Fabrice Vulin offers a modern take on classic French cuisine at The Tasting Room

Seasonal menus encapsulate the best flavours and ingredients of the regions of France

PUBLISHED : Friday, 16 March, 2018, 7:01pm
UPDATED : Friday, 23 March, 2018, 6:15pm

Executive chef Fabrice Vulin presents seasonal menus that encapsulate the best flavours and ingredients of France. 

Vulin offers a contemporary take on classic French cuisine with starters such as Kristal caviar with chilled crab risotto, and sea bass Carpaccio and raw Normandy scallops with celery jelly; and mains such as roasted Brittany lobster with chestnut, mandarin and vanilla, and roasted Racan pigeon with nuts, caramelised onions, beetroot and pomegranate on his winter menu. The degustation set menu is a good way to try Vulin’s seasonal dishes. 

The desserts are not to be missed, such as lemon meringue tart and rum baba. There is an extensive wine list.

Contact Details

Level 3, NÜWA, 

City of Dreams

Macau

+853 8868 6681

Daily: noon-2.30pm, 

6-10.30pm

Signature Dishes

Beef tenderloin by Alexandre Polmard red wine jus, 

soufflés potatoes

Poached Brittany lobster, watermelon and yuzu vinaigrette

Overview

Seasonal menus 

400+ patacas

1 room, 

14 people

See more of 2018’s 100 Top Tables here