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Michelin-Star Dinner by Guy Lassausaie*
May 6, 2021 @ 6:00 pm - 11:00 pm UTC+0
$125
PLEASE BE INFORMED THAT THE EVENT IS POSTPONED TO A LATER DATE ONCE THE COVID-19 PANDEMIC IS OVER. Thank you for your understanding.
Clear your calendar for (date TBC) as Michelin starred Chef Guy Lassausaie* is coming back for another spectacular celebration of fine food, fine wines and fine company with a show-stopping eight-course Dine with the Stars menu.
Tickets for the evening are $125 net or $190 net including our specially selected wine pairing. Reservations are essential.
Please call +855 (0)15 821 888 for a reservation
Or book your table online with: bit.ly/BookingTopaz
Or book your table online with: bit.ly/BookingTopaz
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MENU
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AMUSE BOUCHE
Huître spéciale d’Isigny en gelée, crème de topinambour, lomo ibérique, confit de citron et mizuna
Jellied Isigny oyster with Jerusalem artichoke cream, lomo iberico, candied lemon and mizuna
– Hugel Gentil Alsace 2017 –
MENU
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AMUSE BOUCHE
Huître spéciale d’Isigny en gelée, crème de topinambour, lomo ibérique, confit de citron et mizuna
Jellied Isigny oyster with Jerusalem artichoke cream, lomo iberico, candied lemon and mizuna
– Hugel Gentil Alsace 2017 –
PATIENCE
Demoiselle du Mékong au piment d’Espelette,
jus de carotte vanille et gingembre au fruit de la passion
Mekong river prawn with Espelette pepper floating on a carrot, vanilla and ginger jus with passion fruit
– Georges Dubœuf Pouilly-Fuissé 2014 –
Demoiselle du Mékong au piment d’Espelette,
jus de carotte vanille et gingembre au fruit de la passion
Mekong river prawn with Espelette pepper floating on a carrot, vanilla and ginger jus with passion fruit
– Georges Dubœuf Pouilly-Fuissé 2014 –
ENTRÉE
Noix de Saint-Jacques au beurre noisette, morille jumbo farcie et asperge fraîche
Brown butter scallops with stuffed jumbo morel and white asparagus
– Georges Dubœuf Pouilly-Fuissé 2014 –
Noix de Saint-Jacques au beurre noisette, morille jumbo farcie et asperge fraîche
Brown butter scallops with stuffed jumbo morel and white asparagus
– Georges Dubœuf Pouilly-Fuissé 2014 –
LA MARÉE
Filet de rouget en demi-deuil, épeautre de céleri et truffes,
et bouillon de céleri à l’huile de noisette
Truffled fillet of red mullet, celery and truffle spelt with celeriac broth drizzled with hazelnut oil
– Château Maucoil, Trésor des Papes 2013 –
Filet de rouget en demi-deuil, épeautre de céleri et truffes,
et bouillon de céleri à l’huile de noisette
Truffled fillet of red mullet, celery and truffle spelt with celeriac broth drizzled with hazelnut oil
– Château Maucoil, Trésor des Papes 2013 –
PAUSE SURPRISE
Granité de Beaujolais à l’infusion de tilleul
Beaujolais granita with a lime tea infusion
Granité de Beaujolais à l’infusion de tilleul
Beaujolais granita with a lime tea infusion
LA VOLAILLE
Poitrine de pigeon rôti et crêpe de sarrasin, purée de pois chiches au sésame et cuisses confites, choux de Bruxelles farcis
Roasted pigeon breast with buckwheat crepe, chickpea purée with sesame, confit of pigeon thighs and stuffed Brussels sprouts
– Château d’Archambeau Graves 2017 –
Poitrine de pigeon rôti et crêpe de sarrasin, purée de pois chiches au sésame et cuisses confites, choux de Bruxelles farcis
Roasted pigeon breast with buckwheat crepe, chickpea purée with sesame, confit of pigeon thighs and stuffed Brussels sprouts
– Château d’Archambeau Graves 2017 –
PRÉ-DESSERT
Marmelade de pomme et clémentine, sorbet au cidre
Apple and clementine marmalade with a cider sorbet
– Domaine Labranche Laffont, Pacherenc du Vic-Bilh Doux 2017 –
Marmelade de pomme et clémentine, sorbet au cidre
Apple and clementine marmalade with a cider sorbet
– Domaine Labranche Laffont, Pacherenc du Vic-Bilh Doux 2017 –
DESSERT
Sablé pamplemousse rose, crémeux pomelos au basilic, confit et sorbet pamplemousse
Pink grapefruit shortbread, pomelo cream, and grapefruit sorbet with candied grapefruit
– Domaine Labranche Laffont, Pacherenc du Vic-Bilh Doux 2017
Sablé pamplemousse rose, crémeux pomelos au basilic, confit et sorbet pamplemousse
Pink grapefruit shortbread, pomelo cream, and grapefruit sorbet with candied grapefruit
– Domaine Labranche Laffont, Pacherenc du Vic-Bilh Doux 2017