吉地士

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📍 Gaddi’s 吉地士📍 尖沙咀 𝗧𝘀𝗶𝗺 𝗦𝗵𝗮 𝗧𝘀𝘂𝗶 • 香港半島酒店1樓〔 Follow me! ♥︎ 〕-全香港首間法國餐廳《吉地士 Gaddi’s》1953年於半島酒店開業歷史悠久，至今有著超過70年歷史！-Gaddi's專用入口位於半島酒店彌敦道的側門搭乘專用升降機到一樓，就會到達Gaddi‘sGaddi's裝潢華麗堂皇，極高樓底配上豪華水晶燈，洋溢典雅格調餐廳的特製餐具、圓頂菜蓋、刀叉匙銀器等都顯露著舊式氣派桌與桌之間的距離蠻遠，一點壓迫感都沒有與情人、家人、朋友來約會都十分適合-侍應生服務貼心，態度熱情又友善還看見一位leader，帶著貌似是新來的侍應生招呼我們，一邊指導著他們也就是最需要這樣的實戰經驗～蠻印象深刻的是，他們要確保桌上每位的餐點都是同一時間揭蓋和收走，好考侍應生們之間的默契～-菜式走「現代經典」（modern classic）烹調風格是次嚐的是午市時段、午市套餐，可以以相對相宜的價錢享受fine dining體驗三道菜$788，加多一道前菜或甜品$888整體味道大路，不算驚艷，但寬敞舒適的環境跟貼心的服務已令其值得一訪=Amuse-boucheDaikon · Sweet shrimp · Vegetable juice · Dill foam-Bread.Cheese puffsSourdoughMini baguetteSunflower seed & poppy seed briocheBacon & onion croissant麵包是整頓飯的焦點之一呢🍞我最喜歡的是全日第一道端上枱面的【芝士波波】（Comté gougères）另外【洋蔥煙肉酥】也好好吃⋯所有包類都可以無限添加，麵包控必愛！但最困難的是要節制自己不能吃太多，不然就沒空間吃主食啦🤣-Starter.Saumon en Gravelax au NoriSalmon Gravelax with nori, Palm heart, Granny Smith apple鹽漬香料三文魚 · 紫菜 · 棕櫚芯 · 青蘋果三文魚刺身以紫菜圍邊，配搭青蘋果、青蘋果西芹汁放表面的好像是洋蔥脆片～•Escalope de Foie Gras du PérigordPan-seared Périgord foie gras, red beetroots, smoked eel, Tasmanian pepper香煎鴨肝 · 紅菜頭 · 煙燻鰻魚 · 塔斯曼尼亞胡椒鴨肝上放上煙燻鰻魚跟核桃粒•Velouté de Petits PoisGreen pea velouté, veal sweetbread, trumpet mushroom青豆濃湯 · 小牛胸腺 · 黑喇叭菌湯的味道不會富草青味，較像一般蔬菜湯中間的那個是「Veal sweetbread」（小牛胸腺），原來是小牛的腺體，吃起來沒有腥味，口感帶韌，很特別-Main主菜的部分蠻好，同桌友人則覺得調味較鹹個人最喜歡【黑豚柳】跟【帶子】；而【鱈魚】口感則有點過老.Noix de Saint-Jacques d’Hokkaido (+$288)Pan-seared Hokkaido scallops, Ravirai Transmontanus caviar, wild garlic, cauliflower, hazelnut北海道帶子 · 法國特級魚子醬 · 椰菜花 · 野蒜 · 榛子•Filet Mignon de Porc de KurobutaKurobuta pork tenderloin, Barigoule artichokes, Smoked Alsatian bacon, Pommery whole grain mustard黑豚柳 · 雅枝竹 · 煙燻豬腩肉 · 法國芥末籽•Dos de Cabillaud au Chorizo IbériqueFrench Coast cod fish with Iberico chorizo, Spelt risotto, Saffran foam法國鱈魚 · 黑毛豬辣肉腸 · 小麥米 · 藏紅花泡沫•Suprême de Poulet Jaune FrançaisFrench corn fed yellow chicken, Green asparagus, morels, Yellow wine法國粟飼黃雞胸 · 青蘆筍 · 羊肚菌 · 黃酒-Dessert甜品的部分蠻有驚喜，【Coffee sensation】滿滿咖啡香；【檸檬撻】清新，配上薑味雪糕跟薑汁，好喜歡～.Sensation au café Diesel DorffDiesel Dorff coffee sensation, Mascarpone Espuma, Caramelised walnut ice cream危地馬拉咖啡 · 意大利芝士泡沫 · 焦糖合桃雪糕•Tarte au Citron MeringuéeLemon meringue tart, Ginger ice cream, Ginger lemon sauce檸檬馬令撻 · 薑味雪糕 · 檸檬薑汁-Petit foursBlueberry financierVanilla chocolateChampagne chocolate最後吃吃甜品小點、喝喝咖啡或茶，完整了滿足的一餐～-〔 Follow me! ♥︎ 〕 continue reading

