Date: 17 Jan 2010
We were shocked to see the "Water List"!!! Ordered a bottle of Evian.
I had 2-course whilst my hubby had 3-course.
My set: Scallops thick and juicy with smell of sea-water; lamb medium well with chinese cabbage as side-dish
His set: chicken foie grasordinary; broth with beef ballsI didn't try but he said "so and so" (not recommended); grilled veal-cut ordinary.
The house wine (chateau de bouguet) is rich; another wine (cote du rhone) is more tasty and fruity
Marron cake with pear sorbetHighly recommended for dessert lovers
Petits four: so-and-so, some are too sweet
Service: Waiter Ricky is very nice, thank you very much Ricky. The receptionist is also cheerful and helpful, she initiated to help us take a picture around the sofa corner. Thanks Miss Receptionist (Sorry that I didn't notice her name tag).
Ambience: elegant, well-lit, classical, stylistic.

看到這裏好評如潮，也就把心一橫，將本來一早訂好了的Caprice生日午餐改到這裏來。

一步出56樓的電梯門，便進入一條充滿法式水晶吊燈的短走廊，氣氛異常優雅和寧靜。

餐廳由門廊至內都裝修得美輪美奐，充滿濃濃的法式情調。除了漂亮的水晶燈、油畫外，連那些小壁燈、小擺設都非常美觀。最特別的是在餐廳中央，扶手梯級兩旁那對女神做型的燈飾，優美的形態，令人一見難忘。更因餐廳的一邊是落地玻璃，日間光線充足，景觀開揚，令人精神為之一振。

倆人被安排坐到落地窗旁，居高臨下，但見遠景有點煙霞，但各地標大廈仍清楚可辨。細看之下，更見幾只鷹隼在不遠處的大廈上迴旋，看著看著，不自覺的令人悠然神往，呆了半刻才知道侍應哥哥已將餐牌送上。

我們選了$478連一杯餐酒的三道菜set lunch。 即是：開胃菜 (六選一) + 湯 (二選一) + 主菜 (六選一)，另送餐茶和小點。(亦有$418的二道菜可供選擇，同樣亦包一杯餐酒和茶等等。)

點菜後馬上送上溫熱的小餐包。種類有:

1. 圓圓的中間有條坑紋的牛油包 - 我的最愛。外皮有酥皮般的脆口感，味道帶牛角酥的香濃牛油味…..臉也不紅地encore了無數次。
2. 頭尾尖尖的小法包 - 皮脆內軟，不錯！
3. 圓頂方底的芝士包 – 芝味香濃，質地軟熟。不太會欣賞芝士的我也覺好味。
4. 長方條形的麥包 – 有麥粒和麥香，軟硬恰到好處。但因有其它的更好選擇，非我所愛。
5. 芝麻脆薄片 – 好多芝麻和香脆，我中意。

其實全部都好好味，但如果能夠再熱Ｄ就會更加香，更perfect 了。我反而覺得跟包的兩款牛油(無鹽和少鹽)並不特別香滑，味道也沒有什麼大分別。而Ｄ包就算沒加牛油吃也很美味。

開胃菜

Duck liver terrine with sauternes wine, toasted country bread (甜酒鴨肝凍，跟一片烘多士)

驚為天人，漂亮得不捨得吃掉它。

丁方的一粒鴨肝凍，表面是一層淺黃色薄薄的甜酒凍，端坐在碟面上那層薄薄的甜酒凍中央，再在旁邊灑上幾點黑胡椒碎，豪華地灑滿了片片的金箔，在日光和燈光的映照下，閃閃生輝，令人眼前一亮，充滿驚喜。

鴨肝沒有鵝肝的油膩，味道亦略比鵝肝清淡，與清香的甜酒非常配合。塗在又熱又脆的多士上來吃，一冷一熱，既吃到鴨肝的香、又嘗到甜白酒的清新、間中又爆發點黑胡椒的辛辣，味道既豐富又有層次。在金價狂升的今天，這道菜，我吃得一點(金箔)不漏，身心俱覺滿足。(聯想: 我們中國人農曆年的新年菜應該有這一味「金磚滿屋」。)

Seared duck liver & sweet onion tortelloni calamari with lime zest (大既是: 煎鴨肝、雲吞、海鮮大會)

份量十足。三大粒煎鴨肝、三粒用墨魚汁雲吞皮做的雲吞、幾片魷魚和些少海膽，豐富得像一個小拼盆。佩上一個酸酸的汁，令人吃得很開胃。(是真的…他吃到最後，耍了招美人照鏡，用麵包把碟內所有的剩餘汁液也沾來吃光了。)

我也貪心地嘗了一件鴨肝、一只雲吞和些少海膽。鴨肝的外表煎得乾身但並不焦黑，內裹非常熱和香滑，屬難得佳作。墨魚汁雲吞的皮也很軟滑，內裏碎碎的餡料雖然吃不出是甚麼，但亦非常鮮美。至於海膽嘛，可能因本人吃不慣，覺得有點兒腥。酸酸的醬汁，味道做得恰到好處，和這道菜非相稱。

湯

Lobster & chestnut bisque (栗子龍蝦湯)

倆人都不要Leek soup 而選了這道龍蝦湯。不知道當天的Leek soup 味道如何，但肯定的是，我們沒選錯這個龍蝦湯。

湯碟送上來時只見內有三顆栗子肉和一點兒打起的泡沫。侍應哥哥介紹過後，便除除把一壺熱湯倒進碟內，龍蝦湯的獨有香味慢慢散發，看著整道菜在眼前完成，令人很心急想一嚐味道。

以前只愛喝很濃、很creamy 和充滿白蘭地酒香的龍蝦湯，但喝過這裏的龍蝦湯後，我改觀了。這裹的湯並不太杰，也不太creamy，更吃不出白蘭地酒味，但卻一樣香濃鮮味，喝多了也不會膩。三顆栗子又大、又粉、又甜，是完美的配對。通常海鮮湯一涼就易變腥。難得的是，大廚已考慮周詳，湯本身煮得夠熱，保溫亦做得好，喝到最後一滴，湯仍是熱的。我實在挑剔不出什麼來…..頂多是…最好可以多加幾件龍蝦肉:-)

