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食家評語
首位提交食評的食家:
fsskog2 (非會員)
共 51 食評， 正顯示第 1 至 10 篇食評
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7天前
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Based on prior three dining experiences at Gagnaire's restaurant in Paris, I decided to give his Asian venture a try. Walking in, there is beautiful view of the bay over which the restaurant seems to levitate and the place is dark, decorated in black with accent mirrors. It feels like a date place.
There are two tasting menus and a short à la carte menu to choose from. The four-course tasting is an abridged version of the seven-course. Both have wine pairing options, which I recommend because, a. the sommelier's selections do pair well with the dishes, and b. the few gems on the wine list are not rare and priced around 2.5x auction.
The food philosophy is French with a combination of French and Asian ingredients. The best dishes generally stuck to French roots.
While this does not live up to Pierre Gagnaire Paris, there are enough food sparks to make Pierre Hong Kong worth a visit. If Pierre can overcome food inconsistencies, it'd clearly merit 2 stars.
Gallery Text:
1. Amuses-bouches: This was a set of fun little bites along the same lines as Gagnaire Paris. The black pudding with apple compote was a slightly meaty croquette ball. The brunoise with squid powder was a bit more than a palate cleanser. The beet chip in olive oil was the most harmonious combination with the sweet of the chip cutting the slight bitter of the oil. There was also a marshmallow made savory with shrimp powder, a cheese cracker, a yam, and goat cheese with beet gelée. To get to the Gagnaire standard, execution needs improvement. (I still remember Gagnaire's perfect tater tot on a toothpick in his amuses set over a decade ago.) To move to the San Sebastian 3 star standard, gain storied harmony and flavor development throughout the set.
There are only three places that I've ever been to (restaurant and retail included) where I remember the quality of the bread: the bread sticks at Daniel in NY, half the portfolio of Blue Oven Bakery in Cincinnati, and the mini-baguettes at Pierre Gagnaire in Paris. They have nearly the same mini-baguettes here: crispy and slightly fire kissed crust, doughy interior with just the slightest tinge of sour.
They also have the greatest compound butter in the world here. It's a beurre aux algues from Jean-Yves Bordier and it's one of the few beurre de barattes left in the world; they churn this butter in wood barrels by spinning milk in the barrel. It tastes like great Russian pressed caviar whipped with a great European butter. It's so good that I would trade my best-of-every vintage Italian olive oil source for a local supplier of this.
2. Yabbies with Osetra Caviar: Yabbies are large Australian crayfish. Here, they are poached just long enough to remove them from their shells whole, then served in that not-cooked-through state that allows the slightly-firmer-than-amaebi texture to come through. Under the Pouilly-Fuisse cream is a Japanese citrus gelée with grapefruit vacuoles. The whole dish is garnished with radishes, flowers, sugar crisps, and caviar. The play on textures in dish is really quite remarkable. You have the soft yabbies mixed with cream, then the gelatin elements as they break up in your mouth, crispy-fresh radish slices, crunchy sugar cracklin, and bursts of caviar and grapefruit sacs. The yabbies are pulled in different directions with each bite, from the traditional creamy shellfish to the citrusy shellfish and finally with that pop of brine from the caviar.
3. Hokkiado Scallop with Asparagus: The scallop is slightly overcooked, but benefits from the spinach puree (which gives it a green minerally character) and the scallop cream (which adds body). That green/white contrast is reflected also in the two colors of asparagus. The green has more mid-palate bite and astringency. The white is more mild; you get the mildly sweet vegetal finish of cooked asparagus before you swallow. Finally, there's a small roulade of black truffled chicken with scallop in the middle on two perfectly crisp crackers that reference one of the traditional preparations of Coquilles St. Jacques, sliced horizontally and layered with black truffles. This is an incredibly harmonious dish and were it not for the slight overcooking on the scallop, would have been the dish of the night.
4. Roasted Abalone with Foie Gras Soup: Nested atop braised leek, celery and fennel, the abalone is reasonably tender, but it has bite from being a small abalone. The foie gras is tinged with green curry and is probably a reference to crab back fat but constructed from earth. There's certainly a sense that each spoonful is like digging into sea mud in a good way. Julienned fresh celery strands add a bit of freshness, but it's still not quite balanced. This is the first of a few dishes that would have benefited from the omission of Asian influence. The green curry brings in an odd bitter that accentuates the worst aspect of foie gras, the part that's usually masked through careful deveining, salt, and cream.
5. Grilled Red Mullet with Tomato Relish: Very Mediterranean preparation that recalls a cross between ratatouille and bouillabaisse in flavor profile. Tomato, olive, artichoke and zucchini bring out the meaty character of the mullet; but the best part of this dish is the diced mullet that's barely torched on one side which contrasts so well with the roast pieces, the later being fleshy and briny to the prior's crunchy tang.
6. Smoked Pigeon Salad and Potato Soup: While it's still tender, smoking accentuates the gaminess on this bird. Fresh peas and salad greens offer minimal relief. The creamy potato soup has pieces of shredded pigeon and tomato on the bottom, which add depth and acidity.
7. Cheese Course: Three cheeses are presented, each with its own accompaniments that work well. The Gruyere comes across as creamier because of the white chocolate shavings and the shredded green beans are a fine textural go-between for flavor balance. The Fourme d'Ambert soup is rendered with cream and strained. It has beautiful layered overtones of blue cheese. The Moelleux du Revard is slightly mushroomy with a Camembert consistency. The caramelized pecans and fantastic spice paste (that's kind of like a modified achiote) really anchor cheese.
8. Grand Dessert: Having this at Gagnaire Paris made me look forward to the Hong Kong version. Sadly, too many of the small dishes were marred by Asian medicinal notes. The wild strawberries with grated Parmesan was sweet and savory, but missing the necessary balsamic to pull it together. I also question the choice of grated vs. shave Parmesan. The champagne granité with grapefruit is pulled in an overly sweet direction with the simple syrup on the bottom. The dragon fruit, cream, exotic citrus and tapioca dish had an odd Chinese medicinal aftertaste. The meringue with citrus and angelica seemed disjointed by the slightly bitter rhubarb that is angelica. The vanilla cream and panna cotta set was a happy play on the textures of crème anglaise. The chocolate cake with pistachio ice cream and blackberries was a classic winning combination.
-tastecompendium
There are two tasting menus and a short à la carte menu to choose from. The four-course tasting is an abridged version of the seven-course. Both have wine pairing options, which I recommend because, a. the sommelier's selections do pair well with the dishes, and b. the few gems on the wine list are not rare and priced around 2.5x auction.
The food philosophy is French with a combination of French and Asian ingredients. The best dishes generally stuck to French roots.
While this does not live up to Pierre Gagnaire Paris, there are enough food sparks to make Pierre Hong Kong worth a visit. If Pierre can overcome food inconsistencies, it'd clearly merit 2 stars.
Gallery Text:
1. Amuses-bouches: This was a set of fun little bites along the same lines as Gagnaire Paris. The black pudding with apple compote was a slightly meaty croquette ball. The brunoise with squid powder was a bit more than a palate cleanser. The beet chip in olive oil was the most harmonious combination with the sweet of the chip cutting the slight bitter of the oil. There was also a marshmallow made savory with shrimp powder, a cheese cracker, a yam, and goat cheese with beet gelée. To get to the Gagnaire standard, execution needs improvement. (I still remember Gagnaire's perfect tater tot on a toothpick in his amuses set over a decade ago.) To move to the San Sebastian 3 star standard, gain storied harmony and flavor development throughout the set.
