Alain Ducasse at Morpheus Macau

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. Less

An honor to dine with Monsieur @alainducasse at his 2* restaurant in Macau @alainducasseatmorpheusmacau!

Our menu:

Amuse bouche

Mediterranean gamberoni, delicate gelée, gold caviar

Stewed beetroot and octopus, puffed small spelt, avocado

Confit John Dory from Brittany, chicory root, charred leek and hazelnut

Comté, spécial réserve 2021

Chocolate from our Manufacture in Paris, torrefied white corn, cocoa nib granité

Savarin trolley
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2*, Alain Ducasse at Morpheus
Cotai, Macau
#supermelMacau Less

Visiting @alainducasseatmorpheusmacau in winter is very rewarding . Refined winter dishes here are spectacular and the experience continues to improve on every visit . All credit to @cedricsatabin and his team who continue to push for excellence, the wealth of work from the kitchen team has never been more evident .

Case in point the signature Mediterranean Gamberoni dish, I have had this dish 6 times now and this was the best example . The rich umami of the gelee , the sweetness of the shrimp , the creamy salty @kaviari_paris , the winter citrus all absolutely sang . Perhaps it was the touch of magic from @zhhhhana who put the dish together on this occasion .

Ravioli of root vegetables may not sound like the most exciting dish on a menu , but this was superb, chick pea dough printed with watercress , roasted root vegetables which develop a lovely sweet note and a refreshing duck consommé.

John Dory from Brittany faces quite a journey to get to Macau but the fish is simply confit in oil and left to shine . Paired with multiple variations of chicory , this was well balanced and delicious .

Young pigeon from Merial was cooked over wood fire , noticeably gamier than his Chinese cousins , it was matched with a tumble of mushrooms and chestnut and a pumpkin puree . Great winter vibes .

A trio of desserts had me waddling out the door - Comte Reserve ( mousse and au natural ) , then a symposium of grapes with a terrific Roast Tea ice cream that I particularly enjoyed.
Finally the Ducasse Rum baba which was super light yet packed a rum punch .

Great wine pairing as well, highlighted by a 1982 Pomerol , superb evening !! Less