M-Bar revisited and it has been fantastic experience, as always.
We had 4 course gourmet dinner:
As an appetizer we had a perfect cocktail with red currant jelly, sorbet orange, contour, garnished with lime peel and fresh thyme.
Pan-searing scallops, cauliflower puree, cauliflower stock, parma ham, truffle juice and citrus vinegar... simply delicious.
For the main course we had a roasted rack of Irish lamb in a port wine reduction, pommes anna, caramelized figs... Unfortunately, I don't have a picture, which means I need to go back soon :-)
and perfect ending with strawberry cream puff.
Pan-searing scallops can be intimidating, but not for Paul, the M-bar chef.
You can read more on M-Bar here.
I have quite close ties with M-Bar and I won't rate it, but in short, this place is cozy and unpretentious.
You should visit it and have fun there especially at one of the gourmet dinner events, coming this autumn.
We had 4 course gourmet dinner:
As an appetizer we had a perfect cocktail with red currant jelly, sorbet orange, contour, garnished with lime peel and fresh thyme.
Pan-searing scallops, cauliflower puree, cauliflower stock, parma ham, truffle juice and citrus vinegar... simply delicious.
For the main course we had a roasted rack of Irish lamb in a port wine reduction, pommes anna, caramelized figs... Unfortunately, I don't have a picture, which means I need to go back soon :-)
and perfect ending with strawberry cream puff.
Pan-searing scallops can be intimidating, but not for Paul, the M-bar chef.
You can read more on M-Bar here.
I have quite close ties with M-Bar and I won't rate it, but in short, this place is cozy and unpretentious.
You should visit it and have fun there especially at one of the gourmet dinner events, coming this autumn.
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