室內環境舒服又浪漫~ 好濃cheese 味！ 麵包水準甚高，不過唔好食太多，要留肚 餐前appetizer, green pea paste ravioli + chicken broth, 個broth 好正，好濃 egg yolk with sea urchin + seaweed + urchin cream, 好濃烈的海膽味，怕既就唔好要呀~但真係好好味 dover sole 好實既texture ~ piegeon with gravy ~比想象中好，果然係petrus~有個酸酸皤plum sauce, 其實唔需要 goat cheese ~

因為只能upload 8張相，只能用文字繼續形容~
before dessert: yogurt + grapefruit + aloe vera 清清之前d味
dessert: 柚子cheese cake, 酸酸甜甜唔覺濟~

咖啡+petit 4 (其實食唔落)

好滿足又能令人暫時忘記早上煩心事的一餐晚飯 ^(+++)^

如果要影相，一定要帶有閃光燈的相機，環境好暗

有人彈奏harp~ 浪漫指數爆燈^^

Nice environment, atmosphere, place, staff, beverages, food... and so many desserts , what else you look for?

同太太celebrate 結婚一週年, 去番結婚既地方, 感覺良好~

講番食物先

1) welcome food - puff with cheese , 好食! 開胃一流

2) 叫左半枝CHAMPAGNE - 好飲, 不過唔可以飲太多

3) 包 - 好幾款, 3 types of butter, 很好

4) 小頭盤 - 小雲吞, 不太喜歡...還可以

5) 我叫左個PINK GARLIC SOUP - PRESENTATION 一流, 味道也好

6) 太座叫了鵝肝- 超好食!

7) MAIN - 我叫了羊, 好嫩, 都係一流

8) MAIN - 太座叫了BLUE LOBSTER , 還可以吧... PRESENT OK既

9) RED - 叫了 CAB SAU 同... 唔記得左, 都好飲, FULL BODY AND FRUITY!

10) DESSERT WINE - 唔錯, 甜品前既一個GOOD CHOICE

11) PRE - DESSERT - 真係O 咀, 估唔到會有個咁既DESSRT, 好FRESH

12) DESSERT GREEN APPLE - 好FRESH 好味, 好PRESENTATION

13) DESSERT ORANGE - ALSO FRESH !

14) MIXED of desserts - unbelievable .... so many desserts, take away ....

15) fruits - impressive european bloody orange

16) SURPRISE - a chocolate plate with text

so , what else you want?

Full of surprise and food, Im still "FULL"....

I usually take pics of dessert rather than main dishes, reason to my love for sweet stuff.

I have been there 3 times, In my memory lobster Bisuqe was very nice, yet the second time I came I didn't have the "wow" feelings.

The food here aren't particularly excellent, the reason to come is more of the decor, romantic atmosphere , nice harbour view with beautiful chandaliers. Good services too.If you come between 7-10 , there will be a harp playing for you. Harp for French cuisine, a good match.This is an excellent dessert. A smooth dark chocolate top with raspberry, strawberry sorbet and pink cream. I fall in love with it.

Cant stop comparing Petrus with Caprice ( Four Seasons )and Gaddi's ( Peninsula ). Amonth them Petrus has the best harbour view, classy decor, Caprice with the best services, creative food match/design and modern decor, Gaddi's with very good services, elegant gorgeous decor and wonderful food.

If you wanna try them all and the dinner price is beyond your afforable limits, try the lunch servcies instead, not as romantic as at night but all you have to pay is around $500 per head.

A belated Christmas post.

There are always so many choices for Christmas dinners each year that it becomes quite frustrating to decide on one. This year, after perusing through a few of the set menus, Mr. C and I decided that the menu at Petrus seemed quite decent and it was also a plus for me since it would be my first time there.

