La Saison by Jacques Barnachon
尖沙咀金馬倫道33號The Cameron 2樓
2/F, The Cameron, 33 Cameron Road, Tsim Sha Tsui
https://www.openrice.com/zh/hongkong/review/fine-dining-in-a-beautiful-setting-e2395117
Fine dining in a beautiful setting
2014-09-28 11238 瀏覽
La Saison means “season” in English so you would expect exquisite food all year round with the menu designed by Jacques Barnarchon, Michelin-starred executive chef of L’Etang du Moulin in France.
He has been working alongside various top-notch chefs including Philippe Gobet, a pastry chef of Michelin three-star restaurant managed by Joel Rebouchon.
Jacques was first featured in the 1996 Michelin Guide with a “two forks” rating.
Before I brag about how delicious the food was, La Saison is one of the few French dining restaurants in Tsim Sha Tsui and seeing Benny Li 李純恩 dining there, what more can I say!!!
I didn't take a photo of him but you can see him sitting at the far bar in the middle blocked by someone but you can still see the streak of silver hair at the front.
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In the private room, you can also see the chefs in action.
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★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Assorted bread:
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To start off, we had assorted bread which was yeasty and delicious with a choice of salted or non salted butter.
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The bread was gorgeous with the salted butter hence I kept eating it.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Amuse Bouche:
The amuse bouche really aroused my appetite because it was far more delicious than other amuse bouches I have tried.
It just clicked with me because the cheese puff had a decent cheesy taste and the other one with herring had a gorgeous cheesy biscuit base.
The crab tart was refreshing because it had a creamy yuzu dressing.
Blue cheese foam with hazelnuts and fig:
Again, another dreamy moment for a cheese lover, the whipped blue cheese was strong whilst the sweet fig beneath it lightened the strong taste of blue cheese.
The foam was complemented well with the crispy fragrant hazelnut slices.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Lobster consomme with blue lobster carpaccio:
The lobster consomme was rich with finely chopped pieces of vegetables which were sweet and balanced the bitterness of the alcohol.
Then I tried the delicious raviolis which were beautifully handmade with the semi cooked lobster carpaccio beneath it.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Miyazaki A4 beef tenderloin in mushroom sauce, morels and mashed potatoes served on the side:
Before I talk about the taste, you can see how perfect the tenderloin was because it was unformly seared with a juicy red centre that was soft and juicy.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Chestnut souffle with pear sorbet:
Next was the souffle which was fluffy and not too sweet with a fine chestnut paste mixed into it.
There was a side of pear sorbet which was refreshing with tones of pear and apple in the taste.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Petit fours:
The petit fours were delightful especially the toffee almond slice which was crisp and chewy with a buttery biscuit base and the chocolate tart had a gorgeous silky smooth chocolate that was not too sweet.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Breakfast tea:
To finish off, I had Breakfast tea which ended it perfectly.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
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