是日來到二星店下層的LE SALON搵。中環區午市人頭湧湧，難估到這裡搵一席位唔難，要了「HAm, Gruyere Cheese &Mustard Baguette 」，法式棍切成兩段，包夾著瑞士芝士及厚切火腿，用手拿起不會掉到一地碎片，棍包完熟有很多的「眼」，發酵得很好，吃起來滿有麥香，瑞士的Gruyere芝士烘後黏著火腿，火腿聽說用真空袋處理，是火腿有火腿味，再加上芝士薄薄奶酪香味，吃到包尾仍有芝士味道，滿意。

因為9月忙於旅行，呢篇食評差不多晚了一個月先打，不過次次看返d相都好想同唔同的朋友又去tea一tea~~~

呢間cafe以前因為openrice上的好評來過一次，當時已為那牛角包和法式杏仁餅傾心，今次看到這新推出的tea set的照片時，我記得，自己2眼發光~~^0^~~終於約左朋友仔去試，一到3點，估不到全埸full晒，幸好最後有outdoor位可以自成一閣~

其實今次的tea set可以很簡單的說一句，是我到依家為止食過最好的!單是那彷如藝術品的造型，一看到已叫人心花怒放~~我同朋友2人足足照左相差不多1小時才捨得食呢!

先由三文治開始~不論是煙三文魚，火腿都食得出用料上乘，雖然小巧，卻件件都做到很有層次、深度的鮮味~而且每份都食得出各自的配搭、特色，絕不會是只在相同的面包上搽不同面包醬那類三文治~

鬆餅~十分喜愛食鬆餅的小儀，以往食tea都遇到一個問題便是吃完一個鬆餅已經沒有太多胃口再欣賞其他甜品，今次一人2件小小的，剛剛好，那帶玫瑰香的果醬比文華的有過之而無不及~~依家回想都好似感受到那花香味~~~

蛋糕~已經不是我可以形容的層次，真正色香味俱全~

食過一次真正的high tea有點難以回頭，從此一般甜品自助餐相信很難再令人動容~真正的好tea該當如是!!香港也真要有如此級數的餐廳才可以稱得上國際美食之都呢!

今天因十.一而多了一天假期, 明天仍要上班, 於是今朝來過短程旅行, 行至金鐘 - Le Salon (老公指定餐廳)! 雖說公眾假期...但置地仍沒太多人, 可能闊太們仍未起床吧!

中午時分又不能只吃麵包, 甜品 (女人至愛, 男人不愛), 侍應很好, 主動相告...他們亦有主菜供應, 但要先付款, 然後按我們需要 (出面商場座位) 送到, 這樣也不會收加一! 於是我們先到出面坐下...不到五分鐘, 侍應已為我們準備了水, 刀, 叉, 還意外地送上每人有三件小麵包 (甜, 芝士味, 合桃味), 很好吃, 特別是那芝士味的, 濃到不得了! 不久就已送上...

King Crab Gelee, $90, 蟹肉啫喱冷盤, 面是青綠色的醬汁, 有輕微辛辣, 烘麵包粒, 內有蟹肉, 青蘋果粒, 啫喱...這個冷盤算是給人清清喉嚨, 沒有太重味道, 談不上專家, 但材料準備應幾花時間!

Fried Rice w/ Parma ham, $120, 約有三層, 底層是煎香了的意大利飯, 夠 Al Dente, 飯面有幾塊圓形芝士, 淡淡的鹹香, 最面是巴馬火腿, 鹹得要命, 吃了一小塊, 我連踫也不想再踫!

原來餐廳放置了一個位置, 也有侍應在場, 他見我們吃完, 就上前收碟, 也隨即為我們準備甜品, 果然是達米芝蓮要求的服務, 實在不會擾民!

Chocolat noisette, $34, 朱古力蛋糕...my favourite, 單看外表已相當吸引, 朱古力味濃, 甜也剛好, 蛋糕質感能黏著叉子, 不像上次在圓方caffe vergnano 1882 那件朱古力蛋糕般散開! 真的很想再試其他同類型的其他口味!

