It's only been 12 hours since the end of our wonderful dinner last night, but Hello Kitty dragged ourselves out of bed this morning and made our way to the Centurion Restaurant at the Hong Kong Jockey Club in Shatin. They've invited another chef from a restaurant with 3 macarons, and this time it was Arnaud Donckele from La Vague d'Or in St. Tropez.
None of us are regular visitors to the Riviera, so to be honest, we weren't familiar with the chef who, back in 2013, supposedly became the youngest 3-star chef that year. But we were looking forward to getting a taste of the south of France.
We started with a few amuses bouches:
Black truffle and onion country style tarte - the warm brioche with some cheese on top was pretty tasty, thanks to the black truffle and onion stuffing.
We were also served two different types of bread from the chef. I don't recall many guest chefs who insisted on making their own breads to go with the menu...
Black olive bread - one could certainly see plenty of black olive bits scattered within the loaf, and the distinctive fragrance made its presence known. Served in a stone "bibimbap" bowl.
Rosemary bread - this was the tastier of the two with a crispier crust, although I must confess that the fragrance of rosemary wasn't obvious to me - even though it's my least favorite herb. Served in a Chinese bamboo steamer.
Granite of thyme flower, sorbet of fennel of Florence - with a splash of Absinthe at the table.
And this is where service went wrong. We still had plenty of wine with us, and some of us wanted to finish the wines before we get to dessert, so we asked the waitstaff to hold off on serving us dessert.
But they either didn't hear us - which was unlikely because several of us voiced our preference - or they just completely ignored us and didn't tell the kitchen. Our dessert came a few minutes later.
Aaaaand some of us finally got to witness the transformation of Ro Ro into Good Chucky. She was upset that the waiters ignored our request to hold the dessert, so she refused to touch her plate. It sat there until the sorbet melted into a puddle... And when Chef Donckele came out to greet us with Chef Shaun Anthony, this was brought to their attention. A new serving was promptly delivered, and Good Chucky slowly went back to being the Ro Ro that we know and love.
End of desires "Fragrances of My Native Normandy"
As usual us winos brought our own alcohol...
This was a nice and relaxing long lunch on a beautiful Sunday. As it was a race day, we even stuck around and watched one of the races from the balcony outside the restaurant...