A Taste of John Burton-Race’s Michelin Event Menu



John Burton-Race has revealed his bold new menu, hand-crafted especially for President Cruises’ Michelin event. John’s menu will prove to be the perfect match to world-class sommelier Stephanie Voy’s wine list. Together, Sephanie, Maison Castel’s Wine Ambassador, and multi-Michelin star chef John, have fashioned a menu to the highest standard, sure to make for one unmissable night.

John will be stepping aboard the floating hotel in January to premier this new Michelin standard menu. John, whose decorated career began underneath his mentor Raymond Blanc, has been awarded multiple Michelin stars and was the star of Channel 4’s hit television series French Leave. This world standard chef will be training President Cruises’ highly skilled team to create his menu, joining the ranks of high-end restaurants.

The delectable menu launches with an amuse-bouche, which has been crafted from salmon, marinated in juniper berries, black pepper and citrus zest, alongside a delicate balance of salmon jelly, soy, cucumber, wasabi mayonnaise, fennel flower, and oscietra caviar. Stephanie has selected a Maison Castel to join this unbeatable introduction to the evening.

Following the amuse-bouche is an exquisite starter befitting Halong Bay’s own grandeur. Tuna and scallop carpaccio take the starring role in this magnificent dish, with yuzu sorbet, salted peanuts, and lime dressing orchestrating a unique and unforgettable taste. A Chateau Cavalier from Cuvee Marafrance, Cote de Provence will be bought aboard the ship as a perfect pairing.

A succulent fillet of turbot, resting gently in a chive butter sauce awaits you following your starter. The turbot is dressed with asparagus and wild mushrooms, and served with turned new potatoes. Atop the fish will be a tasting of caviar. Stephanie has paired this dish with Chateau Ferrande Blanc, a Graves wine from 2015. This medium bodied white has a vibrant creaminess in the mid palate and finish.

John’s main course for this Michelin event sets a new standard for cuisine in Halong Bay. A fillet of the finest beef resides with a red wine jus, set to sweetheart cabbage, crispy shallots, capers and crispy sourdough croutons, along with a small pouring of olive butter. A Chateau Montlabert is the finest wine to drink with the main course. The St Emillion Grand Cru wine is a deep, vibrant red, with a dense palate and fruity notes.

The pre-dessert is an intricate yet bold palate cleanser consisting of a coconut crumb, heated until caramelized, and topped with a papaya sorbet and lime syrup. This gentle dish will leave you fulfilled yet dying to see what comes next.

The final dish to arrive on this lavish evening will be a decadent base of chocolate nut ganache, along with a zesty poached pear, with a dusting of icing sugar and, set to the side, the soft touch of a pear sabayon. As if to mark the end of one event and the beginning of the next, a champagne defined by its subtle and delicate bouquet, with the aroma of yellow peaches and dried apricots from Taittinger Nocturne will come alongside the dessert.


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