South Korea: Pierre Gagnaire @ Seoul

Coming back from our North Korea DMZ trip, we were weary of sad tales and war stories.  Our return point at Lotte Hotel, this means we had a chance to treat ourselves to something lovely.  Here, XL and I avoided the biting frost to enjoy some hot drinks at the Lotte Lounge.  Lucky for us who were rather broke from our Michelin experiences in Hong Kong, we still managed to get some lovely treatment from another Michelin establishment, Pierre Gagnaire Patisserie.  In fact, Pierre is the only Michelin chef restaurant in South Korea.  But we did not know he had a Patisserie too. Needless to say, the pastries here were well thought of with every bit executed to perfection. 

The sesame éclair for example was a fine pastry.  While I have eaten éclairs of many variations, it was hard to tell what a real one should be.  Eating the one at Pierre though, was orgasmic.  The sesame flavored ganache complemented the sweetness of the chocolate.  All on top of a lovely choux pastry.  Airy, with a slight crunchy.  Smashing.

 

Our strawberry tart was nothing less than spectacular.  How do you beat the conventional?  Well, attention to detail helps. The strawberries were arranged beautifully, and the condiments arranged neatly.   The crust was short and the custard was silky smooth.  Michelin certified for sure. After all, a Michelin chef does not put his name on just ANY tart.

 

I cannot quite remember the last one but I think it was an Orange Friand.  Or at least here it looks like one!As this was hers, I cannot even remember how it tasted.  But knowing what Friands are made of, I can quickly judge that this went well with our hot drinks.  Probably nicer with coffee though I have not drank that bitter beverage even once before!

 

Michelin starred experience in Seoul? Checked!

 

WenY

Sydney 2013: Tetsuya’s @ Kent Street, Sydney

Following our meal at the Bourke St. Bakery, we took a trip around the city to see famous landmarks like the Sydney Harbor Bridge and the Opera House.  While it took us almost an hour to reach it was worth the trot.  More importantly, I can now say that I have seen these two very popular tourist attraction.  Apparently it is a big sin to go Sydney and not see them =.=!  For me, the highlights were probably the other things I saw along the way such as Hyde Park, the Botanical Garden and St. Mary’s Cathedral.  But still, it was a food trip so buildings and landmarks were secondary compared to my next restaurant which was Tetsuya’s.  Let’s put it simple: Chef Tetsuya Wakuda is the most prominent Japanese Chef in Australia with his restaurant’s consistently ranking among the top 100 in the world.  Also, he has been awarded top scores in Sydney for close to two decades.  But records, wins and awards are no more than figures if it does not live up to its hype, no? 

When we walked into Tetsuya’s on 529 Kent Street, I immediately felt like this was a different place.  The restaurant felt like someone else’s house with a Japanese stone garden.  As we reached the entrance, the waiters kindly offered to keep our bags before escorting us to our table.  In terms of service, I will say that I have not had better service anywhere else in the world but here. The waiters were keen and our cups were never empty despite only ordering water only. It was that good.  So then comes the food.

 

The start of this degustation and one of the key points which I judge restaurants (especially those who claim to associate themselves with anything French), is the bread course

The butter with chopped black truffles and white roll.  Our first bread was cold but the butter was simply stunning.  It had the lovely buttery flavor infused with a prominent black truffle fragrance.  It is one of the few pleasures in life that can be so very simple yet extremely satisfying.  But it was not until when we had the second roll served warm where we truly felt indulgent.  The small amount of steam seeping from whatever heat that was left melted the butter that was spread on it.  Even Andrew who dislike cheese and butter was sold.  Needless to say, we were left impressed and wanting more!

 

Next came the Amuse Bouche

Chestnut Soup with crème fraiche.  The soup by itself was smooth and according to my past conversation with fellow blogger ChompChomp, such soup is common in France especially during winter.  This was a treat but did not feel extremely special.  I would have liked it to be a little more runny.  As it was, the soup felt a little thicker than necessary.

 

The first course; Scallop like Oysters with Roasted Rice Vinaigrette

In this dish, finely diced oysters were wrapped in thinly sliced scallops before being arranged with micro herbs and a drizzle of Vinaigrette.  While I found joy in the mild acidity of the vinaigrette, I found it hard to appreciate the dish.  There was some taste of the scallops but it was mainly the taste of oysters that pervaded my palate.  This dish felt like an impressionist rather than a mouth pleaser.

