Missy likes to read the different food magazines available in Singapore. She would try to get reservations for the visiting chefs and some of the new restaurants featured. Okay, Missy might not be the brightest in a box of crayons. She won’t know and honestly really care who are all the famous chefs or what their backgrounds might be. What is the most important for her is the food that are prepared and put in front of her.
Chef Bruno Menard was going to be a guest chef in Jaan for a few days. As she has her class afterwards, it had to be a semi rush job. Unfortunately Missy was only able to make it for only a day, and immediately she called up Red-Waterbottle to force him to go for lunch.
The menu presented was:
Amuse-bouche: - Smoked foie gras custard and sorrel espuma
This was an excellent combination of sorrel and foie gras. The richness of foie gras mixed with the rustic taste of sorrel gave Missy the purrs. The internal humming was starting, definitely a good sign of her enjoyment of the food.
Appetizer: - Saint Jacques (scallops) and Avocado, Caviar D' Aquitaine
Fresh scallop were great with avocado. Little grains of caviars, a bit of the scallops and a slice of avocado were nice. It was the salt grains and lemon zest gave the dish a slight extra touch, which could have been overlooked by a lesser chef.
Soup: - Roscoff onion soup, parsley custard and white truffle Chantilly
The soup was presented in a spaceship dish. When it was uncovered, the soup did look plain at first. When she dug deeper, there was the parsley custard. Missy wasn’t a big fan of parsley, but it hard worked so well in this soup. The humming had slowly developed into a song.
Venison fillet and ginger butter, beets "Noque" and condiments
French sea bass, Lemon gnocchi, marinated grapefruit and "Dolce forte" sauce
Missy wasn’t too impressed with the mains. It was a good beginning of a song, and was hoping for a big bang in the end.
Refresher: - Oriental flavor granite
The taste was rather unique, not the usual lemon or lime a regular chef would have done.
Dessert: - Coffee, Pear, Cardamom
Chef Bruno promised Missy would like the dessert. Unfortunately, Missy is not a big fan of coffee or cardamom. She did love the poached pear.
Petite fours: -
It was just a cookie from rather unique box from France. Missy would definitely buy a box of it, if she sees it being sold out there.
Like a good chef who would taste his food regularly, chef Bruno Menard came out to check with the customers. Chef Bruno Menard is based in Japan, and his many years there had given the skill to combine many different ingredients into perfect harmony. The food was so wonderful; she could have buried him deeply in praises. Missy was sincerely worried that her love for the food might have created an unwanted thought in her head. How many people will discover him missing, kept in her cellar (she wished she has)?
Missy only found out how famous chef Bruno Menard was when she goggled for a Smoked foie gras custard and sorrel espuma recipe to try out. Missy’s best hope is for Chef Bruno to start sharing his recipes in a book or maybe start his own place in Singapore.