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| The Glorious Bar |
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| The Glorious |
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| Bread and Butter |
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| Amuse Bouche - Soup |
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| Champagne Aperitif |
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| Chefs at work |
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| Marinated sea bass with a structure of three types of beetroot, Granny Smith apple and baby squid ink crisp |
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| Domaine Lafage 2013 |
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| Plating at work |
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| Fried catfish with a crust of algae butter, Ratte potato, fumet with red wine and spinach as a side dish |
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| Upclose Fried Catfish |
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| Chateau de Chantegrive 2010 |
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| Young mallard duck with a gratin of Swiss chard, fresh Turkish figs and a sauce flavored with balsamic |
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| Pellets in my young mallard |
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| Breton shortbread, apple compote boskoop, crème brulée, caramelized apple, green apple sorbet |
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| Upclose of the desserts |
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| 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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