 

Second course; Salad of the Sea

With such simple flavors, it is almost impossible to hide anything.  In this dish, Tetsuya’s combined the nigiri with salad.  It was simply stunning.  I enjoyed the fresh and clean flavors of the plate.  All of the fish were really awesome with the exception of the white one which I assume is King Fish? haha.  Not too sure.  But the marinated ocean trout belly and salmon were top notch product.  Also present on the plate were so many other element which gave the whole dish a lively texture where you get the crunchiness of the vegetables to compliment the softness of the fish.  Yums!  This was strongly preferred compared to the former course although it did not last for long.

 

Third course; Marinated Scampi with Walnut Oil & Egg

As Jordan and I snapped our cameras busily, Bel took a bite and paused.  She was like OMG. And so I went and had a bite. I too went OMG.  It was not long before both Jordan and Andrew went OMG too.  Enough said, this dish was just superb.  I am not sure how the egg played a great role in this dish but it did along with the walnut oil which coated the scampi giving it a light nuttiness and a smooth texture.  Also, the scampi had unparalleled freshness as it still had a slight bounciness to its flesh! The cream on top was a nice touch.  This dish was by far the best scampi dish I have ever had!

 

Fourth course: Confit of Petuna Ocean Trout with Fennel, Unpasteurized Ocean Trout Caviar

Long hailed as the must try dish at Tetsuya’s one can easily tell why.  Sitting on the plate, it looked sensational.  The presentation was flawless with the seasoned crust made from konbu, sea salt and chives so well thought of.  Even the dots of oil concoction was so neatly done.    For me, I started on the thin end where my knife cut through the flesh like a hot knife melting through butter.  The chemistry between the savory crust and the buttery confit was delicious. Fennel salad was refreshing and it was simply great.  My biggest issue with this though is that this sensation felt diminishing as I continued my feast.  The middle bit felt tougher than the thin bit.  Was it because the thin bit cooked more easily?  I am not sure.   Also, Bel thought that the horseradish cream under the fennel salad was a little powering and tasted licorice like.  Nevertheless, Jordan who loves strong flavors absolutely enjoyed the cream.

 

Fifth course; Snapper with Soy Butter & Nameko Mushrooms

This dish was damn good if you look past the recognition of Tetsuya’s.  Not everyone can pull of something so delicious.  However, if you put in all the awards, talk, hype and what not, this becomes a little underappreciated.  The flesh of the fish was cooked just right with the buttery soy giving it a distinct flavor.  Mushrooms were well cooked and gave it a little earthiness.  But that was about it.  I felt like I expected something more mind blowing as this dish comes from a Tetsuya’s kitchen.  Perhaps a really crispy skin?  That might have made a different albeit little.

 

Sixth course; Poached Spatchcock with Asparagus & Morel

The highlight here for me was the perfectly poached game bird which can be a total flop in a matter of minutes.  High protein foods like birds tend to overcook very easily.  Seeing a shiny glaze was achieved with a tender inside was awesome.  Also, among the morel and other greens hid a speck which was very tasty!  I asked the sommelier and he said it was cured in house.   As a dish it was nice, but not great.

 

Seventh course; Lamb Backstrap with Seasonal Vegetables & Sheep’s Yoghurt.

Last dish before the dessert was a lamb course.  Once again, I cannot help but feel that every course plated so far was so manicured it looked too good to eat.  This was no exception.  To complement it, the lamb was nice and tender though it was not melt in your mouth.  Smoked tomato puree which it sat on, tasted nothing like its description.  The vegetables and yoghurt were OK but when mixed together with the tomato puree created much more of an impact!

 

Palate cleaner; Pear Sorbet

This was probably the best sorbet I have ever tasted.  In our first spoonful, everyone felt over the moon.  It was smooth, super fruity and the sweetness was just right.  To us, it has rightfully claimed its position as Tetsuya’s palate cleanser.  If only we had more than 2 petite scoops.  When asked Andrew what was the best thing at Tetsuya’s he said “sorbet”. I was like =.=

 

Eight Course; Apply Granite, Mine Ice Cream & Basil Jelly

With a thin slice of what I perceive as a dehydrated apple slice,  this dessert that stood in a martini glass fits all the requirement for a fine dessert.  It had texture, complexity and layers of flavors.  For me, I really like the pairing of the sweet apple along with the refreshing mint ice cream and basil jelly.  I think Bel and Andrew found the taste of the mint and basil a little too taxing but was ok.  I have had several variations of dessert which mixed strong flavors like basil and mint, but this was by far the best pairing.  And it suits the color theme  too i.e. green :)!

