Pierre Tasting Menu I

Pierre in HK

Tasting menu in Mandarin Oriental's restaurant: Pierre

8 courses with deserts as the last course, but composed of another 8 desserts!



Champagne sole chaud froid, apricot leaf.

French beans, green apple and cucumber matignon.

(sole 好味, sause very fresh, taste of summer)



Zucchini cream:

cooked ricotta, red tuna served on mendiant crisp bread

(red tuna + ricotta cheese, 很濃味, + zucchini cream, balance 番)



Pan-fried frog's legs with flat parsley;

Carlic and cooking butter with colombo, baby spinach.

Roquette custard, unctuous lemon. (not shown)

(田雞腿已拆肉, a bit over-cooked, 咖哩-feel sauce, OK la)



Artichoke mousseline and white summer truffle.

San Daniele ham grissini; Old balsamic vinegar.

(味道頗複雜, but balanced. 自己不太喜歡白松露和 artichoke)




Braised fennel heart and jellied infusion.

Thin slices of cuttlefish and green olive sorbet.

(面頭的 olive sorbet 正好 introduce 下面的 cuttlefish 與 fennel)



Blue lobster with French girolles; Pincers cooked like a rillete.

Lightly smoked sweet onion coulis; Graves wine sauce.

(我最愛 blue lobster, graves wine sauce 好味, 但偏濃)






Lamb crepinette with Vadouvan; red pepper and grilled aubergine, Pochas.

Roquefort cold juice, vegetable roots croquants.

(不喜歡, 羊味不顯, 菜汁包層 texture 古怪)



配被推介為頗 full-body 的 Burgundy.

(唔覺, 反覺薄身, not very compatable with main dishes, 我不推介)

Desserts to follow!!!