There are only three places that I've ever been to (restaurant and retail included) where I remember the quality of the bread: the bread sticks at Daniel in NY, half the portfolio of Blue Oven Bakery in Cincinnati, and the mini-baguettes at Pierre Gagnaire in Paris. They have nearly the same mini-baguettes here: crispy and slightly fire kissed crust, doughy interior with just the slightest tinge of sour.
They also have the greatest compound butter in the world here. It's a beurre aux algues from Jean-Yves Bordier and it's one of the few beurre de barattes left in the world; they churn this butter in wood barrels by spinning milk in the barrel. It tastes like great Russian pressed caviar whipped with a great European butter. It's so good that I would trade my best-of-every vintage Italian olive oil source for a local supplier of this.
2. Yabbies with Osetra Caviar: Yabbies are large Australian crayfish. Here, they are poached just long enough to remove them from their shells whole, then served in that not-cooked-through state that allows the slightly-firmer-than-amaebi texture to come through. Under the Pouilly-Fuisse cream is a Japanese citrus gelée with grapefruit vacuoles. The whole dish is garnished with radishes, flowers, sugar crisps, and caviar. The play on textures in dish is really quite remarkable. You have the soft yabbies mixed with cream, then the gelatin elements as they break up in your mouth, crispy-fresh radish slices, crunchy sugar cracklin, and bursts of caviar and grapefruit sacs. The yabbies are pulled in different directions with each bite, from the traditional creamy shellfish to the citrusy shellfish and finally with that pop of brine from the caviar.
3. Hokkiado Scallop with Asparagus: The scallop is slightly overcooked, but benefits from the spinach puree (which gives it a green minerally character) and the scallop cream (which adds body). That green/white contrast is reflected also in the two colors of asparagus. The green has more mid-palate bite and astringency. The white is more mild; you get the mildly sweet vegetal finish of cooked asparagus before you swallow. Finally, there's a small roulade of black truffled chicken with scallop in the middle on two perfectly crisp crackers that reference one of the traditional preparations of Coquilles St. Jacques, sliced horizontally and layered with black truffles. This is an incredibly harmonious dish and were it not for the slight overcooking on the scallop, would have been the dish of the night.
4. Roasted Abalone with Foie Gras Soup: Nested atop braised leek, celery and fennel, the abalone is reasonably tender, but it has bite from being a small abalone. The foie gras is tinged with green curry and is probably a reference to crab back fat but constructed from earth. There's certainly a sense that each spoonful is like digging into sea mud in a good way. Julienned fresh celery strands add a bit of freshness, but it's still not quite balanced. This is the first of a few dishes that would have benefited from the omission of Asian influence. The green curry brings in an odd bitter that accentuates the worst aspect of foie gras, the part that's usually masked through careful deveining, salt, and cream.
5. Grilled Red Mullet with Tomato Relish: Very Mediterranean preparation that recalls a cross between ratatouille and bouillabaisse in flavor profile. Tomato, olive, artichoke and zucchini bring out the meaty character of the mullet; but the best part of this dish is the diced mullet that's barely torched on one side which contrasts so well with the roast pieces, the later being fleshy and briny to the prior's crunchy tang.
6. Smoked Pigeon Salad and Potato Soup: While it's still tender, smoking accentuates the gaminess on this bird. Fresh peas and salad greens offer minimal relief. The creamy potato soup has pieces of shredded pigeon and tomato on the bottom, which add depth and acidity.
7. Cheese Course: Three cheeses are presented, each with its own accompaniments that work well. The Gruyere comes across as creamier because of the white chocolate shavings and the shredded green beans are a fine textural go-between for flavor balance. The Fourme d'Ambert soup is rendered with cream and strained. It has beautiful layered overtones of blue cheese. The Moelleux du Revard is slightly mushroomy with a Camembert consistency. The caramelized pecans and fantastic spice paste (that's kind of like a modified achiote) really anchor cheese.
8. Grand Dessert: Having this at Gagnaire Paris made me look forward to the Hong Kong version. Sadly, too many of the small dishes were marred by Asian medicinal notes. The wild strawberries with grated Parmesan was sweet and savory, but missing the necessary balsamic to pull it together. I also question the choice of grated vs. shave Parmesan. The champagne granité with grapefruit is pulled in an overly sweet direction with the simple syrup on the bottom. The dragon fruit, cream, exotic citrus and tapioca dish had an odd Chinese medicinal aftertaste. The meringue with citrus and angelica seemed disjointed by the slightly bitter rhubarb that is angelica. The vanilla cream and panna cotta set was a happy play on the textures of crème anglaise. The chocolate cake with pistachio ice cream and blackberries was a classic winning combination.
-tastecompendium
| 堂食等位時間: 0 分鐘 |
| 用餐日期: 2013-04-17 |
評分: 味道 4 環境 4 服務 5 衛生 5 抵食 3
| 推介此食評 |
0個 |
|
2013-03-06
 | | |
I think many people would agree that Mondays are very hard to get through as many of us are still experiencing weekend withdrawal symptoms, but luckily Mr. C organised dinner for us that night so at least I had something to look forward to~
Dinner was to be at Pierre inside the Mandarin Oriental hotel~ This one star establishment is one of Pierre Gagnaire's restaurants offering diners a taste of modern French cuisine. Upon entering the restaurant, it is very dimly lit, with each table being illuminated by a single spotlight hanging overhead. Although I could not really determine the colour scheme of the restaurant, I could sense the overall design was chic with a touch of contemporary elegance. As it was on the 25th floor, one side of the restaurant had full-length windows which offered pleasant night views of Victoria Harbour.
After being seated at one of the tables with a window view, we were warmly welcomed by the manager (yes because of Mr. C as usual
) and were offered a glass of champagne to start our evening. While the sommelier brought over the champagne (only for Mr. C, not me as I am not hugely partial to alcohol) we were then served an assortment of canapes to start off the evening.
A spoonful of fresh salmon roe that popped delightfully in the mouth paired with a dab of sour cream, foie gras and a cube of quince jelly with raspberry vinegar. It also came with crumbed ball of black pudding which tasted very similar to sausage rolls. Another plate of canapes consisted of a soft cake of tomato, a stick of celery with olive paste and thin beetroot crisps immersed in thyme olive oil.
As soon as we had finished with the canapes, our menus were given to us to peruse. Although they do not have a huge variety of selection for both appetiser and main course, we were still able to settle on dishes that appealed to our tastes. For Mr. C he chose the Scallop-Crab and Lamb AAA, while I picked Duck and Goose Foie Gras, and Sole-Oyster-Black Truffle.
Once our choices had been noted by the manager, our selection of bread was served. Thin baguette, cheese roll and an olive twist, accompanied by unsalted and chilli butter. I really liked their bread, the crusts were nicely crunchy with soft insides that soaked up the butter easily and surprisingly even Mr. C complimented their baguettes too.
Our amuse bouche was then served. Quail's egg on a bed of cauliflower cream with a side of 49 month aged jambon. I found the cauliflower cream to have a slightly bitter taste, but the jambon was lovely, soft and not overly salty.
When the appetisers were served, I came to realise Pierre likes to serve their courses as a number of components with a focus on visual presentation, almost like artwork. Mr. C's Scallop-Crab featured the main item of crab meat coated in Muscat wine jelly, enoki mushrooms and celery, a side of scallop carpaccio mixed with smoked eel and another small dish of roasted scallop with braised pears and turnip. I actually really enjoyed his choice, the crab meat was the epitome of freshness judging by its natural sweetness, the scallops cooked perfectly to a buttery softness and the smoked eel gave a wonderful flavour to the carpaccio.