Inside the Island Shangri-La hotel, Petrus sits high up on the 56th floor. Dimly lit, the decor of the setting is supremely grand with a touch of old-world elegance adding to its charm. We were seated at one of the tables next to the window offering an unobstructed view of the water. Although it was really too dark to appreciate the water view, I can imagine how beautiful it would be for those dining during lunch time on a cloudless sunny day~

As soon as we were seated, we were offered an apertif of champagne and a variety of breads were brought around by the waiter for our selection. The quality of bread was quite good, my choice of baguette was crunchy with airy, soft insides while the butter roll was pillow soft with an almost croissant like taste due to the amount of butter used.The first course was a caviar and rock fish soup jelly with marinated scallop. Very simply presented crowned with a generous serving of caviar, the scallop was fresh and sweet, but I found the rock fish soup to have quite a fishy smell, which was slightly off-putting, but taste-wise it was still acceptable.Next was a lobster and chestnut bouillion with diced squid at the bottom and a lemon and fennel confit spooned on top. I do like lobster bisque, and the flavour of the bouillion was reminiscent of it with the only difference being the slightly thin texture. The lemon and fennel confit gave a pleasant zestiness to the strong flavour of the bouillon, but I have to admit that overall it was very salty.A slow cooked organic egg with black truffle, purslane and Jabugo ham was served next. The egg was cooked perfectly, barely set egg whites and when pierced a gorgeous orange lake of yolk gushed out. The heady flavour of the truffles were a perfect match to the richness of the egg yolk, but I found that the jus poured on top overpowered the rest of the dish.The first main course of the evening was a roast brittany seabass with shellfish. As this was served, once again I caught an unpleasant fishy smell arising from the dish, but fortunately when eating the seabass, the smell was absent. The fish was cooked well, but I found the brocoli florets to be slightly undercooked for my liking. The meat course for the evening was mallard duck in salmis sauce with bacon roasted artichoke. The duck came in two parts, thigh and breast, the thigh meat was disappointingly dry and stringy, while the breast fared a little better. Cooked to a rare pink, it was significantly more moist than the thigh, but not quite tender enough. The accompanying salmis sauce was made from a combination of duck offal, the texture was not very smooth, a little grainy with a dominant liver taste. Just before dessert, was their version of a cheese course an aged mimolette and black truffle sable. Served in a glass bowl, it was a gooey mixture of cheese with buttery, crunchy pieces of sable biscuit inside topped with a shaving of black truffles at the table. The cheese had a strong mature flavour which I did not mind, but after a few spoonfuls it became too heavy and salty on the palate. As a palate cleanser they offered a spiced Christmas wine granita, which was actually quite bitter. Not really to my liking unfortunately.I have to say, after so many mediocre dishes, the desserts were probably the saving grace of the evening. The lychee dessert by Madame Claude consisted of a rose and lychee mousse paired with a quenelle of lychee sorbet. Bits of fresh lychee fruit was scattered around the plate and a delicate sugared rose petal graced the dessert. The mousse itself was light and airy with a delightful fragrance of rose while the lychee sorbet was refreshing on the tongue. I quite enjoyed this.The second dessert was a chocolate cigar filled with chocolate cremeux and a cappuccino ice-cream on the side. The casing of the cigar was like a chocolate sugar crisp which broke with a satisfying shatter while the cremeux was rich and smooth which was perfect in tempering down the sweetness of the crunchy sugar casing. And to end, coffee ('latte art' courtesy of Mr. C ) and assorted Christmas petite fours~Overall, I have to say the food was a little disappointing, a lot of the courses were overly salted and the visual presentation of the dishes were quite lacking. I am not sure whether it was because they were handling a set menu during the holiday period, but hopefully their standard normally is not like this.

