Discovering Mouton: A Long-Awaited Stellar Garden Dinner

After the Rain, Reuniting with Mouton! A summer evening after the rain, a Mouton Cadet feast at Xintiandi Sky Garden On the 5th-floor sky garden of the Andaz Shanghai Hotel, the air was crisp, and neon lights began to glow. A tasting dinner titled "Discovering Mouton Cadet" kicked off in a long-awaited atmosphere of joyous gathering. Michelin-starred chef Jacky Yu from Hyatt took the helm, masterfully blending French elegance with seasonal freshness, paired with fine Bordeaux wines, creating the most unforgettable symphony of flavors this summer. The highlight was the 1996 Grand Mouton, a stunning delight for the palate, marking the beginning of a beautiful gastronomic journey. **Amuse-Bouche | A Playful Overture** Hokkaido Sweet Shrimp Tart: The exquisite sweetness of New Zealand sweet shrimp meets the bright acidity of grapefruit and the gentle fruitiness of hawthorn jelly, all encased in a crispy tart shell—a single bite awakens the senses. Vanilla Beef Short Rib with Mulberry Puff: Tender, juicy beef short ribs, slow-cooked to perfection, with a hint of vanilla. The airy mulberry puff adds a fruity note, elevated by the burst of acidity from black vinegar pearls—a masterful layering of flavors. Soybean Trio with Fermented Rice: A creative twist on Shanghai’s traditional "fermented rice" flavor! Crispy soybean mousse cones, creamy soybean purée, and fermented rice-infused water bamboo shoots deliver a savory-sweet finish—a sophisticated take on local ingredients. **Starter | A Clash of Luxury and Freshness** Tuna Tartare with Monkfish Liver: Premium bluefin tuna diced to preserve its pure umami and tenderness. Crisp white asparagus and fragrant black truffle shavings complement the dish, but the star is the silky, rich monkfish liver at the base—pure indulgence. **Pairing Wine: Mouton Cadet Reserve Graves Blanc 2022** With refreshing citrus, white peach, and mineral notes, it perfectly highlights the seafood’s sweetness. The bright acidity cuts through the richness of the liver, achieving impeccable balance. **Soup | The Elegance of a Jiangnan Summer** Crab Consommé with "June Yellow" Dumplings: A crystal-clear golden broth, brimming with crab essence—intense yet refined. Hand-peeled river shrimp and sweet peas add freshness, while the hidden "June Yellow" dumplings burst with rich crab roe—utterly divine! **🦞 Seafood Main | A Thai-Inspired Masterpiece** Sous-Vide Langoustine with Caviar & Tom Yum Sauce: The langoustine, tender like a soft-boiled egg, is a masterpiece of slow cooking. Top-tier sturgeon caviar adds a luxurious salty-umami note. The soul of the dish lies in the chef’s signature tom yum sauce—lemongrass, galangal, and kaffir lime leaves create a complex aroma with a gentle spicy-sour kick, perfectly enhancing the langoustine’s sweetness without overpowering it. Clams add another layer of umami—a stroke of genius! **Pairing Wines** **Mouton Cadet Reserve Margaux Rouge 2020** 🍷: Elegant, silky tannins with red fruit and violet notes, a perfect match for the langoustine’s delicacy. **Mouton Cadet Reserve Saint-Estèphe Rouge 2019** 🍷: A bolder structure with hints of cedar and blackcurrant, standing up to the tom yum’s spices—two distinct styles, each brilliant in its own way. **Sorbet | A Refreshing Interlude** Xianju "Bayberry" Sorbet: Made from Dongkui bayberries from Zhejiang’s Xianju, this deep ruby-red sorbet bursts with tangy-sweet fruitiness—a palate cleanser to prepare for the next act. **Main Course | The Dance of Charcoal and Wagyu** Charcoal-Grilled Full-Blood Wagyu with Red Wine Foie Gras: The wagyu "oyster blade" cut, grilled to perfection—charred on the outside, blushing pink inside, juicy and rich. The crowning glory is the seared red wine foie gras—crispy exterior, melting interior, its decadent richness intertwining with the wagyu’s meaty depth. Parsnip mousse adds a delicate sweetness, while crisp lettuce slices cut through the richness. **Pairing Wines** **Mouton Cadet Reserve Pessac-Léognan Rouge 2017** 🍷: Ripe dark fruit, smoke, and cedar notes, complex and deep, with supple tannins—a perfect match for the grilled flavors and foie gras. **Mouton Cadet Reserve Pomerol Rouge 2022** 🍷: Merlot-driven, round and lush, with fresh red fruit and velvety texture, complementing the wagyu’s juiciness. **Pasta | A Poetic Finale** Handmade Green Broad Noodles: Vibrant noodles kneaded with fresh vegetable juice, chewy with a wheaty aroma. The magic touch? A drizzle of "white truffle oil"—unveiling it releases an intoxicatingly luxurious aroma! Parmesan’s saltiness and basil’s freshness intertwine, simple yet lingering. **Dessert & Sweet Wine | A Sweet Farewell** Summer Dessert Showcase: Set in the outdoor sky garden, featuring seasonal fruits, light mousses, or sorbets, plus soy milk ice cream. **Pairing Wine: Mouton Cadet Reserve Sauternes 2021** Golden-hued, with exuberant honey, dried apricot, and candied orange peel notes, plus the complexity of noble rot. Perfectly balanced sweetness and acidity—a grand finale with a long, memorable finish. On a summer evening after the rain, at Andaz’s sky garden, Mouton Cadet’s Bordeaux charm met the star chef’s creativity. From amuse-bouche to dessert, each dish captured summer’s essence, with wine pairings that were textbook-perfect. This long-awaited gathering was not just a feast for the palate but an immersive experience in the art of living. The seasonal menu is worth a special trip for this level of culinary artistry! 📍 **Location:** Andaz Shanghai Hotel, 5F Sky Garden 📅 **Theme:** Mouton Cadet Wine Tasting Dinner #ShanghaiFineDining #MoutonCadetDinner #AndazHotel #MichelinChef #FoodExploration #BordeauxWine #SummerMenu #SkyGardenDining #SpecialOccasionDinner