>> Jan 29, 2011
Pied à Terre, currently a 2 Michelin starred restaurant, specialises in French style cooking. It is also the restaurant where celebrity chef Tom Aiken worked at until 1999. Pied à Terre held on to its 2 Michelin Stars until Aiken left to open his own restaurant. The head chef position was then taken over by Shane Osbourn (who is the first Australian Chef to obtain Michelin status and is the only Australian chef to have 2 Michelin Stars at the moment). Anyway, enough of a history lesson and down to the food.
From left to right: Salmon Puree on a cracker, Shrimp puree on top of crushed peas, Foie Gras puree sandwiched by crackers.
The bite sized finger food were a rather nice way to start the meal. The presentation alone won me over. Taste wise, it was superb. The seafood purees were extremely fresh and didn't even have the slightest tinge of fishy flavor.
After the Canape, a selection of bread was served. The poppy seed bun was so good (no pictures though). The man in the table next to me was as addicted to it as how opium addicts are hooked to their junk. I could understand why so.
The salmon was served with a salad of smoked eel, shaved fennel and orange, sesame mirin dressing. Taking it with a bit of everything balanced the tartness of the pickled fennel and orange.
Don't be turned off by the usage of kidney in the dish as I couldn't even taste any. The sage broth was poured over by the waiter upon being serve the dish. The veal extremely tender. The cubed vegetables gave the dish a crunchy texture in contrast to the soft veal fillet. I wouldn't say it was the best dish I had that day, but it was certainly good.