This Michelin 1-star French restaurant is located in The Peninsula, with a long history serving fine cuisine and good wines for more than 66 years. It is with great anticipation we return tonight, since my last visit was 2020, going up from the shopping mall of the hotel using the old-style elevator dedicated to the restaurant.The décor has not changed, with a grand design showcasing plenty of chandeliers, velvety carpet and spacious tables, with the Christmas decorations providing a festive ambience for the diners. The live band playing music on the background further adds to the wonders of the restaurant, with the lead singer’s amazing voice weaving a magical atmosphere.I start off with an aperitif of Champagne Helene Beaugrand Le Grand Carre Blanc de Blancs ($380), aged in cellar for at least 36 months before disgorging, from a small producer in Ay. The wine is crisp, with good acidity and vibrancy, fresh and with good fruitiness.We order the 6-Course Festive Degustation Menu ($2,488 each), with also the Prestige Wine Pairing ($1,688). Soon the staff serves us some welcoming canapes. The Cheese Puffs are airy and light, with rich cheese flavours though not feeling heavy on palate. Great together with the champagne.Another canape is Red Cabbage Macaron, with Red Cabbage Marmalade on top, Beef Consomme Jelly in middle, sprinkled with some Parmesan cheese crumbs. The other piece is also delicious in taste, with a bit more savoury element. Great snacks to start our meal.Then the staff brings us the bread basket, with different types of freshly baked breads to choose from. We both end up picking the brioche and baguette, with the brioche buttery and soft, while the baguette having good crunchiness. There is also a sourdough to share, with homemade butter and chili-flavoured butter to go along. The breads are really good and I have to restrain myself from eating too many before the start of dinner.The Amuse Bouche has Onion Mousse on the bottom layer, Potato Crisps and Langoustine Jelly in the middle layer, with a Sea Urchin Foam and some Caviar on top. Each spoon to the bottom provides a feast of delights in flavours, with the umami of the jelly and the foam matching well, while the mousse and crisps showcasing different texture. A really nice starter.The first wine is Georg Breuer Berg Rottland 2019, a biodynamic Riesling from Rheingau. With great minerality, very aromatic and refreshing apricot notes, the grapes come from the best vineyard of the producer, the grand cru of Rottland. Perfect match with the blue lobster.The first course is Le Homard Bleu de Bretagne. The Brittany Blue Lobster salad is under a sheet of lobster jelly, with some fennel puree on the bottom. On the top is Kaviari Kristal Caviar, and with some sea herbs on the side to give extra layer of fragrance. The delicate sweet blue lobster is truly phenomenal in taste. Wonderful.The second wine is Hospices de Beaune Beaune 1er Cru Cuvee Rousseau-Deslandes 2018. Auction every year for charity, this barrel has been purchased by the hotel, with a nice mix of red and black fruit, lively and appealing on the nose. Good match with the black truffle.The second course is Raviole de Foie Gras a la Truffe Noire du Perigord. The Raviolo is paired with some finely chopped Root Vegetables to give a good bite, with the creamy Foie Gras inside. The Duck Consomme is a good match with the foie gras, and the shaved Perigord Black Truffle further adds to the fragrance with an earthy note. Another wonderful dish.The third wine is Chateau de Meursault Meursault-Perrieres 2020. The wine has nice minerality, creamy and buttery on the nose, with good citrus and white flowers characters. A very balanced wine perfect for the seabass and other types of seafood.The third course is Bar de Ligne des Cotes Francaises. The slow cooked Line-caught Seabass is very soft and moist, with some Confit Potatoes and Calamari on the side. The chef has used Bouillabaisse to prepare a sauce together with Harissa, a type of Tunisian hot chili to give some spicy kick. Creative choice of ingredients to make the dish memorable.Before going to the main course, we are served a Sorbet, featuring green apple from Normandy, and blended with some basil and wasabi to increase the complexity in taste. Finally, some apple brandy Calvados is poured in to give a bit of a kick on the alcohol. Refreshing.The fourth wine is Chateau Rauzan-Segla 2000. From a great vintage, the Margaux GCC has nice blackcurrant and minerality, showing wonderful development of tobacco and cedar. The layered texture, medium-bodied wine is drinking at its peak now with good elegance and power. Perfect with the roe deer.The fourth course is Chevreuil de Chez Rhug Estate (additional $288 each). The lean Rhug Estate Roe Deer loin is cooked to medium rare, very juicy and tender, with the surface having a crust made from Peanuts and herbs. On the side are Parsnips in different Textures, with also the Grand Veneur Sauce very rich and flavourful. My favourite dish in the evening.To pair with the cheese, I have an additional glass of wine, with the sommelier helping to pick Quinta do Noval Vintage Port 2011 ($380). Instead of overpowering alcohol, this port shows good delicate purity and fresh precision of fruit, with interesting floral notes as well. An additional course I picked is the French Cheese Selection and Condiments ($140 supplement). The staff pushes the cheese cart to show the different types of cheese available, and I end up picking three types. The blue cheese is very salty, while the Comte 24 months is quite nice. The best among the three is the Auvergne, with a silky and creamy texture.To match with the desserts, the last wine pairing is Chateau Suduiraut Crème de Tete 1989. The final release of this cuvee, the wine is sweet but very well balanced with good acidity, with orange peel and grapefruit, beeswax and honeysuckle blowing away. Great wine to go with the two desserts.The first dessert is Crème Glacee, featuring an Eggnog Emulsion on a Milk Ice Cream, with a touch of Chinese five spice. Making use of the signature cocktail of the season in this dessert is a clever way to build the festive element into the menu, and the five spices help to provide extra dimensions in flavours to the dessert.  The second dessert is Ganache a la Crème de Cassis, with Blackcurrant Cream Ganache inside the Cinnamon Sponge, topped with Light 33% Chocolate Mousse, with a cassis sauce to go with the cake. The balance of the acidity of the cassis with the sweetness of the ganache and mousse is perfect, making the dessert good in sweetness but not cloying or overbearing. A wonderful finale.I have a cup of Coffee to go with the Petits Fours, which include Lemon Eclairs, Cassis Turkish Delights, and Champagne Chocolate. All the three are tasty and goes well with the coffee, with my pick going for the eclairs. A contented dinner with good food, good wine, and good service.The service of Peninsula is reputable, and here it is demonstrated with the staff attentive and courteous. The atmosphere is simply superb, and the live band with the amazing songs helps to make the night even more magical. The bill is $9,203 and it is one of the best fine dining restaurants in Hong Kong in my opinion. continue reading

