When
I was invited to this tasting, I wondered if the quality of the food offered
could match the Cristal champagne, one of the best brands of its kind. Any
residues of doubt was dispelled after the first few dishes. Before the dinner
had started, I had a cocktail at the outdoor balcony. I am hardly a big fan of
cocktail as I dislike the artificial taste of syrup, but this cocktail
surprised me. No syrup was used, only nice bits of fresh fruits. The ginger
gave a kick to the drink. This was one of my favourite that night.
After
the drink, we moved into the dining room. I would love to try the sofa which
can be rotated for enhanced privacy, but we had too many people for that.
Oysters
are must-have for a champagne dinner. The freshness and temperature of the
oysters were at their optimum. We had the Louis Roederder Brut to match with them.
There
were four appetizers on the menu. Organic salad with white anchovy, Carpaccio
of yellow fin tuna, scallops and salmon roe, Alaskan crab meat with Imperial
caviar in Du Barry cream sauce and Terrine of duck foie gras stuffed with fig
chutney. The salad and carpaccio relied largely on their very good ingredients,
and the crab meat with caviar in Du Barry cream sauce was also very enjoyable.
The crab meat was very sweet and the cream sauce added an extra smoothness to
it. The terrine was creamy and rich. I would like to have it with more chutney.
It was definitely enough for two to share.
If
the appetizers were to show us the high quality ingredients they use, the main
courses succeeded in convincing us how good the chef can cook. The linguine
with Sicilian red shrimp & Imperial caviar in cherry tomato sauce and the
slow cooked lamb loin with gratin potato in Morels cream foam & yogurt were
particularly enjoyable. If you have tried Silician red shrimp, you would not
forget its unique flavour. It is an awesome partner with tomato in pasta sauce.
Apart from the rich shrimp flavour, there was a distinct hint of butter taste
in the tomato sauce. My dining companion even cleaned up the dish using the
bread.
The
lamb loin was perfectly cooked. What impressed me most were the potato gratin
and the yoghurt sauce that pushed the lamb loin to another level. Both dishes
paired with the Louis Roederer Cristal 2005 amazingly.
Before
trying Cristal champagne, I hardly understood how champagne could be
"elegant", but I was enlightened that night. Instead of stimulating
one’s taste buds
through its acidity, it demonstrated its complexity in a subtle way. Not to
mention its silkiness and its persistent tiny bubbles. I found it matches well
with the slight creaminess of the red shrimp pasta and the yoghurt sauce of the
lamb loin.
Although
the char-grilled Yellow fin Tuna & Alaskan crab leg with fennel salad was a
bit blan, the char-grilled Canadian pork rack with apple & rhubarb chutney
in red currant glaze was a perfect pair. I am not a big fan of pork, but I
found this succulent and juicy pork rack very inviting.
While
I was still indulging in the elegant Louis Roederer Cristal 2005, the Louis Roederer
Cristal Rose 2004 came to our table. With a sweet peach flavour, it was
definitely a better companion to the coming desserts.
Even
the desserts were infused with champagne. The Champagne caviar with white peach
mousse Cake was a demonstration of luxury. Chocolate lovers must not miss the
Valrhona chocolate Le Dome with wasabi filling vanilla ice-cream and sorbet.
This innovative combination worked unexpectedly well and stroked a balance
between two strong flavours. However, my favourite that night was the gold leaf
champagne jelly with fresh grapes. I loved the sweetness with a pleasant hint
of acidity that was so refreshing. I wish I could have a whole cup for myself.
The
romantic environment, superb champagne, and amazing food was an unbeatable combination
for all couples….only if my another
half could drink a tiny drop of alcohol. Once you have tried this champagne,
you could never forget it. This was simply addictive….!
Le Dôme de Cristal
3/F, 9 Queen’s Road Central, Hong Kong
