![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcOcDY3N5151kUrRByg3jg39Sr_CCJ31p850MaSzuJroSSXLsX65oNkfcGNKHpqAgaKvOO9wFG9efPRFTFLvUDmeDgS0-oudfsk_Dkg_Z-1w11oLDPOIUwqZe_BTc-VWjk40TVm6x7BA/s1600/IMG_8561.JPG) |
The Glorious Bar |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg49wg6wcnWhaqeGq2Lehn1sOWEUOE3m_yX8WWjLhmSu8cO_n11d8afgRqqYWsmvaC-dZidVlhUFlckE99tw_cTWo6oTnOrqEWNcJKn9IJW2O6QujVzdm4cZcIIvSky-G-Y7RJFE9vOxQ/s1600/IMG_8577.JPG) |
The Glorious |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwz-k5nzhmVeeYJwJgq4TT9exp87QzmhXsk59FLQm_snSwNNlExzY0Palpo75-JSEWdEVUGkssogwY06t4jLafN69y-DRhyphenhyphenKQkqeTs2Jx_ued0OcaFP-zSdd8X59-auFmEkxJAq4xpiw/s1600/IMG_8562.JPG) |
Bread and Butter |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY0hAZ-m6O-huX4RtHj6N22NaFYq5LotzR2tagQW28olO5qSx39JkWGnv8F3EWz13TVGVuDsmvQK5T-vc20l4NdTZnWNXnMnl17yxxirO9ZbXbDiZjf5AxMeNRW-TdyShiJa6ZlwJVWg/s1600/IMG_8580.JPG) |
Amuse Bouche - Soup |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidVuUkV-89J8NJL1IKGWIbTSv567uvuJj96GrBstwse2WIX8XGlc2xd6jcSZ0pCbeEa9MmUQautdPiXdoES_gS1MH_-sXHGseRxhJJmLMgVdfCx1hwkiR4qF_Vn-E4bggqlWDYjnlXdg/s1600/IMG_8573.JPG) |
Champagne Aperitif |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR5lJJkJhpuXHW_trHDVU7D9fI1yak2ejV4tYVq3kPkRY-EJ4cTbfitCueOWOo0rbHMOu61bB4QBcc1l9XAANZjQLsWHGxN2M0cPL9CQJFLLW2CwvSGr0nHvnVyPVJMhMrjY0NEXHHtQ/s1600/IMG_8571.JPG) |
Chefs at work |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq8MyFf_XBFg5n_XCWtk-nSyJ9PaiROwQZqXasaJEUaAz6rLmvbdhnz4bB5BYME5kQcL9xos41ODi_eefEbExE9yNLUx1gZdKsoaYnovdzoA2ynRX7b-uNc4-eM6AO5S6hib_OdRb4lQ/s1600/IMG_8582.JPG) |
Marinated sea bass with a structure of three types of beetroot, Granny Smith apple and baby squid ink crisp |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhozsE3ATekU1sz_rmPp-0FdoAlqg_QbsBav-taIb5TOe5Ucj7O_iZfAY1wq9EYEs-q0aAqjmeFqK4XO592ppllD4WTCon81F-L5g-HP0h0Wa_u0RwoS_wcNfu8k6sT1fZA-VIC-uTweQ/s1600/IMG_8586.JPG) |
Domaine Lafage 2013 |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimUitE0OantX6XrDQqPEAM8lovpxR0zjYjhTB_WSWFRxHZ9csDQ0BqngViDiB287qQa68GIsW9TBxoBh5LwEUdnPtdZvN35eWvi4XpZjQxoWCU_PIjIx5Fh6cpm4kPFwJnbtWV1mVkVw/s1600/IMG_8575.JPG) |
Plating at work |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoQT8ioyNCRP3KSlVzv-4C19y9TulpGWisten20Ub7EIhGuoFRQqxc4_uuoLLhdTdiVxQJOIM0pAD-oVqtayyC4Ejth05VHF7n6-8pBic-XVJg6ydYxAFLvDzr6h8FV92FTpPrutN_Qw/s1600/IMG_8591.JPG) |
Fried catfish with a crust of algae butter, Ratte potato, fumet with red wine and spinach as a side dish |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdo2qGNoJ8EL2JWMNudgqOm75lnyB9SJeS3fY8MKqvNeTXy5A04Sh1hL2Q-hNcxeOXYzQM45SFaYF6w12sp2TmAqEAgmxe5kMf4ddG1pjXO-gnlRQQrZ-MOktP6Rkwq_hzEQagvJWUWw/s1600/IMG_8590.JPG) |
