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French Quintessence by Chef Arnaud Schuttrumpf
Taking advantage of the abundance of seasonal and fresh produce available during summer, Chef Arnaud Schuttrumpf expresses his lyrical way of French cooking through unconventional flavour combinations. Please be introduced to a tasting menu inspired by some combination of a perception, an interest, and an advanced technique.
Diners are invited to start the taste adventure with a floral-inspired masterpiece of Hokkaido scallops, each slice a petal bathed in umami-rich dashi and paired with crunchy cauliflower for a harmonious and refreshing introduction. Continue with the kohlrabi, Chef Arnaud’s favourite produce, whose every part is ultilised to create one single dish: braised in its juice, served raw with olive oil, and transformed into a ‘beurre blanc’ sauce that enhances the tender smoked eel tartare.
The third course, butter-like braised beef cheek, is accompanied with sweet glazed carrots and peppery watercress, lifted by a hint of Beldi lemon juice for a citrusy brightness. Conclude this culinary journey with an almond blancmange, a silky and creamy dessert balanced by the comforting sourness of cherry jelly, providing a satisfying end to the exquisite French dining experience. Price is set at VND 2,200,000 / guest, subject to service charge then VAT. |
French Quintessence by Chef Arnaud Schuttrumpf
Taking advantage of the abundance of seasonal and fresh produce available during summer, Chef Arnaud Schuttrumpf expresses his lyrical way of French cooking through unconventional flavour combinations. Please be introduced to a tasting menu inspired by some combination of a perception, an interest, and an advanced technique.
Diners are invited to start the taste adventure with a floral-inspired masterpiece of Hokkaido scallops, each slice a petal bathed in umami-rich dashi and paired with crunchy cauliflower for a harmonious and refreshing introduction. Continue with the kohlrabi, Chef Arnaud’s favourite produce, whose every part is ultilised to create one single dish: braised in its juice, served raw with olive oil, and transformed into a ‘beurre blanc’ sauce that enhances the tender smoked eel tartare.
The third course, butter-like braised beef cheek, is accompanied with sweet glazed carrots and peppery watercress, lifted by a hint of Beldi lemon juice for a citrusy brightness. Conclude this culinary journey with an almond blancmange, a silky and creamy dessert balanced by the comforting sourness of cherry jelly, providing a satisfying end to the exquisite French dining experience.
Price is set at VND 2,200,000 / guest, subject to service charge then VAT.
Price is set at VND 2,200,000 / guest, subject to service charge then VAT.
