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2014-07-07
11681 瀏覽
因為早前J先生說過要大肆慶祝, 於是就在Friday night 選了在L’ATELIER de Joël Robuchon 食餐好既~為著米芝蓮3星的名譽而來, 當然樣樣都想試, 於是就點了9個course 的tasting menu~Menu 寫明所有麵包都係由佢地bakery team 去做的, 證明佢地對自家製麵包係充滿信心. 佢去到, 佢地serve 麵包時, 我明白點解佢地咁充滿信心, 因為真係有好多選擇, 我先試baguette, 外脆內軟, 好味.食完amuse bouche 後就係caviar with salmon tartare, 魚子醬唔會死咸, 配埋salmon tartare, 鮮味即時提升不少, 加上咁靚既裝飾, 想唔比滿分都唔得.評分 : 5/5跟住係Maine lobster and baby spinach, 龍蝦新鮮, 但味道略為淡左D, 食唔出龍蝦應有的鮮味.評分 : 4/5Foie gras & Iberico ham raviolis with celeriac cappuccino and black truffle. 呢個raviolis
為著米芝蓮3星的名譽而來, 當然樣樣都想試, 於是就點了9個course 的tasting menu~
Menu 寫明所有麵包都係由佢地bakery team 去做的, 證明佢地對自家製麵包係充滿信心. 佢去到, 佢地serve 麵包時, 我明白點解佢地咁充滿信心, 因為真係有好多選擇, 我先試baguette, 外脆內軟, 好味.
食完amuse bouche 後就係caviar with salmon tartare, 魚子醬唔會死咸, 配埋salmon tartare, 鮮味即時提升不少, 加上咁靚既裝飾, 想唔比滿分都唔得.評分 : 5/5
跟住係Maine lobster and baby spinach, 龍蝦新鮮, 但味道略為淡左D, 食唔出龍蝦應有的鮮味.評分 : 4/5
Foie gras & Iberico ham raviolis with celeriac cappuccino and black truffle. 呢個raviolis 煮得剛好, 個皮唔會好淰, 配埋鵝肝同埋ham, 味道好rich.評分 : 4.5/5
Green peas ‘velouté’ with peppermint and onion cappuccino, 味道清爽, 作為間場, 不過不失.評分: 3.5/5
Pan fried sea bass wih lemongrass foam and stewed baby leeks, 個人認為sea bass 煎得有D熟得濟, 同埋魚本身無乜味….但我鐘意個lemongrass foam,可能係因為我對香茅的偏愛….整體黎講, 呢道菜有少少失望.評分: 3.5/5
Pan seared Japanese A5 Wagyu beef with aromatic arugula salad, 諗住反正都係食好D, 就加錢轉左A5 Wagyu beef, 但…真係大失所望….唔知點解, 上碟時牛已經係微溫…食落一D牛味都無, 好淡, 淡到如果我唔知佢係牛的話, 我會唔知道自己食緊乜….只可以講, 牛肉好淰無筋….得呢一個賣點…評分: 3.5/5
Strawberry compote with honey jelly, mascarpone and lime sorbet, 一上甜品, 剛才對牛的失望差唔多一掃而空…首先賣相好精美, 好似有朵花在最面頭咁, 而且味道酸甜既層次感十足…每一啖都有唔同既味道, 好唔捨得食完…評分: 5/5
再黎一道甜品, Mango mousse and praline cream with lemongrass coulis, mousse 好幼滑, 唔會好酸, 比到一個恰到好處既清新感去完結整個晚餐.
評分: 4.5/5
最後的petit four 配埋一杯茶, 為整晚劃上一個完對既句號.
題外話/補充資料：
用餐完畢後, 女士會有一份小禮物, 原來係檸檬蛋糕, 讓好味道延續至家中~impressive~
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
