The Parisian Macao’s French bistro, Brasserie, will offer a five-course dinner menu starting this month until December 15, according to a statement by the resort last week.
The statement noted that the dinner menu is a part of the fourth edition of the French beef festival entitled “French Beef: A Taste of Terroirs* in Hong Kong & Macau”, which aims to promote the flavour and quality of French beef to customers in both regions.
The statement underlined that the restaurant is dedicated to showcasing French cuisine, adding that Daniel Brolese, Brasserie’s executive chef, has designed a menu that includes Charolais beef, which is native to the Charolais area in Saône-et-Loire, eastern France.
The statement pointed out that the menu includes “amuse bouche” (“mouth amuser” starters) of Marennes oysters with beef essence jelly and an appetiser of crispy oxtail and “boudin noir” (“black pudding”) sausage on cauliflower couscous. The statement added that the menu also features a beef consommé (clear soup) with Madeira wine and duck foie gras flan with poached morel mushrooms, and a main course of slow-cooked beef cheek served in puff pastry with sautéed wild mushrooms, followed by a hazelnut praline mousse or selected cheeses.
The statement noted that the menu is priced at 548 patacas per person, while wine paired with the menu starts from 188 patacas, adding that all prices include a 10 percent service charge.
For reservations, one can call 8118 8822 or email brasserie.reservation@sands.com.mo, while further information can be found at https://www.parisianmacao.com/macau-restaurants/brasserie.html.
This undated handout photo provided by the Parisian Macao last week shows the crispy oxtail and boudin noir sausage on cauliflower couscous.
This undated handout photo provided by the Parisian Macao last week shows the slow-cooked beef cheek in puff pastry with sautéed wild mushrooms.
