這是一家相當不錯的法國餐廳。
首先是氣氛不會讓人覺得拘謹嚴肅，可以在輕鬆的環境下享受美味的法國菜。

主厨Patrick來跟我們打招呼，用英法夾雜的話語介紹三款烹調特別的鵝肝
鵝肝雪糕puff, 鵝肝味同朱古力醬竟然出奇地契合！The taste is so funny！
當然仲有用鵝肝醬凍批，呢個傳統既煮法亦無令我地失望
最後一款當然係衆人熱愛既原份鵝肝呈現。
這道pan-seared foire gras 出奇地不會像一般法餐廳煎得size大縮水之餘，
味道到家，嫩滑，完全展現那塊鵝肝的優點，舌底含香～回味無窮！

然後我們還嘗了scallop cappacio,带子新鲜且鲜甜,主厨自制既挪威烟三文鱼、
更是美味异常，不会太咸，有一种特别的木糠烟熏味道，充分感受鱼脂肪的甘香~

接着是white peach sorbet，现在的法国餐厅，比较casual的也好或是五星级
酒店里的法国餐厅，都不幸地，不会在main course之前serve sorbet，
而幸运的是这一家展现了传统的一面，以致令我感到相当惊喜~
而且这种homemade sorbet清甜得来又不会太呛，不想lime sorbet那样酸
非常适合在main course之前上，更能体验到主菜的精彩

我点的是veal, brown compound sauce.
非常喜欢吃这道菜，很难形容那种味道和口感，只能说让人胃和palate都富足。
友人点了鹌鹑釀鹅肝，鹅肝的品质确实很让人讶异，香味充斥了整个口腔，
和鹌鹑肉相得益彰，感觉肉汁爆满，甘香四溢!
强力推荐喜欢鹅肝的人去这家餐厅嘗下他們的鵝肝菜式！
另外還有roasted pigeon~聞起來相當不錯，可惜我錯過了熱騰騰的時間，
吃的時候已經有點涼了～下次不該在上菜的時候跑出去接電話

然而甜品拼有點平平無奇了～無法為此頓飯畫上完美的句點，
不過總的來說，菜式很有新意～佳品！

It's a great little set up, very quaint and reminiscent of an eatery in France. And Patrick does his thing with the meet-and-greets. He comes across as kinda shy and so not a whole lot of conversation unless you really engage him. The food was fine but not overly impressive for some of the hype I've seen. Maybe Patrick has his good and bad days. I went on a neutral day, I think. Competent but not a whole lot of soul.

The fish terrine amuse bouche was well, fish. Nothing else to be said. But the freshly baked rolls were good. They might have used better butter but I was happy enough.

Patrick's signature appetiser of the foie gras trio was interesting for the presence of a foie gras ice cream profiterole but it was my least favourite. I had trouble enjoying cold liver. But I did like the baked foie gras profiterole, which make it less greasy yet retaining the full bodied richness of the liver. The terrinne was decent also but not unexpected. The dark chocolate/balsamic vinegar sauce is a nice touch.

The mains special of the evening was veal steak with a cheese crust served with a rich wine sauce, accompanied by each of a beetroot and potato mash. The quality of the meat was not as good as I would have liked. Not to say that it was bad but it was just a tad tough. The cheese crust was tasty but overall, not a dish I might order again.

C's fillet mignon in a similarly rich wine sauce, on the other hand, was more impressive. A better piece of meat, and had excellent companions - escargots, what tasted like cheese polenta and a baked cheese stick. The common presence of beetroot really didn't do much for either of us. But the steak was certainly enjoyable.

The best parts of the evening were the desserts. Far superior to the savouries, these were perfectly executed.

The star was the apple and almond tart, served with a vanilla and calvados ice cream. Of course, served warm, the tart was almondic in fragrance, lightly crisp, with a slight chewiness, the combination was delightful and not overly sweet.

The chestnut cake with chocolate sauce and a maple like ice cream was also very good. Looking every bit like a chocolate cake but so different in taste - much more delicate and brought home by the good quality chocolate sauce.

Chez Patrick would be worth another shot if you like the neighbourhood enough but there seem to be many other choices. But otherwise, it is a quaint place to have a traditionally French home-style dinner at and there aren't that many choices if that's the criteria. And hailing from Burgundy, the wine list was certainly quite illustrious. Hopefully, I go from neutral to good next time.