 

Ninth Course: Chocolate & Hazelnut Marquise with Cognac Ice Cream

Just looking at the level of perfection once again was kick ass! Clearly defined layers!  Not to mention the ice cream which sat on the crumbs which looked like a bird’s egg in a nest!  The chocolate was not lacking in any richness for sure!  Fortunately, it was no more than a thin slice!  Anything more and I would have been done for.  Most people know I am not a big fan of alcohol and I found the cognac ice cream to be not a big hit.  It did complement the chocolate but I would have preferred something else.  Something less sophisticated.  I am still a self-proclaimed kid after all :P!

 

Petite Fours!

Meringue, truffles, meringue nut, and profiteroles.  They were all good but from memories only the profiteroles were memorable.  Yes it is simple, but at least it is different!

 

At the end of the meal, it was no surprise why Tetsuya Wakuda’s skills were unparalleled when it comes to Japanese cuisine.  With consecutive back to back 3 hatted scores for close to twenty years, he still has heaps left to offer.  However, knowing that he lost his 3rd hat 2 years ago and until today is unable to retain it makes me ponder why.  Was it for the reason that my friends and I felt a slight dissatisfaction at the end of the meal?  Several of the courses today as I have mentioned above were really good.  The salad of the sea, scampi with walnut oil & egg, as well as the confit and dessert were all plausible highlight of the day.  However, a certain something felt lacking at the end of the meal.  It felt like several dishes like the snapper, lamb and Spatchcock  could have been more special.  It needed that one extra element of surprise. 

 

Our lunch was a good meal but perhaps just need to go one notch up considering its heft tag of $210pp. So, does Tetsuya’s Japanese cuisine with classic French techniques have what it takes to knock off Le’ Atelier’s French food?  Not quite but close although the bread and butter here is definitely “one to rule them all”.  Is Tetsuya’s worth a revisit?  I have to say maybe yes.  Especially when the third hat comes back.

 

WenY

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Bites: Bistro Felix @ Subiaco

Dear parents were here last month so I thought of bringing them out and found Bistro Felix quite highly rated on Urbanspoon.  Came in at 6.30 and was promptly seated by the waitresses who were very friendly.  Menu’s were brought to us and bread laid on our plates.  It was a good start.   The restaurant looked like a proper bistro.  I cannot quite describe how a bistro is meant to look like but it is just a feeling you get.

 

For starters:                                                                                                                                                              Half dozen of freshly shucked oysters which my dad and sister say were absolutely delicious!

 

Chicken liver pate and crusty bread as dips!  Really delicious and flavorful but definitely does not have the beauty of the melt in your mouth foie gras!

 

Mom and I had some scallops which were OK but not the greatest.  While we wanted the one with butter and coriander, they only had the normal one.  Fortunately though, scallops are such beautiful seafood that does not need much to shine!

 

For mains:

We ordered one each but not all turned out well. Probably the steak which was mine and dad’s fish were the highlight although misses on the chicken and duck confit was disappointing.                                                              My steak was perfectly cooked in the middle and was tender all the way through.  Lone onion ring hardly made an impression while slightly charred outer bit of the steak carried a bitter crust.  Not exactly what I would called divine but was still a tangible steak.  Same thing happened with mom’s chicken!

 

Dad’s fish looked perfectly cooked.  Sister’s confit was so salty she decided to query the waitress but the chef insist that the duck was spot on.  Even for me it was too salty.  However, at the end of the night we were still charged for a meal we returned because it was inedible.  It was a big bummer and a big no-no in terms of customer service.  And believe it or not, they put two chocolate truffles on the table expecting they expect us to settle for. 

 

For dessert I ordered the lemon brulee tart with mandarin sorbet.                                                                                   

It was delicious and I wish I could have more.  The crust was really short, the curd with the right intensity and the sorbet provided a refreshing end.  It was very fragrant too!  Amazing how that thin tart had enough acidity to stir the taste buds!  Well recommended :)!

