After an all day jewellry beading class in Lamma, walking down small streets with bohemian store fronts and flip flop wearing westerner on bicycles, pace of life here seems almost like being in a small French Village. But my loud metallic Prada platform, grey leather jacket and my fresh off the production line necklace reminded me that civilization is just around the corner. 25 minutes ferry ride and I am back into the luxurious cement jungle of IFC attending a wine dinner at Agnes' B. LaLoggia La Pain Grille hosted by Vins de France.
Within Agnes' B bypass the Garden Terrace tucked in a corner was LaLoggia. Almost couldn't find the place. Entering a narrow entrance, into the lounge, to the Library room, then the main dining room and into the private dining suite was where our table of 7 sat. With the nice setting, Jonathan introduced me to Christophe Vrignaud, Executive Chef and Director of Food and Beverage of Agnes B restaurants in HK. With his nicely pressed suit and open collar white shirt, he welcomed me to the restaurant. With a short intro, he proceed to give me a lecture of Absinthe and promised us his one of a kind Absinthe fountain, only three in the world would come alive after dinner.
With much anticipation, guests slowly trickle into the dining room. An originally quiet and chilled restaurant turned into a warm and chippery party ready to have a good time.
As much as I like Sea Urchine, Foie Gras with Uni seems to be a waste. Two very buttery luxurious flavors, althought blend well togehter, but almost too well that it loses each other in the mix. But I did enjoy the fig with it. The coconuty flavor brought out the sweetness of the Sea Urchine.
Hare was everyone's favourite, my mom described it as the corn beef hash from the can, rich and sinfully delicious. The red wine sauce was simple, not overpowering that would cover the taste of hare. With a bed of polenta, it was the perfect canvas to let the hare shine.
Comte Cheese with Cherry preserves was simple and light. I have never had this cheese before, reminds me of a light Gruyere/swiss. Easy to eat and not over powering. Perfect after the Rib Eye.
French cuisine always reminded me of butter, rich sauce, perfect presentation and therefore guilty pleasure. But tonight, I felt just right. I didn't see shooting stars but more like an evening with clear blue sky.
After much needed after dinner laughs, another perfect evening noted. Intimate dinner with best of friends and family, simple yet dazzling food with O so posh French Wine and Spirit. Another perfection formula in my book of life.