Stumbling in San Francisco with a reservation to Fleur De Lys was one of the highlights of my trip here. Watching Top Chef in Thailand on cable made me gush, admire and crave to try his food or food inspired by him. What to expect? You choose between a 3, 4, 5 course tasting menu which choose from – Appetizers, Meat, Fish, Cheese and Dessert. Thais dont eat cheese, well i do, and my companion didn’t so i skipped it. Thais regard cheese slices and the stringy thing on pizza as cheese. Well that’s another story. This is what you get.. (Trust me it’s as good as it gets) Perfectly cooked food. That’s all i can say. Perfectly cooked food that tastes… well… perfect. The pictures aren’t so clear due to the lighting in the restaurant is rather dim for that romantic feel but look at the pics and try to imagine the ultimate meal!
Get the Olive Bread and Baguette. Try not to fill up on the bread. It’s that good.
Canape – Artichoke Soup with speck and carrot salad on pea puree. The soup was sourish, light on the tongue. The tangy salad was cold, fresh, yummy, and the hit of saltiness from the speck was just right. I wished it was on the menu. Definite 10
A great example of Hubert Keller’s Genius – Petrale Sole with sea urchin, caviar olive oil potato puree, dugeness crab served with a bacon brioche… What you get? Perfectly cooked fish with exploding salty caviar, combined with creamy sea urchin… Oh my God… The Bacon Brioche….. DIE DIE DIE
My friend got the Duck ham with mozzarella slider with faux liver mousse,chicken pate, asparagus, french potato salad with white anchovy. I might not be quoting the menu exactly but you get the idea… The pate was a bit too sour but everything else… Get this, my friend hates duck. Loathes it with a vengeance He can’t take duck, he says it smells. Why did he choose duck? He wanted to see how genius cooks. He gobbled it up. He took back his words…
Swordfish Loin with spicy aioli, almonds and romesco sauce and alot of other stuff. The spicy aioli complemented the swordfish well, since it was a meaty fish it was a firm texture like a soft steak. We dont have firm fish in Thailand so it was a bit strange at first since we are used to soft flaky fish usually served whole and steamed usually but it was yummy. Interestingly yummy.
I had the Halibut which was perfectly cooked but i thought the sauce was a bit too sweet for my liking. I prefer to separate my sweet with savory so it was again.. Interestingly good.
And…. Finally the meats!!!
I got the Fillet Mignon with the Lobster Mac and Cheese (en brioche) which was sooo famous on top chef. You had to add 16 usd i think but yummy yummy. The Mac and Cheese did NOT taste like a kraft, it was light, cheesy without being overpowering. The macaroni was cooked perfectly, not too al dente and not too soft. AND THE BRIOCHE… WOW can they bake at Fleurs!!! Very very rich dish, but sigh sigh sigh.
My Friend got the Kobe Beef Cheeks. It was soft and melt in the mouth. Yet it was able to stand up on the plate. How did they do it? The presentation was not too much like at some places. All the garnishes tasted delicious.
Now, on to desserts:
Chocolate souffle and amaretto ice cream… How do you describe perfection? Crunchy sides, soft middle, rich chocolaty warm souffle with the ice cold ice cream. Sigh….
Complimentary petit fours from the chef…
Please make a reservation and enjoy one of the best meals of your life here. Herbert Keller, from an admiring fan, now i’m groupie! I bought his cookbook just to hold back home in Bangkok!!