My Duck and Goose Foie Gras was gorgeous in presentation, a generous serving of goose liver with yellow wine jelly encased in a cut-out brioche decorated with shavings of pickled red and black radish, a rectangular prism of duck liver terrine coated with gingerbread with a side of condiments and a ball of crumbed duck liver croquette. This could have easily been shared by two people as the goose liver although utterly sinful became a little heavy after a while despite the pickled radish helping to refresh the palate. The duck liver terrine was just as smooth with a slightly less gamy taste, but I did like the pairing of condiments, in particular the one made with 15 ingredients which was a little sweet reminding me of hoisin sauce.
Before the mains arrived we were served something from their black truffle menu, compliments of the chef~
Sauteed mushrooms and onion with black truffles on a souffleed biscuit topped with a quenelle of truffled chantilly cream. This was amazing. The souffleed biscuit was pillowy soft and spongy and it just soaked up the essence of chantilly cream which slowly melted over the whole creation leading to the most heavenly truffle fragrance. Something that really needs to be tried~
Our mains took a while to arrive, but it did give us some time to digest the previous dishes. Mr. C's lamb was perfectly seared to a blushing pink with tamarind juice, socca pancake and tomato marmalade as accompaniments. Two other side dishes was marinated lamb shoulder with eggplant and a crunchy stick of polenta while the other was a little salad of lamb's lettuce and a slice of roasted ricotta. From the piece of lamb I had, it was tender with a slight bite to it and had a favourable gamy flavour which sometimes I prefer in my lamb.
My sole fish was very generous in size, a whole fillet deboned and seared with hazelnut butter accompanied with sauteed spinach and champagne sauce. On the side was a duo of oysters in a truffle sauce and a Manchego cheese croquette on artichokes. The oysters were small, but juicily plump and I adored my fish, meaty with a slight bouncy texture it was a pleasure to eat with a smear of creamy sauce. I really enjoyed this, even more so than the lamb.
To be honest, after our mains I was ready to skip dessert due to limited tummy capacity, but Mr. C still wanted to try at least one, so he picked L'Ardechois knowing that the combination would be something I would enjoy too.
Before dessert, we were served our petit fours along with our coffees. A play on sweet and sour, there was a spoon of lemon foam, shortbread with apricot jam, lemon curd wrapped with marzipan, a meringue cup with blackberry coulis, pineapple and blackberry jelly and a dark chocolate ganache with citrus peel.
And then it was time for dessert~
A layered creation of crunchy biscuit base, chestnut ganache and whisky bavarois it was paired with a bitter chocolate and pistachio ice-cream. Despite my previous unwillingness to order dessert, I could not resist a few forkfuls as the richness of the chocolate paired with chestnut and subtle whisky flavour was dangerously addictive. The chocolate ice-cream was definitely more to my preference as the bitter tones was sinfully rich, and although the pistachio flavour was very natural, I found the texture to be too airy for my liking.
Overall, quite a pleasant experience 
Dinner was to be at Pierre inside the Mandarin Oriental hotel~ This one star establishment is one of Pierre Gagnaire's restaurants offering diners a taste of modern French cuisine. Upon entering the restaurant, it is very dimly lit, with each table being illuminated by a single spotlight hanging overhead. Although I could not really determine the colour scheme of the restaurant, I could sense the overall design was chic with a touch of contemporary elegance. As it was on the 25th floor, one side of the restaurant had full-length windows which offered pleasant night views of Victoria Harbour.
After being seated at one of the tables with a window view, we were warmly welcomed by the manager (yes because of Mr. C as usual
) and were offered a glass of champagne to start our evening. While the sommelier brought over the champagne (only for Mr. C, not me as I am not hugely partial to alcohol) we were then served an assortment of canapes to start off the evening.A spoonful of fresh salmon roe that popped delightfully in the mouth paired with a dab of sour cream, foie gras and a cube of quince jelly with raspberry vinegar. It also came with crumbed ball of black pudding which tasted very similar to sausage rolls. Another plate of canapes consisted of a soft cake of tomato, a stick of celery with olive paste and thin beetroot crisps immersed in thyme olive oil.
Once our choices had been noted by the manager, our selection of bread was served. Thin baguette, cheese roll and an olive twist, accompanied by unsalted and chilli butter. I really liked their bread, the crusts were nicely crunchy with soft insides that soaked up the butter easily and surprisingly even Mr. C complimented their baguettes too.
Sauteed mushrooms and onion with black truffles on a souffleed biscuit topped with a quenelle of truffled chantilly cream. This was amazing. The souffleed biscuit was pillowy soft and spongy and it just soaked up the essence of chantilly cream which slowly melted over the whole creation leading to the most heavenly truffle fragrance. Something that really needs to be tried~
Before dessert, we were served our petit fours along with our coffees. A play on sweet and sour, there was a spoon of lemon foam, shortbread with apricot jam, lemon curd wrapped with marzipan, a meringue cup with blackberry coulis, pineapple and blackberry jelly and a dark chocolate ganache with citrus peel.
A layered creation of crunchy biscuit base, chestnut ganache and whisky bavarois it was paired with a bitter chocolate and pistachio ice-cream. Despite my previous unwillingness to order dessert, I could not resist a few forkfuls as the richness of the chocolate paired with chestnut and subtle whisky flavour was dangerously addictive. The chocolate ice-cream was definitely more to my preference as the bitter tones was sinfully rich, and although the pistachio flavour was very natural, I found the texture to be too airy for my liking.
