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กับ Lin Sugar Sweet Creation
พิเศษ! พบกับ พี่พล กับการสาธิตเมนู Lemon Tartlet ที่จะมีทั้งให้ชม และชิม
ในวันเสาร์ที่ 8 มิ.ย. 2562 ลานอีเดน1 เซ็นทรัลเวิลด์
แต่ถ้าใครคิดว่าวันเดียวไม่จุใจ งานมีตั้งแต่วันที่ 8-10 มิ.ย. 2562
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www.linthailandsweetcreation.com
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【Michelin 2* Cuisines Michel Troisgros, Hyatt Regency, Tokyo】 There’s a few interesting Vegetables based dishes or sauces happening. If anything the current gen of Chefs in Cuisine(s) Michel Troisgros seemed to enjoy playing between Sour, Sweet & Savory senses this visit, despite the original Troisgros protege having moved to equally 2* Esquisse Tokyo. I am actually glad I didn’t ordered more Wine for pairing as the flavors jumped around quite a bit.. 🤔
Meal:
Amuse Bouche 1
• Radish with Passionfruit jelly & Nori Seaweed
Powder
• Fried Brown Rice with Curry
• Prawns Cream Tartlet with Chilli Powder
• Wine: Jerome Chezeaux Nuits-Saint-Georges 2013
• House made Pain de Campagne, Brioche roll with Hokkaido Butter & French Sea Salt
Amuse Bouche 2
•Caramelised Slow Roasted Melon
•Iwashi Sardine smoked with Cherry Blossom, Japanese Cucumber, Yoghurt & White Almond
•Salt Baked Pineapples, Semi-Dried San Marzano Tomatoes, Hokkaido fresh Cream Cheese, Herbs salad & Olive Powder
•Smoked かつお Bonito, Fennel & leaves, Olives, Paprika Pumpkin & Honey Lemon sauce with Sicilian Flavors. Both these to me were more on the Southern-East France accent side, if not even Italian summery side! Unfortunately there wasn’t much Bonito taste with this treatment ..
•Poached Game Fowl breast, with two types of Zucchini, Vinegar, Vegetables & Beef Bouillon, Tomato & Hazelnut. Sweet & Sour taste.
•Pre-Desserts of Cherry Jus, Vanilla & Tonka beans Ice cream & White Chocolate lollipop Bon Bon.
•Roasted Corn Tea which was quite salty 🌽 , more like a Savory palate cleanser acting instead of MugiCha today!
•Peach & Ume Macaron, and a Chestnut Tart with Framboise (Non-Pictured)
Cheese Platter with European & local Japanese cheeses, pretty enjoyable:
•Piacentinu Ennese DOP Sicily, Sheep’s Cheese with Saffron & Pepper
•Sakagura Sake Ferment Washed Cheese from Hokkaido Tokachi
•Brebis du Lavort Sheep’s Milk Cheese, a Troigros family related revived cheese in French Auvergne region
•Unpasteurized French Cow’s milk Epoisse Cendré with Charcoal Powder & White Pepper
•Italian Occelli Sheep’s & Cow’s Cheese with Malted Barley & Whisky
With a Peach, Jam & Fig condiments
•Sour Milk & Ice Shavings, Eggplant Purée, Kurumi Walnut Miso, Almond Gelee, etc.
•Dessert Salad of Peach Mousse & Peach Jelly, いんげん豆 Green String Beans, Corn Flour crisp & Lemon Balm ice cream. Espresso with Wasabon. I think this last dessert summed up this visit of Cuisines Michel Troisgros Tokyo - there’s always some elements of savouriness, sourness & possibly sweetness elements during any part of the meal. For me this dish was interesting but didn’t feel like a finishing dish to me. I mean if they had at least Dehydrated or Caramelized the Ingen beans to lift up the sweetness then perhaps... don’t forget perfumed Lemon Balm when concentrated already feels like walking past an Aesop or Neal’s Yard shop, and then you still add a grassy element on top. The Peach component should have stood out much much in my opinion. Full Lunch Tasting Menu ¥16,632 or ¥20,700 Yen with 1 Glass Wine.
#HKETokyo #HKEJapan #Tokyo #東京 #Michelin #Michelin2Stars #ミシュラン #ミシュラン2つ星 #FrenchFood #MichelTroigros #Troigros #Desserts #PastryChef #Patissiere #Pastry #Sweet
<3 A French Gastronomic Journey With Champignons at Oasis <3
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Auntie Lilly had French a-Fare With Chef Raphaël Kinimo & Chef Gary Chang for an exclusive fine dining of French fine culinary flavours. The 5-course menu was carefully prepared with the finest ingredients nature has to offer & paired with a handpicked wine selection.
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On The Table That Night
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➡️ Foie Gras Lollipop With Port Wine Seaweed Cracker With Citrus Crab Meat
➡️ Caviar Tin Vanilla Poached Lobster & Crustacean Gelee
➡️ Black Truffle Chicken Consomme With Truffle Chicken Liver Tartlet With Onion Jam
➡️ Seared Halibut With Salted Lemon
➡️ Smoked Wagyu Beef Rib Eye
➡️ Caramelized Banana With Cepe Mushroom
➡️ Petit Four Passion Fruit Meringue Tart
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Champignons shall be showcasing a series of collaboration with guest chefs from time to time, so do stay tuned to their FACEBOOK for more updates.
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FACEBOOK www.facebook.com/ChampignonsOasis
CHAMPIGNONS AT OASIS
B-G-02 Oasis Square
Ara Damansara
47301 Petaling Jaya
Tel 03 - 7832 2629
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Read More Here ➡️ http://bit.ly/CHAMPIGNONSWithFrenchChefRaphael
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#FollowMeToEatLa
#champignonsrestaurant
#champignonsatoasis
#FineDining
#FrenchCuisine
