Two Stars, Seven Courses, One Incredible Night.
Topaz has the honour and the pleasure of announcing that Chef Guy Lassausaie of Lyon will be leading their next Etoilés Michelin du Topaz on 12 October with an incredible seven-course dinner that he has put together specially for this evening. In a first for Topaz, Chef Lassausaie is the holder of not one but Two Michelin stars, a recognition of the warmth, generosity and attention to detail in his service, his welcome and, of course, his food.
Fresh on the heels of his selection as Meilleur Ouvrier de France in 1993, Chef Lassausaie earned his first Michelin star almost 25 years ago, and picked up his second in 2009.
For 12 October, we’re looking forward to a sparkling evening featuring artichoke, lobster and mushroom salad in a Calamansi vinaigrette, brown butter scallops, steamed brill on salsify, French venison seasoned with the earthy flavours of the Caribbean, and so much more.
Tickets for the event are just $95 net, or $145 net including our carefully selected wine pairings. We recommend booking early as these will be snapped up faster than you can say “Oui Chef!”. We sincerely look forward to seeing you there.
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PATIENCE
Oeuf brouillé aux cèpes et grenouilles relevé d’une émulsion d’ail
Burgundy-style egg in its shell with frog-leg and porcini mushrooms crowned with a sweet and tangy roasted garlic foam
Champagne Brut, Duval Leroy
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ENTRÉE
Salade d’artichauts, homard bleu et champignons, façon grecque de légumes au vinaigre de calamensi
A bright, textured salad of artichoke, lobster and mushroom layers in a Calamansi citron-vinegar dressing scattered with truffle shavings
Château La Forêt, Bourgogne Blanc, Joseph Drouhin, 2014
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NOIX DE SAINT-JACQUES
Biscuit et noix de Saint-Jacques éclatées au beurre noisette sur leur émulsion de potimarron à la cardamome décorés de leur jus et pain à l’encre de seiche
“Bombacious” scallops in brown butter on a bright floral plash of cardamom squash mousse, decorated with a scallop biscuit between slices of black squid ink bread
Pouilly-Fuissé, Macônais, Bourgogne, George Duboeuf, 2014
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POISSON
Filet de barbue mariné à l’huile de noix et au poivre de Kampot cuit à la vapeur sur un lit de salsifis confits surmonté d’une sauce au vin jaune et d’une brunoise de cèpes et foie gras
Brill seasoned in Kampot Pepper and walnut oil then steamed and served on a bed of sweet salsify with vin jaune sauce, embellished with diced sautéed porcini mushrooms and foie gras
Pouilly-Fuissé, Macônais, Bourgogne, George Duboeuf, 2014
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PAUSE SURPRISE
Surprise glacée au champagne et pamplemousse
Champagne and grapefruit granité reviver
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VIANDE
Dos de biche en croûte de pain épicé, sauce poivrade aux senteurs de Guanaja, légumes d’automne et morilles en émulsion, fine purée de coing acidulée
French venison in an aromatic crust with a spicy pepper and Guanaja chocolate sauce, dressed with autumn vegetables and a light morel emulsion and finished with a fine sour quince purée
Château Patris Querre, Saint-Emilion Grand Cru, 2008
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DESSERT
Carpaccio d’ananas à la badiane, dacquoise à la noix de coco orné d’un sorbet passion et d’une fine tuile de pomme de terre
Sweet pineapple and star anise carpaccio with a creamy coconut dacquoise topped by passion-fruit sorbet and a delicate potato petal garland
Kampot pepper Rum, Samaï
Cost: $95 per person ($145 with wine pairings)