| 堂食等位時間: 0 分鐘 |
| 用餐日期: 2013-03-04 |
評分: 味道 4 環境 5 服務 5 衛生 5 抵食 4
| 推介此食評 |
2個 |
|
2013-01-05
 | | |
參照米芝蓮推介品嚐法餐，很少讓人失望，曾試過carprice、Rebuchon、Amber、Spoon無不叫人再三回味，上至食材菜式、烹調煮法、味道，下至服務、餐廳陳設裝潢，盡見心思，絕非浪得虛名，這也是法國菜吸引人之處，把食材的精髓以細緻深度的煮法，把食物昇華至神級境介。
紀念日當天，首嚐Pierre。
在前台的引領下，穿過黑色通道直入𠃊型餐廳。甫坐下，心裏不其然的涼了起來。檯與檯之間，伸手能及；椅與椅之間，背瘠為鄰，空間感欠奉。斗室內set有六張檯，每枱客人以最大嗓門surround sound不停高談闊論，尤以國語聽得最為清楚嘹亮。
差不多呆坐5 - 6 分鐘，才有侍應上前招呼，離奇是未有茶水，居然已有一碟牛油放在面前，儼如䜴油西餐格局。服務員以法籍為主，清一式以黑面作為招牌；港籍侍應敏感度不足，機械式地上菜收碟，不說還以為在中環蛇竇吃快餐。
前菜共有三款，服務員未有逐一介紹，以味蕾品嚐，應是鵝肝、曲奇餅及jelly，至於是何種食材何種煮法皆並無提及，食味一般而已。
麵包實行配給制，冇得選麵包，每人只有3件，吃畢後侍應未有主動添加。
Middle course 誠如前菜，由木臉侍應上餐而慣性未有逐一介紹。
Pan sautéed snails - 法國蝸牛爽口彈牙，配上應該是以蔬菜而成的湯汁，有少少苦味，個人覺得略鹹，最特別是有尤魚二片作為㸃綴，未知靈感是否取材魚+羊，鮮也。
Cepes mushroom declination - 溫泉蛋上是炸脆了的薄煙肉，鹹味煙肉配上淡味蛋及小蔥花，傳統味道，像是早餐A煙肉雙蛋配搭，下層是蘑菇，淋軟入味。
Middle course後等了良久，main course才姍姍來遲。同場還免費贈送鄰桌用餐後的餐碟及用完的紙巾，正正放在我們的前面，未食main course已大飽眼福。
Main course選了龍蝦及西冷，這兩款在法餐廳很少出錯，相對出品較有保證。由法籍侍應以極速上菜介紹，送上零笑容、零眼神交流。
Grilled lobster - 龍蝦肉上鋪上煎至金黃的龍蝦膏，龍蝦汁以龍蝦肉攪成、濃郁香口，蝦肉結實清甜，稍嫌有少少overcook，整體滿意; 附上沙律佐餐，材料有龍蝦肉、柚子、椰菜花莖部切成小薄片、牛油果，醬汁加了少少麻油，把普通的沙律増添香味，頓成靈魂所在。
Pan seared heart of sirloin steak - 西冷7成熟，上檯時已成全熟，如不是過熟，味道應更佳。西冷切成三小條，讓食客更易進食，驚喜是鋪底的薯仔，切成薄片，面層炸/煎至金黃，內層軟淋，外脆內軟，口感非常；西冷上附上煎香牛膏一小塊，滋味無窮。另一驚喜，以鵝肝整成凍黃色mousse，口感似雪糕，創意十足。
Desserts ok 收貨
Iced hazelnut mousse - 以士多啤梨果醬附番石榴佐以hazelnut mousses, mousses 外層朱古力堅硬無比，仿如某航空公司飛機餐的H記雪糕杯一樣。
Poached pear in syrup served in a spiced chocolate - 底層梨子有濃香酒味，配上拖肥脆脆，雪糕佐以朱古力醬同吃，朱古力迷大愛。
Petit four - 朱古力及士多啤梨棉花糖。
以1小時15分鐘完成了紀念日的午餐，極速逃離嘈雜的環境，這應該是吃得最快的法餐；沿黑色通道離開餐廳，黑系裝飾配黑面招呼，絶配絶配。
紀念日當天，首嚐Pierre。
在前台的引領下，穿過黑色通道直入𠃊型餐廳。甫坐下，心裏不其然的涼了起來。檯與檯之間，伸手能及；椅與椅之間，背瘠為鄰，空間感欠奉。斗室內set有六張檯，每枱客人以最大嗓門surround sound不停高談闊論，尤以國語聽得最為清楚嘹亮。
差不多呆坐5 - 6 分鐘，才有侍應上前招呼，離奇是未有茶水，居然已有一碟牛油放在面前，儼如䜴油西餐格局。服務員以法籍為主，清一式以黑面作為招牌；港籍侍應敏感度不足，機械式地上菜收碟，不說還以為在中環蛇竇吃快餐。
前菜共有三款，服務員未有逐一介紹，以味蕾品嚐，應是鵝肝、曲奇餅及jelly，至於是何種食材何種煮法皆並無提及，食味一般而已。
Middle course 誠如前菜，由木臉侍應上餐而慣性未有逐一介紹。
Pan sautéed snails - 法國蝸牛爽口彈牙，配上應該是以蔬菜而成的湯汁，有少少苦味，個人覺得略鹹，最特別是有尤魚二片作為㸃綴，未知靈感是否取材魚+羊，鮮也。
Middle Course
Middle course後等了良久，main course才姍姍來遲。同場還免費贈送鄰桌用餐後的餐碟及用完的紙巾，正正放在我們的前面，未食main course已大飽眼福。
Desserts ok 收貨
Iced hazelnut mousse - 以士多啤梨果醬附番石榴佐以hazelnut mousses, mousses 外層朱古力堅硬無比，仿如某航空公司飛機餐的H記雪糕杯一樣。
以1小時15分鐘完成了紀念日的午餐，極速逃離嘈雜的環境，這應該是吃得最快的法餐；沿黑色通道離開餐廳，黑系裝飾配黑面招呼，絶配絶配。
| 用餐日期: 2013-01-03 慶祝紀念: 紀念日 |
| 是次消費: 每人約HKD500 (午餐) |
評分: 味道 3 環境 2 服務 1 衛生 2 抵食 2
| 推介此食評 |
5個 |
|
2012-12-28
%2C%20Paris(3-star%20Guy%20Savoy%2C%201-...&screenshot=http%3A%2F%2Fstatic3.orstatic.com%2FUserPhoto%2Fphoto%2F0%2FMV%2F004IKU8B085B5CA33094D6s.jpg "Share with Messenger") | | |
To be honest, for all the Michelin 3-star, 2-star, 1-star restaurants we have eaten in NY(all 3-star's except Masa, some 2-star's and 1-star's), Paris(3-star Guy Savoy, 1-star Le Restaurant), and Hong Kong( all 3-star's, some 2-star's and 1-star's), this may be my last choice
.
The view is the only thing that can be raved about. However, Hong Kong has a lot of restaurants with great view.
The service was not up to the 2-star standard. Many mistakes being made
.
- while we were still browsing the menu, the bread man brought the first (and the only) treat and the bread to our table. Only after placing one dish on the table, he realized that it's just too early or the other waiter who supposed to put my husband's dishes with him were not available. He took the dish back and disappeared.
- later our waiter placed the dishes for us, I do not think he introduced that 3-piece treat.
- there is one special butter with pieces of certain spice in it, no introduction by waiter.
- throughout the meal, only one waiter serving our table, so he has to place my dish first, then my husband's, then add sauce for me, then add sauce for my husband, this is not the typical way done in any other star restaurants we have been. I want our dishes to be served at the same time!
- please refill the tea cup without asking!!!
- no tag for coat check, fine, however when we left, they did not bring out the coat, I had to remind them. Not enough atttention to detail.
Food, tastes ok, presentation is like 0-star
- No bread option, just 3 pieces for everyone.
- I believe the chef spent 0 time on the presentaion of the food, the dishes are like dishes in a ordinary Chinese restaurant, where is the parisian chic???
- petit four is the cheapest...
After all, this is a rather disappointing meal...
. The view is the only thing that can be raved about. However, Hong Kong has a lot of restaurants with great view.
The service was not up to the 2-star standard. Many mistakes being made
. - while we were still browsing the menu, the bread man brought the first (and the only) treat and the bread to our table. Only after placing one dish on the table, he realized that it's just too early or the other waiter who supposed to put my husband's dishes with him were not available. He took the dish back and disappeared.
- later our waiter placed the dishes for us, I do not think he introduced that 3-piece treat.
- there is one special butter with pieces of certain spice in it, no introduction by waiter.
- throughout the meal, only one waiter serving our table, so he has to place my dish first, then my husband's, then add sauce for me, then add sauce for my husband, this is not the typical way done in any other star restaurants we have been. I want our dishes to be served at the same time!
- please refill the tea cup without asking!!!
- no tag for coat check, fine, however when we left, they did not bring out the coat, I had to remind them. Not enough atttention to detail.
Food, tastes ok, presentation is like 0-star
- No bread option, just 3 pieces for everyone.
- I believe the chef spent 0 time on the presentaion of the food, the dishes are like dishes in a ordinary Chinese restaurant, where is the parisian chic???
- petit four is the cheapest...
