Michelin-Starred Guest Chef at Sofitel

Photo: Sofitel's French restaurant Privé will feature guest chef Jean-Yves Guého until April 19th

Macau is pretty well endowed when it comes to Michelin-starred dining options. With ten restaurants that have been given at least one of the prestigious stars, this small city state is quickly becoming a foodie destination.

When stars are on the line, things are taken very seriously and competition is fierce as dozens of restaurants vie for your custom. One technique for creating a bit of buzz around a restaurant is to ship in special guests from across the globe to bring their Michelin-worthy cuisine to customers. These guest chefs are almost always worth a visit. This was certainly true of Jean-Yves Guého who is offering his acclaimed signature dishes at Sofitel’s French restaurant Privé until April 19th. We sat down last night to several courses of the humble chef’s gastronomic offerings.

To start was an amuse bouche of foie gras and smoked eel terrine served with a smear of black garlic sauce and a mango, papaya and lime chutney. The slate it was served on was, as you might expect, artfully presented, with the vibrant chutney popping against the black slate. The combination worked (of course) and the garlic and chutney paired perfectly with the soft and luxurious foie gras. It is no surprise to us, even after just this dish, that Guého’s restaurant L’Atlantide was awarded a Michelin star within a year of opening. The rich, creamy liver was toned down somewhat by the sweet garlic, with the chutney giving it a zesty boost. If this was anything to go by, we were in for a real treat.

If over-cooking seafood is a cardinal sin then Guého must be the pope. Slices of lobster, that it turns out were very lightly cooked, were hidden under slivers of radish and dressed with a sherry vinegar and rosemary sauce, which lent a sweet and ever so slightly sour note to the second course. The combination lent a very Asian air to a dish that stayed true to the chef’s French roots by using Brittany lobster (much better than American lobster we’re told).

Next was a steamed filet of sole “in a close embrace” topped with citrus-scented crumbs and served with clams, carrot and turnip. The local clams and vegetables were drizzled with an amazing buttery sauce with a dollop of sweet Jerusalem artichoke puree. The sole, which was rolled up, was cooked to perfection and the topping retained a slight bite.

The following two dishes were among our favorites of the evening. The roasted squab breast and foie gras wrapped in cabbage was delicate and moist, but not quite as rich as you would think considering the foie gras.

The penultimate dish, brie cheese foam with hazelnut oil and Nantes lamb’s lettuce, was deceptively simple with a rich but subtle taste.

And to end the decadent meal was a fresh, light “like a strawberry pie” dessert. A pastry disc layered with stewed and fresh strawberries was then topped with a scoop of strawberry sorbet. Around this is another crescent of pastry that sits on top of dollops of vanilla cream.

Jean-Yves Guého is offering a seven- or five-course set dinner menu until April 19th. On the 19th he will also offer a cooking demonstration followed by a three-course set lunch. Privé only has 24 seats, so reservations are imperative. Wine lovers be sure to ask about the wine pairing option.

Seven-course dinner MOP988+

Five-course dinner MOP758+

Three-course lunch with cooking demonstration MOP488+

For reservations call (853) 8861 7213

For more information go here

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