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Image 1: Yannick Alléno has left the restaurant in 2013 and currently at Ledoyen. Alain Ducasse took over the kitchen in 2014. This album is now for historical purpose only.
Located inside a Dorchester Collection hotel, another classy dining experience in Paris.
Image 2: We took a short break before carrying on with our main courses. Many displays of luxurious brands in the hotel. Needless to say, most of them were unaffordable jewellery, at least for me!
Image 3: Splendid ballroom with a team of professional staff providing flawless service.
Image 4: A summer salad with parmesan foam to complement our champagne.
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Followed by a pair of cute looking radish with salt
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And one more item before the first course. Chef Alléno's interpretation of sushi - marinated Sardine on cous cous!
Image 7: CRAB MEAT NATURAL WAY
Served under sweet and sour turnip leaves. The turnip underneath had a nice balance of sweetness and sourness, merging beautifully with the fresh crab meat. A very elegant course!
Image 8: “VIOLON” ZUCCHINI MARBLED WITH MEDJOOL DATES garnished with almonds, crunchy onions with curry, dried raisin and bell pepper cassonade. Though it had a mixture of textures and flavours, there was no harmony in this dish!
Image 9: ROASTED FILLETS OF RED MULLET
“Kokotxas” juice, shellfish and squids flavoured with condiments, ink crisp and baby squid. It was interesting that they brought us different kind of bread to pair with each course!
Image 10: The red mullet was served with a chilled Japanese noodle in lemon iced consommé on the side. I had no idea of the intention of this cold side - the taste didn't work and the temperature contrast was awkward. I was confused...
Image 11: BLUE LOBSTER PRICKED WITH VERBENA
This course was outstanding! The baby carrot had a distinct soft creamy texture, the honey vinegar and vanilla was balance and aromatic, while the precisely cooked lobster remained as the star of the dish. Exceptional!
Image 12: ROASTED FILLETS OF LAMB FROM “LOZÈRE”
Risotto iodized with galanga, deep-fried soy paste and “miso” juice.
Wow, the best part of this dish was the quality of the meat! Remarkably tender with good flavour! It was my first time seeing a meat course garnished with gold leaf!
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Another choice for the main was pan-fried sea bass with green pea purée and wasabi.
Image 14: I enjoyed the cheese course - “OSSAU IRATY” CHEESE shaved on top of a delicate spicy cherry jelly!
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A pre-dessert of almond ice cream, peach syrup, and red currant. Nice combination!
Image 16: A light dessert with exotic flavours - WHIPPED EGG WHITES WITH LIME AND PINEAPPLE.
Image 17: A coconut dusted white chocolate shell with fresh coconut juice inside served with coconut cake. A unique serviceware of a porcelain egg holder with a magnet underneath. This dessert was stunning both for the eyes and for the palate! Loved the coconut and white chocolate combo!
Image 18:
BLACK FIGS GLAZED WITH BLACKCURRANT JUICE
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Galanga sorbet, black currant jelly, fresh fig, ginger sorbet
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Petits-fours
Raspberry lollipop, apricot jelly, chocolate
Image 21: Lastly, a few warm madeleines for tea.
The first half of the meal was disappointing while the second half was excellent. Overall, an elaborate meal in a legendary dining room with superior service and enormous attention to details.