 

Vanilla Pannacotta with strawberries were OK but definitely not the best.  It could have been smother and the strawberries did not have much impact.  Fresh but not enough acidity to cut through the sweet Pannacotta.                                   Over all, the night at Bistro Felix was decent.  But was it superb? I think that I quite hard for my swallow that.  I really find that the service at the table was spot on but when it came to billing, it felt rather ruthless.  Would I recommend it?  Maybe for a try yes.  And for that discount from the buy 1-free-1.  But $40 for a rather normal meal?  Not really quite there.

I have always perceived the concept of bistros to be fairly casual, easy and affordable.  But when it comes to Perth, it translates to something most Perth people would regard as expensive, and opportunistic.

 

WenY

Revisited: L’ Atelier de Joel Robuchon @ HK.

What makes a great restaurant I have asked myself over and over.  Ingredients?  Skill?  Creativity?  Sitting in a 2 starred restaurant just two days ago, I ate food that was of many sorts.  Delicious, normal and even boring.  Yet even the most boring of dishes did not feel lacking in ingredients, skill or creativity.  Nevertheless, time and time over, one restaurant have seemed to maintain their standards.  Starting with a two star reputation on my first visit and now the proud holder of its  final third star, L’ Atelier de Joel Robuchon has been a magnificent dining experience.  

 

CLICK to see my first visit to L’ Atelier de Joel Robuchon.

 

The start is a clean entrance to the restaurant where you are greeted by your hostess, brought to your sit and offered bottled water. But do not fret, you have a choice of tap too. The waiter then takes over and explains the meal and various dining experiences for this night.

 

When you are finished with the orders, out comes the best bread basket I have eaten.  Ever.

This was the bread basket for 3.  Your are spoilt for choices.  Easily, most diners at L’ Atelier have been quoted saying that they feel a need to finish it, but are worried about the coming courses.  Indeed you should.  Easily there are over 5 types of bread.  Maybe 6 or even 7.   If you are a bread fan, you would be sold.  But more importantly, there is something for everyone.  My favorites of the lot were the twists, croissants and the fruity roll.   It was simply sublime for something no penny is paid for.

 

Amuse bouche was a little parmesan biscuit with tomato and ham accompanied by a shot glass filled with a cream of artichoke with ginger and carrot.  Something so small yet so much impact.  The light parmesan biscuit was really airy with a delicious slice of ham and some tomato.  Imagine a biscuit and ham from the cold platter but a 3 starred version with a lot of substance and ingredients :)!

 

The combination for me was spot on.  It was still that lovely creamy taste!  That slices of carrot did not do too much but the hint of ginger throughout the cream was a pleasant surprise for some like me who did not like ginger.   But something about the warm chestnut soup I had earlier in 2012 makes me crave for that more.

 

For the soup course:

Corn veloute, beef jelly and caviar.  This was a decadent little bugger.  To be honest, I hated corn soups until now.  In fact, I never understood how does one enjoy corn in any soup! Even in the Chinese ones as the corn tend to overpower everything.  But in this case, the corn flavor was really subtle.  Something typical in cold soups where the taste of the main ingredient tend to be less intense but slowly picks up in flavors over ones tongue.  The beef jelly was a great addition to the soup as it slowly melted to the heat in your mouth.  Caviar, pop corn and little croutons were textural wonders for this little soup! A great surprise! 

 

The little darling got a little more posh with her starter.

Chicken broth, black truffles, parmesan net served with a side of black truffle toastie. Seriously.  Who serves black truffle puree in toast.  This was really yummy.  I could not help myself but dig into the little darling’s soup.  It was yummy.  One can really get  a good feel of flavor and aroma of the black truffles in there.  Sort of makes an ordinary experience into a gourmet one.  Nice!

For the darling, she did not deviate from what she had during her trip here before.

Black cod fillet with smooth daikon cream and olive oil.  The fish for starters were  cooked to perfection.  Flake by flake it fell apart.  However, the daikon cream albeit being smooth was a bit of a turn off for me.  It had a bitter aftertaste which the waiter say is typical.   For me, that is the difference of whether it was cooked well or not.  I have eaten daikon and every time it turns out bitter, it is sad when one insist that it is the natural way it should be.  Maybe a pre boil? This could have been an awesome eat!

 

My main presented before me again, looked very artsy.  Pork flap with greens and other edible leaves.  My expectation was something rather tough.  Perhaps somewhere around the ear haha.  Ear flap lols. I have never eaten flap meat before.  But this was just spectacularly moist.  And its accompaniment the mash (bottom pic) was legendary.  Obviously butter was a big player in this delicious mash but hey! Once in a while!