主菜

Poppy seed crusted North Atlantic cod, garlic & potato risotto (鱈魚佩蒜蓉薯仔粒)

鱈魚上沾滿了罌粟籽和芝麻，焗得剛熟。但由於魚肉本身魚油不多，故此稍嫌肉質不夠嫩滑，亦欠缺了魚油的甘香，味道偏淡。而綠色的波菜汁亦沒有甚麼味道，似乎幫不上忙。反而最有驚喜的是那以意大利燴飯的方式烹調而成的蒜蓉味薯仔粒，芝士味濃淡適中，加上蒜蓉粒和有點爽口的薯仔粒，簡直好味過真正的意大利米，叫人一試難忘。

Roast rack of lamb with herbs & grilled potatoes (燒香草羊架佩烤薯仔)

羊架要了八成熟。只要看照片，也可知這羊架是煮得何等嫩滑多汁又無血水。吃的人(不是我)的感想是: 好靚，唔羶。(之後就繼續默默耕耘….)

餐茶/Petit Fours

點了餐飲capuccinno後，侍應哥哥便推了一車小點出來叫我們選。每件都像精品，叫人如何取捨？最後只好說實話: 「除了綿花糖外，什麼都想試。」結果如願。連在瓶內那粒貌似橄欖的綠色杏仁朱古力都吃到了…哈哈哈，真開心！

感想

雖然是比Gaddi’s貴了一點，但這是一個物有所值的體驗。除了大家都共有的體貼服務外，無論是餐廳環境的格調、品味、擺設，甚至菜式的創意和賣相，都有分別。此行深感法菜仿如藝術，擁有無窮的變化空間，正如同一樣的龍蝦湯，只要有兩個有創意的大廚，便可以做出兩種不同的美味。印像中的正統浪漫法國餐好像都要在晚上幽暗的燭光下發生，但那天我體驗到了另一種白天的浪漫。就在品嚐美食時，我抬頭看見一只大鷹在玻璃窗外貼窗略過，肚腹淺色的羽毛和雙爪清晰可見。這種只能在雲端上才有的體驗，相信亦只可以在白天才有幸看到。

雖然和我來吃飯的人早已不會來「浪漫」這招，但這天大家都感到久違了的浪漫氣氛….。

BEFORE

This was the 3rd X'mas with my <(^@@^)> and I have decided to make this one kinda SPECIAL. With a bit of OPENRICE research, there were two final contestants; Petrus and G...... it's in the P...... around TST... So, I called both the restaurants for enquiry of details of the X'mas nite.

During the conversation, both of them started with English and there would be not a problem for me. Both of them were equally polite and helpful but not with their oral English. I had to ask the gentleman of G..... to speak in Cantonese instead and I could absolutely tell that he felt relieved as my request. The lady from Petrus sounded much more comfortable.

After phone calls, they both sent me the email attached the details of the X'mas dinner... and here came the most crucial part for my decsion making... When I read the email from G..... it started with "Dear Mr. Ho," Huh!? Sorry...... that was a mistake should not be made by this level of restaurant... Oh well...... Too bad......

So, here we came the winner... PETRUS!!

DURING

Me and my <(^@@^)> arrived the restaurant 1/2 hr earlier than the reservation that should be 7:30pm; however, there were no awkard moment at all and we were greeted warmly then led to our table with a super nice window view as requested during the booking. Rey (hope I didn't make a mistake) friendly welcomed us and briefly explained the arrangement of the nite... welcome gifts, performance of live X'mas songs, Santa Claus arriving, and etc.

Then we started our X'mas dinner with recommended glasses of sparkling wines and a nice selection of bread. With a bit unsalted butter and pinches of 6 different kinds of sea salt on the bread, my tongue was waken and ready for the wonderful dishes.

CARPACCIO DE LANOUSTINE, FOIE GRAS ET POMME VERTE
Langoustine carpaccio with duck liver and green apple

As the 1st starting dish of the whole nite and served as a warm up, it did a good job. The prawn was nothing fancy but fresh and cooked just rite; the head was slightly deep fried served with Japanese soy sauce. I like that idea with no wasting and respecting the food!! The duck liver was rich and smooth; the after taste was impressive and the combination of that with green apple was perfect... just like me and my <(^@@^)>... hehe Plz don't throw up while reading that...

CREME DE POTIRON ET CHATAIGNE
Muscade pumpkin and chestnut cream

My <(^@@^)> is always a BIG FAN of pumpkin ; therefore, she did really enjoy the creamy pumpkin soup. It was interesting that there were several whole chestnut found and that was kind of a sweet soup that I think most ladies would love. Honestly, I am more interested in their signature soup, the black truffle cream one... Too bad that it wasn't included in the dinner set... May be next time.

NOIX DE SAINT JACQUES DOREE, COQUILLAGES EN NAGE CREMEUSE ET ACIDULEE
Seared scallop, shellfish in tangy and creamy warm nage

If you wanna know how should a PERFECT scallop be like, then take a bite of this dish... that simply my feeling while I was enjoying that. I felt that the the scallop was just melting slowly with a tiny gentle push of my teeth... tender but not chewy nor sticky at all... and the creamy warm nage was being supportive here... not stealing the beautiful flavour of the scallop and the shellfish... NICE!!

BAR DE BRETAGNE MEUNIERE, ENDIVES BRAISEES AU VIN JAUNE, TRUFFE NOIRE
Brittany seabass meuniere, braised endives in yellow wine and black truffle

I am not a BIG FAN of fish when it comes to western style. Steamed fish with soy sauce, green onion with ginger, hot sizzling oil on the top is my all time only choice. However, this dish was surprising me even I was that stubborn. I think the texture was the crucial part... coz the tenderness of fish was still able to be kept even it was well done... no need to have medium rare for fish!! Cool!!

SELLE D'AGNEAU DE L'AVEYRON ROTIE, PANOUFLE BRAISEE ET GRATIN DE POMME DE TERRE
Roast Aveyron milk-fed lamb saddle, braised panoufle and potato gratin

My <(^@@^)> is not a BIG FAN of lamb but she did enjoy this dish and finished all ... and this meant a lot!! I would say this dish was done with impressive details... the sauce... the starch part... the garnish... APPLAUSE!!