一直都很喜歡Petrus，縱然試過其他三星名店，Petrus還是我的最愛。

已有一段時間沒來，與好友相聚，便提議到Petrus午膳。這裡的麵包沒有Robuchon那麼有特色，不過我醉翁之意不在包．．．只在紫菜牛油呢！頭盆選了“暖睡蟹配薑，蘿蔔及醃蔬菜”，不知是否強國強大，連Petrus的餐牌也有中文，幸好仍然是繁體字！

頭盆一上，不禁“嘩”了出來，很美很美，法式的美以此完美表達。

淺嘗一口，啖啖蟹肉配上酸菜及薑，我這個懶人很幸福呀！一向對薯仔湯有好感，所以選了“大蒜薯仔湯配黑松露忌廉”。

大蒜配上黑松露的氣味很霸道，把友人的龍蝦湯都比下去了。

口腔裡的感覺才能作準，香滑的薯仔湯配上大蒜，好味到不得了。自從減少食牛後，主菜的選擇少了，亦變得困難了。

本想選魚，可是又不太合意，最後選了這道”黑松露鴨肝配通心粉“。

還擔心這道主菜份量頗大，見到那三條通粉，心定了下來。

雖只有三條通粉，配上濃郁的芝士，還挺飽肚的。

左邊的是鴨肝配黑松露及Artichoke，以前沒有留意Artichoke，它正好中和鴨肝的油膩感！甜品選了"Mont Blanc"，看滑的栗子蓉配上淡淡酒香，一絕！

平日工作繁忙，偶爾與友好飽餐一頓，開懷暢談，真是很滿足呢！

不只中國人深諳不時不食之道，崇尚美食的法國人也不遑多讓！Petrus會隨季節選材，令你永遠也吃不厭，是月餐牌的頭盤及湯已渗着秋冬的氣息，心思思的又到那兒去！
頭盤栗子芝士小雲吞是其中之一，一口小雲吞中的芝士頗濃滑，雲吞皮煙韌，吃下Ardeche出產的小栗子，口感軟糯，不像一般吃到的粉，有點像銀杏的口感。法式鴿肉批也是秋冬時令的菜式，酥皮下微粉紅的鴿肉和其他食材如肝醬等拼湊，像極彩色的拼圖。另外一道頭盤，可以說是新派法菜，是曰本魷魚配法國有機雞蛋，底部配上紅酒醋汁，聽起來也覺配搭新，結果也給味蕾帶來新的衝擊，魷魚的質感特別，半生熟，没有刺生般膠口，又沒有炒熟的實淨，介於兩者之間，配上蛋味香濃的有機蛋黃，味道更豐富，而底層的紅酒醋汁拌以切碎的瓜粒，令這頭盤非常開胃清新，更想吃下一道菜。南瓜湯上桌時，玻璃碗內先盛着乳酪泡沫，侍者再在你面前注入熱南瓜湯，再在湯面加上數滴南瓜籽油及灑下牛油味濃的麵包粒及南瓜子，令此湯除了濔漫天然蔬果的甜美外，口感更豐盛，而上菜的細節也給人留下深刻印象！最後不得不提的是甜品Menu上的這道新甜品，賣相的骰精緻，不同的綠令人精神煥發起來，驟看秋冬感覺較弱，一口把整個蛋白餅杯放進口中，冰凍的青蘋果雪葩瞬間溶化，酸酸甜甜，然後渗出蘋果酒香，再配上鬆脆的蛋白餅及焦糖核桃，好吃得令人感動。

餐單不時轉換，像此青蘋果雪葩未必長期供應，而本人至愛的焗朱古力力梳乎厘也未曾再遇到，可致電查詢是曰菜單，便可吃到合意的菜式。另外，在晚餐時段過後，餐廳也歡迎客人上來品嘗芝士，甜品及咖啡。