 

Who says mash cannot be brought to a whole new level!?  One of L’ Atelier’s bragging rights.

 

The little darling’s final course was something I recommended to her based on my liking.  She happily went with it. 

Kagoshima beef and foie gras burger with lightly caramelized bell peppers.  If you thought the wagyu sliders at Merrywell was good.  This was even better.  It was reach creamy and woah!  The perfect fast food meal.  Really a once in a life time thing considering how rich this was.  In fact, if you read one of my post about how I have eaten various foie gras which went from dry to creamy to rich.  On a scale of 0-100. This was 101.  See the post on Sage here.  In fact, when the little darling tried to press in down, the foie gras literally smashed into a puree.  It was a class act.  Shoe string chips were crisp but it was no killer side.  But hey?  Burger and chips are probably the marriage in the world! Nom nom nom nom!

 

My final course was the lobster risotto!  Lobster flesh was succulent being cooked just right.  Risotto sauce carried a decently strong flavor like a bisque.  But thicker.  As an avid fan of most shell fish, this was slurps!  The risotto was silky, each piece still separated not like some really bad ones that turned out gluggy.   Another thumbs up! Picture will come up once the little darling sends it over :)!

 

Last bit of the night were the desserts which I will let the pictures do the talking :)!!

The Chestnut which was part of my dinner set menu.

 

The Pear which was darling’s choice for the night.

 

The Apple which was my dining companion’s choice.

 

The final complementary course of the night besides the amuse bouche and bread were the  Petit Fours.  Small oven creations from the Robuchon kitchen are another magical part of the evening.  Faultless.

 

At the end of the night, I cannot thank L’ Atelier enough for being a great host once again.  Plate by plate each put together so meticulously with the emphasis on perfection.  I could barely fault with anything except the daikon cream that darling had with the black cod.  Otherwise, this meal was great.  However though, my dining companions who were not the keenest of fine dining found a few dishes to strong for their palate.  One such instance was the sea urchin with lobster jelly which was way too strong in seafood flavor.  I had a taste of it myself and found that it was a little heavy on the heavy side.

 

A meal at Robuchon like mine cost approximately $HKD780 while if you picked 4 individual dishes including a dessert, that would set you back approximately $HKD1000.  This really is no small sum of money.  On the streets, great feed start as low as $HKD30.  Not everyone likes fine dining and would compare it to being able to eat tones of street food.  Some like it, some hate it.  With a hate mentality like that, it is hard for one to appreciate the finesse revolving around effort of one putting together a plate of art with the hands of many.  Nevertheless, the few decadent meals every year does not revolve around the need for luxury, but rather a treat.

 

WenY

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Bites: Bistro Guillaume Pt. 2 @ Crown, Burswood

Promising a return to Bistro Guillaume after a disappointing first visit, I am back here just two days after .   Some say “once bitten, twice shy”, but in this situation, it is a case of “don’t try, don’t know”.  Coming at 10pm, we were promptly seated and served unlike the first visit.  From there it was clear that the atmosphere at the Bistro has calmed down a  whole lot.  The crowds were more settled, the floor less frantic and everything has seemed to have slowed its paces.  In fact, even the waitresses are more composed and able.  For example, our waitress for the night very enthusiastically explained to us their dessert menu and accompanying hot drinks unlike the first time when we were just left with the menu.Just the restaurant half empty which for me was a perfect setting for a relaxing end to my Friday night.

 

Having felt disappointed at the complimentary bread initially, I had really hoped to see something worthy produced in this place tonight as part of the renown Guillaume franchise.  For dessert tonight, the little darling and I ordered the petit fours and a chocolate soufflé to share.The first three are the cocoa dusted chocolate truffles, aniseed cake, and caramel candy.  The petit fours were priced at $5 which was extremely cheap considering the variety we had.   And of course curious readers might be wondering why 5 varieties for something called Petit Fours, that is because the terminology actually means small oven in French and nothing to do with the number of mini desserts.   The chocolate truffles were one of the best I have ever eaten with its bitter cocoa dusting complementing the creamy velvety smooth chocolate filling.   The aniseed cake tasted very familiar but yet delicious.  As for the caramel, it was fantastic.  I am a big caramel fan and I cannot help but enjoy the  buttery rich flavors of a caramel candy!

