Michelin starred dinner at Topaz

The evening of June 15 marks the next instalment in the Les Étoilés Michelin du Topaz series, this time showcasing the skills of Chef Hervé Rodriguez. Rodriguez’ career boasts a scattering of Michelin stars, including the latest for his own restaurant, MaSa, in Boulogne-Billancourt in the west of Paris.

Chef Rodriguez will be presenting a seven-course adventure in gastronomy, building on the dishes that have established his reputation as a talented flavour alchemist. Some of the highlights from the evening are dishes that blend simplicity with Chef Rodriguez’s signature daring, including his smooth cream of cauliflower topped with an intense espuma of cappuccino, or the perfect egg with the very highly rated Pata Negra ham. But that’s just for starters…

Reservations are essential. $85 net per person, or $130 net including carefully selected wine pairings.
reservation-topaz@thalias.biz / (081) 333 279.

Menu 

AMUSE-BOUCHE 
Crème delicate de choufleur surmontée d’une émulsion de lait de café
Chef Rodriguez’s signature cauliflower cream crowned with an intense espuma of cappuccino.
Champagne Brut, Duval Leroy

PATIENCE
L’œuf d’une heure dans une sauce basque aigre-douce ornée d’une julienne de jambon ibérique
The perfect egg with spears of Pata Négra ham dressed in a sweet and sour red coulis
Champagne Brut, Duval Leroy

ENTRÉE
Escalope de foie gras poêlée accompagnée d’un tarama d’anguilles fumées éclaboussée d’encre de seiche sur un lit de Fregola
Pan-seared foie gras with a smoky eel taramasalata and dash of sepia on a bed of Fregola pasta
Lavau, Village Valréas Blanc AOC 2011

POISSON
Dos de Cabillaud de la Croix Saint-Gilles sur une partition d’un coulis de potirons aux fruits de la passion, de fève Tonka et d’un gel de Jasmin
Cod fish fillet on a swirl of pumpkin and passion fruit, tonka bean foam and Jasmin gel
Lavau, Village Valréas Blanc AOC 2011

VIANDE
Filet de canard de Challans à l’unilatéral, pot-pourri de cerises, aubergines et olives noires
Roasted Challans duck fillet with a dark bouquet of cherry, aubergine and black olive
Château Haut-Blanville, Close de la Plénitude 2009

PAUSE SURPRISE 
Sorbet de concombre et d’Aloe Vera sublimé de Caviar d’Aquitaine
Sublime aloe vera-cucumber sorbet with Sturia caviar
Château Haut-Blanville, Close de la Plénitude 2009

DESSERT
Un essai artistique sur deux notes : chocolat Guanaja Grand Cru, et le piment Piquillo
A two-step voyage: Guanaja Grand Cru chocolate with sweet piquillo pepper
Porto Noval Black

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