BRIE DE MEAUX AUX TRUFFES
Black truffle Brie de Meaux cheese

If you asked me, which dish I will order again for the visit next time... I would tell you THIS IS THE ONE!! This was my most favourite dish among all the wonderful dishes. The complex flavour was so impressive... it was strong but not attacking... there was nothing left in my mouth but the taste was still hanging around... really love the crispy bread with the soft smooth cheese as it satisfied people like me who enjoy texture contrast... One more interesting thing was that... it did look like a ice-cream sandwich... haha

GRANTIE SANGRIA
Spiced wine granit'e

It fitted its role of the refresher before the dessert... slightly bitter commented by my <(^@@^)>

CARRE FONDANT AU CHOCOLAT DES CARAIBES, CREME GLACEE AU SPECULOOS
Caribbean chocolate fondant, speculoos ice cream

RIch choco... smooth texture... not too sweet... My <(^@@^)> is a BIG FAN of choco but I am not... she said she wouldn't mind if she needed to finish mine for me though she was quite full... But, I minded... hehe So, you should know how good was that... haha

BISCUITS DE NOEL
Christmas cookies

Season festival treats... Not much to comment but nice.

We then finished the dinner with hot tea with lemon slices... sound nice... hehe

AFTER

Both me and my <(^@@^)> were really happy about the dinner... not just because of the food... but the service as well. Rey was professional in both his knowledge and attitude... his caring was warm, friendly with a bit homour... the arrangement got nothing to be complained at all... and MOST IMPORTANT... we were both comfortable and joyful with all the atmosphere and interactions... With my <(^@@^)> and such a nice X'mas dinner... what else could I ask for more?


P.S. This review is Ver. 2.0 because I did write one before this... but I pressed the wrong button and ALL VANISHED!! Oh well... that's life... haha

今年薑餅人生日， 他想吃頓法國菜， 原本想去試French Window， 但打電話去預訂時被告之已滿了座， 於是再想到Petrus， 吃後甚滿意，高興和滿足。

訂位時説想坐窗口位， 可惜餐廳接待説已給其他客人預訂了， 但驚喜地來到時竟被安排了坐窗口位， 可能有客人臨時取消了booking吧！

侍應有禮斯文， 服務懇勤得來不會令客人有被監視及束缚的感覺。

先來餐前小吃， 是一些風乾腸及蔬菜條。 風乾腸有原味、合桃味等， 香口甘味， 為我們的胃開動引擎。

薑餅人一早已説想喝香檳，他揀了比較fruity的Laurent Pierre。

在Set Dinner和al la carte 爭掙了一會，薑餅人最終拍板要了類似tasting menu的Set Dinner。

侍應拿來一籃子漂亮的麵包給我們選擇， 我們忍不住吃了幾回， 最愛鬆軟香酥的牛油麵包。 還有不得不提其中一款的紫菜牛油， 味道帶點咸鮮。

這裡有六款海鹽，侍應推介了其中二款， 夏威夷岩鹽適合清新的海鮮， 紅酒鹽配合紅肉。

好吧， 正式開始豐富的生日飯啦！

Obsiblue prawn with duck liver and green apple
來自法國的藍蝦爽口鮮甜， 蝦頭更炸香另上。
鴨肝嫩滑香濃， 配上清新微酸的青蘋果絲減輕膩意。

Muscade pumpkin and chestnut cream
熱乎乎、香噴噴。 南瓜和栗子忌廉的自然甜香， 潤滑豐富， 令我喝完有點回味。

Seared Scallop，shellfish in tangy and creamy warm nage
帶子厚大，鮮甜肉嫩而有彈性， 旁邊有薄切八爪魚和蜆仔。 八爪魚是異常的嫩而不韌， 蜆仔更是鮮甜多汁， 味道近似螄蚶。

Brittany seabass meuniere，braised endives in yellow wine and black truffle
魚肉厚而不鞋， 配上墊底味道較溫和的風乾火腿吃更吊起味來， endives苦白苣清新帶點微甘。

Roast milk-fed Aveyron lamb saddle，braisd panoufe and potato gratin
羊鞍要了medium rare， 外皮煎得脆，肉嫩而咬落不失肉質纖維，迷人的粉紅色又不帶嚇人的血水， 味道溫和帶點微羶, 配上gravy吃增添香味。

另外侍應還遞來一小碟炆羊肉， 羊肉被撕成幼絲， 炆得軟淋入味， 味道較濃烈，有點鄉村菜風味。

Black truffle Brie de Meaux
兩片黑色的墨汁脆片夾著混著黑松露的白色Brie芝士餡， 旁邊有用綠和黑胡椒造成的裝飾， 真的很美。Brie芝士加上黑松露碎味道顯得更強烈濃郁， 縱使比較滯口， 但也忍不住吃清。

Spiced wine granite
是用Sangria酒造成的碎冰， 吃出其中再有在面頭加上開心果仁， 吃後感覺清涼及味雷清新， 酒味帶點苦。

Caraibe chocolate fondant，speculoos ice cream
金箔蓋在令得發光的朱古力蛋糕上使其高貴起來，朱古力味香濃， 濕潤帶點黏牙， 配上有點肉桂味的雪糕吃更正。

Petits Fours
此刻已飽到動彈不得, 所以只淺嚐幾口, 真想將吃剩的打包回家。

點了杯熱茶消一消滯, 很飽很滿足。

we arrived at 7-ish and were the first pair to arrive at Petrus. There were 2 set menus - 1 Autumn menu with 8 courses and the other with 4. We decided to go for the one with 8. i had it without wine while my boyfriend chose to be paired with wine.

We were first served with french sausages which could be dipped into yoghurt. There were a few kinds - ham & cheese, duck, combination of pork & duck... tasted a bit like chinese sausages to me but it was quite a new experience.

A little booklet of our menu for the night was placed on the table for us to refer to so we know the progress for the dinner and what dishes we are served.