老公生日，期待已久的到港島香格里拉享受法國大餐！
精美的各式海鹽礦物鹽，可以用來配麵包，有淡淡的大自然香氣！

Set Lunch 奉送餐酒，我們照例選了白酒，再加 Sparkling Water，感覺很優雅！四道菜有頭盆、湯、主菜、甜品或芝士。頭盆老公選了【焗鴨批配時蔬及甜莓汁】很傳統的法國肉批，賣相精美吸引，味道清新鮮甜，很開胃的頭盆前菜！我選了【有機糖心蛋配火腿及野菌】嘩！流心的半熟蛋，給風乾火腿點上了，薄薄的火腿入口即溶，滲出鹹鹹香香的味道，特級滋味！第二道菜是湯，我們一人選了一款【可可豆湯伴芝士雲吞】與【法式香草蔬菜湯】，都是香濃美味有質感的濃湯，芝士雲吞比較飽肚，蔬菜湯則比較清新與健康！已經飽了一半，到主菜出場了！老公照一貫慣例選了牛【燴牛仔肉配芹菜頭】，而我又是龍蝦，百吃不厭！哈哈！【法國龍蝦配時蔬及辣肉腸汁】，質素跟龍蝦吧不相伯仲，都是新鮮上剩的法國龍蝦，肉質彈牙爽口鮮甜美味，很滿足！最喜歡法國餐有芝士車，多款法國農莊芝士任君選擇，像小朋友揀糖果般，很開心！最後我選了 Selle-Sur-Chen 、 Comté 、 Époisses 和 Roquefort 都是心愛的比較濃味的法國芝士，盡情的吃個夠！甜品時間，賣相最為吸引的是【黑朱古力球肉桂芝士忌廉】那黑朱古力是真材實料的上等朱古力，香濃的 Dark Chocolate 味，有型有實，絕不欺場。【椰子梳乎厘配青檸】是服務員推介的，熱辣辣新鮮出爐的 Coconut soufflé，入口有淡淡的 Lime 酸味，中和了甜膩的感覺，很出色的一個甜品，果然無介紹錯！最後是餐廳安排的吹蠟燭與拍照時間！美倫美奐的 Petit fours，可惜已經很飽，吃不下了，只有拍照留念！餐飲我們選擇了 Ice Tea 與熱檸檬水，都特別清雅怡人。每一個細節都讓顧客感到盡善盡美，很完滿的一個生日週末！離開時入酒店電梯，發現原來地毯印有 Saturday，很有心思，而且要天天換地毯，很特別的一個設計啊！

十分鍾愛這法國餐廳，不是因她剛被選為全球五十美景餐廳，又或是摘得多少粒星，只喜歡她不做作及令人吃得舒服的菜式。當然，你也不能穿T-shirt短褲入內。這裏的侍應就算你不叫什麼名酒或天山礦泉水，也不會白鴿眼。麵包款式有接近十款，如煙肉，合桃，麥穗，牛油軟包及罌粟籽芝麻薄脆等，侍應會多次為你添加，付上的牛油，除了原味外，另一款是混入紫菜的，口味特別。
今天吃的是Autumn Menu，我選了暖龍蝦沙律豬面頰肉，蘿蔔蔬菜，色彩繽紛，給人清新的感覺龍蝦是來自法國Brittany, 烹製得非常嫩滑，底層質感像刺身般。豬面頰肉Terrine，卻給我上海冷盤鎮江肴肉的感覺！迷你的青瓜，酸酸的，異常醒胃。家人點了另一款頭盤，鴨肝份量十足，煎得香嫩，伴以鲜棗及石榴汁，中和了肝臟的油膩！主菜六選一，必有一款對胃，有全素的，鳕魚，煎帶子，烤羊架，焗乳鴿等，除了素菜那款外，其餘的之前也試過了，故今次點了香煎牛仔肉配烤釀甜椒，牛仔肉肉味當然不及一般牛肉香濃，卻不失嫩滑，有淡淡的奶香味，配上香濃的醬汁，就恰到好處！迷你青紅甜椒中央釀有洋蔥及肉末，十分香口惹味。家人點的烤乳鴿也一貫的充滿肉汁，配以曰本舞茸，更令人回味。甜品揀了黑加侖無花果配核桃雪糕，碩大紅豔的無花果子滲透黑加侖子果汁，酸甜味美，也散發出淡淡的酒香，配以核桃雪糕，是一暖一冷完美的搭配。Petit Four十分精采，特別喜歡迷你檸檬撻，杏仁拖肥糖，朱古力樹枝，自家製的棉花糖更不可錯過，加入檸檬汁及香草，令棉花糖不過甜。家人都點了Cafe Latte，上桌時每杯的拉花也不同，可見餐廳的心思。侍應通常都會主動問客人需不需要添飲或多要些Petit Four，大方好客。

