May 26, 2006

Les Amis Feast

One Friday night a couple of weeks ago, we converged at Les Amis together with LH, YK, Jo and Amy for a specially prepared dinner featuring a Spring menu by Chef Gunther. It turned out to be THE best meal me and Karen have ever had.

Full Menu, photos thanks to Lee Hong and his trusty D50.

- amuse bouche of foie gras terrine with salmon

- Salad of fava beans, parmesan flakes, artichoke, egg confit, asparagus (Provencale), rocket and air dried beef from Spain called Cecina de Vacuna.

- Carpaccio of langoustine, Oscietre caviar creme, chives, extra virgin olive oil

- Braised morel mushrooms, truffle jus

- Roasted Maine lobster a la presse

- Roasted suckling pig, melted leeks, sweet and sour sauce with Lindemans Kriek Beer

- (impromptu order) Soba with egg confit

- Char-grilled Kyushu Beef

- Grand Marnier souffle with ice cream

- 98 Le Pavillion Hermitage by Chapoutier
- Bruno Paillard Blanc de Blancs 1995
- Leroy Puligny Montrachet les Folatieres 1992 Louis Jadot, Vosne
- Romanee les Beaumonts 1999

Posted by Jimmy at May 26, 2006 12:26 AM in food & drinks

My BEST meal too!! (ok, maybe close 2nd to the Tetsuya meal in Sydney)

If you think the food looked fab in the pictures, wait til you taste it! The burst of a surprising concoction of flavors in the mouth…heavenly!

Thanks LH and Amy for organising such a memorable (and ‘mind-blowing’ in Amy’s words) dinner for us.

Posted by: jo at May 30, 2006 04:39 PM

The mind-blowing bit was that despite it being such a bloody expensive meal, all of us agreed that we should go back regularly.

Posted by: Karen at May 30, 2006 05:28 PM

Ok, we all are quite curious, what utensil do you use to eat the 3rd dish? Ernest thinks you have to lick it off the plate :P

Posted by: Randy at May 30, 2006 05:54 PM

Ernest needs to sleep less to keep his mind sane.

We just used a regular fork / knife for that. It was the yummiest, creamiest carpaccio of anything I’ve ever tried. Not that carpaccios are supposed to be creamy, but this one was.

Interesting utensils came in at the second last course. Before it was served, the sommelier, also Randy (See), came in with two boxes of brightly coloured knives in a rainbow of colours and told us to pick one. No prizes for guessing which colour I picked.

He told us that they were Laguiole knives and perfectly balanced and weighted for the steak.

As you can tell, it was a rather eye-opening experience for us.

Posted by: Karen at May 30, 2006 07:50 PM

We must have been sufficiently intoxicated by the wines and food that night, cos even at c. $100 a pop (by far the most expensive piece of utensil in my world), I thought the Laguiole knife was worth every cent! Absolutely well-balanced so much so that it felt it could almost keep the right cutting angle by itself, and only needing the fingers to guide it along the piece of meat.

Posted by: jo at May 31, 2006 11:13 PM

yo Randy, we normally use a scraper for such meals. Plastic ones better, wouldn’t give that kind of screeching sound when we slide it across the plate :p

Posted by: GCSpyder at June 2, 2006 02:05 PM
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