|The signature chocolate petit fours at Le Crocodile|
|Delicious lobster bisque topped with creme fraiche and chives|
|Venison medallions with chanterelles and spatzle|
Not long afterwards our mains arrived. My friend had the fresh pappardelle pasta served with braised veal cheeks, in a pinot noir reduction and truffle oil (CAD$23). The veal cheeks were so tender a knife was hardly needed to cut through them. The pasta was also delicious, having soaked up the red wine sauce.
I ordered the venison medallions, New Zealand venison that was raised in Duncan, on Vancouver Island, with a rustic chanterelle sauce served with spatzle, an Alsatian/German twisted egg noodle, again perfect to mop up the sauce with.
|Fresh pappardelle with braised veal cheeks in a red wine sauce|
My friend couldn't think of another comparable restaurant in Hong Kong. I suggested perhaps Va Bene in its heyday on D'Aguilar Street, but he wasn't too familiar with the restaurant.
There just aren't many authentic French restaurants, that aren't too formal, and yet not so casual that the staff don't know what they are serving.
We were too full for dessert, but the restaurant still gave us a scoop of delicious pear sorbet accompanied with a giant mint leaf! We also got the signature four chocolate crocodiles.
|Refreshing pear sorbet with a mint leaf to finish the meal|
Suite 100 - 909 Burrard Street
(604) 669 4298