For food aficionados, May is the month when they can look forward to savouring the best from France as some of the city’s top restaurants get into Le French GourMay spirit.
Le French GourMay is a gastronomic spin-off of Le French May, a festival celebrating French art and culture throughout the month of May.
Mandarin Oriental’s Vida Rica Restaurant is one of Le French GourMay’s participating restaurants in Macau and Chef de Cuisine Matthias Knilling has designed a five-course degustation menu using ingredients which have all been imported from France for the occasion, and each course is paired with a French wine from the restaurant’s own collection.
As Provence-Alpes-Côte d’Azur is the theme for this year’s Le French GourMay, Knilling has included Lobster ravioli topped with black truffles and bouillabaisse essence, with “bouillabaisse” being a typical fish stew from Provence; Lamb in crispy bread crust with the classic potatoes au gratin representing the Alpes and from Côte d’Azur, “Loup de Mer” (European sea bass), which is pan fried to a brown crispy skin accompanied with a risotto of spring herbs and caviar – the chef’s personal all-time favourite dish.
Mandarin Oriental Macau’s Chef de Cuisine Matthias Knilling pose for a photo at Vida Rica Restaurant earlier this week. Photos: Monica Leong
French Lamb