For the original, please visit www.edeats.blogspot.com

Let me do the maths, there is only one day left for my leaving to prepare for study. Knowing of it, my mom brought me to this high-class restaurant after doing some other applications. We found for more than fifteen minutes and just hadrly arrived at this restaurant. It was gorgeous with special decoration and luxury style of the facade. Amused by the exterior and design of the restaurant, we went inside without having a queue.
After making decision on wehter to choose two-course or three-course, basic or exceutive lunch, we both ordered a two-course lunch. There first came some appetizer, then it's the salad, and finally the main course. Sadly, the water wasn't included so we just asked for a bottle of still water. Finally we paid for about $370 for our lunch.
Let me have some introduction of the lunch we had. First, the petite appetizer's called the tuna in anchovy. Then, it came the bread and it tasted crispy and hot enough, better than most of the restaurants that we've tried before. Next, my salad with tuna and egg mayonnise was quite tasty and I could simply sense the simplicity of this dish. After that, it's our turn of ahving a main course. We both ordered a rice with grilled fish in Italian tomato sauce and I bet it's the best. We didn't add any of the side dishes or desserts. However, I felt we were faked since there's ad extra $40 counted in the still water.
Overall, it's quite good and I do recommend it to all of you.

I heard of this restaurant from a collegue of mine, and he said I got to try this place. According to his description was it is a good place for wine and tasty French Food.

I am not really a bit big fan of French Crusine to be honest. I went there on a weekday night just in case it will be busy during the weekend.

You might find it hard to locate at your first visit. But once you've been there you will remember. The outlook of it was Old British yet modern as the front door of the place was painted in black.

As for the interior, it was three main colour dominate, black, white & red. I would say the feeling for me is cosy yet fine & elegant. Even Hins Cheung new album photos was taken there! So it's got to be stylish.

For this restaurant, there is no a lar carte menu. But I am sure the Set Menu will give you enough choices to think. Also the waiter will inform you their daily specials. Which means adding more options to the set menu.

To cut the long story short, the Trio of Foie Gras is a must try if you a fan of Foie Gras. Duck breast was very tender and flavoursome as well. the Dessert was light and delicate.

The manager Sushan and Chef Patrick was both very nice sociable person, they actually goes table to table and explain about their menu.

One more thing, the restaurant also serves Kopi Luwak, a precious coffee which comes from Indonesia.

Also if you are finding a place to organise a private wine party or gathering. This would be the place!

My husband and I have been to the Peel Street shop earlier in 2007, but we weren't quite impressed by the dishes that night. Service was quite slow and it just wasn't a great experience to trek down the rather steep street through the unpleasant mess of open street market and run into a few stray cats.

Just the past Boxing Day, we went to the Sun Street shop to celebrate our wedding anniversary. The entire restaurant was full to celebrate the festivities. We were first seated at a smaller table for two right next to the cash register, which wasn't great for the purpose of our anniversary dinner, but oh well. After ordering, a table was ready to go, and before we asked, the manager already offered to move us to the larger table of two that was less intrusive, making the overall dining experience much better.

We tried some of the daily specials - Foie Gras Trio, Smoked Foie Gras, Beef Fillet and Orange Chocolate Tart. I was especially impressed by the Foie Gras Trio (foie gras ice-cream sandwiched in a profiterole, oven baked foie gras in a profiterole, and foie gras terrine on brioche toast). Very very yummy instead! The beef fillet was also very juicy, had a lot of flavors even with very minimal seasoning and perfectly done to my preferences. The dishes were all very beautifully presented.

The standards of food and service were both quite high given it's a full-house and special festive day. We would definitely go back again more often.

老實說當我看到這麼多食家劣評了這家餐廳，實在有點擔心，但後來証實是多餘的，因為這家餐廳的食物質素是不錯的。今晚有大豪客請，大家放心叫自己喜歡的菜，頭盆我點了waitress建議的生scallop, 老公則點了snail+mushroom paste.我試了老公所點的菜，比我點的好味多倍，只是因為creamy的關係怕會飽...我自己點的其實只是凍了的fried vege salad, 加了數塊沒有scallop feel 的東東，不過味道尚可，作為引起食欲的前菜是可以接受的。
之後，我點的主菜是煎sea bass，老公點了羊柳。我覺得魚肉是新鮮的，但與它附上的「神奇」醬汁一配之下，不得了！有一點甜甜的感覺，我已忘了menu所寫的是甚麼來一頭，只覺醒神好味！再附上薯仔造成的配菜，真的非常享受。老公點的羊柳他說只屬一般，好像叫medium來了七成熟，但也不算肥，跟之前有讀者所說只得肥膏沒有肉的說法截然不同。