La tart au fromage, $34, 實是 blueberry cheese tart, cheese cake 是老公的 favourite, 賣相比前者更佳, 藍莓排得靚靚, 再噴上忌廉, 中央的芝士軟滑, 但味不濃, 相信 NYCC 的芝士較適合老公!

臨走再去問問侍應...先前的特濃芝士麵包有否得賣, 於是侍應走了入廚房夾了三個出來, 看到她請示了上司, 得回來的答案是 : 這款麵包只作餐前麵包, 不過今天廚師做多了, 可以以 $6 賣給我們, 我們也不想侍應麻煩再拿回廚房, 於是全數要了, 我估原本侍應是想免費送給我們 (因為之前也送了六個), 可能上司另有原因吧! 不過....我們最後也同意...他們的食物 (麵包, 甜品) 及服務絕對合乎米芝蓮的評級!

另一個麵包迷的朝聖之地,
我怎會錯過呢!
來這裡的必買項目----baguette!!!
即使每次也會大出血,
小女子也在所不惜,
因為這裡的出品...實在令我太回味嘛, 呵呵!

這次, 我決定放棄買plain baguette及raisin & walnut,
pain a la tometo et poivre: 極高水準呢! 整個包充滿蕃茄乾與濃濃味道, 或許有人會問: 這麼"細"的一個包要$17大元? 值得嗎? 我會回應說: 你自己試一試吧! 吃過後我還念念不忘...真的很難找到這種味道吧...
pain de campagne: 又是我每次入貨之選, 因為簡單的一個它, 更能試出它麵粉的質素及師傅的功力, 不是嗎?
pain aux cereal: 對比下, 這個價錢好像比較相宜, 因為麵包本身很大, 而媽媽也很愛吃它, 經常與我爭著吃, 其滿滿的poppy seed, 超有口感的, 但我愛吃香口的東西, 所以我會先把它烘烤一下, 吃起來更見香脆! 正!
pain mais: 有滿滿的sweet corn, 甜甜又有牛油香, 也很不錯!!

其實, 這裡的bakery items真的挺有質素, 很多也可以一試!
即使, 看上去價錢較貴,
不過, 我是麵包達人嘛....哈哈...我覺得是一分錢一分貨啦!
我還是會定期回來的!

Finally, I am here! After a Chinese style dim sum breakfast, I decided to come here for the virgin visit.

Agree that the famous croissant is good. We had a plain one (HKD12) and another one topped with almond flakes (HKD17). However, the coffee (claimed to be blue mountain mixed with sth., cannot remember the name) was awful. Maybe I am of bad taste, but I would rather have Stxxbxxcks instead of this one, not to mention that it cost me HKD60!!

當佢哋攞咗'米芝蓮'後已經想試吓佢哋嘅tasting dinner menu, 不過唔知值唔值所以一直冇去試.
呢次同同事食tea, 同事話想試呢間, 我哋都諗住'是但啦, 同酒店啲high tea差唔多價錢啫, 咪去試吓囉!' 出乎意外地, 又幾好食喎!!! 不嬲都覺得mandarin, penin, hyatt 只係'ok啦, 食環境囉' .不過好似另一個同事話齋, 我哋成日喺啲咁嘅地方, 點會俾環境影響我哋?! 除非o個度太差嘅啫,最緊要好食! 今日我哋3個都覺得呢度比o個幾間都好得多. 除咗scones, 呢度全部嘢食都又靚(呢度有好多其他食評已經有佢哋好精緻嘅嘢食啲相喇) 又好食, 我哋食咗最多嘢食o個個set, 加啲朱古力, 曲奇, 2件cake, 牛角包同一杯嘢飲添

三文治 - 好靚好精緻 \(* W*)/ 簡直好似畫咁, 出面啲酒店嘅high tea 三文治不嬲都麻麻哋, 呢度o個啲好好食添呀 LOL 贏哂

rasberry cake, orange chocolate cake & others - 個rasberry cake第一眼已經覺得好靚, 好搶. 味道方面, 啲蛋糕味道好出好鮮明, 唔係幾種味撈埋一齊唔知邊樣打邊樣, 唔太甜又唔滯, good!!

