Given I’m coming up on A LOT of tasting menus and this was a special one off meal, I’m simply going to break down two of the dishes, my favorite and the one that didn’t work. \u00a0As I didn’t get a chance to sample the regular La Normandie menu, it feels unfair to make this an accurate review of their venue (lovely as it was). \u00a0Furthermore, if you’d like to know more about any of the nine courses, please feel free to ask and I would be happy to share my thoughts.<\/p>\n
I should also preface and mention the two chefs behind the four hands, Chef Julien Royer (of two-Michelin star, Odette, in Singapore) and Chef Arnaud Dunand Sauthier (executive chef, Le Normandie). \u00a0Both are accomplished gentlemen and I thought they did well to create a cohesive tasting menu between them. \u00a0As a bonus, they personally presented some of their dishes and circulated the dining room to chat with guests during the lunch.<\/p>\n
Best: Egg Yolk ‘Tart’ (Cevennes Onion, Mushroom Ketchup, Tuber Melanosporum)<\/h3>\n
For the fourth course, on paper, I wasn’t sure exactly what to expect. \u00a0And even in photos (below), for my only note, I don’t think this dish visually packed the culinary punch it delivered. \u00a0The layer of flaky Japanese buckwheat, dotted with mushroom ketchup gave no hint to the warm egg yolk lying underneath. \u00a0As I’ve raved to anyone who will listen in the past day, this dish is exactly what I think of when I think of ‘savory.’ \u00a0The creaminess of the egg yolk combined with the tartness of the onion and richness of Jamon ham all added up to a perfect mouthful of savory notes. \u00a0Although there is still a lot of incredible food to go this week, the Egg Yolk Tart<\/em> by Chef Julien is on my short list for favorite dishes in February.<\/p>\n While I’ve mentioned my dislike for Foie in the past (which, as an ingredient, BTW, was redeemed later in the day…more on that later), this mushy rendering of Foie gras with bits of oyster was a mouthful I could barely get through. \u00a0The combined gelatinous textures were enough to put me off the dish almost immediately. \u00a0Where the egg yolk tart used flaky pastry to add a variety of consistency, the overwhelming ‘foie’ flavor and rubbery bits of briny oyster simply couldn’t be saved in the fifth course. \u00a0I persevered for the sake of the broth (which was the only good thing about this dish), but in the end, had to simply not finish the majority of the portion (rare for me, especially on a tasting menu). \u00a0I suppose if you prefer foie forward courses, this might be for you, but I was ready to quickly move on.<\/p>\n The rest of the meal had other highlights — perfectly cooked BBQ Pigeon<\/em> (with a delightful hazelnut sauce), a Langoustine cream and Herring Roe puffed pastry<\/em>, a not too sweet dessert, and well-paired wines. \u00a0As a solo diner, I also had a blast people watching (and perhaps listening in on a few conversations).<\/p>\n Overall, I sincerely enjoyed the meal. \u00a0I thought the service was genuine and thoughtful and the pacing of the meal was a perfect tempo (Dubai restaurants, please take note). \u00a0I appreciated the\u00a0level of technique in all the dishes and wouldn’t hesitate to return for the regular menu.<\/span><\/p>\n Have you been to Le Normandie<\/a>? \u00a0What’s your favorite thing to order?<\/p>\n <\/p>\n![\"6174573696_img_2285\"](\"https:\/\/atozaatar.files.wordpress.com\/2017\/02\/6174573696_img_2285.jpg?w=750\")
<\/a><\/p>\nWorst: Foie Gras (Belon Oyster, Jerusalem Artichoke, Bergamont)<\/h3>\n
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