【Michelin 2* Cuisines Michel Troisgros, Hyatt Regency, Tokyo】 There’s a few interesting Vegetables based dishes or sauces happening. If anything the current gen of Chefs in Cuisine(s) Michel Troisgros seemed to enjoy playing between Sour, Sweet & Savory senses this visit, despite the original Troisgros protege having moved to equally 2* Esquisse Tokyo. I am actually glad I didn’t ordered more Wine for pairing as the flavors jumped around quite a bit.. 🤔
Meal:
Amuse Bouche 1
• Radish with Passionfruit jelly & Nori Seaweed
Powder
• Fried Brown Rice with Curry
• Prawns Cream Tartlet with Chilli Powder
• Wine: Jerome Chezeaux Nuits-Saint-Georges 2013
• House made Pain de Campagne, Brioche roll with Hokkaido Butter & French Sea Salt
Amuse Bouche 2
•Caramelised Slow Roasted Melon
•Iwashi Sardine smoked with Cherry Blossom, Japanese Cucumber, Yoghurt & White Almond
•Salt Baked Pineapples, Semi-Dried San Marzano Tomatoes, Hokkaido fresh Cream Cheese, Herbs salad & Olive Powder
•Smoked かつお Bonito, Fennel & leaves, Olives, Paprika Pumpkin & Honey Lemon sauce with Sicilian Flavors. Both these to me were more on the Southern-East France accent side, if not even Italian summery side! Unfortunately there wasn’t much Bonito taste with this treatment ..
•Poached Game Fowl breast, with two types of Zucchini, Vinegar, Vegetables & Beef Bouillon, Tomato & Hazelnut. Sweet & Sour taste.
•Pre-Desserts of Cherry Jus, Vanilla & Tonka beans Ice cream & White Chocolate lollipop Bon Bon.
•Roasted Corn Tea which was quite salty 🌽 , more like a Savory palate cleanser acting instead of MugiCha today!
•Peach & Ume Macaron, and a Chestnut Tart with Framboise (Non-Pictured)
Cheese Platter with European & local Japanese cheeses, pretty enjoyable:
•Piacentinu Ennese DOP Sicily, Sheep’s Cheese with Saffron & Pepper
•Sakagura Sake Ferment Washed Cheese from Hokkaido Tokachi
•Brebis du Lavort Sheep’s Milk Cheese, a Troigros family related revived cheese in French Auvergne region
•Unpasteurized French Cow’s milk Epoisse Cendré with Charcoal Powder & White Pepper
•Italian Occelli Sheep’s & Cow’s Cheese with Malted Barley & Whisky
With a Peach, Jam & Fig condiments
•Sour Milk & Ice Shavings, Eggplant Purée, Kurumi Walnut Miso, Almond Gelee, etc.
•Dessert Salad of Peach Mousse & Peach Jelly, いんげん豆 Green String Beans, Corn Flour crisp & Lemon Balm ice cream. Espresso with Wasabon. I think this last dessert summed up this visit of Cuisines Michel Troisgros Tokyo - there’s always some elements of savouriness, sourness & possibly sweetness elements during any part of the meal. For me this dish was interesting but didn’t feel like a finishing dish to me. I mean if they had at least Dehydrated or Caramelized the Ingen beans to lift up the sweetness then perhaps... don’t forget perfumed Lemon Balm when concentrated already feels like walking past an Aesop or Neal’s Yard shop, and then you still add a grassy element on top. The Peach component should have stood out much much in my opinion. Full Lunch Tasting Menu ¥16,632 or ¥20,700 Yen with 1 Glass Wine.
#HKETokyo #HKEJapan #Tokyo #東京 #Michelin #Michelin2Stars #ミシュラン #ミシュラン2つ星 #FrenchFood #MichelTroigros #Troigros #Desserts #PastryChef #Patissiere #Pastry #Sweet
「italian lemon almond tart」的推薦目錄:
italian lemon almond tart 在 OneFM William Facebook 的最佳解答
Good Good Good Good !!!!
今天的HoChak为大家介绍位于Sri Petaling 的Tiny Temptress Artisan Patisserie !!!(楼上店)
好Sweet哦!!!哈哈哈~
L’affection
STRAWBERRY GELEE, LYCHEE CREAM, ALMOND JOCONDE SPONGE, BISCUIT BASE, CHOCOLATE GLAZE
RM16
Bear necessity
OOLONG MOUSSE,
PASSION FRUIT BELGIUM MILK CHOCOLATE GANACHE, MARZIPAN CHOCOLATE SPONGE, BISCUIT BASE
RM14
Mister Fuji
BY CHEF KUAN
DACQUOISE, CHIBOUST, WHIPPED LIME GELEE, DESICCATED COCONUT, LIME ZEST
RM14
Tarte au citron meringuée
LEMON CURD, ITALIAN MERINGUE, LIME ZEST, HANDMADE TART SHELLS
RM13 (2.5 IN)
RM45 (6.5 IN)
RM80 (9.0 IN)
The sweetheart
YOGURT MOUSSE, RASPBERRY GELEE, BELGIUM MILK CHOCOLATE GANACHE, BISCUIT BASE
RM14
The temptress
RASPBERRY CURD, CHOCOLATE GLAZE, ROSE WHIPPED, ALMOND CREAM, HANDMADE TART SHELLS
RM16
Brulée marshmallow ice cream
VANILLA ICE CREAM, BRULLE MARSHMALLOW, CHOCOLATE FEUELLETINE
RM12
Choux au craquelin
BY CHEF YUAN
MANGO CHEESE PASTRY CREAM MANDARIN SAUCE
RM14
Salted egg yolk macaron
RM10/PIECE