後來甜點我點了說明了要等15分鍾的apple tart，我覺得跟一般吃到的不同，不是pie and tart的一味只得甜的味道，甜而有層次，是不錯的。老公點了melted chocolate cake，其實即是坊間常賣的心太軟，都算ok。

今晚點了兩瓶酒，一支是rose，一支是紅酒，兩支味道都很好，覺得沒有問題。

今晚總廚patrick有坐鎮，點了菜後他也有來寒暄兩句，老實說我不是熟客，只是開玩笑地說有傳言說只要有他在，就不怕東西難吃了...其實我有點想在吃完飯後讚讚他的手藝。

其實另外又再加點了cheese platter兩客，負責請客的正人君子實在太豪爽了，吃喝都很飽...cheese platter有很多平常(買百佳)吃不到的blue cheese和brie，結果吃不完，很內疚啊~

全晚是滿意的，只是如果今晚不是有人請，我是絕對不會來的，價錢實在太貴了 - 如果同樣的價錢，我可能會在其實相熟的餐廳如cococabana, tc2吃個痛快。你看看他們$4xx多一支rose就已經知道了。

We had a annual group dinner here as recommended by our friend. It disappointed all my colleagues.

I have order Foie Gras, can you imagine there is no sauce at all. It should go along well with fruit sauce e.g pear. It tastes very fatty without sauce. It shows the INEXPERIENCED of the chef.

My second course is something related to the back of young lamb. It turns out to be 3 small pieces of very fatty lamb meat and with very strong smell of lamb. After I carefullly removed the fat, there is nothing really left for me to eat.

I was really starving after the main course.

Third course is the birthday cake which is a chocolate cake. The only thing that can fill up my stomach.

We have paid around $500 (excluded the wine we have ordered) and Chez Patrick gave us totally unqualified food (Even worse than "Cha Chan Tien"), we swear we will never never visit Chez Patrick again.

Heard the briefing from radio and call immediately to make a reservation. I have to try the Foie Gras ice-cream. I then decided to flip through a few feedbacks on openrice. i was then a bit hesitant to go. most feedbacks were not as impressive as i would like. asked my gf if she would like to have Italian instead but she insisted to give it a shot anyway. she would like to make the judgement call i guess.

Got there on time on a Wednesday evening. could parked at PP3 and decided to take a hike up the hill and park at the meter spaces on Kennedy Road behinda the Sinopec Gas Station and walk back down. I would not recommend the hike had it been a summer evening, but it was all nice given it was January.

The restaurant was very cozy. It's a great place for a nice romantic diner (birthday in my case). There were only 3 tables occupied throughtout the evening. The restroom was very clean (given only 6 guests). I opened the menu and everything expected was there. gf ordered a glasses of red wine and i don't drink so ordered a bottle of water. Then the "Trio de Foie Gras" as appetizer and the beef tenderloin for main cause. My gf ordered the sardine as appetizer and the chicken with pig trotter for main. My Trio was a disaster in my opinion. It was way too sweet and stuffy. The better of the 3 would be the ice-cream since either of us had tried it anywhere else. But a tiny little scoop could take up quite a bit of space in my stomach. Then it was gf's sardine. it was a little bit fishier than i expect in sardine. we only finished 3 quarter of the 2 dishes. we already had our fingers crossed for the main. they were served promptly and gladly they were a bit better than the appetizers. The tenderloin was a bit overcooked (ordered medium, it was more like medium well). i'd not be disappointed had this been 扒王之王, but i was paying $600/pc for this. it was very tender but accaptable. The chicken was okay la but not anything impressive. I overheard that chef Patrick was cooking at the Central shop tonight and may be that was the cause of the disappointment.

Service was very good. the two waitress were friendly and were knowledgeable about the menu. no complaint there.

ps. the highlight of the night came before the diner in 西灣河, we saw 曹敏利shooting for Automobile in a Gallardo Convertible. 曹敏利非常非常之靚女. hee hee...

Tks for reading!

上星期同女友人慶祝生日...佢\話想食法國菜...搵左好多間終於搵到呢間(唔通去caprice,petrus,gaddis咩???破產都似)

佢\有2間分店...本店o係中環卑利街...原本想訂呢間,因為女友人o係中環返工,不過打去o既時候已經full booking...