Warm tourteau crab and giner crumble Crabmeat was sliced and other ingredients like cucumber and other vegetables were diced. It had a slight taste of lemon confit so it was pretty refreshing as a appetizer to start our journey

Jerusalem artichoke and Piedmont hazelnut soup I liked this a lot since it was my first time to have hazelnut being cooked in hot dishes rather than desserts. A nice try to make soup with hazelnut and it was not too filling as there was artichoke too.

Seared scallop, chestnut cream and white truffle nage foam the inner part of the scallop was tender and it blended well with the chestnut cream which I usually only related to desserts. The taste was not too strong so you could have the taste of the scallop itself.

Sweet basque chili piperade, Iberian chorizo and calamari a la plancha I am not a big fan of squids, so I only found this ok. The piperade was well made though, which I finished all up The chorizo was a bit too strong for my liking and the calamari was not bad, not too chewy.

Truffle pig trotter caillette, marinated wild mushrooms The caillette was mainly made of pork, with some greens and spices. It was like a round and plump sausage. The first few bites were really good! The texture was so tender and it was really meaty. It got a bit filling when I finished half of the caillette, but I reckon it would be a great dish for meat lovers.

Roast Mieral mallard duck, canape and white cabbage confit i liked the canape which I found it nice enough for me to rest my fingers a bit since it was hard to cut the duck. The duck was not bad, but it took really long before I could cut them into pieces. It would be better if it were served in thinner slices.

Cheese selection we were done with the main courses and it was time to choose cheese. We had the hard and mild ones and we could choose from a range of breads. Apart from cheese, crackers, grapes and breads on our platter, they also offered us fruit paste, to clear up the cheese smell before you had a bite of some other cheese.

Warm William Pear Crumble, caramel sauce with pear and ginger sherbet Here came our long-awaited dessert! hmmmm! it was goood It tasted a bit like chocolate mousse/ tiramisu with a really refreshing pear and ginger sherbet in the middle of the crumble! Very good I would say

The waiter was generous enough to give us two plates of petit fours so both of us could try out every different kind of the little desserts. They had chocolates, macaron, small cakes and mini-tarts. Felt a bit guilty for not being able to finish them all up since we were really full already. The dark chocolates were good.

Service was fine in general. They explained in detail about every courses they brought to our table, and readily answered our questions on the courses served for other tables. There was a harpist playing during the night, though the songs she played did not really fit too well in the classic french dining ambience because I recognized some of the songs were actually pop music (i.e. candle in the wind) and disney songs.

Overall it was a great night, and the view was spectacular. Would love to come back again some time

今午與朋友往 Island Shangri-La 的 Petrus 食午餐。

這裏無敵海景，裝飾一流，各waiter有禮兼靚仔，對菜式有充份認識。

我和朋友都叫三個course午餐，包一杯餐酒。

Starter 我叫鵝肝和鴿肉造的 terrine，鵝肝好味 。朋友叫帶子，個汁好似係松露菌造的好香。

Main Course我叫燒豬扒，配係豬頭的骨髓 (marrow)，上面放6小片薯仔，幾有特色，豬扒燒得香加小量燒汁，好味，只是肉較瘦和乾。朋友叫燒cod也是又香又好味。

Dessert 我叫Milk Chocolate Cremeux with hazelnut and caramel, Tahiti Ice-cream, 賣相好而不太甜，朋友叫 Chestnut mellow square and Eglantine rose, pear sherbet，也很濃栗子味。

食完覺得這間本港著名法國餐廳，只被米芝蓮評為一星， under-rate 咗佢喎，如要比較 Petrus 呢個午餐味道只比 Amber 畧遜，其他都好D喎。

位於金鐘香格里拉酒店的Restaurant Petrus是本地食家們喜歡推介的法國餐廳,亦是香港頂級的法國餐廳之一。2009年被《Hotel》雜誌評為「全球五大酒店餐廳」之一,並於08年入選為米芝蓮一星級食肆。在各方面的一致好評下,怎也要嚐一嚐如何好吃吧! 於是在本月九號座言起行訂了當晚靠窗的位置,可惜反光的玻璃窗影響了觀賞居高臨下的維港景緻。

最令我留下深刻印像的並不是三百六十度的維港美境,亦不是餐廳那高雅堂皇的宮廷氣派,而是餐桌上放上用陶器盛著的六色鹽,當中包括夏威夷溶岩鹽,是夏威夷火山岩所製成的海鹽;玟洛葡萄鹽是紅酒和鹽所製成的海鹽;煙燻鹽是用莫爾登經煙燻所製成的海鹽;鹽之花是海水蒸發過最面層的海鹽。六種不同顏色的海鹽更突顯 Petrus的獨突非凡。可要知道海鹽與食鹽的分別在於海鹽大多不含添加劑或防止凝結劑，亦沒有經加工漂染，因此海鹽較其它一般鹽含有豐富的礦物質。

Petrus不但裝修得高雅堂皇,連奏樂也選取浪慢醉人的樂曲,由洋女負責彈奏樹琴所發出之古典悅耳樂章,在這醉人的環境氣氛、樂曲及美食下,怎會不令人留下深刻的印像呢?
說到挑選食材方面,總廚看來相當執著,曾在網上看過一法國食客這樣形容總廚 Frederic「他凡事親力親為，當放假回法國，定必會走訪不同的農場，確保他們會將最新鮮的食材送到他手上，小如一隻雞蛋一個薯仔，他都親自揀選 best of the best。」

向侍應柯打了兩份二人套餐外,並額外柯打了湯類、前菜及主菜，不消一會,服務員先捧來數支750ml的Karoo擴泉水($100),然後便捧著麵包籃到我們的跟前,然後給我們簡略介紹每款麵包,好讓我們就個人的口味選取合心意的麵包。一向愛吃脆口的食物，最後當然選取了芝麻薄脆。掏上一片無鹽的牛油後，便把芝麻薄脆細味嘴嚼一番。轉瞬間便吃了數片。

以下是自選湯類、前菜及主菜:

黑松露菌濃湯($450):曾在電視節目中看過主持人介紹Petrus的黑松露菌濃湯,得知Petrus用上牛肉湯並與雜菜和黑松露菌一同烹煮而成。首先放入以溶於牛油內的Perigord(上等的黑松露菌菌種),目的在於更能突顯其黑松露菌湯的濃味,然後再倒入牛肉湯變成黑漆漆的黑松露菌濃湯。黑松露菌湯味道卻不如以往所吃到的樸鼻幽香,反之牛肉湯的味道沒有被黑松露菌所蓋過,後來聽聞黑松露菌湯加熱後，菌味可能因受熱而會變得淡味。 總括來說,或許我是小數不太懂得欣賞此道昂貴的湯水吧!

