HOT Magazine HOT Magazine - Issue 11, 12 Volume 5 | Page 27

We were subsequently treated to
Truite Grenobloise, a Chiang Mai
Trout pan fried, brown butter sauce
with capers, lemon, parsley and
lemon juice, a marvellously prepared
dish. Aromatic and filling the palate
with A salty zest which brought out
the character of the Maniere with
caper sauce.
The next dish was the salmon Tarter
which showed us a different side of
the fish’s goodness. Tender and juicy,
it was very well contrasted by the
citrusy hit of the berry compote.
We briefly moved away from the
sea, and back on dry land awaited
the Cuisse de canard confit - Deuck
leg confit served with Dauphinois
potatoes which contended very
intensely with the previous two
dishes. Cooked to perfection and
boasting of that crispy outer coat, it led
the tooth into a surprise tenderness
upon the first bite. Contrasted with
the asparagus it really presented a
perfect combination.
Back in the sea – and in what a way
– came the grandiosity of the Maine
Lobster. This by far outweighed
other dishes, with a striking
presentation which dwarfed the large
plate on which it was served. Notes
of cheese struck familiar as the cream
contrasted with the undeniable
quality of the lobster. Mushrooms
and assorted vegetables balanced the
rest of the dish, a fantastic contrast to
what was a signature meal which can
be prepared any way you like.
Round about this time, came
the Berry Mojito, which helped us
transition into the dessert with the
deep taste of its fruity redness.
The Ananas caramelise a la vanilla
par Gerard Salle came as a great first
taster, with its striking combination
of flavours and the citrusy twang
of the Caramelized pineapple
vanilla, caramel butter tuille and
its sweetness provided a fantastic
contrast to Caramelized pineapple
vanilla, caramel butter tuille.
The dessert highlight though
was without a doubt the Hot fudge
brownie served with vanilla ice
cream. The richness of the brownie
and the chocolatey load of the sauce
on the sizzl