MGM MACAU invites everyone to enjoy a special Le French GourMay menu at Aux Beaux Arts French Restaurant, to experience culinary delights from the Région Midi-Pyrénées, an area is best known for its pleasant climate, plentiful sunshine and nutritious soil that gives birth to some of the most loved French delicacies from wine and spirits to cheeses, meats and cold cuts. Aux Beaux Arts serves a 3-course dinner for the month of May, showcasing the authentic flavors of the Région Midi-Pyrénées.
Le French GourMay is the prestigious line up stellar chefs and wines to launch special cuisines under the renowned Le French May program, whereas the Festival honors a distinct gastronomic region of France each year. The Région Midi-Pyrénées, located in the southern part of France, is chosen to be the main theme of this year’s celebration. It is famous for its classic French dishes, wine and spirits, as well as its beautiful and diverse natural setting. Chef Elie Khalife, Chef de Cuisine of Aux Beaux Arts, adopts authentic ingredients to present the ‘crème de la crème’ of French gastronomy with his own twist. These dishes will bring a mini-vacation to Région Midi-Pyrénées for all guests.
The 3-course menu begins with appetizer options of Bayonne ham platter with Quercy melon sorbet, or Warm Cabécou d’Autan goat cheese salad with Périgord walnut, red apple and confit tomato. Quercy melon is the signature specialty of Région Midi-Pyrénées and this dish will surely spice up the traditional combination of ham and melon. The contrast of crispy filo pastry, creamy goat cheese, crunchy walnuts and the sweet caramelized apple create different flavors and texture that blend in a deliciously intriguing way without overpowering one another.
Aligot de l’Aubrac and grilled beef tenderloin with mixed green salad and truffle sauce is one of the favorite main course items from the menu. With melted cheese and butter blending into the mashed potatoes, and is one of the most authentic and treasured dishes of Région Midi-Pyrénées. The creamy and smooth texture matches perfectly with the prime beef which is enhanced by a sauce made from truffles, foie gras and red wine. Relishing the beautifully garnished Chocolate pavet with orange jelly and Quercy saffron ice-cream is perhaps the most fitting finale of the dinner. The aromatic saffron ice-cream harmonizes with the light and creamy chocolate mousse while the orange jelly provides a refreshing balance to the pavet.
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