可能因為想特別點，始終也是母親節，所以選了這家位處希慎廣場13樓的Le Salon。不斷從身邊朋友口中聽過這家餐廳，但是在希慎廣場開了差不多一整年也沒有去過。老實講，對那些熱潮追捧的所謂高檔西餐廳信心不大。

地方不大。餐廳在裡面，在外面則是以牛角包做主打的咖啡店。我們坐了在靠窗的座位，能看到銅鑼灣的風景，實在不錯。裝修也蠻高級，規規矩矩的。侍應全都是高高的男生，十分有禮貌，都操流利英語。 Set menu 有分 2 course （＄188包主菜及甜品, $238包頭盤及主菜） 或3 course （＄268包頭盤, 主菜及甜品）。Menu上的菜式會定期轉換。

先來頭盤:

1) Sauteed Prawn with French Chanterelle Mushroom, Spinach & Topped with Bayonne Ham.本身不太喜歡吃蝦，但是那個醬實在恰到好處，帶一點點清甜，令蝦肉倍覺好吃。

2) French Chicken Salad with passion fruit and mustard dressing.主菜:

1) Seafood Ravioli stuffed with Tiger Prawn, Scallop, Fish Fillet, Creamy Porcini & served with Spinach Puree.這個Ravioli跟以往吃的很不一樣，每一口也充滿了不同的味道，很鮮很滑，不會太乾。加上波菜汁，一流。

2) Pan-fried tenderloin and braised short rib. Short rib 一咬非常之"霖", 不會太韌, 配上燒汁，十分可口。但是Tenderloin就沒有甚麼特別。

3) Pan-fried leather jacket fish fillet. Fish Fillet外脆內軟，加上白汁，跟平常吃到的魚柳真的很大分別。如過你喜歡吃魚，那麼真的要試試呀。

甜品:

1) French Choux Pastry with Praline Cream 2) Lemon Tart with Lemon & Lime Sorbet 我十分喜歡這個 Lemon Tart因為它配上 Sorbet後真的與別不同。十分冰涼，不光是單單一個 Tart 。

最後當然要叫一個聞名的Criossant來作結。叫了 一個Tiramisu味 ($33)。很普通，沒有人說好味到那麼誇張。

雖然跟同是法國菜在上海的祖師級Jean George 真的沒有得比，但能在銅鑼灣找到這麼合理價錢而有水準的法國菜和環境，十分難得。 這個 Set Lunch一定會再來。

The croissant craze is finally over and they are no longer constantly out of stock.

They have special flavours every month and this time it is Smoked salmon.During the craze they only sold about 10 -20 of the special flavours each day.

I never thought about trying the special flavour because the regulars flavours were sold out by 5pm in the past.

On this visit, there were quite a few croissants in the cabinet at 6pm, regular and special flavours.

The mango which used to be a special flavour has now become a standard flavour for mango lovers.

There was a croissant set for $45 so I got the set.★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Salmon croissant:The croissant was light with flakey layers, but the salmon filling was a bit too light and lacked salmon taste.The sauce was basically made with flour which acted as a thickener in the sauce.
I could not even taste the onions or the egg as stated on the poster.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Chestnut croissant:I got the chestnut again because this is the only place that does decent chestnut filling that is not starchy.
It tasted as good as before with light icing on top.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Earl Grey tea (large):
The tea was really hot!
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★

可能閒日人比較少, 所以一到達就有位座, 我跟朋友坐在牆角而不是窗邊, 不過牆紙的顏色及枱面的一束花令我們感覺餐廳很有心思. 來到當然order左一個high tea set 啦 , 另外我跟朋友各order左一款花茶(Jasmine & Vanilla )

花茶 - 個茶壺好大好優雅, 而佢地係用tea bag 既, 好香既茶味.
個high tea set 有3層再加兩份scone 同埋兩份招牌粟子croissants .
粟子croissants 頂層表面有一層白糖, 外皮好香好脆, 中間有粟子醬, 果然名不虛傳
scone 係有blueberry , 相比變得遜色不過用料十足
最底層: 三文魚青瓜三文冶跟迷你burger , 我本人都係喜歡三文冶多的
中層 : 帶子,魷魚辣汁沙律 及 火腿蛋多士 - 好特別係high tea set 少見既沙律仲要啖啖seafood , 個火腿係parma ham 黎配襯個蛋好香
頂層 : 一個芒果mossue一個朱古力mossue 再加兩個唔知咩黎不過好好味 ~ mousse 好滑~

