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| Interior |
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| Ledoyen by Yannick Alleno |
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| Table Setting |
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| Aperitif |
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| Moet Chandon 2002 |
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| Smoked Eel Mousse Roll displayed on smoked eel skin and head. |
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| Bouillon Jelly with Baguette Tail and Carob Seed Marshmallow |
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| Passion Fruit Surprise |
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| Bouillon Jelly with Baguette Tail |
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| Smoked Eel Mousse Roll |
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| The Three Stars Menu EUR340 |
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| Ledoyen |
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| Sommelier decanting |
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| Salted and Unsalted Butter |
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| Fresh Pain! |
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| Chassagne Montrachet Les Chaumees Premier Cru decanted |
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| 18 months ripened avocado and celeriac millefeuille dusted with coconut extraction and chia seeds, soy sauce jelly |
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| Southwest France Duck Foie Gras confit with Kombu Seaweed and Daikon Radish Yam with dried yeast |
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| Sole Chaud-froid flavoured with Noilly Prat - Paris Mushroom Petals and Almond Foam |
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| Blue Lobster tail in floral cucumber cream |
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| Lobster Tongs cooked in seaweed broth and rice vinegar |
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| Just to reveal the lobster tail |
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| Thin sliced chips with gravy jus |
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| A spin of the "beef strogonoff" |
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| Wagyu Beef Gunma Grade 4 with grilled capsicum |
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| Fromage Trolley |
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| Time for the passion fruit reveal |
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| Milk added to the passion fruit shell to turn into yoghurt during the whole time we are eating |
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| Sugar added |
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| brulee in front of us |
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| Mint jelly with a caramel cracker |
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| To refresh the palate |
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| Small Ciflorette Strawberry in the must of grape from Malartic Vineyard, pressed puff pastry with crispy sugar |
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| Pressed puff pastry with crispy sugar and vanilla whipped cream dip |
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| Souffle of cocoa nibs and black olives and meringue, modern mont blanc on the side |
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| Guinness Beer Tart |
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| Meringue and Cream |
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| Down to the last piece, its that good |
Dinner at Ledoyen was rather disappointing for me.
I didn't fancy the avocado stacked salad and the foie gras, kombu and radish yam.
The worthy dishes were Sole fish with mushroom petals, it was a cold dish, wish it was warmer.
Not the best looking dish that night, Blue Lobster Tail in floral cucumber cream but taste wholesome. The highlight is the lobster tongs in seaweed broth, caviar and rice vinegar.
for the desserts, I adore the Beer Tart the most! Its was to die for.
Pictures by MSW
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