It's the beginning of the year, and one of my friendly neighborhood prime brokers was kind enough to take me out to lunch so we could catch up. As Amber was unfortunately unavailable, we ended up lunching at L'Atelier de Joël Robuchon. As I haven't been back for a few years, it gave me a good opportunity to look into Chef David Alves' cooking.
The amuse bouche came in two parts:
two weeks ago, I decided to give this a try. Our waiter suggested medium-rare, and I left it up to the kitchen to decide what's best. What I had in my mouth was very, very delicious. The meat was indeed done rosé, with a smooth and slippery texture in the middle. The exterior was nicely browned and delivered nice and smoky flavors, well-seasoned by black pepper. Loved the Brussels sprouts.
A relatively light and satisfying lunch, finished with a shot of espresso accompanied by some caramel sauce. I did have a taste of that caramel sauce on its own, and it was pretty tasty alright... but nowhere as thick and heavenly as the one in Macau.
Many thanks to my friendly neighborhood prime broker for the treat.