Main Image: Foie Gras Symphony on a Delicate Jelly, Light Corn Puree
Bacchanalia has now adopted French fine-dining with chef Vianney Massot leading its new direction.
At 26, Chef Vianney Massot can be considered a prodigy of sorts, having risen through the ranks in Bordeaux, France at two Michelin-starred La Grande Maison de Joël Robuchon Restaurant before following the much respected ‘chef of the century’ Joël Robuchon on his travels.
The little courgette and basil cold soup was well balanced and tasty. The mini beef tartar was well presented on a crispy barquette and well seasoned.
The Hokkaido scallop 1st course was perfectly cooked and served with a lobster, bell pepper and tomato sauce.
The Iberico pork chop 2nd course was well cooked and served with girolles and peas with a jus. The only comment I have is the jus was greasy (I loved it I’m not on diet).
The chocolate pavé was served with a hazelnut parfait very well done. All in all the portions were all perfect for a set menu. Bravo