牛角包 - 喺香港的確好耐冇食過好味嘅牛角包, 不過我又覺得唔夠好耐以前喺舊公司食個啲咁牛油同咁香, 但係呢度啲酥皮又輕啲薄啲.

scones - 已經不錯!! 但我同同事一致認為 cafe eos 新鮮烘嘅喺香港最好味嘅, 又熱又香!!

服務 - ok. 一間餐廳3個唔同地方嘅sections, 都好難搞. 主區, 卡座, 樓上室外. 我哋坐卡座, 開揚啲啲, 唔驚嘈到其他人, 但係冇乜侍應理到我哋.

環境 - 室內, 係高級商場環境囉, ok啦. 咁又一定唔夠酒店比o架啦, 半島典雅, 文華光猛摩登, 君悅光猛開揚. 不過後來知道呢度有室外, 下次一定要試吓喺度嘆個陽光day off lunCh

以呢個價錢, 我一定揀嘢食多過環境, 所以呢度係我嘅歎茶第一選

從來無諗過會有機會食到呢間米芝蓮餐廳既WHOLE cake,有種「升呢」感覺。
店子可把西餅變成原個蛋糕。需五天預訂,半磅$180;一磅$280
Earl Grey Tea Cake,失望地,茶味非常輕微。
Chocolate Orange Cake, mousse內有小小脆脆(如果再多D就好咯),橙味層厚過朱古力,所以橙味搶左D!
整體唔夠蛋糕夾雜,膩左D。但mousse做得好好,好實在。好既mousse cake係好難掌握,所以我仍是它的 cake fans~

It was 7:45am. It was a Monday. Humidity above 85%. The weather sucks. It was definitely not a good way to start the week. Usually I would still be in bed at this time under my blanket crouching like a cooked prawn with the air conditioner blowing out cool air at 24 degree Celsius. But not this very morning because there was a breakfast gathering with a few friends. I was (am still) very surprised I can actually get up this early and be so awake when I arrived in Central. Maybe I should try to sleep around 5 hours a night and get up bright and early for a change !? humm ... when was the last time I had breakfast? 3 weeks ago? or was it a month ago? ... o well.

Since we were meeting at Landmark, we were too lazy to walk back over to LFK for some Tsui Wah breakfast which I enjoyed once in a while but it tends to be too much for breakfast in my opinion. Also, we were a bit tight with time so Cafe Landmark was ruled out. Other than Starbucks, where can we have a light breakfast? LE SALON DE THÉ de Joël Robuchon

Note: Not the restaurant which is either LE JARDIN de Joël Robuchon or L'ATELIER de Joël Robuchon; but the Patisserie store on the 3rd floor.

(1) Le croissant aux amandes (Almond croissants) & Le pain au chocolat (Chocolate croissant)
Now, I don't know about you but I think the Almond croissant here is one of the best in Hong Kong. I am yet to find a place that can top it. At HKD 17 a piece, both hands down and two big thumbs up! It was served warm (re-heat with oven on order) and the layers were very thin making it very crisp on every bite. The icing, the almond flakes and the almond filling ... o o o ... yes ... o o o ... so good! The chocolate croissant was equally well done with just the right amount of chocolate filling together with thin and crisp layers. The layers were so thin that you can break through them by a slight touch with the tip of your tongue. How I wish I can stuff the whole thing into my mouth so no single croissant flakes would be left behind (or went to waste). Leave no flakes behind !!!

Next breakfast gathering ... to be decided; but maybe it can be a weekly thing from now on? humm ... maybe I should stop by tomorrow morning and grab myself an almond croissant for breakfast again. A little luxury to start the day! By doing so, at least there is something to look forward to in the morning other than heading back to the office right away ... right? ;)

Likes:

* Le croissant aux amandes (Almond croissant) - you have to experience it yourself! If chance permit, sit down to enjoy instead of buying take-away.
* Le pain au chocolat (Chocolate croissant)
* Le croissant aux amandes (Almond croissant)
* Le croissant aux amandes (Almond croissant) - I mentioned that already right? haha .. well, worth mentioning again and again !!

Dislikes:

* I am sorry, I am still thinking ...

