KitchenWise | Brasserie introduces cuisine from west of France

French beef tartar with foie gras terrine, mixed salad with walnut dressing

6 shucked oysters with fresh raspberry dressing

Butter poached Boston lobster on slow cooked savoy cabbage fish quenelle and mushroom cream sauce

Braised beef with potato and white wine from Saumur

Black mussel soup with white wine, cream, saffron and crouton

Butter poached Boston lobster on slow cooked savoy cabbage fish quenelle and mushroom cream sauce

The Parisian Macao’s signature Brasserie restaurant has launched a regional French set menu, A Journey to the West and Loire Valley, made available until October 31.

Bringing an authentic taste of the west of France and Loire Valley, the new four-course set menu is priced at MOP480 per person and includes an appetiser, soup, main course and dessert. 

Highlights include two classic French beef dishes using superb Charolais beef, prized for its quality and flavour. 

Pâte à choux, hazelnut mousse, roasted hazelnuts, feuillantine

French beef tartar with foie gras terrine is crafted with chilled Charolais beef artfully blended with shallots, cornichon, egg yolk and herbs, accompanied by homemade duck foie gras terrine and fig compote, while braised French beef with potato and white wine from Saumur uses Charolais beef chuck, marinated overnight with Saumur white wine, garlic, herbs and spices, then slow-baked until tender.

Other standout dishes include black mussel soup with white wine, cream, saffron and croutons, and traditional Paris-Brest with pâte à choux, hazelnut mousse, roasted hazelnuts and feuillantine.

In a media gathering early this week, Brasserie executive french Chef Daniel Brolese remarked, “We had in mind to create a menu based on this region […] so we incorporated the beef into this menu.”

“The reason why we chose the secondary cut is to get everybody know that it’s not only tenderloin and ribeye cut but also other cuts that we can use and make them delicious without using the cut that everybody knows,” the chef added.

As part of A Journey to the West and Loire Valley, guests can also pair dishes with a unique selection of wines from the Loire Valley, available both by the glass and bottle.

A gourmand’s paradise, the west of France includes Brittany, whose seafood is renowned worldwide for its quality, and Normandy, famed for its apples, cider, Calvados and cattle, which in turn produce some of the country’s best beef, cream, butter and cheese.

Meanwhile the Loire Valley is rich in cheese and seafood such as oysters, shrimp, fish and more.

In support of the first French Beef Festival, taking place in 20 Hong Kong and Macau restaurants from September 21, Chef Daniel Brolese has also incorporated some classic beef dishes for this menu.

“In line with French Beef Festival, we decided to incorporate beef instead of having a separate menu and it fits in the Loire Valley region,” the chef added. Lynzy Valles, MDT