The dining room is pretty formal and high class, with wine shelves everywhere. We were given some small puffs to start off our dinner. It kinda tastes like a soft version of Goldfish crackers. The most expensive item on the menu is caviar, which costs $600.
My husband ordered the Chef’s Tasting Menu while I just ordered a main dish and a dessert. The tasting menu starts off with a sake sorbet with sea urchin cream and caviar. The sake sorbet is very refreshing. The creaminess of the sea urchin matches very well with the caviar. However, this starter is way too tiny, one bite and it’s gone.
The second dish is king crab served with a curry sauce. The king crab is very bouncy and fresh. The texture is similar to lobster meat. The curry sauce adds an oriental feel to this dish.
The third dish is a olive oil poached chatham bay cod in a creamy fish chowder. The appearance of the dish doesn’t look that good, however, after the first bite, we were so pleasantly surprised. The fish is extremely soft and tender. The creamy fish soup provides a nice balance to the mild flavor of the fish.
The fourth dish is seared foie gras with escalor. The escalor is a kind of fish that tastes like white tuna. It has a very strong fishy taste to it. The foie gras is very soft and tender, however, the outside is not crispy enough.
The main dish of the tasting menu is a beef soup. The beef soup has such a strong flavor that it is very overpowering. After eating one or two bites, it’s enough and you do not want more of it. This is the worst dish of the night.
My main dish is the Roasted Rack of Elysian Fields Lamb. This dish was served without the rack. The lamb is extremely tender and moist. It is cooked medium and most of the juices are kept inside.
There are two desserts in the tasting menu. One is a lemon tart with light cream and meringue. It is slightly sour and is very refreshing. The other dessert is chocolate raspberry tart with cream and golden leaves. The slight sour taste of raspberry matches very well with the sweet taste of chocolate.
The dessert that I ordered is the Pistaccio Soufflé. I am not sure whether Pistaccio is a suitable flavor for soufflé because it is too strong and too nutty flavored. After each bite, it was like I ate a few pistaccios. The soufflé is baked nicely, with the inside very soft and moist.
Besides the above desserts, the waiter also brought us a complimentary plate of French macaroons. The macaroons are soft and rich, some are chocolate flavored and some are coconut flavored.
Having tried both Joel Robuchon and Alain Ducasse, we can answer the question of which one is better. Alain Ducasse serves better fish dishes. However, foie gras and soufflé goes to Joel Robuchon and hence the higher overall rating.
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