11R是十月之星
加上叻叻豬(Rolex)同我是同一日生日的
所以每年10月我都很開心
慶生飯已經食了好幾頓
雖然生日已過
但一眾好友仍相約見面
多謝你們
上次糖糖豬生日果個好好味
所以今年的生日蛋糕
繼續再試C'est La B
SUNSHINE
Lemon & Poppy Seed Chiffon filled with Tangy Lemon Curd and finished
with Fresh Cream topped with Delicate Sugar Poppy Flower
好清新
非常美味
仲好鬼令
Mandarin Oriental 50週年
Pierre Gagnaire 又returns
Pierre係"賣飛佛"
撞正生日
咁點可以錯過
heehe
XX同我撑枱腳
Pierre's 1963 Menu
This seven-course 1963 set menu will include some of Chef Gagnaire's
favourite dishes from this era and will showcase his extraordinary
creative talent as he takes these dishes back in time. Guest will enjoy
dishes such as Roasted Rack of Lamb Maxim's and Nantua Pike Quenelle,
along with a 1963 Dessert Buffet.
Amuse Bouche
Onion puree, potato foam with caviar
Alsacian goose foie gras brioche
鵝肝terrine配紅酒 jelly
外邊圍上brioche
超級創意還十分美味
LIKE
Nantua pike quenelle
This subtle mousse cake called "quenelle" is traditionally made out with pike and served in a delicate, creamy Nantua sauce
第一次食
好特別
Grenoble-style sole filet
好滑
Madrilène consommé
Roasted rack of lamb Maxim's
羊柳佷嫩
好味
Selected of farmed French cheese served with a chutney "Retour des Indes"
Chesse souffle, lettuce heart with walnut
登登登
Pierre Gagnaire's dessert buffet
太多想食但又太飽
不過都忍唔住揀左6款
Pears and Sauternes wine
Prunes and black fruits coated in red wine
coffee eclair
Rice pudding
Paris-Brest
Pistachio ice-cream
真係大滿足
今年生日
特別邀請了一班老友
我地相識多年
大家都經歷左好多大事
風雨同路
感情友情越來越深厚
所以好想同佢地分享
多謝XX為我們安排了menu
樣樣都好好味
頭盆
柚子阿拉斯加蟹腳
椒鹽豆腐粒
煙燻素鵝
蜜汁叉燒
細蔥伴螺盞
香麻海蜇頭
花膠瑤柱羹
豉油皇鱸魚柳
如意露筍片炒帶子
桂花梨黑醋脆豬柳
古法鹽焗雞
桃樹膠燴黃金米時蔬
長壽伊麵
鮑汁鱆魚雞粒炒飯
杞子桂圓燉萬壽果
壽桃
最厲害的
是膠B親手造的生日蛋糕
XX命名為
Madame Butterfly
hahahahaha
Tks 膠膠
好滾動呢
另一餐是同11R貓貓契爺食的 @大班樓
九層塔辣椒膏炒蜆
九層塔甜醋醃漬小番茄配香茅沙葛
2款前菜都好味到爆炸
酥炸蟹肉香菇盒
姬松茸粟米燉乳鴿湯
話梅肉桂糖醋排骨
梅菜芥蘭
雞油花雕蒸花蟹陳村粉
大班樓粗海鹽乾蔥切雞
好食到冇朋友
真係無得彈
杞子雪糕
杏仁露
食 - 我最開心
仲要同我的至愛親朋
更加開心
感謝11R提供以上內容
11R的個人網誌 :http://11rfamily.blogspot.hk/
