A celebratory lunch during which we discovered that they no longer serve Beurre Bordier.
Full post on the lunch is here:
http://www.diarygrowingboy.com/2018/03/bday-in-macau-no-more-bordier.html
Le macaroni "candele": macaroni "candele" pasta stuffing with celeriac and black truffle
Le homard cardinalisé: roasted lobster with salted butter, green pea and bok choy follow with spice bisque
Le pintade: roasted guinea fowl and foie gras rolls with snow peas and spelt in risotto style