 

At the other end, the pistachio macarons and fruit jubes were probably my highlight of the lot.  These sugary morsels were top notch.  Macarons had the right balance of sweetness with a hard shell which slowly develops to a chewy consistency through.  Pistachio flavors were obvious and for me, it was lovely.  Lastly were the fruit jubes which I have compared many times across my fine dining experience.  Fortunately, this is an extremely redeeming feature for the pastry kitchen who had initially failed to ‘wow’  me with their complimentary bread offering.  The jubes from my taste buds felt very fruity.  If I am correct, it was guava passionfruit flavor which had a good balance of sweetness and sourness.  The jubes had a good bouncy feel through it too.  This easily tops Jacksons and Amuse while sitting comfortably with the jubes offered by Le Atelier de Joel Robuchon.

 

The next dessert was the chocolate soufflé @ $22. Digging in, I was treated to a luscious warm spoonable chocolate that felt so light it was unimaginable.  More importantly, it was rich yet it did not feel cloying.  Pistachio ice cream felt spot on in term of texture and in terms of flavor it had a good pistachio fragrant too.  Judging by the number of these that were coming out of the kitchen, it was clear that this is a house specialty.  And from what I had that night, this will continue to be one of the most highly sought after desserts in town.  However though, I was slightly disappoint as I was imagining a small chocolate lava filling in there as well.  Nonetheless, this was delicious!

 

Having finished our drinks, we were very happy.  Whether it was a comparison to our dinner two days ago or to our dining experience at previous fine dining establishments, this is how my first meal here should have turned out.  I enjoyed the service we received as the waitress showed passion at doing her task and performs it well.  More importantly, she picks up the little things such as being able to tell that diners are shy for asking more and does it automatically to help us make our decisions. Absolutely helpful.  Even the little darling felt that the service we received was impeccable!  But how do you make a great night even better?  Why not have a picture with the owner Guillaume Brahimi himself? :)! It was super good! I think I can safely withdraw my negative criticisms now.  But even then, there still exist a certain doubt in mewhether we were treated better because they can or because Guillaume was in house or was it just because the crowd was lesser.  Anyways, it was a good start to my weekend! I am pleased!

 

WenY

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Bites: Bistro Guillaume @ Crown Casino, Burswood

After weeks if not months of anticipation and fully booked venue, the little darling and I landed our booking at Guillaume’s bistro at Crown Burswood, the new restaurant from the renown Guillaume Brahimi.  For me, this could not be a better way to celebrate our 29th Monthniversary, a date I came up with lols.   As we arrived at the bistro, we were served but told that we could not be seated at our table as it was still occupied.    After 15 minutes at the bar, we were finally seated.  

Bistro Guillaume! Finally!

 

Sitting down, one of the most notable feature of the restaurant was its quirky interior and how Guillaume has place his name all over everything. For me I liked the interior as it did not feel to cliché or pretentious.  Then comes one of the most dreaded parts of the evening, the ordering process.  On Urbanspoon, one user has even came up with a slogan for it called “French or Frantic”.  Yes the restaurant was full but with so many waiters and waitresses on the floor it should not be that hard.  After trying a few times, I finally got the attention of the waitress who mentioned that she was only here to serve bread and that taking orders were the task of the section waiter.  Ok FINE… I shall eat my bread.Crusty Bread!   Was pretty damn crusty on the outside but soft on the inside!   Served with the obligatory salt flakes and butter, it was hard to fault although Bistro Guillaume being French, I was expecting a twist in its pastry kitchen.  Maybe a small Croissant?  Ok perhaps that was an insult to think that French only makes Croissant.  But seriously, just a bread basket with 2-3 choices would not be too hard.

 

Sea Salt Flakes and Butter.   Without this, that crusty bread would have been impossible.  This was <3!

 

After a course of bread, our drinks arrived.  Darling’s Strawberry Frostie and my Butterscotch.While  the little darling’s drink tasted very familiar as she has mocktails every now and then, my cocktail of vodka, orange liqueur, and butterscotch felt delicious at first.  And typically being alcohol, it tasted pretty bitter.  But still a delicious treat for those not into drinks that taste too alcoholic!