唯有book灣仔日街o既分店...接電話o既小姐相當好service...我同佢\講話想安排個甜品加happy birthday...佢\好主動咁介紹2款俾我...1個係warm chocolate cake...另1個係chocolate and orange zest tart...小姐話warm chocolate cake可能普通左d...suggest我揀後者...見佢\都幾有誠意...信佢\

準時7:30去到...待應安排左我地坐近窗口o既位置(不過出面就冇咩景睇)...之後就遞上餐\牌...

我覺得都特別...因為全部都係set dinner...唔駛驚訝...所謂set dinner可以o係餐\牌入面揀任何頭盤/主菜/甜品...價錢一樣...3 courses $499, 4 courses $599 (仲有2 courses $399, 不過o係menu係唔會見到...因為食到最後我地只係食左1個甜品,所以其中一位變左2 courses)

除左main menu之外...佢\每日都有d special dishes...待應會逐一介紹...有問必答...good service

好...講返食o既野先...頭盤方面...女友人揀左煎鵝肝配紅酒燉梨

我試左少少...鵝肝入口即溶...應該係上等貨...燉梨有酒香之餘,甜甜地唔酸...唔錯

我自己揀左today\'s special o既士多啤梨汁伴帶子刺身配cream burlee

帶子好鮮甜...配埋個汁真係好開胃...第一次食咸o既cream burlee...味道都唔錯...

主菜方面...女友人揀左法式海龍王湯煮海鱸魚...

海鱸魚夠嫩滑...法式海龍王湯味道亦都十分之好...

而我就要左都係today\'s special o既鴿胸配鵝肝...

鴿胸要左medium rare...生熟程度掌握得好好...d鴿肉好嫩...亦都有香味...鵝肝同頭盤差唔多...都係水準之作

個生日tart我自己冇影低...所以冇得po上黎...

食完之後...見過環境都幾好...決定坐多陣...點知坐左冇耐...老闆兼總廚Patrick出現...仲同我地傾左一陣...我地都讚間餐\廳o既食物同環境都好好...佢\當然好開心啦...佢\問我地係咪第一次幫襯...我地話係...我同佢\講原本諗住去中環果間...佢\就略略講左2間o既環境基本上好相似...灣仔店就更多detail野...可以同總廚咁樣傾計...好有vip feel...我再同佢\講係慶祝女友人生日...佢\仲即刻講happy birthday兼行左個禮...真係nice到爆(唔記得搵佢\影番張相...蝕左)

其間開左2枝水...因為我地都唔飲得...所以冇開酒...

埋單接近$1,100...不過我認為物有所值...耐唔耐豪一次都唔過份...service好之餘,連總廚都咁nice...呢種感覺我諗就算去caprice,gaddis都未必有

昨天與朋友打算在chez patrick 慶祝生日, 可是換來的是一片無奈

先說說餐廳佈置:進入餐廳的時候,看見裝修尚算可以.而坐下細看發現枱上用上ikea的平價水杯??? 相對餐牌上的$499/$599(+10%) 的價錢, 顯成一種很強烈的對比.

食物方面:
amushe boushe: 應該酸酸甜甜刺激食欲的amuse boushe, 卻變成咸咸椰椰令人反胃的雀屎,他們竟然給我一pat雀屎!!!什麼事呀!!

前菜:

我們分別order了法式煎鵝肝"pan seared foie gras" 和鵝肝三重奏"trio de foie gras".

法式煎鵝肝"pan seared foie gras"法式煎鵝肝變成煎炭,切鵝肝時變成切筋, 我給你$499的價錢, 你給我最劣質的鵝肝.

鵝肝三重奏:鵝肝雪糕尚算可以, 鵝肝泡夫配上朱古力醬配答古怪,鵝肝巳經唔香冇味,還利用朱古力醬轉移視線.另外那個凍鵝肝超咸,雖然有一塊多士作配答, 但實在咸到令人難以入口, 差!

主菜: order了rib eye 和surf&turf

Rib eye: 用了最低級的牛肉,比街市肉檔還差,令我們想起多倫多的唐人"兆豐"超級市場售賣的低價牛肉.牛肉沒有肉味,仲有一陣強烈的梳打味,令人吃不下嚥.

surf & turf: 正常應是龍蝦配原片牛扒,但佢地巳更改菜單配答為2隻中蝦和碎切牛舌,為何竟然連一隻大虎蝦都俾唔到,牛舌碎加上都不知有冇100g.個turf究竟去咗邊?味道簡直普通到不能再普通,自己整仲好食過佢.

甜品:最令人注目就是"李斯特林"味的mint home made ice cream,簡直不知所謂.

duo creme brulee 味道還可以,還不至於作嘔.

