2nd Course – Langoustine: Tartar/Citrus Fruits/Horseradish “Remoulade” /Celery/Grapefruit
It was langoustine tartar on celery root and horseradish salad, served with grapefruit jelly, marshmallow, grapefruit ice and caramel sauce. There were two pieces of thin bread wafer placed on top of tartar for decoration. Langoustine was the prime quality and grapefruit jelly and grapefruit ice certainly enhanced the taste.
3rd Course – Sea Bass: Artichoke/Young Cabbage/Oyster/Shrimps Powder
Sea bass was done by slow-cook process; it had a very tender texture different from the normal cooking process. Slow-cook process renders less variance between outer layer and inner layer, and more tender. I confirmed my thoughts with the manager. On the side of fish, there was a small cute piece of oyster coated by oyster jelly, and some local vegetables and artichoke. The highlight of this dish was the powdered shrimps and nori coated on one side of fish. Sauce was made out of fish and oyster. It delivered such a wonderful and well-balanced taste.
4th Course – Milk Fed Lamb: in Herb Cocotte/Candied Lemon Paste/Polenta of Eggplant-Coriander Smoked Garlic Ball
I requested for substitute of Lamb for Duck in the original menu. I definitely made the right decision. My server brought out a large bowl covered with a bowlful of rosemary. Inside this bowl, breast of lamb with rib and a thin layer of fat to keep the juice, was coated with a layer of puréed candied lemon peels. On the side, roasted and mashed eggplants were stuffed in a fillo roll with onion slices on top. In addition, there were some adorable puffs filled with roasted garlic, milk and cheese. They were so good; I can easily munch a dozen of these puff balls. The way this course was prepared reminded me of L’Epicure in Paris. It also prepared excellent lamb with candied lemon peel and candied lemon peel sauce. I inquired my server whether Spondi has a French chef or Greek chef. He informed me that Spondi has had L’Epicure’s chef Eric Frechon as consultant chef. No wonder, there were similar finger marks in Spondi.
5th Course – Cheese
I was very happy when I found out Spondi also had 36 Comte in the cheese trolley. In addition, I also had Charolette goat cheese, wheel, Beaufort, and Tend Morin as suggested by the server.
Desert 2 – Chocolate Mousse: Raspberry/Vanilla
They were all too good to resist even though I was full.