最近來了LE SALON Restaurant et Croissanterie吃下午茶，上一次來已經是半年之前，食物內容也已經轉新。但於這段時間內也有吃他們的牛角酥，其焦糖及栗子味道一直也是我的最愛。這天來到，也是坐到玻璃窗前，於黑白格調的環境內多添柔和白光，感覺也舒適。二人點了一份下午茶，Le Salon Tea Set，$298，另收加一服務費。不久，店員便送上三層架食物，食物跟之前擺放有點不同，牛角酥與鬆餅另外奉上。牛角酥是這裡的招牌食物，餐廳也特別也把它融入下午茶的內容。先吃Mini Chestnut Croissant及Raisin Scones，兩者都是新鮮焗起，牛角酥比平日吃到的較細小，大約是原本份量的二份一左右，拿上手還是暖暖的，聞下有點牛油香，入口挺酥脆，由於包身比正常吃的細小，所以鬆化度會低一點。內裡的栗子忌廉濃稠，甜香自然，味道不會甜膩。之後提子鬆餅，焗得金黃色的，一隻不太大，入口的牛油香味明顯比上一次強烈，加上淡醇奶香，味道討人喜愛。鬆餅質感外層微脆，內裡未算很鬆軟，但不會乾身，再塗上厚厚的忌廉及果醬吃，我喜歡吃鬆餅，這也吃得滿足。[IMG:11之後吃些甜的，頂層有Chocolate Panna Cotta，Mango & Passion Fruit Mousse及Apple Crumble Tart。三款甜品中最喜歡吃的是朱古力奶凍，可可味濃郁帶醇，奶凍質感十分滑溜，加上面層少連濃稠的朱古力吃，不會很甜。芒果熱情果慕絲甜中帶酸，但偏甜為主，慕絲質感比較挺實，密度甚高，個人喜愛酸味重一點。而細小的蘋果金寶撻，撻身夠香脆，一小件的放進口，香脆口感也好。底層的是鹹點，Mini Burger及Cucumber & Smoked Salmon Sandwich，迷你漢堡夾著厚厚的牛肉，肉餅造得軟腍濕潤，加上麵包經過烘烤，口感還好。另外煙三文魚三文治味道正常，包身不會乾。中層也有些鹹吃，Seafood Cocktail Shooter及Bayonne Ham，Quail Egg with Hollandaise Sauce on Toast，魷魚、帶子及蝦加上少許酸辣醬汁，感覺清新開胃。而另外一款鵪鶉蛋伴巴馬火腿多士，蛋味不太明確，火腿鹹香較為突出，若份量大一點的話，口感會較好。另外點了新口味的牛角酥，Smoked Salmon Croissant，$28，以愛爾蘭煙三文魚混入雞蛋及法國洋蔥來造成餡料，外表看起來跟原味無異。牛角酥新鮮焗起，金黃色的外酥夠酥脆，內裡的煙三文魚餡略帶鹹香，味道與牛油芳香相夾，感覺不錯。還多點了一款甜品，Vanilla Cassata，Apricots，Raspberries，Cookie Chips & Hot Chocolate Sauce，是混有杏甫、紅桑莓及曲奇餅碎的雪糕，雪糕質感挺實，味道不太甜。整體來說，下午茶水準比上一次來吃的好，鬆餅及牛角酥部份最吸引著我，價錢上不太貴，在銅鑼灣區的話，想悠閒地享用一份下午茶，舒適的聊聊天，在銅鑼灣區的話，這也是個選擇。

因為之後要到朋友家裡拜訪，但是又不想回家之後再出來，所以就決定在銅鑼灣待個2小時。

聽說hysan有兩間出名賣croissant的店，一間在超市那一層，不過沒位子坐。所以就到了這在第13層的店，試一試他們家的croissant。

店員介紹我吃chocolate，或者是caramel（如果我想吃甜的）。因為本人不是很餓，想到很濃郁的chocolate味就覺得有點膩，所以就決定吃有點甜的caramel味來當作飯後甜品（？）吧。

