Friday, October 11, 2013

Le Dôme de Cristal media tasting

Le Dôme de Cristal
3/F, The Galleia, 9 Queen's Road Central, Hong Kong

Thanks to KC and Le Dôme de Cristal for inviting me to this media luncheon at the first Cristal-branded Bar and Restaurant in the World.
Guests are greeted with a glass elevator surrounded by a small flight of stairs to the restaurant with a classy wine cellar at the entrance.
This newly opened restaurant is located on the third floor of The Galleria where diners dine beneath a grand dome-shaped ceiling.

Here was what we tried:
4-Piece Oyster Platter:

Ostra Regal, White Pearl, Gillardeau, Ecaille D’ Argent
The oysters were great with the champagne because sipping the champagne after eating the oysters balanced out the saltiness which enhanced the taste of the champagne.
Organic Tomato Salad with White Anchovies & Pickled Garlic in 12-Year Aged Balsamic Vinegar:

The salad was delicate and delicious, I loved the minimalistic dressing, it was just balsamic vinegar and white anchovies which were enough to keep it tasty because the beets and cherry tomatoes tasted perfect on its own.
The salad leaves were grown by hydroponics which does not contain pesticides while containing high nutrients.
Alaskan Crab Meat with Imperial Caviar in Du Barry Cream Sauce:

Again, this is why I prefer Western cuisine because the tastes are lighter, I could taste pure crab meat which was flavoured by the caviar on top.
Carpaccio of Yellowfin Tuna, Scallops & Salmon Roes in Sesame Dressing:

The carapaccio was nice and fresh especially the scallops, I love the salmon roe because it gave it an extra burst of salty flavouring when it popped.
Terrine of Duck Foie Gras stuffed with Fig Chutney:

The portion of this was huge, and the foie gras terrine literally melts in your mouth.
It was paired with fresh fig slices and fig chutney both which I adored because they were natrual and no sweeteners were added.
Linguine with Sicilian Red Shrimp & Imperial Caviar in Cherry Tomato Sauce:

This is the best Sicilian red shrimp I have tasted because the texture was not too springy.
Usually shrimps of that size end up too tough, but this one was a bit like sashimi.
The linguine was infused with prawn oils, lobster essense and butter giving it the most intense prawn taste.
Charcoal Grilled Yellowfin Tuna & Alaskan Crab Leg with Fennel Salad:

This was a colourful dish, and the tuna was grilled just right with a pink centre.
The delicate crab paired nicely with the fragrant fennel salad.
Charcoal Grilled Canadian Pork Rack with Apple & Rhubarb Chutney in Red Currant Glaze:

The pork was tender and tasted fruity because it was paired with apple and rhubarb chutney which gave it a appetizing sweet tone.
Slow Cooked Lamb Loin with Gratin Potato in Morels Cream Foam & Sheep Milk Yoghurt:

The lamb was lovely and tender with delicious potato gratin in the middle.
Champagne Caviar with White Peach Mousse Cake:

The mousse cake was glistening with golden champagne caviar on top.
A nice way to sweeten the palate with floral peachy tones.
There was tangy lemon powder and refreshing jelly on the plate too.

Valrhona Chocolate Le Dome with Wasabi Filling Vanilla Ice-cream and Sorbet:

The chocolate dome was an interesting fusion, but not bad because many desserts pair chocolate with salt or salted caramel.
I liked the way the wasabi toned down the sweetness of the chocolate.
Champagne grape jelly:

Throughout the tasting, it was a journey with the following LOUIS ROEDERER fine champagnes:

Louis Roederer NV
Louis Roederer Blanc de Blancs 2007
Louis Roederer Cristal 2005
Louis Roederer Cristal Rose 2004

I am not an expert on champagnes but each and every one of them was unique with ultra fine bubbles rising in straight line from the centre of the champagne flute which were mesmerizing to watch.

There was one which you could smell instantly, but my favourite had to be the one with super fine bubbles, the Cristal 2004.
The bottles were beautifully designed just like crystal.

At the end of the meal, we were given a lovely glistening gold souvenir.

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