Avg Spending: Below HKD 100 per person

Original Blog: http://jason-bonvivant.blogspot.com/2009/08/le-salon-de-de-joel-robuchon.html

昨天放工後和父母來下午茶，幸好父母比我先來(下午四時多)order定tea set，剛好是最後一set。
我到達後問父母久等了嗎？他們都說地方好坐，路過的人都是打扮衣著漂亮的，不覺時間過。
Tea set的所有食物都好吃和賣相精緻：scone的果醬有果肉；有一個nugget形狀的果仁碎coat上朱古力，很香脆；幾款甜點中最驚喜的是一個類似mont blanc的栗子蛋糕，栗子蓉配以蛋白脆卷，底下一層熱情果醬，比傳統栗子蛋糕多層次的享受–—脆、帶酸的果香，創新又配搭得宜，突破傳統的單調。
For 2 tea set的份量不少，我們三個人分剛好，之後我晚飯也不用吃。

樓上就米之蓮二星啦,樓下又點先。

叫左朱古力小蛋糕,一口已經食晒@@"
一個唔錯既la Blanc(栗子忌廉都幼滑既,同埋酒漬紅莓/朱古力layer都有口感層次)
同埋一杯唔香又苦既Hot Chocolate><"

另外買左一個牛角酥返屋企做第二日既早餐.
雖然經過叮叮,不過牛油味仲係咁出同圭咁鬆軟,
12蚊實在太抵啦=)

Didn't feel like taking pictures of the food today but there are plenty here, which is more than enough supplementary info.

We had the savories set for 2 today, which had 4 types of different sandwiches and 2 types of different scones. All of them are in small portion but that's fine, taste and presentation could compensate that.

But the scones were really not my type - they were too dry, especially the round ones (the other type is essentially the same but just rectangular in shape with raisins). I couldn't cut them across properly because the top just came off once I've put my knife into the side of it. It also crumbled like cookies, which is rather disappointing.

Though the scones were not for liking, the strawberries and rhubarb jam was fantastic. It's not too sweet nor sour, with enough tanginess and freshness and that provided a good balance with the clotted cream and the butter (a bit too rich?) in the scones. I'd say it's comparable to MO's rose petal jam. If I were to come back again for the scones, it would be because of the S&R jam (sorry for the short form), not the scones themselves.

I had the peach & passionfruit tea, it's so-so, was too happy that (1) the peach didn't smell/taste too fake and (2) the tea wasn't too sour.

It's a pity how this seemingly reputable restaurant/cafe had given me quite a disappointing first impression.

I intended to drop by for a tea set sometime cos I was very much attracted by the pictures fellow 'critics' took. As I was shopping in IFC on a Saturday afternoon with a friend, I sudden had this coffee-crave, so I suggested we should walk over to this famous cafe in Landmark. I was so very excited - I LOVE coffee!

The cafe seemed to be quite full, so we decided just to get a take away. Service was alright, not particularly good though. The easiest way to compare coffees from different restaurants is to have your regular. So I ordered a cup of skinny latte, with a bit of extra foam on top. I like paying attention on how they make my coffee... They used Kowloon Dairy milk, which I had never tried. The barista didn't really concentrate on foaming the milk, and he was quite 'rough' in doing so. He poured the milk into the cup so quickly it nearly brimmed over! (And obviously he forgot about the extra foam).

Well, not like I am a professional coffee drinker, and I'm not sure if I was expecting too much, but it really wasn't a very good cup of coffee. First thing it did was... It burnt my tongue! The milk wasn't foamed properly, there wasn't much foam actually, didn't give me the velvety sort of sensation - if you know what I mean. It tasted like regular hot milk. The coffee was a bit too roasted I reckon. And with the price ($55), I could get a much better one, cheaper - my favourite cafe is still Fuel at IFC. OH well... like what my friend said, you'll never know if you never try!

It's always easy to make a cup of coffee, but to make a good one, the barista really needs to put his/her heart into it. Your products will never be recognised if you only focus on 'get your job done'. Your coffee would just taste like those from coffee chains.

All I could say is, it wasn't worth the walk. (Though I supposed it was good exercise ) To be fair, I'll definitely go back for the tea set.