總括:這間餐廳食完後令人有極不舒暢的感覺,體內極不舒服同勁喝,唉!另外,我應為這只是一間掛羊頭賣狗肉的餐廳, 話就話法國餐廳, 其實只係一間普通到不能再普通的西餐廳,但價錢唔成正比的騙局.

一直都想試試在中環的總店﹐不過找不著對手﹐就擱置了﹐亦根本不知道Chef Patrick 已經在灣仔開了新店。這天碰巧煤氣公司三十週年幾年﹐在這裡設宴恭請他們中心的金卡學員來午餐﹐難得有免費午餐就算多忙都要出席喇。

這天是Chef Patrick 特別為我們寫的一個六道菜的degustation menu。雖然已經將每道菜的份量縮小了﹐但是還是吃到第3 道菜已經開始有飽意了﹐所以最欣賞的都是那頭盤Trio de Foie Gras﹐是用鵝肝做成三種不同的口感和味道﹐那創意非常值得嘉獎﹐味道就見人見智了。其中一種是在鵝肝醬中加了新鮮的無花果﹐不過因為無花果的果肉本身已經夠甜﹐他們還加進了一種叫做Pineau des Charentes 的甜餐酒﹐這令鵝肝醬也變得非常甜﹐一種很新鮮的配搭﹐不過個人而言是太甜了點。另外兩種就是做成法國甜品profiteroles 的樣子﹐不過裡面的creme custard 就用鵝肝代替了﹐一冷一熱﹐鮮明的對比﹐加上上面加了朱古力醬﹐不說真的以為自己在吃甜品﹐不過一咬下去就吃到鵝肝的香味。尤其是那個冷的﹐Chef Patrick 把它做成雪糕般﹐非常軟滑。鵝肝味的雪糕﹐ichiban﹗﹗

接著來的煎帶子跟魚子醬比較普通。雖然帶子跟魚子醬的鹹香都算幾夾﹐不過帶子本身鮮味不足﹐而且肉質比較淋身﹐口感是差了點。

再來的是野菌忌廉湯。野菌忌廉湯從來不是我所鐘愛的﹐不過這個卻頗特別﹐因為裡面加了西芹茸﹐令湯變得沒有那麼膩﹐讚﹗

都說吃到這裡已經開始飽了﹐所以之後的主菜和甜品都不再嘗到它們的真味﹐所以亦不多介紹﹐不過吃得出材料(Sea bass 和Venison fillet ) 都是上乘和新鮮的。

總的來說﹐這裡的菜鹹甜非常鮮明﹐不是不好吃﹐但對我這些比較喜歡原汁原味的人來說可能不太合適。

早兩星期跟爸爸來這裡吃午飯。

之前經過﹐被這裡的裝修吸引了﹐裡外也用黑白兩色﹐鮮明得很。

一進門口就見大廚Chef Patrick Goubier迎接了﹐還替我拿傘﹐有點不好意思。

爸爸先到﹐一坐下Chef Patrick就跟我們介紹是日精選(有牛﹐有蝸牛﹐有鹿肉)﹐但我們決定試午餐。

是日前菜是矮瓜蓉-- 那條黑色的味道有點像Marmite/Vegemite﹐用來搽麵包還可以。

另外前菜我點了三文魚沙律-- 煙三文魚條包著的又是魚蓉﹐但入面有少去洋蔥﹐還好吃完死不了。菜很新鮮﹐汁不太濃味。

爸爸叫了Herring Cake -- 不知是什麼﹐只知很鹹﹐淨吃很鹹。

主菜我叫了Sea Bass -- 一般水準﹐沒驚喜。

爸爸叫了Stuffed Chicken Breast -- 我試了一片沒有stuffing的(stuffing 內有洋蔥)﹐還是一般西餐做chicken breast的一般做不到嫩滑﹐汁也不是特別突出。

甜品我叫了Creme Brulee -- 有兩種味﹐Almond 和橙酒﹐兩款都偏甜﹐Almond香一點。

爸爸點了Apple Tart -- 他吃第一口後就問我是不是苦的﹐但後來再吃就覺得是應該落了Mandarin皮做的汁﹐還是偏濃味﹐但已是全場最得我們歡心的一碟。

沒有叫咖啡或茶﹐三道菜的午餐﹑加一樽水﹑加一﹐盛惠$477.00。

跟爸爸說﹐有些餐廳你不會自己付錢去吃﹐只會在可以跟公司claim數才去﹐這便是一例-- 有外表﹐有裝修﹐有格調﹐也有情調(雖然在午膳時份還是吵了一點)﹐食物上桌時你也會覺得賣相十分吸引-- 但入口則令人失望﹔每道菜也很花巧﹐但就虛有其表。