今年的生日，公司居然忙碌到連一天的假期都不肯放給我，希望是因為我的地位越來越重要了（雖然無咩可能），否則就是公司越來越多野做，真是快要做死人啦！！！於是唯有乖乖地留在香港慶祝生日，原本的打算是如過去兩年般，去Caprice豪食一餐的，不過人總是貪新鮮的動物，結果我們揀選了同樣非常著名的法國餐廳Restaurant Petrus。難得偷得浮生半日閒可以悠閒地午饍一下，Restaurant Petrus果然沒有令我們失望；典雅寧靜的環境，寬敞舒適的坐椅，以及一望無際的海景，實在令人身心舒暢不少；只是天公不太造美，生日這陣子天色總是灰沈沈的，如果是藍天白雲的話，維港的景色應該會更加壯麗漂亮。不過到點菜的時候，打開Set Lunch Menu，竟然有一刻無所適從，因為餐牌上居然大部份，尤其是前菜和湯類，看起來都是很清淡和以菜蔬為主的，也沒有令人一望就有嚐試意慾的菜餚，真是好不容易才能成功揀選好想要的菜式。點好菜後，部長先介紹一下桌上擺放的‘六色鹽’，有岩鹽，紅酒鹽，胡椒鹽，以及各款的香草鹽，看來非常特別；我們每樣都淺嚐了一點，也許是我們的舌頭能力不夠敏銳，似乎隻隻都是差不多的咸味。套餐除咖啡或茶外，還另包一杯酒或果汁，雖然我對紅酒毫無研究，但也品嚐到這絕對是杯出色的紅酒；入口非常溫和舒服，一點苦澀味也沒有，而且果味溫醇濃厚，這小小的一杯眨下眼便被我們分飲清光，實在是意猶未盡。等了一會，侍應終於拿著令人非常期待的麵包籃出現！見到不同款式又香噴噴的麵包時，我立刻眼前一亮，當被問到要那款麵包時，我當然很豪氣地說：‘我全部都要！！！’結果我被侍應勸喻要冷靜些，提議不如每次只試兩款慢慢食，這樣再添時仍能保持到麵包的新鮮和熱度；聽落又好像很有道理，於是我也乖乖地遵從了。用來塗麵包的牛油共有兩種，都十分幼滑香濃，不過‘紫菜牛油’就較為特別，帶咸味又有海藻的味道，非常過癮。至於麵包總共有七款，我的至愛是肥嘟嘟兩頭尖的‘牛油麵包’butter roll，又熱又軟，不用塗任何東西已是牛油味香濃，結果我不斷地添食，都忘了最後食了多少件。‘餐包仔’就比較普通，只比坊間的略為鬆軟一點。食過麵包後，前菜正式上場！‘甜瓜伴西班牙火腿啫喱’(Cavaillon melon with Jabugo ham jelly)，跟一般的哈密瓜配parma ham差不多，只是擺設得精緻一點，捲成花朵的形態，可惜味道方面沒太大的驚喜。

另一前菜‘香草芝士麵糰配茄子蓉’(Gratinated green ricotta gnocchi, eggplant caviar, lamb jus)則較為出色，芝士麵糰加入香草味道非常特別，煙靱又軟糯的口感亦十分討好，再配上其他不知名的新鮮菜蔬，花朵和豆子，不同的質感和鮮甜味混和在一起，效果是出乎意料之外的清新可口。食過前菜後輪到湯類，‘鮮嫩蔬菜青瓜湯’(Zucchini soup, sautéed crunchy young vegetables)，侍應先捧上各款略為煮熟的菜蔬，給我拍好照後，再慢慢倒入熱騰騰的青瓜湯，十分細心；初時我對這個菜湯並沒多大期望，只是想不到看來如此簡單清淡，喝起來卻是濃郁澎湃的青瓜甜味；還有炒得剛好的‘湯渣’，每樣菜蔬都真的保持著crunchy的口感，以及清爽新鮮的味道，飲完感覺非常健康又美味。可惜另一款湯‘羊奶芝士可可豆凍湯’(Chilled coco bean soup, rosemary flavoured fresh sheep cheese)非常令人失望，我實在嚐不出可可豆是什麼的味道，淡淡的十分之奇怪，加上是凍湯，還有羊奶芝士濃烈的羶味，可能是我個人腸胃比較差，坦白講，飲落確實有點兒想作嘔。