After all, this is a rather disappointing meal...
| 堂食等位時間: 0 分鐘 |
| 用餐日期: 2012-12-28 |
評分: 味道 2 環境 4 服務 2 衛生 4 抵食 2
| 推介此食評 |
0個 |
|
2012-11-12
 | | |
原先是到文華廳吃蟹粉菜式，但到達後才發展現某些想吃的點心只會在週末供應，若想於週日吃的話，要預訂才可。此時，幸運地得知Pierre這邊還有座位，而更令人興奮的是Chef Pierre Gagnaire來了香港，還在餐廳內，所以便來了吃午飯。
看看餐牌，週日的午市套餐兩道菜，價錢是$408，三道菜則$468，若再添一道菜就額外$98，而米芝蓮二星店的食物質素、服務及環境來說，是一點也不昂貴。碰著是白松露當造的季節，餐廳也推出了特別的松露餐牌，但今天我們都沒有選來吃。
先來Amuse-bouches，Salmon Roe with Guacamole，三文魚籽伴鱷梨沙拉醬，魚籽味道不會太濃而腥口，跟著沙律醬吃口感不錯，Cheese Crumble，芝士脆餅，微脆香口，及Foie Gras with Beetroot Jelly，紅菜頭啫喱鵝肝，外表跟配搭都跟在Amber吃的很相似，鵝肝幼滑豐腴，甜甜的紅菜頭啫喱，平衡鵝肝的肥膩感。
另外還有兩枝十分幼身的芝士餅乾脆條，香脆中帶淡淡芝香。
不久，侍應便送來三款麵包及牛油，分別是牛油軟包、橄欖包及芝士包。每逢到文華扒房，都會吃不少牛油軟包，質感鬆軟，加上芳香的牛油味，叫人沒法抗拒多吃數條。這次在Pierre吃的，牛油香氣沒那麼強烈，但口感仍然保持。另外橄欖包，質感比較硬身點，內有不少橄欖肉。芝士包中心藏著少許芝士，芝香沒想像中的香濃，不過包身外脆內軟，也都好吃。
Jellified Jerusalem Artichoke Water，Roots Vegetables Cocktail with Hazelnut Oil，雅枝竹啫喱配上帶粉紅及白色的甜菜根絲，味道十分清甜。還有那碗有數款雅枝竹，較特別的有外型像蟲般的的Crosnes，又名為Chinese Artichoke，味道同樣鮮甜。加上混勻了榛子粒及油，更加香口，口感更豐富。
Traditional Alsacian Presskopf，薄薄的豬肉凍肉味濃郁，卻沒有過激烈的肉躁味，咬下質感軟腍，卻不會鬆散，味道及口感佳挺不錯。配上的有甜甜的椰菜花南瓜蓉及忌廉汁。
Cepes Mushroom Declination，Royale-Style，Bordelaise-Style Fricassee，Ice Cream，炒香的牛肚菇粒放在帶牛肚菇香及像燉蛋的底上，加上菌汁泡沫，面層放有一小球菌味雪糕，冷暖交錯，濃郁的菌香，幽香不侷俗，實在令人喜愛。
Wild Duck Pie，Marco Polo Sauce，Crunchy Salad with Citrus，鴨批肉加入了鵝肝及小牛仔肉，肉味香濃，帶點豐腴的鵝肝香，加上金黃色的酥皮層焗得酥脆，沾上醬汁來吃就更加惹味。配菜是橙肉、西柚肉及椰菜沙律，單獨吃這個酸酸的，很清新，用意是可消去油膩感，不過酸味跟鴨批有點未能相夾，可能配另一道主菜更適合。
Thinly-sliced Poultry like a ‘poule au pot’，Fresh Pasta and Razor Clams，意粉是新鮮手製，烹調火喉控制恰好，麵條質感不太腍身軟卻有點口感，除了雞肉，伴著有不少小蟶子肉及蜆肉，但香料調味甚為濃烈，把海鮮及肉鮮味道蓋過，較重口味，配菜菜粒等味道較清甜。
Poached Pear in Syrup served in a Spiced Chocolate Soup，Macaroons，Vanilla Cream and Pear Ice Cream，朱古力漿伴著梨子同吃，梨肉軟腍並帶微甜，加上朱古力漿甜中帶點辛辣，味道不錯，還有焗蛋白脆及梨子味的雪糕，口感豐富又美味。
Iced Hazelnut Mousse，Seabuckthorn Coulis，Crispy Chocolate Icing，脆朱古力殼包著榛子慕絲，味道香甜討好，跟著的是沙棘及黑加侖子醬，味道特別，酸酸甜甜的，令人醒胃。
沒有預料今天來這裡吃飯，更很開心今天能見到Chef Pierre Gagnaire，還有機會跟他合照，不知他何時會再來，期待他的菜式，希望再能跟他碰面。
看看餐牌，週日的午市套餐兩道菜，價錢是$408，三道菜則$468，若再添一道菜就額外$98，而米芝蓮二星店的食物質素、服務及環境來說，是一點也不昂貴。碰著是白松露當造的季節，餐廳也推出了特別的松露餐牌，但今天我們都沒有選來吃。
先來Amuse-bouches，Salmon Roe with Guacamole，三文魚籽伴鱷梨沙拉醬，魚籽味道不會太濃而腥口，跟著沙律醬吃口感不錯，Cheese Crumble，芝士脆餅，微脆香口，及Foie Gras with Beetroot Jelly，紅菜頭啫喱鵝肝，外表跟配搭都跟在Amber吃的很相似，鵝肝幼滑豐腴，甜甜的紅菜頭啫喱，平衡鵝肝的肥膩感。
| 是次消費: 每人約HKD600 (午餐) |
評分: 味道 5 環境 4 服務 4 衛生 4 抵食 4
| 推介此食評 |
4個 |
|
2012-11-05
 | | |
On one of the issues of HK Magazine’s article I was given a task to think of the best amuse-bouches in Hong Kong and my answer was Pierre of HK. Here it is definitely quite avant garte in the canapes style especially come night time. The amuse bouches at night are highly sophisticated, although the main courses tend to come in sets of 5 dishes which makes me think I am eating Japanese Kaiseki. My last Pierre’s Bordeaux style Degustation meal was decent but missing some caress in finesse yet it was still educational for me. Coming for this lunch session by impromptu, surprisingly Mr Pierre Gagnaire was once again in town and I even got to shook his hand twice. I am such a big fan and felt like a big kid today.
White Truffle Season is ready at Pierre. Let me try that later on if I see the menu suiting me..
.
'Lunch' Amuse Bouches of Guacamole with Salmon Roe, Cheese Crumble and Foie Gras with Beetroot Jelly -
.
Traditional Alsacian Presskopf ‘Heat Meat’ terrine -
With sliced radish, crème fraiche, cauliflower and pumpkin mayo. This was quite good and definitely has head meat taste but not too overly so. ~ 9/10
.
Jellified Jerusalem Artichoke water, Roots Vegetables Cocktail with Hazelnut Oil -
The top dish actually had some real artichokes, Jerusalem artichoke diced tubers and puree, also the lovely crosnes. Out of these 3, one isn’t an artichoke despite the name! Tossed with a bit of peanuts and a Thai-like sweetish sauce and herbs, it was.. different. The bottom dish had a consomme jelly and a watery jelly, with shredded Chioggia beets. ~ 6.5/10
.
Cepes Mushroom Declination – Royale Style, Bordelaise Style fricassee, Cepe Ice Cream -
With a cepe pudding of sort beneath, I think Pierre HK usually likes this sort of layering food, and with the nicely fried cepe fricassee and a bit of foam, plus a contrast with the ice cream, this was quite well received. Who doesn’t like Porcini? ~ 9/10
.
Thinly-sliced Poultry ‘poule au pot’, Fresh Pasta with Razor Clams and Red Almond tip, Clams -
Plenty of herbs and garlic flavour, also white wine. It was a little too heavy as it sort of covered the chicken and shellfishes taste, but the pasta was deemed good. ~ 6.5/10
.
