STAY

STAY @ Taipei 101.

my first visit to this french contemporary restaurant.

acronym for: simple table alleno yannick. the michelin starred french chef.

amuse bouche of canapes.

the amazing bread basket- obvy, because they serve bread from the MOF baker, Lalos, who has a shop downstairs. i polished off the basket.. not to mention the perfectly spreadable  butter. YUM. the mini crunchy french rolls with sea salt were my favorite

i started with a smaller serving portion of foie gras. their version has hints of passionfruit and coffee. sO good. the fruity tartness combined with the creaminess of the foie gras was a nice balance. the toasted brioche itself was tasty and crunchy/chewy.

then onto my entree of a Australian waygu beef tenderloin steak. seared rare. an order of sauteed mushrooms on the side, and a fresh green side salad. (not really pictured.)

butter sauteed mushrooms.

for dessert, we walked over to the display to pick out our choices. we were served marshmallow lollipops while we gazed upon the many minis to choose from. i saw marshmallows candied bits.. mini muffins, madelines, chocolates, cookies.. but i wished that there was something more substantial to choose from as well.. such as a souffle, or a chocolate galette… i ended up choosing the in season strawberry tart- because if you know me.. i MUST have dessert. :)

to make dessert more substantial, i requested vanilla ice cream to be served with the tart.

quite impressed. everything was well executed and portions were nicely thought out.

will definitely be back again.

 

xx