It’s only been 6 weeks since last eating @ta_vie_hk but it was certainly exciting to revisit . Quality of care and execution always meets all expectations!

Winter snow crab and artichoke gratin - a very homely dish , sweet crab and cheese gratin and then you are left with lovely artichoke petals to scrape your teeth into , it’s been a long time since I have had that opportunity as Artichoke is not seen often in the region .

Japanese winter turnip, 36 months aged Parma ham, and grilled Hokki clam - First bite was actually this trio which was served whole and also turned into a sauce and a consommé ( inspired by Chinese double boiled soups ) , a terrific winter welcome .

Poached Oyster, celeriac, spinach, Oscietra caviar sauce - the sauce did the heavy lifting here , decidedly salty it actually made the Hokkaido oyster taste sweet . A terrific balance .

House-made fresh pasta with “Aonori” sauce topped with premium Hokkaido uni- Aonori is a Japanese seaweed and it’s delightfully herbaceous, it stole the show more so than the uni .

Pan-seared fresh Brittany blue-lobster
with pied blue mushroom, “Tubu clam” Japanese whelk, and “Gobo” burdock- had this dish in December and was glad to see it again , the sauce which is a blend of the four key ingredients is a tour de force .

Charcoal grilled pigeon from Breese, France (medium rare) with leek, black truffle, horseradish, lemon confit

Gorgeous meaty pigeon , with simple garnish , a very satisfying course .

Japanese white strawberry with pistachio cream pistachio sable, white meringue- Simple and satisfying pre dessert served with Ruinart Rose , the dish and the champagnw both tasted incredibly similar .

Chocolate crêpe soufflé, with Tasmania cherry jam,
Tonka beans flavored ice cream- this is a terrific dessert , none of the elements over power each other , an always striking finale.