Upclose Fried Catfish |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju7t9CqZTTMcwxn_ZdY-VUEeZTYOEArx1m-PjyAJ4ug-S7VK2QSWbGdeprDvj0wIe3XS9qoOMJbnjA7Xs38Dwk9IIvMmJW1Uwqand8niHl5S5qGlZBGRLit9GfHciA13X3duRZvQDZEQ/s1600/IMG_8592.JPG) |
Chateau de Chantegrive 2010 |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBIxzpGUzS3NSQ-doknKS6mn_LOgyUqYPw5V-MKrY76VJrBfgdiizhXHuQWaIfEI0jpdBnD5tw5oCR9NswSwRmFYOkY9HNAF1otdsPQNPWNwh2XXAJov-t-rQAIV1l3UUxy538LoXJyA/s1600/IMG_8602.JPG) |
Young mallard duck with a gratin of Swiss chard, fresh Turkish figs and a sauce flavored with balsamic |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZyjvQaegOn_5iDPwxNV0FSNEemezwY2q9G9JhgGFQP2GE0Z8ZE6ECD90cqHRE4udacWwBlTEprUYA2Uj6UnPXA11FTgMJXRVjTkjGbg7MXjvIXvQRChwRYQ6GQpV-e7YSBk9nNxm8mQ/s1600/IMG_8606.JPG) |
Pellets in my young mallard |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc-UluPkhhl1NVs1rx92oUgeD7FxhInl75qSWovGWLTdWiB2Hs7J7aaeO2mKDit9ofO2BNeqg7s1hMAobI7wduzPB6nuFZ2AC9KFaYPZvhgIhqWF9ywYb4xCX-0kCbqJ38IdC600wjpw/s1600/IMG_8615.JPG) |
Breton shortbread, apple compote boskoop, crème brulée, caramelized apple, green apple sorbet |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCGfaQxq7Qh6Fn1SRFxnkPoGKKFc7UUUfMDEutFMNUc81YMrOpKP737hUF-G6lHjgkuXfwj2vEXbl1qcimIvw-H9NWXMYTU6DQR4A8AKqHGMysWnGOr2f0wxD-ow016dlmu5MQTC0l7w/s1600/IMG_8617.JPG) |
Upclose of the desserts |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB8Mbz9ZC-M5764u5GRPPvf6doEghZo0t4tbvx4c1YTVIkTKLcsbhyphenhyphenDS2ljXrlUOS5eylUYog5XYeMkslB6cxpZLq4z7RdHh6BvzS2S8_-O1_QbSzoBle5rlBPIRroD1YkYXegQPuvxA/s1600/IMG_8626.JPG) |
Lucky draws! |
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The Glorious Winebar & Bistro was very disappointing. I am surprised it even deserves a michelin star for what its worth! The service staff were incompetent, we had to keep asking for the wine menu! We went for the EUR65 per person for 4 courses menu!
This restaurant menu is tricky! if you wish to do wine pairing, they add additional EUR45 per person so total of EUR110 per person for 4 courses menu with wine pairing!
BEWARE of the wine pairing menu! (Undoubtedly NOT WORTH the money)
Ordering 2 bottles of wine wouldn't even cost me that much!
The good part was the young mallard duck, a highlight of the night! I even had 3 pellets in my duck! Its evidence of the duck was shot in the wild. Seated next to the Chef's station, witnessing every dish fly out the kitchen salamander was a real treat.
The bad part were the marinated sea bass with beetroots, that was bland and boring, and the desserts.
Will I return to this restaurant? No way.
Pictures by MSW
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