Wild Duck Pie with Duck, Veal and Foie Gras. Marco Polo Sauce -
This is such a Falls dish as wild games start to come into play, and this duck pie is so traditional and sometimes infused with truffle, except the sauce is actually Italian/Chinese inspired. This was lovely, it was gamey, well seasoned and not too dense. Pastry was of the more crispier type. Will come back just for this !! ~ 12/10
.
Iced Hazelnut Mousse with Chocolate Coating, Blackcurrant Sauce and Sea Buckthorn Coulis -
We ordered this mostly for the seabuckthorn which is rare to find in HK, and I some chances to try more in Scandinavia reently. The taste is different, something like a hybrid between a sour tomato and red currants. This dessert was good in the taste, but the chocolate skin on the frozen mousse was thicker than a typical Magnum ice cream stick. ~ 7/10
.
Dessert of Poached Pear in Spiced Chocolate Soup,with Vanilla cream beneath and broken Macarons, Pear Ice Cream -
I really liked this, as it was vanilla-y and cinnamon-liked spiced and reminds me of mulled wine season. A lovely dessert with balance. ~ 9/10
******************************
LUNCH at Pierre might get you slightly less surprises, but the quality of mostly imported produce is still top notch and it is about horses for courses. Sometimes they don't mention it to the customers but a lot of the ingredients are imported in from France, such as some of the vegetables or meats above. It is actually a big bargain, considering how a lot of Japanese restaurants do lunches which give you pre-boiled Torigai, worst grade Tuna or Chilean or Canadian urchins without notifying the customers. Here it is the other way around! At below $500 for 3 Courses only and you get extras along the way. I also find lunch to be more predictable and comfortable!
.
.
With sliced radish, crème fraiche, cauliflower and pumpkin mayo. This was quite good and definitely has head meat taste but not too overly so. ~ 9/10
.
The top dish actually had some real artichokes, Jerusalem artichoke diced tubers and puree, also the lovely crosnes. Out of these 3, one isn’t an artichoke despite the name! Tossed with a bit of peanuts and a Thai-like sweetish sauce and herbs, it was.. different. The bottom dish had a consomme jelly and a watery jelly, with shredded Chioggia beets. ~ 6.5/10
.
With a cepe pudding of sort beneath, I think Pierre HK usually likes this sort of layering food, and with the nicely fried cepe fricassee and a bit of foam, plus a contrast with the ice cream, this was quite well received. Who doesn’t like Porcini? ~ 9/10
.
Plenty of herbs and garlic flavour, also white wine. It was a little too heavy as it sort of covered the chicken and shellfishes taste, but the pasta was deemed good. ~ 6.5/10
.
This is such a Falls dish as wild games start to come into play, and this duck pie is so traditional and sometimes infused with truffle, except the sauce is actually Italian/Chinese inspired. This was lovely, it was gamey, well seasoned and not too dense. Pastry was of the more crispier type. Will come back just for this !! ~ 12/10
.
We ordered this mostly for the seabuckthorn which is rare to find in HK, and I some chances to try more in Scandinavia reently. The taste is different, something like a hybrid between a sour tomato and red currants. This dessert was good in the taste, but the chocolate skin on the frozen mousse was thicker than a typical Magnum ice cream stick. ~ 7/10
.
I really liked this, as it was vanilla-y and cinnamon-liked spiced and reminds me of mulled wine season. A lovely dessert with balance. ~ 9/10
******************************
LUNCH at Pierre might get you slightly less surprises, but the quality of mostly imported produce is still top notch and it is about horses for courses. Sometimes they don't mention it to the customers but a lot of the ingredients are imported in from France, such as some of the vegetables or meats above. It is actually a big bargain, considering how a lot of Japanese restaurants do lunches which give you pre-boiled Torigai, worst grade Tuna or Chilean or Canadian urchins without notifying the customers. Here it is the other way around! At below $500 for 3 Courses only and you get extras along the way. I also find lunch to be more predictable and comfortable!