海鮮雜菜湯($250):倒欣賞這個看似平平無其,原來整碗雜菜湯被那鮮濃的蟹肉全滲透.個人而言,此湯的味道遠勝黑松露菌湯。

烤焗法國龍蝦配無花果($680):呈現半生熟狀態的龍蝦肉尾鲜嫩爽口無比,配菜之一的無花果亦極為新鮮多汁; 說到數百元一磅的薯仔更是從法國小鎮Noirmoutier空運到港的上價貨式,口感軟滑如絲,薯味相當濃郁,是平凡得很不平凡的伴碟菜,連薯仔這些普通不過的伴碟菜也需要嚴選地空運到港,可見餐廳是何等著重食材質素。

烤焗乳飼羊肋骨伴薯蓉($540):麵包糠烤焗出來的羊肋骨肉嫩多汁,肉鮮而不膩,帶輕微的羶香,烤得恰到好處。撒下少許鹽花,更能提升羊肉的鮮嫩感.

法式扒鵝肝伴櫻桃($360):表層烤過的鵝肝雖然沒有脆口的感覺,但當切開內裏即時呈現嫩粉紅,鵝肝卻是如扒一樣的厚身。味道甘香濃郁。

以下是當日的套餐:
新鮮蟹肉配香草時菜:蟹肉份量不算多,而蟹肉的鮮味亦比不上花蟹,但配搭卻給人一種新鮮的感覺。香草蔬果粒及蟹肉的賣相本來平凡不過,但味道配搭卻有著希臘菜的田園味道,食材盛入半個哥爾夫球的圓形器皿,賣相頗為精緻。

菊芋榛子湯: 味道很滑很creamy,榛子味道亦很濃郁。

烤扇貝伴榛子忌廉白松露沫:北海道帶子似乎烤過了小許火喉,因此欠缺一點稔嫩的口感,但帶子的鮮甜味道以蓋過這些缺點。當帶子沾上榛子忌廉松露沫後,只能說配搭有創新,味道是否與榛子松露沫匹配,實屬見人見智。

魷魚圈配西班牙腸伴甜椒茄蓉: 極為欣賞這味菜色,魷魚圈極之爽滑新鮮; 一向對紅椒蕃茄的喜愛程度只是一般,但這道甜椒茄及西班牙腸的配搭並不被酸味所蓋過,配搭豐富,兼每種食材都很新鮮,是一味看似平凡但卻很討人喜歡的菜式。

豬蹄肉伴松露野菌汁:有從法國空運到港的豬蹄肉,也有從日本空運到港的小野菇。此菜式的食材選地甚講究。帶有松露粒的野菌汁淋於豬蹄肉上, 更增添菜色的矜貴感。豬蹄肉早已被攪攔成圓餅形的免治肉,豬肉味道濃郁兼沒有筋位,菌汁除了松露及野菇味外,還有點醋酸的味道。伴在碟旁的小野菌,其品種很少在香港的餐廳能嚐得到,每種野菌有其獨特的味道,此種小野菇亦不例外。整道菜由豬蹄肉、野菌、松露以至配料蔥碎,充滿著田園及農莊的風味,那種空運的田園及農莊風味大概只有專注食材質素的餐廳,才能嚐得到。

烤野鴨胸伴以鴨肝脆麵飽條:鴨胸肉嫩酥香,而鴨肝的甘香程度,並不遜於鵝肝,那幼滑細緻的質感及濃烈的鴨臊味,鴨油散發着的油香特別突出,實在令人再三回味,鴨胸及鴨肝做得同樣出色,頗難分辨誰是主角及配角.。不同於中國人的飲食文化,中國人愛先把鴨血放走以免鴨肉帶腥味,而法國人的做法是以握頸的方法將鴨子弄死，以免鴨血流乾，所以鴨肉顏色泛紅，皮下脂肪均勻，烤起來特別香脆。

法國芝之選: 套餐包括數款選擇，挑選了一種用橄欖油浸過的法國芝士,濃郁芝士帶點橄欖油的清純味,伴以伴以長方型狀的Quince Paste甜味的花香味果醬,還有其其它如Signal、法國山羊奶芝士和法國牛Charolais所生產的牛芝士等。

梨子薑味雪葩伴焦糖汁:雪葩帶有梨子的清新果味,亦有點微辛的味道，配以香甜的焦糖汁是自家製的獨特味道呢!

除了套餐內以包括的甜品外,餐廳還特別送上一盤四件的甜品給我們享用,可惜肚子實在溶不下了。

在一所位於金鐘並入選米芝蓮的法國餐廳去享受八道菜的套餐連飲品,也只是價值一千二百多塊錢,其實也不算昂貴,可要知道空運罕有的食材也要成本啊! 更何況真人奏樂和環境氣氛也涉及勞工成本和租金,加起來其實是物有所值的。最後埋單總數是$5544

冷盤:
頂級魚子醬伴小薄餅 HK$ 1,350
鮮龍蝦沙律伴忌廉青豆 HK$ 620
煙燻及慢煮三文魚配魚子醬 HK$ 470
法式鵝肝批配甜酒啫哩 HK$ 350
醃製沙甸魚伴蕃茄 HK$ 270

