We discovered this week a really snazzy French restaurant hidden away on the top floor of the Leela Palace Hotel (same hotel we often go for Brunch). It is not advertised at all, and is usually only for people staying in the royal club we think, but somehow we got a table - and boy was it a good meal.
Amouse Bouche - Foie Gras on Toast with a Truffle Sauce
I quote the menu: "Three Things from a Duck".
It was Duck Breast Meat on a Poached Pear with a tasty sauce, Duck Terrine with a Poached in Red Wine Apple Slice, and of course Foie Gras with Toast
Asparagus and Palm Heart Soup - incredibly flavourful with the inspired decision to include some sun dried tomato pieces in the soup.
Guava and Pistachio Sorbet - to clean the pallette
Roast Beef Steak with Potato Rosti, Morel Mushrooms and Truffle Sauce with some liver
Vanilla Souffle, which was then opened and into which was poured Creme Anglais
Petit Fours with Coffee
A Full Group
Simon makes sure we've all payed correctly.
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