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Babett joins Global ‘Gout de France’ feast

Salty sea bass fillet soaking in a creamy mussel sauce.

More than 3,000 restaurants across five continents are participating a ginormous celebration of French gastronomy this month.

Luckily enough, one of them is in downtown Yangon—Babett Eatery & Bar, which for all of March offers an authentic taste of France’s rural and mountainous Auvergne region.

French Executive Chef Christophe Buzare curated the five-course menu in line with “Gout de France” or “Good France,” a whopping French feast involving the country’s embassies and overseen by its foreign affairs ministry and legendary Chef Alain Ducasse.

Myanmore Awards 2018 Newcomer of the Year Babett has a selection of quality wines like the zesty Chateau Haut Mondain White Bordeaux and the woody Chateau du Cavalier Blaye to pair with the dishes.

First up is a smooth foie gras terrine in Armagnac with a dollop of red onion marmalade and a fruity chutney-style side and crusty baguette. The wooden platter compliments its rustic look and the foie gras terrine is a rare treat—especially in Yangon.

Smooth foie gras terrine in Armagnac with a dollop of red onion marmalade and a fruity chutney-style side and crusty baguette.

Then a hearty duck confit and cabbage soup transports the taster straight to some medieval village in Haute-Loire, with a delicious broth infused with shaved black truffle and full of crisp vegetables.

A hearty duck confit and cabbage soup.
Cabbage soup transports the taster straight to some medieval village in Haute-Loire.

The two mains are herby, salty sea bass fillet soaking in a creamy mussel sauce and charcoal-grilled lamb, lightly charred and roasted slow. Both of these dishes are mouth-watering, particularly the lamb, which sits on braised prunes cooked for four hours.

Out comes a large jar for dessert, harboring a cloud of applewood smoke that disappears to reveal pan-friend strawberries on a brioche perdue, served with sweet gingerbread ice cream.

A large jar for dessert, harboring a cloud of applewood smoke that disappears to reveal pan-friend strawberries on a brioche perdue.

An option of the Basque country’s sheep milk cheese ossau irraty is available for 7,000 kyats, while the whole five-courses cost 75,000 kyats++.

Chef Christophe Buzare said, “In this menu, we can smell and taste the purity of the countryside and the best Mother Nature has to offer, with an unequalled selection of succulent duck, lamb delicately perfumed fish, savory cheeses and juicy fruits.”

Photos by Duncan Hines. 

 

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