食友的生日的重頭戲，就在Robuchon個cafe個露台開揚位進行！

不過，又要講句不好意思，因為實在料不到會如此爆場，結果抵達後要主角屈就一起排隊。

幸好不用等很久，就有商場的露台雅座出缺。趕快先點了一份high tea set, 再去我們的「雅座」靜候食物光臨。

首先上場的是四件scone - 說實話，要不是yan說起，實在不知道當中有一件是lemon scone, 因為和原味的實在太相近 - 還以為幹麼弄上了三件原味一件raisin scone如此不合比例呢？話說回來，robuchon的scone 做得實在很不錯，牛油香豐盈而質感鬆化。附上strawberry jam 和clotted cream, 前者味道太濃，我嫌會遮蓋scone本身的牛油香，還是淺淺地塗上一層clotted cream, 稍稍豐富口感，又不會搶掉scone原有的牛油香。

接著上場的是一套四件的三文治 - 作得精緻的甜點見得多，但作得精緻的三文治就難得一見，這兒的實在精緻得嚇人！賣相最佳的是Premium ham with mustard seed sandwich, 有青草和小紫花，尤如西班牙皇宮花園的某個幕牆，美麗得很；這火腿是相當鮮美的；Norwegian smoked salmon and caviar sandwich 細細片而鮮美的三文魚細緻地卷成三朵小花，再加魚子醬做花蕊，看得人眼突。Lobster sandwich flavoured with tarragon，頂上尤如國旗般整齊裝飾，雖簡潔也討好，不過龍蝦味的確不彰；以上三款以方包作的三文治有一個共通點，就是為了美觀，方包都因而片得較薄，但也因此份量不足以中和餡料的咸味，結果就是過咸，影響整體味道。

而第四款三文台The French club就以微型熱狗包，這倒是包香搶鏡過餡，那熱狗飽透出的小麥香蓋過其餘一切....

接著上場的是甜點系....六件甜點做得小巧而精緻，也很驚艷。

最喜歡的是Macaroon ganache - Macaroon 夠新鮮，外皮帶脆而ganache那甜美細滑的質感實在誘人。Paris-brest的榛子蓉幼滑且榛子豐盈，配上脆餅層次很豐富，我這榛子愛好者也相當喜歡；Mont-blanc 的酒香也很誘人；Exotique舖上各式以苺類為主的水果，色彩很鮮艷，但相對較為平淡了點。Blueberry Cheesecake 芝香不過很濃，但吃上去別有一番清新感。

Petit fours因為有那一大塊結實的黑朱古力果仁, 大家都不太敢碰 - 其實，那件黑朱古力果仁外，那片雪芳蛋糕才是主角：香甜得來又具檸檬芳香，外層還是沾了糖烤得微脆且很甜美，外表雖平淡，吃下去卻是口感和味道層次皆相當豐富，精彩非常！加上伴碟的乾果粒吃更妙了！

一個tea set跟兩杯飲品，我們都要了capuccino - 咖啡香濃，奶泡再細滑點更好，不過整體來說算不錯。

然後，隊長YAN就借傾電話之名，偷運了一件Fleur d' Orange 回來 - 人少少，不如就反傳統，買個小小的圓餅仔充當生日蛋糕，還可試多些其他蛋糕 - 這個Fleur d' Orange實在教人印象深刻 - 有朱古力的香濃柔滑，又透出香橙的清新，底層的脆脆則使整體質感更豐富，若胃納有空間的話，真想再encore多一客！

不過好戲還陸續有來。除了這件Fleur d' Orange ，YAN 還柯打了Chocolat noisette和牛角包和一件；一口咬下 Chocolat noisette 時，黑朱古力的濃香中滲透著榛子的香味，本也是十分美味；不過珠玉在前，吃過那層次感超豐富Fleur d' Orange 後，甚麼甜點好像也有點遜色了。

那就要以名物牛角包作結了 - 嘿！搣了一個牛角來吃，的確，吃得我滿咀牛油香，又夠鬆脆，但鬆脆之餘又帶點實在感，非一味得個"鬆"字...一個牛角包也能作出層次感，果然是名物。

