What followed was an interesting 2 and a bit hour meal, that had its fair share of both highlights and lowlights. Interestingly, we had perhaps our worst service thus far at this fancy restaurant.
Admittedly we had high hopes for a restaurant listed in the world’s top 50 , and from our experience the previous night at Frenchie
LE CRABE ROYAL
aux fines lamelles de «Daïkon» épicées
en gaspacho, croutons dorés sous un sorbet moutarde à l’ancienne
chaud-froid d’œuf à l’érable, saumon «Gravelax» aux agrumes et à la Vodka
grillée sur une rave végétale au basilic «Thaï» coraillé
LE FOIE GRAS
de canard chaud, cerises et amandes fraiches dans un jus acidulé à l’hibiscus
à la plancha, farcie de volaille, dans son bouillon au parfum d’Asie
de roche, girolles printanières et pois nouveaux à la racine de curcuma jaune
L’AGNEAU DE LAIT
en côtelettes à la fleur de thym
farcie de foie gras et caramélisée avec une pomme purée truffée
LE BLACK ANGUS
à la plancha, échalotes confites sous un jus à la cardamone noire et à l’estragon
LE PARFUM DES ILES
crème aux fruits de la passion et à la banane, granité au rhum, légèreté à la noix de coco
LE CHOCOLAT TENTATION
ganache onctueuse au chocolat Araguani, glace au grué de cacao, biscuit Oréo
in any case, there was no amuse bouche was received.
For me, the flavour of the Alaskan king crab was overwhelmed by sweetness of the sauce
On more than a couple of occasions the next course was brought out and placed below the counter to be served whilst Leslie was only halfway through her previous course, resulting in them taking it back to the kitchen to sit (presumably under heatlamps) until we were ready. Surely the waitstaff could’ve communicated better with the chefs to ensure a more seamless dining experience.
The gravlax of salmon with citrus vodka gel, and an egg with pate topped with a potato crisp and caviar.
Leslie followed the recommendation of mixing the caviar into the egg, and then dunking portions of the salmon into the mixture, whilst i preferred the flavours on their own.
a well cooked prawn sat on top of a little ravioli filled with “aromatics”, with a lobster foam/sauce surrounding both. The flavours didn’t work for me, with the aromatics completely overwhelming the delicate prawn. This was in stark contrast to the amazing langoustine from Frenchie
Thankfully the red mullet was another of the dishes I thoroughly enjoyed. The pureed peas worked perfectly with the richness of the fish whilst the girolles provided some texture.
Don’t get me wrong, we enjoyed the food that was served here, and i can definitely imagine it having a great ambience. but but but…
Perhaps it was due to it being the back end of service, perhaps it was our poor grasp of english but the experience just wasnt what I would’ve expected from a 2 star michelin restaurant.
The service we received was at times surly which was disappointing given one of the waiters appeared to be a senior waiter (had his name on his outfit). To our left appeared to be a regular couple as they received much attention, and had the head chef cht to them for at least 15 minutes, whilst to our right was a demanding foreign party of 4.
We both would recommend Frenchie before this restaurant.