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At the Mark’s Restaurant in M/O, Munich

At the Mark’s Restaurant in M/O, Munich

マンダリン オリエンタル、ザ・マークス レストラン

I was invited to “Mandarin Oriental Fifteen Course Menu” with eleven different wines and champagnes selected by Mr. Max Murmann, a sommelier and restaurant manager at the Mark’s Restaurant.

Laurent-Perrier, Champane Brut, France/

Avant amuseⅠ

Avant amuseⅡ

Amuse boucheⅠ

Amuse boucheⅡ

Marcer Deiss, Pinot D’Alsace 2010, France/

“Tuna and mango”
Tuna tartar with mango and white radish/

Tokaji Aszu, Samuel Tinon 2005, Hungary/

“Liver and passionfruit”

“Tom Kha Gai”

The authentic and professional Thai soup extracted by the siphon glasses.

“Tom Kha Gai”
With confit sot l’y laisse/

Grauburgunder 2011, Spatlese Trocken, Germany/

“Chantarelles and gnocchi”
Langoustines and chive sauce/

Cubia Cusumano 2008, Isolia Sicilia, Italy/

Kunstler 2010, Holle Riesling trocken, Germany/

“Pan-fried lake trout”
With braised tomato, green asparagus tips,
Garden-pea mousseline and white tomato foam/

Chateauneuf-Du-Pape 1995, Chateau de Beaucastel, France/

“Calf’s head carpaccio”

“Granite kiwifruit”

“Roulade of Cherry Valley duck breast”
Polenta, baby carrot, braised legs and morel mushroom sauce/

“Iced disruption of Brillat Savarin”
Pine nuts, thyme honey and wild herbs/

La Serra 2011, Moscato D’Asti, Italy/

Calon Segur, Saint Estephe, Bordeaux, France/

Calon Segur of Saint Estephe was served as the best condition
moving into decanter for a suitable time.

Ruinart, Champagne Brut Rose, France/

Our table was filled with the mellow aroma and sweet rose color of Ruinart.

“White tuille with tomato espuma”
White peach, raspberry & vanilla ice cream/

Brachetto d’Acqui 2011, Braida, Italy/

“Chocolate cigar”
Smoked chocolate mousse with mojito granite/

“Five kinds of petit four”

With Mr. Simon Larese, Executive chef and Mr. Patrick, Maitre d’hotel
at the Mark’s Restaurant.  The time was after 23:00 p.m.

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