin, onion purée with garlic flower, seaweed cracker with Sichuan pepper sauce with malto powder (made of tapioca starch and sesame oil)

Love the onion purée, it really goes well with the sirloin! And the seaweed cracker added a nice crunch and distinctive flavor.

Fifth course - Seared scallops, with escargot, Parmesan purée, black pudding, squid ink cracker, seaweed, sea grapes with chives sauce .

Brilliant combination. The scallops were cooked to perfection. Loved the complexity of the flavors from the black pudding & the Parmesan purée. The squid ink cracker added a good crunch! Beautiful plate indeed

Forth course - Veal sweet bread, coated with flour, pan fried, walnut scrub, tarragon purée

Oh, another harmonious melody on the palate! Love the seat on the sweet bread from the coating.

Third course - Pan seared monkfish, crispy rice puff, sea asparagus, black garlic purée, turmeric sauce

Really enjoyed the firm texture of the fish along with other components of the dish, the turmeric sauce had a nice tinge of acidity. Love the rich garlic purée!

Second course - Salted baked cabbage, lemon & lime gel, egg yolk cream, parsley anchovy butter sauce, with a thin layer of lardo, topped with pork crackling .

Stunning dish and a turning point for our meal. Love the play with flavors & textures from so many components coming together so cohesively

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First Course: Sea trout with green shiso sorbet, rice cream, mushroom and dashi, topped with puff rice

Sourdough with 4 types of butter -
Natural, beetroot, kaffir lime, smoked charcoal

Snack 1: Mustard toast, veal head terrine, gherkins

Snack 2: Carrot tart, pickled mustard, crème fraîche, horseradish

Snack 3: Taco with avocado jalapeño purée, spicy sausage with Confit tomato

Snack 4: vegetable consume with basil oil

Gianduiotto frangelico cream and hazelnuts

Can’t go wrong with this dessert!

Paired with Pomino Vinsanto Frescobaldi - Its intriguing bouquet ranges from ripe fruity scents to toasted notes

Ravioli with Alaskan king crab & fermented cabbage filling, bisque made from crab legs and body.

Thé bisque was surprisingly flavorful despite being in the form of a foam! However, found the filling too little for the amount of dough from the ravioli.

Paired with Jermann Sauvignon 2017

Always counting down to the next meal 😋

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