湯類:
青豆忌廉湯配鴨肝蓉 HK$ 220
海鮮雜菜湯 HK$ 250
黑松露菌濃湯 HK$ 450

熱盤:
法式扒鴨肝伴櫻桃 HK$ 360
香蒜田雞腿配田螺 HK$ 290
烤焗小龍蝦伴鮮魷魚 HK$ 480
新鮮蟹肉配香草時菜 HK$ 280

魚類及海鮮類:
烤焗銀鱈魚配時蔬 HK$ 410
輕煎吞拿魚腩伴白豆 HK$ 490
橄欖油脆皮紅鯔魚 HK$ 450
烤焗多寶魚伴扒茄子 HK$ 540
烤焗法國龍蝦配無花果 HK$ 680

肉類:
香煎牛肉骨伴忌廉磨菇 HK$ 550
法國豬仔肉配釀菜 HK$ 480
烤焗乳飼羊肋骨伴薯蓉 HK$ 540
黑松露香扒肉跟扒 HK$ 580
烤焗鴿胸肉配蕃茄肉汁 HK$ 490

價值980元的套餐:
素食SET DINNER:
香草菜湯 HK$ 200
新鮮田園沙律、檸檬油醋汁 HK$ 120
慢煮青菜焗盅 HK$ 220
香草濃燴雜菜 HK$ 250
法式時令釀菜 HK$ 250
黑松露蕃茄意粉 HK$ 320
咖啡或茶

價值1,280元的套餐
新鮮蟹肉配香草時菜
菊芋榛子湯
烤扇貝伴榛子忌廉白松露沫
魷魚圈配西班牙腸伴甜椒茄蓉
豬蹄肉伴松露野菌汁
烤野鴨胸伴以鴨肝脆麵飽條
法國芝之選
鳳梨薑味雪葩伴焦糖汁
咖啡或茶

甜品:
冧酒焗菠蘿伴椰子雪糕 HK$ 160
香芒釀脆卷配西米啫哩 HK$ 160
法式香檸燉蛋 HK$ 160
香滑朱古力配熱倩果,香蕉雪葩 HK$ 160
精選雪糕及雪葩/每球 HK$ 50
香橙火燃薄餅 HK$ 250

一個晴朗的星期六下午, 兩人穿過太古廣場來到呢間法國菜, 地方不大, 但裝潢頗堂皇, 而我訂檯時明明已reserved同confirmd左window seat, 但去到卻被安排到靠牆的檯, 真係以一間高級餐廳來說, 真係講唔通亦唔明解?

講番食物先, 兩個courses賣$368, 三個 courses則賣$428, 仲包一杯餐酒同咖啡或茶, 以一間有米豬蓮餐廳來說, 價錢絕對合理, 我個人比較貪心, 選擇左三個 courses的午餐

點完菜後, 先送上兩種分別係有鹽同無鹽的牛油同自製法式麵包, 有百吉包, 麥包, 小軟包同牛油卷, 我4種都試過, 水準皆高, 百吉包內軟外脆, 麥包則似一個有麥味的百吉包, 方型的小軟包味道較淡但軟熟非常, 牛油卷則有濃烈的牛油香但比較油膩 , 喜歡的仲可以添食...

食完包後上湯, 我選擇左一個凍的青豆蓉湯配羊奶芝士(chilled green pea soup, goat cheese cream), 凍湯用酒杯奉上, 飲落去當然唔係話凍得好緊要, 但夏天飲落去又的確清涼舒服, 青豆打得好碎, 飲落去豆味濃而且順喉, 唔會好似有d餐廳打得唔夠碎一仲要用牙齒嘴嚼才行, 而羊奶芝士釀入青豆殼內, 羊奶芝士的味道非常濃郁, 可以叫好蘇'的羊奶味道, 唔係個個人頂得順, 好此道者必定喜歡, 但我試完後我就覺得太'蘇'啦!

之後上的係主菜seared brittany whiting fillet, sauteed young vegetables with salty butter, 本來係whiting fillet, 點知賣晒, 轉左多寶魚, 點知點菜時又話售罄, 最後改左為monkfish, 即鮟康魚, 自問未食過, 侍應稱鮟康魚的肉比較彈牙有d似龍蝦肉, 我梗係想試下, 上菜後一口咬下去, 果然有d似龍蝦般,肉質結實不鬆散，彈牙, 比 一般魚肉好味, 另有用牛油煮過的蔬菜伴碟, 味道一般

食完主菜後才恍然大悟發覺頭盤尚未到, 我叫的係蕃茄香草意大利飯配黑松露牛肉汁(tomato risotto, truffle beef jus and basil), 但竟然係食完主菜後才上, 呢個都算好明顯的失策講番個飯, 雖然唔知點解法國菜有意大利飯食, 但呢個意大利飯煮得實在出色, 煮飯的時間恰到好處, 煮得al dente, 粒粒分明, 有咬口, 配上淡淡的牛肉汁同濃濃的黑松露香味, 當中還應該配上新鮮蕃茄同黑醋同煮, 酸味味的令人胃口大開, 激讚~~

飯後我無加錢選擇芝士, 而我加左$60要個甜品:冧酒焗菠蘿伴椰子雪糕(roast baby pineappple flambe with aged rum, coconut ice-cream)試下, 菠蘿上有一條雲呢拿條, 放在碟中浸住焦糖水同rum酒, 上碟後點火, 令酒香散發出來, 蘿蘿雖然只係一小件, 但卻用上新鮮的, 因為食落去甜甜酸酸同有質感, 而且有不少根, 絕對唔係罐頭貨色, 菠蘿帶有焦糖味同頗濃的rum酒苦澀味道, 實在過癮, 不過酒的苦味卻唔係人人喜歡, 另伴有椰子雪糕, 上層用d類似威化餅的皮夾著, 下層則用類似拿破崙的酥皮, 咬落去的感覺好得意, 雪糕味道係偏淡, 唔甜得來都幾清新!!

