The French Alps isn’t just a haven of picturesque views, spectacular lakes and skiing, but is just as famed for its produce such as wild mushrooms, berries and even the renown alpine cows which produces gruyère-type cheese. From this celebrated region in France comes Executive Chef Fabrice Vulin who imports the very best ingredients, selected seasonally through reliable suppliers and some directly from the farmers themselves ensuring the highest quality for his diners at The Tasting Room, a 2 Michelin starred establishment.

Now, Macanese locals and visitors have a chance to get better acquainted with the edible delights of France courtesy of an extraordinary menu specially curated by chef Fabrice and his experienced team which explore different regions through the delicacies of each district. The high ceilings and large format windows which surrounds almost half of the main dining arena boast mesmerizing views of the Cotai Strip and beyond. The ambiance is well matched with bespoke cutlery created especially for The Tasting Room along with classic white table setting and premium furniture.

Menus start off with a trio of snacks, a hands-on affair. All are amazing with special mention for the millefulle of aromatic black truffle as well as the delicate crab and goat cheese on top of a mini meringue. Delightful bite size portions that can be eaten in one easy mouthful. The homemade bread is an early highlight of your meal, served table side with many options to choose from such as sourdough with walnut and raisins to the traditional baguette. Separately, olive bread is also offered and is best eaten warm along with the salted or unsalted butter that are rich and creamy as good butter should be.

The spotlight then shifts to the starters where the service staff unveils the beautifully garnished Poached Gillardeau Oyster, Shellfish tartare, Sea Water Jelly, Ginger And Menton Lemon. This dish looks like a piece of art and indeed it is in many ways, like the way it looks, masterful construction in the kitchen plus not to forget the layers of intricate oral sensations. A good way to indulge in this course is to take abit of every element together at the same time. In one bite flows immaculate flavours of the ocean, textures also abounds in all the right compositions. The fresh oyster is slightly poached and instead of throwing the water away from the shucked oyster, it is made into a jelly that has lovely touches of iodine.

A very classic and simple dish, Green Asparagus From Provence, Lake Geneva Crayfish, both well sourced under chef Fabrice’s expert guidance from their respective regions where the most sought after yet sustainable produce can be purchased. The fresh crunchiness of the asparagus is well paired with the tart flesh of the crustacean. Diners would have noticed images of butterflies in almost every plate that comes out of the kitchen and this is because of chef’s memory as a kid walking in the countryside filled with many butterflies which now translates into his cuisine that is delicate, full of details and colours just like a butterfly.

A signature dish on offer is Quercy Milk-fed Lamb, Artichokes Declination featuring carefully roasted lamb accompanied with different textures of artichoke – fresh, mashed and as a crisp. Again plating is most excellent and the meat is done perfectly tender and juicy without any of the usual gaminess associated with lamb. Compliments to the service rendered at this restaurant that is swift and never intrusive.

The Rum Baba, Tahitian Vanilla Mascarpone, Rum And Raisins dessert is so good that many would even order a second helping, sponge is moist and soft on the inside, delightfully soaked in choice rum topped with mascarpone cheese and elegantly finished with edible gold flake. Vanilla ice cream scooped over even more raisins are served along side. This is Savour BlackBookAsia’s current most favourite Rum Baba in the whole of Macau and rightly so.

Guests who enjoy a paring of wines to their food will remember the extensive selection of wines by the glass and bottle at The Tasting Room. The sommelier is knowledgeable and friendly sharing stories behind the wineries and why certain varietals goes better then others for specific dishes. An assortment of non alcoholic beverages are also available.

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ADDRESS:
MO The Tasting Room , Level 3, Nüwa City of Dreams, Estr. do Istmo, Macao
PHONE:
+853 8868 6681
WEBSITE:
https://www.cityofdreamsmacau.com/en/dine/international/the-tasting-room