Michelin Two Star Chef BENOIT VIDAL Coming For Another Glittering Night at TOPAZ on 21 June 2018

We are beyond delighted to welcome Two-Michelin Starred Chef Benoit Vidal for the next edition of Les Étoilés Michelin du Topaz and an exceptional evening of fine food and friends this 21 June.

Chef Vidal will present a six-course menu from among his repertoire of sublimely elegant dishes that have seen him establish a reputation as a sophisticated, serious yet humble chef, renowned for his utter mastery of ingredients and ability to create harmony through contrast. He is especially noted for his marriage of the bright, citric flavours of the Mediterranean with the richer, flavours of the mountain.

Among the treasures on the menu this evening, guests can look forward to tangy grilled trout with crisp tapioca pearls, enlivened with rice vinegar, ginger and wasabi, and a superbly rich roasted duck breast complemented with the freshness of beetroot, hibiscus and ginger. And there is much more besides.

Tickets for the evening will be $125 net, or $180 net including our specially selected wine pairing, and reservations will be essential. Please call: 015 821 888, email or book directly here!

MENU

PATIENCE

Truite grillée sur son croquant de perles du Japon
Tangy grilled trout with crisp tapioca pearls
ត្រីត្រោតអាំងជាមួយនិងម្សៅសាគូស្រួយ
香烤鳟鱼,配脆口珍珠粉圆
グリルしたピリ辛味のマス、タピオカとともに
Champagne Duval Leroy Brut

ENTREE

Demoiselles du Mékong pochées et son jardin de crustacés
Fresh Bang Kang in a seafood and sweet woodruff consommé
បង្កងទេន្លចំហុយជាមួយនឹងទឹកស៊ុប និងស្លឹកផ្កាបារាំង
新鲜湄公河淡水龙虾,配甘甜香车叶草汤
新鮮なメコン・ロブスターをシーフードと車葉草のコンソメで
Le Sillage de Malartic, Blanc, 2014

POISSON

Filet d’omble chevalier surmonté d’une réduction à la carotte au gingembre et yuzu
Fillet of Arctic char dressed with cool season vegetables and a refreshing carrot & ginger reduction
សាច់ត្រីចៀនជាមួយទឹកជ្រលក់ធ្វើពីបន្លែស្រស់ និងខ្ញី
北极红点鲑柳 配胡萝卜、生姜、香橙浓汁
イワナのフィレ、季節の野菜と煮詰めたニンジン、ショウガを添えて
Chablis Premier Cru, Vaillons, Joseph Drouhin, 2015

VIANDE

Filet de canette relevé d’un jus de betterave et fleurs d’hibiscus
Roasted duck breast with a beetroot, hibiscus and ginger jus
ទ្រូងទាដុតជាមួយខ្ញី និងដំឡូងឈាមមាន់
小母鸭脯肉,佐甜菜汁,配木槿花
カモの胸肉、ビーツ、ハイビスカスとショウガのソースで
Chateau Patris, Grand cru Saint-Emilion, 2014

PAUSE SURPRISE

Fromage blanc et ganache au chocolat blanc
Cream cheese parfait, yoghurt sorbet and white chocolate ganache with
honey-spiced bread and a blueberry & red wine sauce
ការ៉េមគ្រីមឈីសជាមួយសូកូឡាពណ៌ស​ ស្រាក្រហម និងនំបុ័ងខ្ញី
奶油奶酪芭菲冰淇淋和白巧克力甘纳许,配蜂蜜香料面包,佐蓝莓红酒酱
クリームチーズのパルフェ、ヨーグルトのシャーベット、ホワイトチョコレートのガナッシュ、
ハニーブレッドをグルーベリーと赤ワインのソースで
Pacherenc du Vic Bilh, Domaine Labranche Laffont, 2015

DESSERT

Méli-mélo d’agrumes et brisures de meringue
Citrus salad marmalade, Yuzu lemon sorbet, orange bavaroise and orange cream with meringue shivers
ដំណាប់ក្រូចនិងការ៉េមក្រូចឆ្មារនិងនំពងមាន់ស
什锦柑橘沙拉、香橙柠檬冰沙、柳橙奶油泥、柳橙奶油,配碎蛋白霜
シトラスサラダ・マーマレード、柚子とレモンのシャーベット、オレンジのババロア、
オレンジクリームとメレンゲ
Champagne Duval Leroy Brut

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