要吃新鮮﹑no frill的法國菜﹐我可以去轉彎的La Fleur﹔要吃好味pasta和超水準的蛋糕我可以去同在日街的SpoiL﹐用不著來這裡。

我想﹐我大概不會再來了。

個人好中意餐\廳既裝潢, 黑白配搭, 夠晒格調, 今日無見到chef patrick坐鎮, 只有chef gerone支持大局, 食物ok, 唯一美中不足係試唔到個warm chocolate cake, 因為到我地食完main course想order dessert時, 個waitress先話order 個warm chocolate cake要等成20-25分鐘, 咁佢應該一早問定我地先丫麻!

有日路經皇后大道東,近太古廣場附近,抬頭一望, Chez Patrick居然在月街插旗.早聞卑利街店口碑不錯.决定訂位一試.話口未完,手機響起,吾友永勝來電謂前幾天一家大細已往試食,口沫橫飛的大讚特讚.馬上喝止.講多無謂.問即晚是否有空.即夜設席.

與老伴準時到達,黑白裝修,舒適骨子.比前度的意大利餐廳開揚.坐下吾友巳與餐廳談好開瓶優惠,點一瓶餐酒,自帶的一瓶可免開瓶.在看餐牌上一段文字,是對自巳對酒水克己的訂價感到自豪,縱觀酒牌的價格,大致為坊間酒舖兩倍至兩倍半間,如開瓶費是二百五,可考慮自備酒水.當中部份酒價亦只是三,四佰.可自行判斷酒水組合.

侍者口歯玲脷的推介當天的廚師精選後,協議各人不重覆點菜,可試不同的手勢.頭盆上來,老伴點的龍蝦比較乾身及稍咸,我的乳鴿亦十分嫩滑但淡了一點,吾友的生帶子點菜時待者說是原粒,但上檯時變成切片;但不減鮮美,食味與材料質素不無關係.

主菜端來,老伴的乳鴿味道恰到好處,肉嫩骨香,水準不凡.我與吾友同點了牛扒,但協議在先,所以他點了和牛,我則要了安格斯.同樣高水平,稍嫌份量較小,大約五安士上下.對我等男仕,可謂到喉唔到'胃'.此餐廳設有三道菜與四道菜選擇,但第四道衹有芝士盆可選.二話不說,馬上加碼芝士盆.但份量衹可填塞我們的牙'喇'.但芝士的挑選是下過功夫.最弱一環應数甜品,我的朱古力軟心餅熟了一點,心不太軟,沒有流沙狀.其餘雪糕及法式燉疍均中規中距,乏善足陳.

统觀整晚出品與訂價相稱,以499三道菜,及599四道菜,在店舖位置,裝修,食品,用料.偶有食物的濃淡有偏差,亦屬正常.

在離開餐廳後,與老伴談起會否再到.我是有保留.正是一個酒徒顧客的執着.在囑待者將自携的紅酒開啟,此空檔居然等了十多分鐘,對於Air是否定奪一枝酒的命運,至今未持良方,但待者不知酒徒亦可能姓賴.但最令我們却步的是當待者在開瓶後,說回去查詢此瓶酒需否換瓶,我感奇怪酒是客人自擄,就算酒是在餐廳點的,任何有經驗的餐廳均未敢自把自為的替客人敲定是否換瓶.我當然用較保險的造法,保持在瓶中等待開放.及後待者倒酒到杯中,我妻馬上打着.因她察覺其他檯客均有較標準的酒杯.衹有我們一枱是用高脚啤酒杯似的紅酒杯.細小的白酒杯.當然即時要求換杯.

到底用什麽標準去決定提供客人那級數的酒杯.至今未明?是熟客生客之別耶?一家剛開業的餐廳,是否馬上能區別那是生客,那是將來的熟客.何況永勝一家數天之前亦曾光顧呢!嘿.....或是酒的級數?在離開前瞄一下其它檯的酒,有份量的祇是四級莊Chateau Talbot.自信在當晚自携的Penfold's價值絕不在Talbot之下,是有過之而無不及之距,况且打開門做生意;理應沒有套上一張勢利的咀臉必要.

各位看倌,請問我的感受是來自一個酒徒的執着呢?