How did we get to Macau, what were we doing there when we were supposed to be in Hong Kong-- all shall be explained in the next blog post. For now, let us concentrate on the food.
I've never been a proponent of false humility, so I'll just go ahead and say it because it's the truth: My photos of this lunch are magnificent. But did the food taste good? Let's dive in...
I was always under the impression that an amuse bouche should be something small, easily consumed in one or two bites, preferably eaten without utensils-- like an hors d'œuvre. But twice now I've had a kind of chilled SOUP as an amuse bouche at Jöel Robuchon's restaurants. This cherry gazpacho was absolutely fantastic-- bursting with garlic and tomato flavors tempered by a dollop of cheese. The cherry scent made me giddy. Now THAT was an amuse bouche!
|L'Amuse-bouche: Cherry gazpacho with ricotta cheese sherbet and pistachio flakes. 5/5|
What's an indulgent, expensive meal without caviar? Might as well go all the way with three treatments of caviar in one course. The pea veloute with egg white and basil oil was magical, the single spear of asparagus was flawless, but regrettably the king crab in the caviar tin was too salty. Still, I enjoyed Le Caviar as a whole because it made me feel like a richie-rich. Notice the covetable caviar spoon and the gold leaf on the asparagus.
|Le Caviar: Chilled green pea veloute and floating island, jelly of caviar with cauliflower cream, green asparagus topped with caviar. 4/5|