📍 #foodieleishenzhen Voisin Organique - 到訪當日適逢2021黑珍珠主廚週，這間一鑽餐廳特別推出了品鑒菜單，將過去菜單中的經典重現。 「農場拼盤」 紅蘿蔔乾、香椿、煙燻雞蛋、菠菜、批杷，種類依食材時令而定，只用餐廳自家農場產物。以簡單但充滿巧思的調味炮製蔬果點心，乾淨舒服打開味蕾。 「酥雨」— 鵝肝威化、酥皮韭菜盒子 鵝肝威化可謂VO代表作（所以放在首圖😌）以金桔醬夾心威化餅夾著米酒浸泡過的凍鵝肝，酸甜中和膩感、酥脆對比綿滑，是熟悉、經典的配搭，百嚐不厭。酥皮韭菜盒子內有雞蛋、蝦米和韭菜，比任何一道菜更中式（但我不吃韭菜所以無法公正評價）。 「玉扇」— 生蠔、生醃大閘蟹膏、達氏蝗鱘魚子醬、泡椒、海水 當晚最驚豔的一道菜—鮮甜無比的法國生蠔釀入生醃大閘蟹膏和魚子醬，是一發不可收拾的鮮味，一口把海洋吃掉的感覺🤤回味無窮。 「翠光」— 日本鳥貝、苦刺心、象拔蚌湯、日本柚子 鳥貝上枱時以滾燙象拔蚌湯煮熟，本身已夠清甜味美；清明前後盛產的苦刺心則為另一主角，微苦帶甘的清香增添層次，和清爽的柚子皮亦匹配。 「岸晴」— 馬友魚、絲瓜、魚骨濃湯 香煎馬友魚肉質細緻，本身已夠惹味，但淋上沒甚麼味道可言的所謂魚骨濃湯實在是畫蛇添足，還把食材味道混在一起😓 「簪花」— 青龍蝦、花雕、龍蝦腦、海鮮泡沫、蒸蛋 概念取自粵菜常見的花雕蛋白蒸海鮮，這道菜貪婪地把鮮味加碼，淋上龍蝦蝦膏，加倍強調龍蝦的鮮甜濃郁。上枱時輕噴數下花椒噴霧，添加一抹微麻的木質辛香。 待續！ Our visit coincided with the Black Pearl week (a Chinese restaurant ranking scheme), the restaurant served a special menu featuring their classics at once. Harvest Platter from the Farm Local seasonal veggies dim sums, all lightly seasoned to preserve the freshness from the restaurant’s farm, giving a glimpse of its philosophy and a hearty start to the night Foie Gras Wafer & Crispy Leek Pancake Being their very signature, Foie Gras Wafer – crispy wafer with kumquat jam sandwiching sake marinated foie gras – crunchy and silky, fatty goodness well balanced with sour fruits, what a classic goodness! Oyster, Raw Pickled Hairy Crab Paste, Hybrid Caviar, Pickled Peppers, Sea Water Favorite! French oyster stuffed with raw picked crab roe and caviar – literally a umami bomb, one bite and all utmost freshness from the sea well obtained. Japanese Cockle, Tender Bitter Thorn, Geoduck Soup, Yuzu Raw Torigai cooked perfect with boiling geoduck soup, super sweet and fresh; elevated with the slightly bitter but sweet bitter thorn and yuzu. Mayou Fish, Sponge Cucumber, Fish-bone Bisque Pan-seared threadfin with caviar on top is good on its own, but the tasteless bisque is just a big question mark as it blends and makes everything soggy. Lobster, Shaoxing Wine, Lobster Paste, Seafood Foam, Steamed Egg Inspired by the classic Cantonese dish, this has its umami exaggerated by topping some rich lobster paste. Love the last sprays of Sichuan pepper scented seasoning to spice up the sumptuous seafood dish. To be continued.