Restaurant Absinthe

Barry Haziran 02, 2022

Absinthe-d, with love.

Being uncertain of pronnouncing that complex alcoholic spirit-pegged name (read AHB-senth) became the last thing on my mind. That night i completely soaked into Chef Francois Mermilliod's compositions, Philippe Pau's experienced interaction and a table of quality company.

Absinthe's menu is honest classic French, luminated by premium ingredients and a set of choiceful sauces. They do a good toasted sourdough bread and is not stingy with filling you up with it. Catch it warm, the goodness gradually depletes with temperature.

Chilled Ravioli of Lobster with Lime Sabayon, Pink Guava Julienne and Shiso

The introductories of Menu Degustation began with a Chilled Ravioli of Lobster. Under that hargow-resembling sheet revealed a mound of crustacean chunks, aptly lifted by a teeny citrus tang from the sabayon. Nothing more than the generous innards struck big and bold.

Hokkaido Scallops with Sea Urchin Emulsion and small herb salad

Emblazoned by a great deal of Japanese character, i instantly fell for the Hokkaido Scallops with Sea Urchin Emulsion. Specks of seaweed stamped its surface, working simultaneously with the sea urchin sauce & light wakame salad for a victorious result on those tender thumbs. This was good.

Pan-fried Foie Gras with warm blinis & Wild Hibiscus

Taking (our side of) the table by celestial storm, the Pan-fried Foie Gras read speechless. After observing foie gras immersion i took a tiny bite and fared.. perfectly glazed, charred, creamy. mmmmmm.

House Wood-smoked Salmon

Foolishness disputable, house smoked salmon replaced my dish of goose liver & i couldn't say less about the bliss it brought (for me) over disintegratable fats. I love smoked salmon and i love it even better when semi-cooked. Absinthe's delicate hunk is excellently executed and done to a soft, flaky state. Salt kept on mid moderate. With every bit, i drifted closer to salmon dream...

Pork Belly

Slow Cooked Australian Lamb Loin, Capsicum Piperade & Ratte Potatoes, Thyme Jus

Seared John Dory Filet, Crushed Potatoes Green Asparagus & Vanilla “Beurre Blanc”

I didn't dislike the Seared John Dory but it was paling comparison with the earlier mightys. The slab was painfully small for a main and the potatoes needed more details. What's left to salvage- vanilla bean specks in the beurre blanc, which was an interesting use of that dessert star.

Verbena & Blueberry Creme Brulee , Absinthe Sorbet & Spiced Tuile

Warm Plum Clafoutis, Almond Icecream

A glitch occured in delivering the set's dessert and i jumped right for the Warm Plum Clafoutis. Like Cinderella, neither attractive nor popular (with the rest of the clafouti-eating people) but bound to find her prince. The warm studgy coin crossed between a cake & pudding, was packed with full almondy flavours which reached out amicably to me.