食到這刻，前菜和湯類感覺都只是中規中矩，希望主菜能夠有較出色的表現。‘鎮江醋燉羊肩伴香草蕃茄可可豆’(Lamb shoulder braised with Chinkiang vinegar, coco bean simmered with tomato and rosemary)每日只限定四份，我們是第一檯客人點這道茶式，故羊肩仍是完整的大大份；侍應會先切好羊肩，再淋上蒜油，醬汁和配菜，細心擺設得漂漂亮亮；羊肩肉質極之嫩滑，羊羶味只是輕量，可惜味道卻是超級的咸，幸好作配的蕃茄粒和白豆淡味得多，尚可以中和一下。另一道主菜‘特色釀紅鰹魚伴薯仔’(Whole red mullet stuffed Riviera style, braised potatoes)，理論上紅鰹魚裡應該釀入了些配料的，但我切開後卻發現那只是一塊簡單的魚柳；幸好味道尚算不錯，肉質鮮甜爽口，而且最要緊的是咸度適中，能夠安撫一下我已被羊鞍咸到痳痺了舌頭。

甜品餐牌非常精緻，雖然這時已飽到十成十了，不過沒有甜品作結尾又好像有點美中不足。於是點了‘糖煮大黃配雲呢拿肉桂’(Rhubarb cooked in sugar block, vanilla and cinnamon)，當侍應突然拿出這個大圓餅的時候，我真是嚇了一跳，因為我是絕無可能再吞得下這巨型糖餅的；幸好那是傳統法式烹調大黃的方式，將大黃包裹在厚厚的糖層內焗煮，讓焦糖的甜味和香氣慢慢地滲進大黃裡，敲開‘糖殼’後內裡其實就只有廖廖數條的大黃，再淋上肉桂糖漿，我們已急不及待想一試。大黃的味道原來十足十山楂味，加上它一條條的模樣，整體感覺就如食著煮得超腍但又酸酸地的菜心，都頗有特色。另一款甜品‘70%黑朱古力配開心果仁餅’(70% dark chocolate and pistachio fondant, nasturtrium flowers and leaves)，實在令我這朱古力迷極為失望，雖然已是70%的黑朱古力，卻仍是不夠香濃，而且‘溶心’的效果很一般，餡餅亦熱度不足；我覺得最特別的反是旁邊作伴那幾片漂亮的食用花葉，我大膽地試試味，口感竟然是脆脆的，還有種新奇又清爽的味道，令人十分驚喜。最後的petite four只是一般，較特別的是朱古力和檸檬撻，終於有令我滿意的朱古力香濃度，檸檬撻也很清新鬆脆，味道討好。

整體來說食物味道普通，而且水準參差，時咸時淡實在使人非常之驚訝，雖然這裡烹調花果蔬菜又確實有其獨特之處，令人印象深刻；不過我最滿意的卻是Petrus的寧靜舒適環境，以及細心的服務和講解，令我們可以享受到一頓優閒又快樂的生日午宴；但明年生日，我都應該會重投Caprice的懷抱了！

I had heard a lot of positives about this restaurant and was longing to try and the opportunity came when a business associate invited me to dinner last night. The setting, view and food was fine except for the service which I would consider third class! To be exact, it was the captain who was rude and unhelpful. The way he handed us the menu was like dishing out food in a cheap food mess. He would not entertain my order to have just ice cream for dessert and was unhelpful in explaining what alternatives I can consider.It's ashame that one should experience such bad service at an upmarket establishment like this. May be the captain is not worried about his job as I heard news today that the HK job market is improving .........