sᴏʏ, ᴡᴀsᴀʙɪ, ʀᴀᴅɪsʜ
The first one must start with the sashimi, which is red with pink, slightly translucent, and the texture is clear and firm. The entrance is extremely smooth and tender, without a trace of tension, and you can feel the ultimate plumpness. Because it is fresh enough, the sourness is soft and fresh, the aftertaste is even sweet, not greasy at all!
sᴇsᴀᴍᴇ, sᴏʏ, ᴄᴏᴄᴏ, ᴋᴀʟᴀᴍᴀɴsɪ
Tuna tartare mixed with avocado, the fat is fuller and the taste is softer. The soy sauce and sesame are simply seasoned, and the crispy bean sprouts and cucumber salad are topped with small limes to enhance the umami taste.
It is more appetizing, but not irritating. It is balanced with the milky aroma of mayonnaise. The aroma of seaweed and sesame is added. It has a style of bibimbap and is delicious!
sᴇᴀᴡᴇᴇᴅ, sʜɪᴛᴀᴋᴇ & ʙᴀʙʏ sᴘɪɴᴀᴄʜ, ᴍɪsᴏ ʙʀᴜʀᴇ ʙʀᴜោᴇ
(Anyway, I think it’s much better than his classic Beef Wellington) because the seaweed and spinach wrap the fish inside, so that the puff pastry on the outside always keeps the state of puff pastry, not soggy at all, the texture contrast is correct of! When the fish is served on the table, it is cooked outside and inside. Eat it quickly, or the inside will be heated by the residual temperature.
Spinach mushrooms are a supporting role in the game. It absorbs the deliciousness of tuna and is seasoned with miso white butter sauce to make it soft, sweet and juicy, and it is particularly three-dimensional.
Michelin Bibden's French cuisine
The new year's new menu is full of truffles and black truffles!!
It’s really a wise choice to stay until the New Year’s Eve truffle season shop
I'm so grateful
The linguine, the slender noodles are sucked into the mouth
Soft and smooth, elastic and chewy
Sweep the shadow of pasta for Christmas meals
The soup at the bottom of the plate is directly attached to the noodles and parmesan cheese is grinded
The scent of milk penetrates the noodles directly, so sweet
Not to mention the strong truffle smell that hits the table
Rich enough to bewitching people's hearts, I was fascinated by it all night
The delicacy of pigeon leg meat is in stark contrast to the solidity of cabbage meatballs
Scattered green onions on the side of the plate, spinach leaves at the bottom
Sprinkle some black truffle slices on top
The soft bread rolls envelop the beef, the gaps are filled with minced foie gras
The meat layer is cut open, the juice blooms under the light pressure, the aroma is permeated [Linging]
The bread has a slightly crispy crust and a tender and well-balanced beef
Dip some Perigueux truffle sauce and eat together
Deep red Perigueux beef sauce mixed with butter
The thickened sauce is just right
On the foie gras like a claw, on the steak brio
With the smooth and plump foie gras, the skin is roasted and the inside is soft and delicate.
The sweetness of foie gras exuding is more prominent.
Rich in layers and warm and full
It says I'm hungry again
Served with three kinds of cheese, walnuts, raisins, grapes, and sweet and sour sauce
Although I don’t understand why I should order crackers for eating out
But there is the Brie cheese that I love on the table, and I am willing to do it instantly
The highlight of the annual desserts Strawberry Juice Puck
With the perfect meringue, the whole plate of frozen berries scattered
Digging a spoonful, it seems like I accidentally spied on Strawberry Castle.
Finally, after gnawing on buns for dozens of days, in the days when I missed meat,
Ushered in the roasted whole lamb Moroccan menu, but too delicious and satisfying, the amino acid intake is high. With the background music of the tropical beach, you can get up and dance at any time. If you are tired, you can jump into the water to relieve fever when you turn around.
, Crossing Bali in minutes is not a problem.
When the chefs pass by, they will ask "Is it delicious? How is it, is it okay", and they also enthusiastically explained the ingredients, fillings, and juices, but they are too warm.
Bar-Roque Grill’s Moroccan limited menu plus irregular roasted whole lamb on weekends. The first brush of my Michelin French canteen is so delicious! Too complete! I am very pleased! The crushed hummus powder is soft and soft with onions, garlic, cumin, etc. The deep-fried coat is light and crisp, and it is dipped in a thick mint yogurt sauce. After making exquisite Middle Eastern snacks, it is really delicious Moroccan classic minced lamb dumplings. You can hear a crisp sound even when you cut it. The puff pastry is excellent. The seasoning with spices and pine nuts are super fragrant! Like pastilla's thin and tough crust, fried on both sides and sprinkled with almonds. The filling is pigeon meat and chicken. The seasoning is slightly sweet, but it does not violate the sense of harmony. The whole lamb is piled into mountains with cartilage and fatty pork ribs. The skin is roasted as crispy as suckling pig. Other parts are also delicious. The surface is slightly charred and crisp, and the cross-section is a perfect matte color. The taste is tender and fleshy. Home-made North African Spicy Lamb Sausage with minced lamb filling is just right and oily, a little bit spicy to mutton and fragrant. The staple food is North African millet couscous, which is like softer quinoa and is particularly juice-absorbing. Even the zucchini and colored peppers are delicious and melt in the mouth. It's so delicious that I can't stop the French little spring chicken. Even the chicken breast is tender. The chicken legs and chicken wings are boneless after one bite. Lightly fry in a pan. The chicken skin is slightly wrinkled, just enough to absorb the juice. The morel sauce is extremely delicious. The rice wine brings out a strong aroma. The soft and chewy wide noodles rolled in the juice are super delicious.
Michelin Bibendum’s French New Year’s Eve menu is full of truffles and all black truffles!! It’s a wise choice to leave it at the New Year’s Truffle Season Shop, so grateful and slender linguine The noodles are sucked into your mouth, soft, smooth, elastic and chewy. Sweep the shadow of the Christmas meal. The soup on the bottom of the pasta is directly attached to the noodles and the milky flavor of Parmesan cheese is directly penetrated. The sweetness of the noodles Not to mention the strong truffle flavor that hits the table is so strong that it fascinates people all night, and the delicacy of the pigeon leg is in sharp contrast with the solidity of the cabbage meatballs. The scattered small green onions on the side of the plate are decorated with spinach leaves. The top is sprinkled with a little black truffle. The sliced soft bread roll wraps the beef. The gap is stuffed with foie gras. The minced beef meat layer is cut and the juice blooms under light pressure. The aroma fills the bread surface. The entrance of Rigg's truffle sauce can not be more satisfying. The red Périgueux beef sauce mixed with butter thickens the thickness of the sauce just right. It is like a small claw on the foie gras. On the steak brio with the smooth and plump foie gras skin. The sweetness of the soft and delicate foie gras exuded in the roasted coke is more prominent. The freshness is rich and warm and full. It says I am hungry again. Matched with three kinds of cheese, walnuts, raisins and grapes, it also adjusts the sweet and sour sauce. I understand why I want to order a cracker when I go out to eat, but there is the Brie cheese I love on the table and I am willing to start it instantly. The highlight strawberry sherbet for the annual finishing dessert plus the perfect meringue scattered on the whole plate of frozen berries scatter like a scoop I accidentally spied on Strawberry Castle. It's as tempting as the description on its official website. Simple and traditional is the best