最後侍應問我想食咩petit four, 見我無咩意見, 佢就係甜品車上選擇的小甜點給我, 有綿花糖, 檸檬撻, 朱古力, 雜果撻, 泡芙, 因為已經好飽, 所以只係淺嘗, 味道一般, 無咩特別!! 餐茶我要左cappuccino, 泡沫打得企, 飲落都幾順滑, 咖啡味道偏淡, 不過高級餐廳的咖啡同各種茶類推始終唔會太差的

連一樽karoo的still water($100)同加一, 埋單每人$603, 食物水準雖然唔係法國菜的頂級, 但整體都算唔錯, 不過始終對之前提到的window seat的安排同頭盤漏單的問題大感不惑, 水準真係與高級餐廳不符!! 而服務則有好有唔好, 法籍經理服務不錯, 有個別男侍應並未沒有清楚解釋菜單, 但卻有一位好似叫Charity的女receptionist則非常體貼, 整體仍勉強值得一個笑臉的

閨五月十一‧陰天

有一些餐廳，不是說不好，但總是找不到理由再來，這裡是一個很好的例子。最近「理由」終於來了，這裡請來客席廚師，是米芝蓮二星餐廳Lassarre Restaurant的行政總廚Jean-Louis Nomicos來客串幾天。對於Lassarre Restaurant，老實說是未留意過，不過就正是再來這裡的理由，就訂了這個活動的第二天，再來吃。

早幾天訂了位，窗邊的位置已全滿，而坦白說，也不好預留給獨自來的客人，如我。坐了在上邊的位置，局高臨下，也很不錯。這裡座落56樓，以景觀計，應該是最好的法國餐廳了。餐廳的Maitre d’Hotel來打招呼，約略介紹過是日餐單的內容。兩道菜398，三道菜則是468，還有四道菜的選擇，這個價錢，還包一杯餐酒，算是便宜一點的了。由於晚上還要去Caprice，午餐就只要兩道菜好了。

原本在午餐時不能喝酒，但吃正宗的法國餐，還要是在Petrus，總可以破一破戒，就來一杯。紅酒隱約記得是La Baugette，口感順滑，易入口，是平易近人的選擇。與是日選了的鴨肝及牛尾，甚至乎甜品的千層酥，也很配合。

前菜未到，先來麵包，皆香味盎然。外脆內鬆軟，好吃；前菜選擇了煎鴨肝併烤墨魚，賣相很好的一個菜色。先吃魷魚，味道鮮美，口感爽脆，出色。鴨肝切了一口的份量，味道雖然不及鵝肝豐腴，就沒有吃鵝肝般膩，也很出色；

主菜捨了烤羊架而選了燴牛尾，純因為晚上已經要吃Caprice的羊的關係。廚子將用紅酒燴好的牛尾拆肉，再放在薯蓉上，放上幾片黑橄欖，四方工整，賣相也都一絲不苟的。牛尾吃起來不算軟嫩，反而墊底的薯蓉打得軟滑如絲，是好吃的。 甜品選了千層酥及菠蘿焦糖燉蛋，千層酥是我喜愛的食物，這裡的做得非常酥化，滿意； 比較起來，更喜歡菠蘿焦糖燉蛋，感覺也是很「夏天」的甜品。 最後跟咖啡同來的是Petites Fours，一字排開，賣相也美，跟味道香濃的咖啡剛好配合得到。

一向覺得這裡服務一般，但是日的又很不錯。侍應親切有禮，有問必答，對菜色很熟悉，連經理也親自過來打了兩次招呼，沒有再投訴的道理，值得一讚。

臨走時去芝士車那裡看看，見也有硬芝士Comte供應的，也是四年的好貨色，可惜是日不想吃得太飽，下次來才再考慮吧。

可以這樣說，比起Amber及Caprice，這裡是四平八穩的有水準，要說很出色又不是，要說差又數不出什麼特別的，所以在我而言，這裡是要想好理由才來的地方。

想看足本食評及食物相片，請參考以下網誌：

http://gourmetkc.blogspot.com/2009/07/petrus.html

已是一年前的夏天,某天朗氣清的星期六...應邀某男同事的約會, 事前一早熟讀openrice, 做足功課, 以免出醜

當天準時一時正來到, 心情有點緊張...
是因為約會的人, 還是Petrus的名氣呢?

一進56樓的餐廳, 已被那無敵的維港景緻深深攝住, 我們被安排坐在最盡頭的位置, 自成一角。不論裝潢、景觀、氣氛、餐桌佈置、餐具擺設, 都是無懈可擊的, 餐廳並不full, 只有幾枱, 隔枱坐了日本人

點了3 courses, 要了白酒, 龍蝦湯。
先來一籃assorted bread, with 2 choice of butter, 精緻非常, 我弄得滿枱都是麵包碎, 細心的 waiter幫我清理, 還被男伴取笑

龍蝦湯是全城no.1 的, 香濃無比, 我的Appetizer是Aparagus with black vinegar, 非常新鮮. 男伴要的是Foie gras, 後加大了portion 作main course, 用料及烹調技巧都是一流, 男伴讚不絕口, 流露出滿足的樣子, 而我的main course 則是salmon, 相比下有點普通

後來waiter 推來一車的甜品, 我要了一個有d berries, strawberris之類在上面, 顏色好鮮艷的cake, 第一口咬下去, 很濃很濃的酒味, 濕漉漉的, 有點苦, 但不知為何, 越吃越覺香濃好吃

如此景緻, 加上美酒及desert, 最重要的是身旁的男伴, 體貼照料, 這一餐, 畢生難忘

從此, 美味甘香的鵝肝, 成為了我倆的朋友, 不知道什麼時候可以再來呢.....

56樓, 居高臨下, 維港景緻盡收眼簾 ~

午餐可選二或三道菜, 一場來到, 總想多嚐 ~

Appetiser: Duck liver and quince jelly Napoleon ~

Main: Roast Challans pigeon, fruits and vegetables, salmi sauce ~

Dessert: Chef Alain Guillet's pastry creations ~
(命名漂亮, 即自選甜品也)

Appetiser與Main皆弱, duck liver 與 pigeon 賣相ok, 但欠食味 ~

是失手嗎??

如有機會"番桌"仍失手的話, 則可close file了 ~

2008年11月

56樓, 居高臨下環境開揚, 訂位已要求近窗, 幸好真係安排到, 一望向維多利亞海港, 頓時心情亦輕鬆舒暢~~~~

我既煎鵝肝有點點稍過火, 面脆但內稍熟, 入口未夠鬆化, 主菜pigeon味道亦淡, 整體感覺未見突出,而且無任何理由再來一試 !

