Cheers to Enter The Dragon

In Balmain

It's surely a strange, strange title for a blog post, don't you reckon? But it will relate to food, in a wee little bit.

Gorgeous cakes, all uniformly lined up.

Of course, you know Adriano Zumbo and his wacky ideas, yeah? This is Zumbo the second time around. (Click HERE for the first AZ experience!) Macarons aren't the spotlight this time, cause me and my friends arrived there late in the afternoon and they were all sold out with the exception of the Satay Macaron.

Seconds and Thirds at Bar Dolci

Sometimes, once is NOT enough. 
Click here for the first Bar Dolci post!

You've got to head for seconds, and who knows, possibly even thirds! 

SWEETUMS!:)

First time around, I went with my uncle, his girlfriend, and my cousin. The second, I voluntarily brought my two delightful sisters after their hectic training. The third and last time was right before departing Manila, it also happened to be after my sister's swimming competition. So far, it hasn't failed me or my expectations. It has been great!

The gelato selection.

Degustation at The Goose Station Part 2

So, on with the degustation. I'll try to blow your socks off.


5th course: FOIE GRAS TERRINE. Oxtail Jam, Santol- Chico Puree, Pickled Radish Salad

Check out the top right corner of the plate!
There are different varieties of sea salt!

Foie Terrine with Oxtail Jam on top.

I've got to admit, this is probably the dish that I enjoyed the most. There was complexity and sophistication.   In my opinion, it also showcased some Filipino vibes with the Santol- Chico Puree. The oxtail jam on the other hand, I would've wished they've chopped into smaller chunks cause a few got caught in my teeth. And there's no denying that I really loved the crunchy yet soft brioche that acted as a vessel for the foie and oxtail jam.