Pierre Tasting Menu II: Desserts

Desserts:

First Part; (served in five plates)





Milk jelly spicy

Kiwi jelly

Wasabi and kiwi sorbert

(好味, 其實無 wasabi 味, 但中和一吓 kiwi, 不錯)



Peach cooked with caramel

Vanilla and star anis parfait

Peach and Malabar mousse

Melon juice

(複雜而 plesant 的味道, 加入八角的 vanilla parfait, 有趣, 唔知可否防感冒?)



Yogurt cream

White wine jelly

Dry apricot

Apricot ball

White meringue

(杏 2 ways, 加埋 white wine jelly 一齊食, 不錯)



Fresh raspberry

Basil sorbert

(最簡單, 卻令唔食 berries 的我, 給與八個甜品中最高評價)



Blackcurrant jelly/sorbet

Raspberry jelly/sorbet

Strawberry jelly/sorbet

Respberry tuile

(話口未完, berries 大突擊, not for me!)


Second Part; (served in three Plates)



Fresh prune

Red wine sauce

Almond cream

Raspberry macaroon

Yogurt sorbet

(my focus: macaroon 好好食)



Milk jelly

Dacquoise biscuit

Grapefruit confit puree

Grapefruit wurtz frozen

Red pepper confit puree

(牛奶糖好牛奶, grapefruit parts.... 好苦呀)



Water chocolate jelly

Chocolate giner ganache

Dry fruit confit

Banana crumble

(喜歡 crumbles, 但 banana crumble 失色)



The End


整體來說, 是很不錯的用餐 experience

最好味: blue lobster

最和味: the bill!!

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!!!