Friday, December 04, 2015

Joyeux noel avec mes copains dans Agnes B

There are not many decent French places on the Kowloon side so I retreated to Agnes B that has other branches in Hong Kong.
It is well hidden in Festival walk because it is camouflaged behind their clothes store.
Started off with the assorted platter which had:
Duck foie gras terrine on truffle farm bread, shrimp with truffle caviar, Quail egg wrapped in parma ham, green asparagus, escargot with fries.

It was a nice savoury assortment and the foie gras terrine was silky and thick.
The escargot was a surprise because it looked like a real escargot shell but the shell was made of crispy wafer so the whole thing was edible and really nice with strong herbs.

Finished with the asparagus, which was crisp and sweet.
Then we had the Black truffle cheese fondue which is what you would expect because it was real cheese mixed with wine. To go with the fondue were cubes of ham, chicken, asparagus, bread and quail eggs.

My favourites were the cubes of ham, asparagus and bread because it goes well with the cheese.
For the mains we had Braised beef cheek in port wine truffle sauce which looked really similar to Beef bourguignon.

It was just as nice as Beef bourguignon because the sauce was rich and tasty packed with carrots, pearl onions, mushrooms and leek.
The beef cheek was soft and gelatinous while the sauce just matched in heaven with the bread.
We also had a Galette filled with smoked chicken and smoked duck with cherry sauce.

As well as the visible cherry sauce, there were more delicious sweet cherries in the galette which made the chicken even more appetizing.
For desserts we had the Panna cotta with blood orange sauce and truffle icecream.

The panna cotta was presented in a cute copper saucepan and I liked the way the tartness of the blood orange sauce balanced the sweetness of the panna cotta.

On the other side of the plate, there was truffle icecream on a bed of truffle jelly cubes.
To finish off we had the sparkling Christmas cakes.
Let it snow (ginger chocolate mousse, ginger apricot and cocoa streusel).

With Love (chestnut mousse, blueberry mousse, almond bread and chocolate chiffon cake).

Stay together (Chocolate ganache and cocoa crumble).

My favourite was WITH LOVE because there were lots of different textures and tastes going on.

A cup of Earl grey was needed to go with the cakes and the was imported from France.

Shop 33, UG, Festival Walk, 80 Tat Chee Avenue, Kowloon Tong

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