 

I have always been a safe eater when it comes to my meals.  It was always legged or some sort of fish that I would call.  But being encouraged by fellow foodie Glenn of Glennlee and Chomp who reviewed this dish before, I ordered the Escargots En Persillade. Judging by what I was served, these tiny morsels which tasted no more than mushroom with an earthier note was covered in a delicious herb sauce.  Not exactly sauce but rather a perfect mix of parsley, butter and a very obvious amount of garlic.  As a first time Escargot eater, I was very satisfied.  It did not feel chewy and neither did it stink.  Probably the later was more important than the former.  Eating this, I could not help but hoped that I was given more bread to polish every single bit of sauce of this dish.  The bread given has this bloody outer crust that just won’t cooperate in absorbing all that delicious parsley butter!   Luckily enough, the miniature spoon was handy in making this cumbersome task a whole lot easier!  When I was done, I momentarily reflected on what makes a great dish while putting away the exotic ingredient because I felt like something was missing. And it did not take too long before I realized that the dish was missing some sort of depth in flavor.   Yes, a few to share would have been absolutely stunning, but a dozen of these soaking in buttery parsley all for myself?  I was too greedy.

 

For the little darling, she ordered the Onion Soup.Onion Soup, Old Bread and Melted cheese.  Typically something soupy would have gone down extremely well with the little darling.   But the onion soup at Guillaume’s was very rich in onion such that every scoop was filled with it.  To some, that might be lip smacking but for the little darling, it was a little overboard.   What she disliked even more was the fact that the soup was overly sweet.  She was hoping for something a little more delicate, more subtle.  The onions were ok but the sweetness was probably the thingy that she disliked the most.    I had a bite too and was wondering whether is even possible for onion soup to have such sweetness.  With no culinary knowledge, I can only assume that sugar must have been a component added somewhere along the line.

 

After finishing our appetizers, we talked and talked and talked and TALKED.  As we were pushed for time, we patiently counted the minutes and it took the chefs a whopping 35 minutes to bring our mains out despite us mentioning a couple of times that we had a busy schedule planned for the night.   Between the darling and I, we had a discussion about whether it was us being subjective because we were pressed for time but ultimately decided that it was just way too slow.

 

The mains:Veal tenderloin, Beet Root Puree and Baby Swiss Chard.  This was for me really delicious.  The meat was spot on.  Being served with beetroot puree almost felt like a no brainer.  Most gamey meat I have had always works with beetroot.  Lamb especially.  So it was no surprise how this dish went!!!!  Beautiful sweet beetroot which was immensely earthy paired with an earth vegetable.  Seriously a major amplification of taste.  The tenderloins were in a class of its own which was fantabulous!   Melt in your mouth feel was spot on.  This one I like, but was this French? I could not care less.

 

For the darling, her dish was the spectacle for the night.. or at least it looked great!For $42, this really had to be a fish and chip with an achievement so high that one could easily pick the clouds after eating it.  Presentation was really cool and unconventional with a fish split up to down when it is normally done the other way around.    The chips were the fattest ones I have seen in a long time and even the lemon felt cut to impress.  The fish came with a slab of parsley garlic butter aka beurre maitre d'hotel that was meant to melt and leave a lingering buttery taste to the fish.  And very pre-maturely, the experience ended.  Promised before hand was a beautifully filleted whiting, deboned, crumbled and deep fried.  From the first few bites which ended just halfway through the fish, the little darling was struggling.  Bones here, bones there and that was it.  I immediately hailed for the Maitre D’ and expressed my dissatisfaction.  He quickly offered a replacement which was a gesture of kindness but as we were short of time, I requested that it be removed from both the table and bill.   Over all, the darling found this dish to be good but lacking in finesse.  The proper removal of bones and a side serve of sauce would have definitely made its price worth it.

 

It was a moment of coma as I walked out of the restaurant.    This certainly felt like a very premature ending to my night.  There were no desserts, the dinner was not cheap as it amounted to $120 excluding the fish, the darling slightly unhappy and it all felt very surreal.  Was this how my first French experience was to be?  Unfortunately in Perth yes but luckily, not in my life.  I lost it at Le Atelier de Joel Robuchon which was probably a very smart thing to do.    Speaking of food, Bistro Guillaume was not by any standard crappy or lackluster.  It was good.  Perhaps very good for most people.  But for me, it just was not great.  If the little darling’s meal of fish and chips were added to the bill along with two dessert, it was very easily a $200 dollar meal;  and that is my benchmark for fine dining where in all honesty, a picture this decadent bistro would never qualify.  A bistro is still a bistro.  Nonetheless, that does not mean I am not returning. NO that is impossible.  Until that chocolate soufflé with pistachio ice cream please my mouth, Bistro Guillaume is not disqualified from  a rematch.

 

WenY

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