Nouveau Chef Arrive à Prive!

Photo: Chef Jean-François Nulli

Privé, Sofitel Macau’s French restaurant, has brought a little bit of Southern French flair to Macau by way of new Chef Jean-François Nulli. Chef Nulli joined the team last month and yesterday we were able to get a sneak peek of what diners in Macau have in store for them this summer.

Photo: With only 24 seats, Privé offers guests an intimate dining experience

His new menu features more than 20 a la carte options, with a choice of seven starters including foie gras terrine and bluefin tuna tartar. The eight main courses are comprised of three French classics – côte de boeuf, beef tartare, and steak au poivre – and a few modified classics, including tomato risotto, and a lamb duo. To conclude the new menu is a selection of five desserts and a choice of cheese platters. View the full menu here.

Perhaps the best way to get a good all round idea of what the new chef has to offer is to go with the tasting menu. Choose between the four-course menu, which includes one starter, two mains and one dessert (MOP688+), and the three-course menu, which includes one starter, one main, and one dessert (MOP488+).

Photo: Sea bass carpaccio

Our six-course tasting menu started off with sea bass carpaccio. The thinly sliced fish was topped with a chili and orange sorbet, citrus dressing and fresh dill. The combination of zesty citrus and the fresh and delicate sea bass makes this dish a great starter during warmer months. It was a favorite dish around the table and a great way to start the meal.

Photo: Tiger prawns

Next up was a dish of tiger prawns with a creamy truffle “blanc manger,” cured Bayonne ham, sautéed chanterelle mushrooms and walnut milk foam. All of the elements on the plate worked very well together, with the earthiness of the truffles and the salty Bayonne ham being a favourite combination. This dish was probably the best of the night.

Photo: Buttered turbot

A tough act to follow, the prawns were followed by buttered turbot with truffle salsify, parsnip puree, balsamic vinegar and onion jus. If we had to rank the dishes, this one would come nearer the bottom. The delicate turbot paired well with the other flavors on the plate, but we thought the other dishes were a bit more flavorful and excited the palate a little bit more. However, if you’re looking for a mild and light dish for summer, this might be for you.

Photo: Beef Rossini

Next was beef Rossini, a dish that could not have been more different from the turbot. Roasted Australian Angus beef tenderloin was topped with a generous portion of pan-fried French foie gras served alongside artichoke puree, sautéed green asparagus, morels mushrooms and Lardo di Colonnata, and as you can probably imagine it was as intense as it was rich. From the silky lardo and foie gras to the perfectly cooked steak, and crisp, fresh asparagus, this dish was a perfect marriage of flavors and textures. Despite being the fourth dish on the menu the plate was gleefully cleared.

As if the previous course wasn’t quite decadent enough, the meal was due to end with two desserts. The first, the lighter of the two, was a small pile of fresh strawberries topped with olive oil ice cream, confit black olives and a tuile biscuit. If you haven’t tried olive oil ice cream yet, this dessert is the perfect introduction, but be sure to get a little bit of everything in one bite to get the full effect. The sweet, slightly tart strawberries cut through the rich ice cream and the salty olives, as unlikely as it sounds, elevate the dish.

Photo: Piña colada surprise

Finally, there was the piña colada surprise. Caramelized pineapple and pineapple sorbet were topped with coconut Chantilly cream and encased in a dark chocolate shell; a warm chocolate sauce is added tableside. We won’t divulge the surprise, but be sure to have your camera ready and set to video mode.

Open Wednesday to Sunday from 6pm to 10pm

For reservations call (853) 8861 7213

www.sofitelmacau.com

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