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.
- 2013-12-17 (Tue)
- At the Mark's Restaurant in M/O, Munich
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