The knowledge of the Sommelier is more than trustworthy and very well spoken in English, hence, wine pairing is recommended and we let them pair the wines with the food to come. Our starter was a Squid Inked Deep Fried Cod Fish Tempura garnished with succulent salicorne from Brittany and a sauce of crème fraiche and onion in pork ribs stock along with spinach leaves and beetroot as a vegetable base to sit the tempura on. The first impression was quite striking and the taste was superb. The crunchiness of the tempura was perfect and such a sensational texture and taste on the palate – full of diverse flavours, at once very exotic and creative in presentation, unexpected but still very French in flavour.
Beef Cheek was served as the main course over lunch with creamy mash, diced carrot in butter, crosne – a radish pickle which is a type of Chinese/Japanese artichoke, mustard beet, foam of foie gras and fermented Korean chili doen-jang paste as a substitute for mustard in Sang’s menu creation as a highlight and twist – which works. The tenderness of the meat cut like butter, and the doen-jang paste is an immense alternative for mustard and added a little kick and spicy piquancy to the softness of the beef while the crosne pickles gave a nice crunchiness with some sourness to counterbalance the richness of the meat, paired with the fruity ruby red Côte de Nuits Villages mise en bouteille par Dominique Laurent for an impressive balance of acidity and sweetness and lingering finish.