I had lunch today at Tivoli
Heart2Heart is so honored to have tried the amazing talent of Chef Richard Toix today
It’s so timely because now that it is art month, Chef Richard to me is a chef and an artist. You will see this in his presentation and he is just truly talented. This is his most recent photo taken today 🙂 compared to the photo in the marketing collaterals. He told us that he had stopped smoking which made him gain a few kilos. I think food is still a better vice than smoking 🙂
So happy to see Charisse Chuidian and Peter Pysk, Director for Food and Beverages
Our Maitre D’ – Nel
We were served the Degustation. You can have the degustation even during lunch and not necessarily just the Business lunch. I highly recommend the Degustation! As with any degustation, this will be a three hour experience and believe me it is worthwhile and something not to be missed! He is only here til Sunday so make your reservations now. Call 750-8888 for reservations
Chaud-Froid de petis legumes et coquillages – Chaud -froid of young vegetables and shellfish-Whipped cream with calamansi and spring onion, Jerusalem artichoke, clams, razor clams, sea snail, cherry tomatoes, asparagus
Croustillant de pomme de terre et truffles, emulsion beurre noisette. Potato Black truffle, croustillant with brown butter -They had to import the potato from overseas to be able to come up with the croustillant which is the circular crisp. That is not a puff pastry but a crispy fried potato which was thinly sliced. Potato spuma, fresh black truffle, burnt brown butter and truffle vinaigrette
Soupe de Chataigne, comte pains grille. Chestnut soup and Comte toast. Delicious!
Champignons. Mushrooms -You cannot order this dish in the ala carte which is why you need to order the degustation! I have and will not just eat any fresh button mushroom but this one was perfect! This is an amazing dish! Rajo and I loved this! Fresh button mushroom chips, Duxelle mushrooms, bacon ice cream and white chocolate shavings! YUM!
When I was a kid, my favorite restaurant was Tivoli! I love lamb chops and I would go here to have the lamb chops 🙂 As soon as they made me choose the main course, no doubt I chose the lamb and I am happy Chef Richard had a lamb dish! The lamb is served pink 🙂 slow cooked in 65 degrees for 25 minutes. It is topped with a Nori ( seaweed) crust made of breadcrumbs, nori, parmesan cheese and butter! WOW! I could eat 4 of this 🙂
This was the other choice for the main dish Dos de Merou, cannelloni crabe et avocet, vinaigrette et crust aces. Lapu Lapu fillet, crab meat-avocado cannelloni and shellfish vinaigrette
Foret noire version 2014. Black forest cake 2014 – Valrhona Chocolate, vanilla mouse with cherry sorbet
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