Caramel croissant $23據店員說這焦糖味的不會太甜，因為它上面有一層海鹽可以中和它的甜味。而且它的外皮看起來很酥，而且焦糖味好香。的確這＄23的牛角包的確不簡單，裡面的餡料不會太甜，搭配整個來吃非常的美味。

我完全不明白，何解週五的下午，整間茶室可以那麼爆滿呢？大家都不用上班的嗎？（咳咳，我那天只是請了假，平日的我，只會營營役役在辦公室裡做隻螞蟻）

值得留意的是，這間茶室裡的女顧客，好些都打扮得入時漂亮，絕對是一幅流動的風景。兩個人，叫了TEA SET。個人感覺，不算很精緻，部份咸點更呈現乾／硬的狀態。反而那個牛角酥很好吃，裡面釀了栗子蓉，吃下去熱烘烘，酥皮既鬆軟也有層次。

下次去，不要貪那個大堆頭，只點牛角酥好了。

Having visited Urban Bakery,we were adamant that we had probably found the best croissants in town. Located in the same building, at Hysan Place, is another contestant which we put to a test! With double-baked croissants to boast, Le Salon only make 300 croissants each day over 7 baking periods at 1100hrs, 1230hrs, 1400hrs, 1500hrs, 1600hrs, 1700hrs and final batch at 1800hrs.

Caramel CroissantSeasoned with maldon sea salt and stuffed with caramel creme, the crisp crust was slightly crystallized and caramelized with an enriched buttery fragrance. The caramel creme was rich and viscous nestled within a relatively dense inside. The sweetness of the creme and the flaky pastry satiated our appetite quite a little, so it would be best to have some tea or coffee to go along.

(Alphonso) Mango CroissantThe usage of alphonso mango, which is a seasonal cultivation, is considered one of the best in terms of sweetness, richness and flavour. With a considerable shelf life of a week after it is ripe before being exported from Western India, it took us no hesitation to give the crusty croissant a large bite. It was pretty much similar to the caramel version, but there was some extra icing drizzled across the crust which was rather overwhelming in terms of sweetness.

Tiramisu CroissantThe name itself was enticing enough given its uniqueness. With cocoa powder sprinkled across the crust, it helped to enrich the flavour which was also the dominant taste. You could barely taste the marsala wine nor coffee aroma typically expected of a tiramisu dessert.

Chestnut CroissantThe candied chestnut pieces atop the crust was the highlight, giving it an added layer of texture to the crispness of the croissant. The filling was equally rich in flavour though on the plus side, it was not as sweet.

每日定時限量出爐（大約22件），售＄23一個，每月精選則售＄28一個，不消十分鐘，已經賣光了。要了個本月精選：酥皮非常鬆脆香口，不過要吃到中間的部分才見餡料的出現。

Le salon flavour of the month牛角包終於都有啦！
自十二月白松露牛角包後，我每個月都等待著新口味的岀現。直到三月，我等到啦！
今次係煙三文魚忌廉白汁牛角包，個名聼落都好好味！個服務員話入面有煙三文魚、忌廉白汁、全蛋同法葱，材料真豐富！成個包的賣相就好似個月亮，好特别！急不及待要食了，好香煙三文魚味，因為有法葱的原因，啲饀料有幾種色：三文魚嘅橙紅色，蛋嘅白色，同法葱嘅青色，好吸引。呢個包係同其他嗰啲唔同左，服務員話係較其他嗰啲少油左，所以食落就香口好多！
由於太好味了，我忘記左影相，不過我好快會再食，到時再影啦！

晚飯後，我們繼續是要一點甜，和一杯咖啡。

不如走去希慎睇下，Le Salon仍然仲有牛角酥賣，即管坐下來。要了栗子味，牛角酥本身的確是酥脆，栗子茸亦是軟滑，不過個人總覺得，兩者似乎不太合襯，所以即使都是靚料，也只得各自精彩。

Latte就麻麻地，不香不濃不醇，是近期較為不滿意的出品。

已想去下次我們聚會的地方。