早幾日老細請食lunch，佢知我成日周圍去食好嘢，佢想食好啲，問我有乜好提意，我提意去金鐘香格里拉Petrus啦（我都好耐冇去）。我同老細同埋兩個同事一行四個人，冇訂枱walk in上去，去到門口，個帶位小姐好有禮貌話俾我地知啱啱有個booking取消咗，係窗口枱嚟嘅，問我地介唔介意，緊係冇問題啦。佢帶我地埋到去之後，幫我地拉埋櫈又好客氣咁同我地講好快會有同事過嚟招呼我地。

跟住有個應該係品酒師嘅過嚟問我地要啲乜嘢飲先。我話要啲mineral water先，咁佢就俾咗個water list我（水都有list！），好詳細咁介紹咗佢地有三十幾種來自世界各地唔同種類嘅礦泉水（果然專業！），花多眼亂都唔知點揀，就點咗佢地嘅Water Of The Month，係New Zealand嚟嘅，就有氣同冇氣各一支啦。我老細話想要支香檳慶祝吓，咁個品酒師就問咗我老細鍾意啲乜嘢口味之後，就介绍咗支Bollinger Special Cuvee NV，老細話ok，開完佢試咗之後好鍾意，我飲落都覺得非常好，夠dry同埋好full body，飲落有一種好滿足嘅感覺。跟住老細想要多支比較light啲同易入口啲嘅紅酒，品酒師就介绍咗支Chambolle Musigny Robert Arnoux 2002，係100%Pinot Noir，佢話呢個係經典年份，唔洗decant，只要breath半個鐘就得。飲埋支香檳都差唔多啦，我都試咗少少，覺得有好豐富嘅紅莓味道，好圓潤舒服，但又夠long lasting喎，真係唔錯！

喺我地享受咗一陣香檳之後，就有個侍者埋嚟介绍menu，完來呢到除咗有自選午餐menu之外，仲可以order a-la carte添（即係可以試到夜晚嘅item啦），咁老細叫到唔洗客氣，我就order咗Grilled foie gras同埋我最鍾意食嘅羊扒。呢到嘅foie gras嘅口感香軟，入口即溶，配埋啲好清嘅duck sauce同埋洋葱仔一齊食，味道完全岀乎我意料之外，另外main course嘅羊扒嘅質素都係非同凡響（可能我鍾意食羊，侍者介绍係法國南部Aveyron嚟嘅BB羊），啲肉質嫩滑冇渣，都算係呢幾年我食過最好嘅羊扒！我老細佢係seafood lover，咁侍者就介绍咗佢食Blue Lobster Salad，係法國Brittany嚟嘅Blue Lobster，原來有整整一隻龍蝦，食到我老細幾咁滿足，跟住佢嘅main course係Roasted turbot配牛仔汁，佢話個turbot焗到外脆内軟，配埋同啲螺仔一齊煮嘅牛仔汁簡直完美。另外兩個同事一個就點咗個田螺配田雞腿同埋seabass，另一個就點咗black truffle soup同veal chop。嗰個係炸咗嘅田雞腿同埋炒田螺，同事話啲田雞腿炸完都好嫩滑，但係最精彩就係中間嘅potato cream，入口軟棉棉，好特别。另外一個嘅黑松露菌湯，個碗中間有一個bone marrow custard沾滿咗好多嘅黑松露菌碎，佢地呢到serve湯係嚟到你面前先將啲湯倒落個湯碗到，等你可以睇到個湯碗裏面有乜嘢配料，啲湯倒岀嚟嘅時候香氣四溢，我諗隔離枱都聞到，而佢main course嘅veal chop亦都非常岀色。品酒師介绍嗰支紅酒都好能够配合到我地嘅的食物。Main course之後，大家都飽飽地又唔係咁好甜品之下，我地都冇點到甜品，但原來而家佢地嘅petit four係serve by trolley嘅，侍者將架車推到嚟我地附近，介绍咗唔同嘅petit four，喺我地要求之下，佢幫忙揀咗數款不同嘅小甜點，飲埋咖啡之後就完成咗我地嘅午餐啦！

總括嚟講，嗰日天氣唔係陽光普照，不過個景都依然無敵，香港好少揾到啲咁高同埋環境咁一流嘅餐廳。食物質素非常高，咁多年都keep到。服務我覺得比以前仲好，品酒師夠專業，侍者夠細心又唔會好死板（我去過幾次Caprice lunch同dinner，嗰到啲侍應對於食物嘅解釋夠詳細，不過就講得好死板同埋好緊張，好似背書咁，因為我聽到佢地同隔離講嘅嘢都係差唔多）。我覺Petrus開咗咁多年都咁好，一定有佢嘅理由嘅！

this is my second time coming here for lunch.

they have a set menu that you can choose either 2-course ($3XX) or 3-course ($4XX) set.

i ordered 2-course set usually because i always want to leave some rooms in my stomach for their delicious bread and dessert!

they have about 5-6 types of bread for you to choose from, you can also ask for more bread if you want more (free of charge!) as a bread addict, i've tried all! all of them are pretty good. they will also provide you unsalted and salted butter.

nothing special for their main course... a little disappointed.

finally, time for Petit Four! YUM!

and their service was terrific! they brought me a little side chair to place my handbag. nice.

excellent service, excellent view and excellent sweets!

actually.. it was not my bday dinner as i am not only going out for dinners on bdays... anyway... this restaurant is abolutely great quality... every dish is a winner... i went there last week with 'Rabbit Mui Mui' and and she calls me 'Bear Gor Gor' ... we LOVE to call each other with cheesy animal names like this although we are both around 35 already... i understand this is very disgusting but please bear with me.... although the restaurant is charging a really high end price, this is one of the restaurant i think we should go at least once... the dishes are in general very good quality so no need to comment... as for some unsatisfaction, the bread is quite ordinary and cold... the service is superb... there is really nothing i can criticize about.. the size is somehow insufficient, i was feeling just not hungry after eating their 8 - course menu.. and my Rabbit mui mui is just about enough and i think that's something they should improve on given their price..