| 是次消費: 每人約HKD550 |
評分: 味道 4 環境 4 服務 5 衛生 5 抵食 5
| 推介此食評 |
4個 |
|
2012-10-10
 | | |
朋友的生日午飯，再三挑選又不想重復吃過的餐廳，決定了來這裡。位於東方文華酒店二十五樓的Pierre。先來的是amuse bouche，在白色勺子上的是青豆茸，三文魚子還有三片杏仁。大家都一致覺得雖然其貌不揚但味道搭配得還可以，只是稍嫌杏仁多了一點。接著放進口裡的是綠色的海綿蛋糕，上面放上兩塊rocket，也許做這麼小的海綿蛋糕在烘培時間方面會比較難以掌握，味道跟濕度都不是我喜歡的質感。再來的是左下角的Shortcake，香草味道很特別牛油味很重也很香，鬆化卻不會鬆散。最後我才試了右上角的鵝肝棒，紅椰菜汁包著鵝肝球，味道跟Amber的差的不多，可是質感和賣相都比較遜色呢。
三款麵包，我只試了兩款。上面的是橄欖麵包，看上去硬硬的麵包其是吃起來還算軟熟，喜出望外的是裡面是包著一顆顆的黑橄欖。右下的是牛油牛奶麵包，質感跟橄欖麵包完全不一樣，咬下去綿綿的很細密，牛油味很濃很香，我想這裡用的牛油應該特別好吧。
First Course。我選的是Raw Oysters。早就到了吃生蠔的季節，看到這道菜，沒有不點的道理。三隻生蠔上面撒上了切碎了的細蔥，旁邊切成粒的生果放進口裡時覺得味道很熟悉卻說不出來是什麼，其實是frozen banana，味道其實就跟平常的香蕉沒差，但由於很少會以香蕉入饌，朋友都以為是蘋果呢。墊在oyster下的是mackerel 魚茸，雖然質感是魚肉的質感，可是味道卻像雞胸肉，感覺可有可無。再說生蠔，味道還算鮮甜，其中一隻還非常的creamy。旁邊黑色碟上的是混了celeriac remoulade醬汁的turmeric絲，remoulade是蛋黃醬加上很多其他調味料如香草，芥末，醃菜等造成的凍醬汁。
Middle course。Foie Gras Soup。香濃的鵝肝湯帶著一點泡沫的質感，湯的配料有小洋蔥和菠菜絲，分別為這個湯帶來一點層次和口感。整體來說，這個湯會有點偏鹹，而且份量很多，喝罷經已會有膩掉和很飽肚的感覺。
Main Course。Braised Plaice with Chardonnay。Plaice 的肉質很細膩，是我很喜歡的質感。醬汁裡有白豆，洋蔥，柚子汁等等，是比較開胃的一道菜。
來訪的前一天致電問過生日當日來會否為我們準備蛋糕，回答是會在甜品的碟邊寫上happy birthday字眼。可是今天我們已經飽得吃不下甜品了，但最後餐廳還是在petit fours的碟子上寫上happy birthday 和放上蠟燭。生日快樂，謝謝。
raw oysters
| 用餐日期: 2012-10-08 |
評分: 味道 4 環境 4 服務 4 衛生 4 抵食 4
| 推介此食評 |
0個 |
|
2012-07-13
 | | |
每次放假，尤其是10多日以上的長假，放假前後總是特別的忙。早前趁復活節，拿了一個長假期回鄉探親。出發的那個早上回辦公室處理過些last minute事情後，決定享受個長午餐放鬆一下才出發去機場坐黃昏的機。餐廳方面，選了好一段時間沒去過、兼只於平日星期一至五才有提供express lunch的Pierre。
Pierre位於文華東方酒店25樓，和文華廳和M Bar同層，Pierre 在他們樓層的另一邊。由於留座是即興的，我亦沒有特別要求要坐窗邊的位，這日我被安排到靠牆的座位。從這位置可遠望窗外的陽光，同時又可感受Pierre的優雅氣質，一樣舒服滿意。
這裡的express lunch可從first course (4款選一)，middle course (4款選一)，main course (6款選一) 和dessert (5款選一) 中選2道菜($408)，3道菜($468)或4道菜($468+$98)的午餐。既然已經正式放假了，時間有又不趕，加上各類菜色中亦有看上心儀菜色，便一於點份4道菜的午餐。此外亦點了瓶有氣礦泉水和紅酒，好好盡情享受這個午餐時光。
先來餐前小吃和麵包。餐前小吃賣相精緻，但味道嘛，真的不會留下深刻印象。 麵包一碟有4款。愛吃法包的我覺得這條小法包做得不太夠鬆脆，應該可以做得更好。(3/5)
第一道菜我選的是水煮蛋（poached eggs | a l'assassin）。流心的水煮蛋撈著下面的雞肝醬和小龍蝦肉粒，吃起來甘香軟滑，鮮甜度是可想像的吧！滿意了！(4.5/5)
第二道菜是鵝肝湯（Foie gras soup with watercress, caramelized endive）。對，又是高膽固醇的內臟。 不過也不管那麼多了，鵝肝湯的誘惑實在難以抗拒。湯很濃滑甘甜，配上那片脆薄片鵝乾絲多士，太美味！(4.5/5)
第三道菜，即主菜，我選的是燒牛柳（roasted beef tenderloin, onions marmalade with pistachio. Sweet potato croquette, koslo salad. Bearnaise sause.）。肉質做得軟腍，但燒得不夠香和稍欠肉香，相對之前的兩道超美味菜色，這是較失色的一道菜。而配菜炸蕃薯甜美，雜菜紅蘿蔔沙律味道清新爽甜，不錯。(3.5/5)
最後甜品時間，愛吃朱古力類甜品的我選擇了榛子和麥芽朱古力漿為主的甜品（iced toasted hazelnut mousse; aged malt fudge, seabuckthorn pulp, clementine segments）。這道甜品賣相很美。中間那球凍mousse吃起來口感與雪糕差不多，軟滑又有濃濃烤榛子香。朱古力一向與榛子很夾。而這個麥芽朱古力漿（aged malt fudge）很濃香又滑，而且難得甜度剛好。這甜品的另一主角是兩款果肉，clementine果肉像柑，多汁，味道清新帶酸，加上sea buckthorn 酸酸的果汁，兩者正好可以為味覺上與榛子和麥芽朱古力漿以外帶來另一層次。好吃！(4.5/5)邊吃甜品，邊喝著奶、啡比例剛好的鮮奶咖啡，滿意。(3.5/5)
總括來說，這裡服務專業細心和環境舒適；至於食物，我對2道前菜和甜品都超滿意，不過主菜（和麵包）只屬不過不失，其實以約一千元的午餐在城中會有其他更好選擇。雖然如此，大概氣氛和放假的心情搭夠，我仍是很滿意這頓為開心悠長假期展開序幕的午餐。
Pierre位於文華東方酒店25樓，和文華廳和M Bar同層，Pierre 在他們樓層的另一邊。由於留座是即興的，我亦沒有特別要求要坐窗邊的位，這日我被安排到靠牆的座位。從這位置可遠望窗外的陽光，同時又可感受Pierre的優雅氣質，一樣舒服滿意。
麵包一碟有4款。愛吃法包的我覺得這條小法包做得不太夠鬆脆，應該可以做得更好。(3/5) 
不過也不管那麼多了，鵝肝湯的誘惑實在難以抗拒。湯很濃滑甘甜，配上那片脆薄片鵝乾絲多士，太美味！(4.5/5)
yum!
推介美食: poached eggs,foie gras soup
評分: 味道 4 環境 4 服務 4 衛生 5 抵食 3
| 是次消費: 每人約HKD1000 (午餐) |
評分: 味道 4 環境 4 服務 4 衛生 5 抵食 3
| 推介此食評 |
1個 |
|
2012-07-12
 | | |
已有5日未更新 看著堆積的照片 忍不住又開始細細打理
懶惰就是這樣吧 窩在角落里安靜的張望 時不時的偷襲
還好 我依舊掛念著這份自言自語的心情 有時太多嘮叨顯得嘴雜 不如寫下來 倒也圖個耳根清靜
這次的Pierre之行 也要多谢前輩西打哥的推荐 之前一直對Pierre的法菜有所保留 一是文華共有兩家法國餐廳 試過Amber后 定也會有暗中比較的心情 不想自己因為A的中肯度相對高 在短時間內去嘗試Pierre 影響整體的印象 二來 鏗鏘三人行的Ladies 近來有兩位在找工作 緊張的心情下 美食的體驗也會打折扣 而這一天 恰好也在塵埃落地時 為下一段假期踐行的一餐
環境：Pierre在文華東方酒店的25樓 和M Bar還有文華廳在同一層 而出了電梯 左手是后兩者 P就在右手邊 轉入過道既是一片天地
第一眼是紫色 已讓我興奮不已 喜愛的顏色很多 有時黑與白幾好 簡單明了 有時 又愛柔和的五彩 而紫色 始終是最愛的那一種調調 可以溫柔不張揚 也可以高貴優雅 又帶著一抹神秘的深邃 而餐廳用的是紫色絲絨座椅 舒適又大方 加上吊頂的水晶燈飾 讓人一眼淪陷
餐牌：週一至週五Pierre都會提供行政午餐 近日的Express Lunch套餐定價為：2 course for $408, 3 course for $468
而選擇也是有很多的 共有四類 First course, Middle, Main & Dessert 客人可以在四類里任意的組合 另外若三道菜的套餐仍然不夠 一份加單菜式的價格為$98 以精品法國菜的定位來說 也是較為抵食
面包和小点
前菜：Mulloway Capaccio石首魚薄切牛肉他他 伴薯泥山葵
牛肉片切成非常薄 據說這是一道以威尼斯畫家而命名的菜式 传统上會用以橄榄油 柠檬汁相佐 并撒上少許乾酪碎屑 而Pierre將單一的食材改良 用石首魚切片與牛肉薄片相疊加 不僅肉質的鮮美和膠質感不減 再配以綿密的薯泥置頂 口感上也有厚實和薄透的層次外 且外觀上頗為討巧 新派法菜的視覺美感展露無遺
湯：Foie Gras soup, squid ink gnocchis and crispy cuttlefish 鹅肝汤
Pierre的名品 鹅肝汤 这次是用了意式粉团相配 再有脆口的墨鱼 不过这些都不足以掩盖鹅肝的精彩 此盘先以汤底呈上 再用图中的汤碗注入温热的鹅肝汤 让吃客看着盘底缓缓被美妙的汤汁填满 细细的泡沫浮在表层 香气飘然 好似丰腴肥美的鹅肝在向你招手 实在是忍不住心痒痒
