Pleasure to return to @alainducasseatmorpheusmacau and catch up on what @cedricsatabin and his team are working toward . A slight rejig of the direction of the menu has them currently focusing on both Signature dishes from Mr.Ducasse portfolio and also slight twists on traditional French favourites.

The first adjustment occurred in the opening dish , the famous Gamberoni dish with crustacean gelee had been slightly altered . Scottish langoustine is now the hero ingredient , it is lightly marinated in olive oil and the heads are used to create a creamy emulsion , a light fish broth compliments along with the caviar . The dish looks the same at first glance but is noticeably lighter on the palate .

Foie Gras is steamed ( a new preparation for me , although apparently it is a little old school ) and paired with a terrific fig and duck ham tart , more fig garnish and duck jus round out the plate .

Hokkaido scallops are gently seared and armed with a scallop skirt beurre Blanc , elements of seaweed and watercress punctuate a dish full of classic flavours .

A superbly cooked Guinea fowl is the final savoury salvo , along with two chicken jus of different weight and taste which amalgamate beautifully .

The cheese course is unchanged and the Comte is always a sure bet .

An extra dessert from the team of @jonathanduranm and @dongniixu was gleefully accepted , especially as i am very fond of Apple desserts . This was a precise take on Tarte Tatin alongside an excellent buckwheat ice cream .

The final dessert was a myriad of Chocolate and coffee textures , the coffee using Ethiopian beans were fruity rather than overpowering .

Wine service was as usual outstanding with much joy found in a Single Vineyard Jaquesson Champagne of which only 2500 bottles are produced and my first Tango with Chateau Ausone was even more memorable.