@cityofdreamsmacau | 吉拉多蠔，鮮貝他他海水啫喱，薑味忌廉及檸檬 Poached Gillardeau oyster, shellfish tartare sea water jelly, ginger and lemon confit from Menton
主廚 Fabrice 在這道菜花上了不少心思把海洋的真味誠實呈上，吉拉多 (Gillardeau) 是法國的一個百年養殖生蠔家族，從這養蠔世家出產的生蠔以肉質肥美嫩滑，海水味清淡細緻著名，其結尾在口腔迴香的的榛果味，更別樹一格。他這道擺盤海洋氣息滿溢的吉拉多蠔配上檸檬香草忌廉，口感更為幼滑，其淡薑味也在稍後揮發出，為食材去腥提鮮。但最後放上的海水啫喱，玩味十足但可惜未能在檸檬香草等配料突圍而出。
Chef Fabrice has put many initiatives on this dish to bring the *true taste* of the ocean. Gillardeau is a name of the family, who produces oysters with unique chewy texture, with the scent of the sea and a soft nutty note. The citrus flavour, vanilla cream was following the lead by the Gillardeau oyster, deliver the umami of ocean with a well- balanced umami flavour and creamy texture. The seawater jelly is a playful and straightforward twist try but it doesn’t show much of it’s character from the other favours-driven ingredients such as lemon and ginger.
Chef Fabrice has put many initiatives on this dish to bring the *true taste* of the ocean. Gillardeau is a name of the family, who produces oysters with unique chewy texture, with the scent of the sea and a soft nutty note.
The citrus flavour, vanilla cream was following the lead by the Gillardeau oyster, deliver the umami of ocean with a well- balanced umami flavour and creamy texture. The seawater jelly is a playful and straightforward twist try but I think it doesn’t show much of it’s character from the other favours-driven ingredients such as lemon and ginger.
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