Tasting Room

Top choice french in Cotai

Expat chef Fabrice Vulin gives his contemporary take on classical French cuisine at the elegant Tasting Room. Its affinity for unexpected texture and flavour combinations is evident: poached Gillardeau oysters lounge in a lettuce velouté with sea-water jelly; and, as a playful riff on the briny centrepiece, oyster leaves, a wild-growing plant that tastes surprisingly like oysters.

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