🎻Gaddi’s (TST, HK) 🎻👅Taste: 4/5 (Standard, expected )🌌Atmosphere: 4.5/5 (magical, with live band)💳Price: 4/5 (leaning to expensive)環境入到嚟好舒服 唔會係好浮誇嗰隻華麗堂皇feel 反而係有種古典美感 我自己就比較鍾意休閒嘅感覺多啲 啲枱又唔會好近好逼 所以坐得係非常自在嘢食方面 我記得一嚟個麵包都係好驚艷 加埋個Bordier牛油真係香港餐廳數一數二 好食到係要追加 因為我好鍾意食羊架 所以記憶點都係得佢 唔算好有羶味 但肉質同味道都係非常好 整體嘅食物都係水準之上 味道都係好食但未有驚喜 服務方面 live band令成餐飯生色不少 我朋友諗住拍下佢嘅時候 主動同我哋有interaction 呢點幾開心 我哋都好欣賞佢嘅歌聲 Server都好留意我哋嘅需要 食完包立即幫我哋掃碎 基本上一個眼神就知你想做乜 outstanding🪐Overall Restaurant Review🪐👯‍♂️咩人岩去: Fine dine lovers/情侶拍拖/紀念日/兩公婆Pros: -環境比較休閒 舒服自在嘅感覺-有feel嘅live band -食物水準非常好 Cons:X#JD尖沙咀 #JDin九龍區#JD法國菜 #JDfinedine continue reading

由你踏進電梯起, 就進入咗一個富麗堂皇的地方. 餐廳高樓底,配上大型水晶吊燈, 仲有一個現場樂隊演奏嘅地方☺️ 咁嘅佈置, 真係好適合求婚呀,慶祝生日又或者係週年紀念嘅地方💞侍應們提供專業嘅服務,介紹餐單,配酒. 這裏嘅侍酒選嘅配酒亦很出色,一些小衆嘅酒更令人驚喜.食物使用高级食材,用料新鮮,烹調技術亦都好出色！每一道菜擺盤精緻, 色香味俱全😍牛舌好出色,好好味龍蝦湯又香又濃又滑乳鴿, medium rare,唔會講得好生呢個熟度啱啱好朱古力梳乎厘, 又係做得好好👍 continue reading

朋友送左半島酒店套票，包8000蚊飲食積分。咁預約左Gaddis。行入去個下，好古典啊。第一次食咁貴既法國餐，心情都好興奮。服務好，熱情有禮。環境一流。上的餐前麵包都好好食。因為帶埋阿囡去，所以先整個主菜俾佢，等佢唔好叫肚餓。但個seabass啲肉，都好淋，無乜海魚既結實感。我哋個主菜真係麻麻地。我叫既係鴿肉，盡量熟，出黎既邊邊，都可以接受，但厚肉部分真係血淋淋，我唔敢食啦。老公既牛扒無乜扒味。佢話其實上一塊好既牛扒俾佢，好過呢度用truffle包邊。蓋過啲肉味。3個主菜都食剩大半。甜品不過不失。我覺得晚上應該可以選擇4個course既餐。6個course真係食得辛苦。唔食又浪費。我個囡話，半島酒店好靚啊，下次仲要黎，不過唔好去Gaddis啦。 continue reading