February 5, 2011
Back to Lafite for the first time in a looooong while.
Squid ink bread, a savory snack to whet our appetites.
Perigord foie gras with celery root puree, spiced bread, almond sauce & apricot chutney. Complicated recipes have always been Lafite's forte, even under the current chef. But the madness makes sense in the end, when we mix a bit of everything and taste it on our tongues.
Butter-poached Brittany lobster with seared foie gras, cherry tomato confit & white truffle foam. Not quite as decadent as expected, with only a puny portion of lobster flesh.
Australian Wagyu beef tenderloin with herb pomme puree, foie gras, bone marrow, shaved black truffles & Bearnaise sauce. Lip-smackingly tender protein to sink our teeth into (alongside some spruced-up mashed potatoes to make it even more marvelous).
Four-colored tomato composition, with white tomato mousse, tomato marmalade, honey yuzu vinaigrette & tomato sherbet with 25-year-old balsamic vinegar (even older than some people we know!). A sweet, tangy medley, lots of fun to munch.
Aussie Wagyu beef tartar mille-feuille, with lemon polenta, yuzu sour cream & Avruga caviar. Ideal for anyone who regards chewing a steak as too much effort.
Wolf Blass Cabernet Merlot (2009).
Shangri-La Kuala Lumpur.