再试上一口 汤汁浓郁 以为流质的汤水会远远不如块状的鹅肝实在 哪知这份汤竟会有after taste~！细细入口 鹅肝的鲜美感在嘴中来回萦绕 迟迟退不掉 肥美的香气真的让人抓不住又舍不下 回味无穷
主菜：Seabream coated with fine herbs mousse 香草慕斯黑鯛魚
鯛魚肉魚脂鮮美 魚皮也十分香口 配以番茄和檸檬香草慕斯 細膩又淡淡的味道 調和了魚肉的腥 細細一口偶 肉汁都飽滿而不干口 很是美味
Roasted Lobster Salpicon 烤龍蝦肉 伴印度香米
非常精致又五彩缤纷的主菜 看见了就胃口大开 用了清淡的榛子黄油相伴 加入紫苏叶 豆腐和豆芽 让印度香米吸饱了汤汁 龍蝦肉鮮嫩彈牙 一口龍蝦肉 佐一口印度香米 美味的感覺對對碰
很愛吃龍蝦肉 除了之前在M Bar吃的精彩絕倫的龍蝦大餐 很少吃到讓人滿意的龍蝦肉 有時爲了讓汁水入味 很容易使得龍蝦的肉質變得過於緊實 而此次同是出於文華的餐廳 Pierre的高質素也一點沒有讓人失望
服務：從入座到離開 法式餐廳的紳士風範都保持在很高的水準 不論是點單的耐心解釋 還是用餐期間的照料 以及拍照時候的積極配合 直至離座時的引導和用餐感受的詢問 都照顧的妥帖周到 文華的好質素 依舊讓人信任和肯定
懶惰就是這樣吧 窩在角落里安靜的張望 時不時的偷襲
還好 我依舊掛念著這份自言自語的心情 有時太多嘮叨顯得嘴雜 不如寫下來 倒也圖個耳根清靜
這次的Pierre之行 也要多谢前輩西打哥的推荐 之前一直對Pierre的法菜有所保留 一是文華共有兩家法國餐廳 試過Amber后 定也會有暗中比較的心情 不想自己因為A的中肯度相對高 在短時間內去嘗試Pierre 影響整體的印象 二來 鏗鏘三人行的Ladies 近來有兩位在找工作 緊張的心情下 美食的體驗也會打折扣 而這一天 恰好也在塵埃落地時 為下一段假期踐行的一餐
第一眼是紫色 已讓我興奮不已 喜愛的顏色很多 有時黑與白幾好 簡單明了 有時 又愛柔和的五彩 而紫色 始終是最愛的那一種調調 可以溫柔不張揚 也可以高貴優雅 又帶著一抹神秘的深邃 而餐廳用的是紫色絲絨座椅 舒適又大方 加上吊頂的水晶燈飾 讓人一眼淪陷
Menu
而選擇也是有很多的 共有四類 First course, Middle, Main & Dessert 客人可以在四類里任意的組合 另外若三道菜的套餐仍然不夠 一份加單菜式的價格為$98 以精品法國菜的定位來說 也是較為抵食
Amuse
Mulloway Capaccio石首魚薄切牛肉他他
前菜：Mulloway Capaccio石首魚薄切牛肉他他 伴薯泥山葵 牛肉片切成非常薄 據說這是一道以威尼斯畫家而命名的菜式 传统上會用以橄榄油 柠檬汁相佐 并撒上少許乾酪碎屑 而Pierre將單一的食材改良 用石首魚切片與牛肉薄片相疊加 不僅肉質的鮮美和膠質感不減 再配以綿密的薯泥置頂 口感上也有厚實和薄透的層次外 且外觀上頗為討巧 新派法菜的視覺美感展露無遺
Foie Gras soup 鵝肝湯
湯：Foie Gras soup, squid ink gnocchis and crispy cuttlefish 鹅肝汤Pierre的名品 鹅肝汤 这次是用了意式粉团相配 再有脆口的墨鱼 不过这些都不足以掩盖鹅肝的精彩 此盘先以汤底呈上 再用图中的汤碗注入温热的鹅肝汤 让吃客看着盘底缓缓被美妙的汤汁填满 细细的泡沫浮在表层 香气飘然 好似丰腴肥美的鹅肝在向你招手 实在是忍不住心痒痒
再试上一口 汤汁浓郁 以为流质的汤水会远远不如块状的鹅肝实在 哪知这份汤竟会有after taste~！细细入口 鹅肝的鲜美感在嘴中来回萦绕 迟迟退不掉 肥美的香气真的让人抓不住又舍不下 回味无穷
香草慕斯黑鯛魚
主菜：Seabream coated with fine herbs mousse 香草慕斯黑鯛魚鯛魚肉魚脂鮮美 魚皮也十分香口 配以番茄和檸檬香草慕斯 細膩又淡淡的味道 調和了魚肉的腥 細細一口偶 肉汁都飽滿而不干口 很是美味
Roasted Lobster Salpicon 烤龍蝦肉
鲜美的龍蝦肉
Roasted Lobster Salpicon 烤龍蝦肉 伴印度香米非常精致又五彩缤纷的主菜 看见了就胃口大开 用了清淡的榛子黄油相伴 加入紫苏叶 豆腐和豆芽 让印度香米吸饱了汤汁 龍蝦肉鮮嫩彈牙 一口龍蝦肉 佐一口印度香米 美味的感覺對對碰
很愛吃龍蝦肉 除了之前在M Bar吃的精彩絕倫的龍蝦大餐 很少吃到讓人滿意的龍蝦肉 有時爲了讓汁水入味 很容易使得龍蝦的肉質變得過於緊實 而此次同是出於文華的餐廳 Pierre的高質素也一點沒有讓人失望
服務：從入座到離開 法式餐廳的紳士風範都保持在很高的水準 不論是點單的耐心解釋 還是用餐期間的照料 以及拍照時候的積極配合 直至離座時的引導和用餐感受的詢問 都照顧的妥帖周到 文華的好質素 依舊讓人信任和肯定
窗口景致
| 用餐日期: 2012-07-06 |
| 是次消費: 每人約HKD449 (午餐) |
評分: 味道 4 環境 5 服務 5 衛生 5 抵食 4
| 推介此食評 |
2個 |
|
2012-06-12
 | | |
COULD BE BETTER:
- I was actually expecting a bit more regarding desserts knowing that Pierre Gagnaire started his career as a Pastry chef.
- What they call "Pierre Gagnaire's grand dessert" is actually a mix of jelly and molecular desserts, which was very good, but we were expecting a mix of revisited French pastries.
GOOD:
- Everything was perfect, we started with a Ruinart Champagne as aperitif and continued with the tasting menu.
- Being seasonal, most of the winter menu was about seafood, from seabass, to oyster and prawns.
- The cheese dish was amazing, an alliance of French cheeses and processed fruit such as Pear ice cream with Roquefort ... GREAT !!!
- Great service
- Great view of Hong Kong
TO SUM UP:
Excellent ! One of the top fine dining in Hong Kong with a fantastic scene.
But be careful if you take the wine pairing which includes about 5 glasses of wines, you could easily get drunk, might not be suitable for women that are not used to drink a lot
- I was actually expecting a bit more regarding desserts knowing that Pierre Gagnaire started his career as a Pastry chef.
- What they call "Pierre Gagnaire's grand dessert" is actually a mix of jelly and molecular desserts, which was very good, but we were expecting a mix of revisited French pastries.
GOOD:
- Everything was perfect, we started with a Ruinart Champagne as aperitif and continued with the tasting menu.
- Being seasonal, most of the winter menu was about seafood, from seabass, to oyster and prawns.
- The cheese dish was amazing, an alliance of French cheeses and processed fruit such as Pear ice cream with Roquefort ... GREAT !!!
- Great service
- Great view of Hong Kong
TO SUM UP:
Excellent ! One of the top fine dining in Hong Kong with a fantastic scene.
But be careful if you take the wine pairing which includes about 5 glasses of wines, you could easily get drunk, might not be suitable for women that are not used to drink a lot
| 堂食等位時間: 15 分鐘 |
| 慶祝紀念: 情人節 |
| 是次消費: 每人約HKD2200 |
評分: 味道 4 環境 5 服務 5 衛生 5 抵食 5
| 推介此食評 |
0個 |
|
