On the end of 2017, I just paid a visit to a Michelin two-star restaurant: Bibendum.
History and Story
This restaurant is owned by the famous Michelin starred chef: Claude Bosi.
The location of the restaurant once was the factory of Michelin tire, and one can see many related features: tire man, which is the logo of the Michelin Tyre Company, can be seen almost everywhere in the building.
This restaurant starts just one year ago and quickly got a two star for 2018.
Environment and Decoration
The entrance of the restaurant is not as bright as others’, so it took me some time to find the gate. Walking into the building, reception is right in front of me, and the ladder to the restaurant is left to me. As can be expected in most dedicate restaurants, the light is dim and some music. Neat and elegant were first two words that came to me when I walked into this restaurant. Also, a magician was also invited to entertain between the interval of two courses.
Food
Since it is New Year’s Eve, a special menu is offered, together with some present dish from the chef.
Starting Champaign
Did not remember the exact name for the champagne and the only detail I remember is that it was brewed in 2002. Not being professional in wine tasting, I am not going to comment more on the champagne.
Olive
This dish is not on the menu so I cannot tell precisely what it is made of. At first glance, it looks exactly like an olive. However, when you put it into the mouth, you will immediately realise that it is more like a sweet. The coat is probably made of syrup, which enfolded sweet and sour, the lemon-taste liquid in it. When the fluid rushed onto my tongue after the sugar coat melted, it gave me a refreshing feeling.
Mushroom Custard
This is the first food on the menu. There were three different layers.
The first layer is curry powder. With a suitable amount of curry powder, a slight fragrant fulfilled my mouth, which is lifting and stimulating. Next layer is a mix of coconut milk and coconut. The sweet and refreshing taste of it presents a comparison with the previous layer. The bottom is made from mushroom custard. First two layers set off the mushroom custard, which lifts the delicate flavour.
Foie Gras
Foie gras is served with kumquat and coriander oil in this dish. For the foie gras, it is well balanced between greasy and insipid, and it melted as soon as it slips into my mouth. Coriander oil has a faintly sweet taste with which the flavour of the foie gras combined perfectly. The sea salt spread on the surface of the foie gras lifted the character of the foie gras again.
Line-caught Seabass
Oscietra Caviar, seabass, avocados and sweet/sour pistachio were prepared in this dish. First, I tried the caviar above. It is made by the fish roe of Oscietra. When I left the caviar on my tongue, I felt that I am surrounded by the ocean. The savoury of the caviar is so overwhelming that I stopped for a minute to keep the taste. Next part is the avocados, it’s refreshing taste gave me time to regain the tasting ability for the sea bass. The sea bass is carefully cooked to avoid it being too tough. Together with the sauce, the flavour of the sea bass is fully released. However, in my personal opinion, the taste caviar covers the main character of this dish. It can be regarded as a tiny imperfection.
Lobster
This course included the lobster, “Thermidor” sauce baby spinach and black truffle. Lobster is always the synonym of tasty. In this dish, the clamp and body were served. The lobster was tight and juicy. Together with black truffle, the taste of the lobster escalates to another level. The sauce was well made, which aroused the flavour sealed in the lobster.
Medallion of Fallow Deer
Deer meat is never an easy dish no matter how great a cook is. This dish was well prepared. Firstly, the meat was served at a proper temperature. The meat is neither too raw nor too tough. Having the meat with its “Grand Veneur” sauce, it is a precise explanation for delicious. The black truffle here is a bit unnecessary in my view.
Lychee Sorbet
The biscuit around was crispy and had a rich smell. However, the lychee sorbet was a bit over-sweet. (This was a gift from the chef so it was acceptable)
Vanilla, hazelnut and passion fruit millefeuille
The millefeuille is crispy, and each layer is mixed with tiny scattered hazelnut, so the millefeuille is mixed with the taste of hazelnut and vanilla. The butternut squash ice cream on the right hand gave a proper end of the meal with a moderately sweet taste.
Conclusion
This restaurant is newly Michelin starred, and it deserves the title.
Food: 4.5/5
Environment: 4/5
Price: 4/5 (This is for the New Year’s Eve Special)
Service: 5/5
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