樂見壽星仔吃得如斯高興，實在是我們的榮幸！再老土都要講句：祝你來年餐餐食得開懷，心廣體胖，成功增磅，記得，記得記得記得，要重磅過我

日期：2009-07-23

在"LE SALON DE THÉ de Joël Robuchon"(中環)買了"Le Thé Au Earl Grey(茶與格雷伯爵)"($40)和"Croissant(牛角酥)"($12)。

"Earl Grey Tea(格雷伯爵茶)"是一種調味茶，由中國正山小種或錫蘭紅茶等優質紅茶加入香檸檬油(Bergamot Oil)而成。"Earl Grey Tea"是當今世界最流行的調味紅茶，也是"Afternoon Tea(英式下午茶)"的最經典飲品。

據說於19世紀初，一位清朝華人送贈這種調味茶給英國首相"Charles Grey, 2nd Earl Grey(格雷伯爵二世)"。格雷伯爵很喜歡這種茶，因此要求茶商"Twinings"仿製這種調味茶並供應給首相官邸，後來這款調味茶就被命名為"Earl Grey Tea"。

現在先學些法文:

Le，意思等如"The"。
De，意思等如"Of"。
Salon，意思等如"Room"。
Thé，意思等如"Tea"。
Au，意思等如"With"。
L'atelier，意思等如"The studio"。

位於香港中環的"LE SALON DE THÉ de Joël Robuchon"和"L'ATELIER de Joël Robuchon"，分別是由法國廚師"Joël Robuchon"(米芝蓮3星級廚師)開設的茶室和法國菜餐廳，始於2006年。Joël Robuchon在巴黎、蒙地卡羅、拉斯維加斯、紐約、澳門、香港、東京及倫敦均設有餐廳。2009年，"L'ATELIER de Joël Robuchon(香港中環置地廣場店)"成為"2009米芝蓮香港2星級食肆"。



1.Le Thé Au Earl Grey---它主要由朱古力海綿蛋糕、原味慕思和格雷伯爵茶味慕思組成，表面沾滿茶粉和糖霜，頂部有朱古力條裝飾。蛋糕軟綿，慕思相當幼滑Creamy。茶味香濃，帶點檸檬香和蛋奶香，甜味適中。


2.Croissant---在家用焗爐翻熱[以200C焗3分鐘] 酥層分明，口感極之鬆脆，脆的程度像薯片，鬆的程度像泡芙(Puff)。味道鹹香，牛油味非常濃厚，果然不同凡響。

日期：2009-07-23

在"LE SALON DE THÉ de Joël Robuchon"(中環)買了3個Macaron(法式杏仁餅)($24)。味道分別是開心果，熱情果和紅桑子。

Macaron是一種主要用蛋白、杏仁粉、白砂糖和糖霜等材料製成的傳統法式甜點。現在先學些法文:

Le，意思等如"The"。
De，意思等如"Of"。
Salon，意思等如"Room"。
Thé，意思等如"Tea"。
L'atelier，意思等如"The studio"。

位於香港中環的"LE SALON DE THÉ de Joël Robuchon"和"L'ATELIER de Joël Robuchon"，分別是由法國廚師"Joël Robuchon"(米芝蓮3星級廚師)開設的茶室和法國菜餐廳，始於2006年。Joël Robuchon在巴黎、蒙地卡羅、拉斯維加斯、紐約、澳門、香港、東京及倫敦均設有餐廳。2009年，"L'ATELIER de Joël Robuchon(香港中環置地廣場店)"成為"2009米芝蓮香港2星級食肆"。



1.Pistachio(開心果)---兩塊開心果味Macaron夾著開心果味忌廉。外層微脆，內裡黏軟，像半溶狀態的糖。杏味足夠，開心果味香濃，略甜了點。


2.Passion Fruit(熱情果)---兩塊熱情果味Macaron夾著朱古力醬。外層微脆，內裡黏軟，像半溶狀態的糖。熱情果味較淡，味道微酸，朱古力味反而較突出，杏味足夠，整體略甜了點。


3.Raspberry(紅桑子)---兩塊紅桑子味Macaron夾著紅桑子味忌廉。外層微脆，內裡黏軟，像半溶狀態的糖。杏味足夠，紅桑子味濃郁，帶點玫瑰花香，略甜了點。