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6-min walk from Exit A, Causeway Bay MTR Station
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Telephone
93286390
Introduction
Le Chefeteria, located in the quiet of Causeway Bay operates under the theme of “Artisanal Handmade from the Heart”. A fine-dining destination offering European continental cuisine with SE Asian crossover elements, here you will find homemade breads and flavoured butters to accompany dishes cooked using only organic, GMO free, cold pressed oils, with all sauces and even all chicken, beef, vegetable, fish, and seafood stocks made from scratch
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Opening Hours
Today
11:30 - 14:30
18:30 - 22:00
Mon - Tue
11:30 - 14:30
18:30 - 22:00
Wed
18:30 - 22:00
11:30 - 14:30
Thu - Sun
11:30 - 14:30
18:30 - 22:00
Public Holiday
11:30 - 14:30
18:30 - 22:30
Public Holiday Eve
11:30 - 14:30
18:30 - 22:30
Above information is for reference only. Please check details with the restaurant.
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本地紅鯛魚配檸檬牛油汁
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Le Chefeteria 精緻私房菜，水準非常高！每一道菜都從零開始製作，無添加劑，醬汁和配料均為自家調製，充滿誠意。這裏提供畫碟服務，客人可根據自己的要求定制，完美適合打卡。⚜️ 炸芋頭片薄脆可口，鹹香惹味。⚜️ Amuse Bouche前菜精緻，酸瓜和蕃茄混合，配上檸汁醃製的三文魚和東南亞脆餅，層次豐富。⚜️ 龍蝦濃湯熬製24小時的龍蝦湯，椰子奶替代忌廉，濃郁加上牛油果慕絲，口感極佳。⚜️ 蕃茄薄荷湯獨特的四種蕃茄製作，搭配羅勒油和薄荷，口感濃郁。⚜️ 餐包溫熱的餐包，一款原味，一款用13種材料製成的醬料，香氣四溢。⚜️ 檸檬牛油雜菌闊條麵全手工製作的闊麵，吸收濃郁醬汁，口感極佳。⚜️ 油封鴨腿以中式滷水方法製作，36小時烹製，皮薄肉嫩，搭配青檸越南醬汁和米紙，味道絕佳。⚜️ **煙燻阿根廷黑安格斯牛里脊** 經椰子殼煙燻，外焦內嫩，搭配香滑的薯蓉。⚜️ 西班牙杜洛克脆皮豬腩肉36小時慢煮，不油膩，搭配紫蘇和自家醃製的配菜。⚜️ 紅蘿蔔蛋糕多種堅果製作，搭配檸檬雪糕，清新可口。⚜️ 畫碟香蕉飛餅根據客人要求製作的獨特薄餅，搭配雪糕，氣氛熱烈。⚜️ DAMMANN茶以茉莉花和薄荷茶完美結束晚餐。每道菜都是創意之作，誠心推薦！
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再三強調餐廳嘅鴨脾真係我食過數一數二好食口感鬆化唔油唔膩鴨味芳香餐廳經理每上一道菜都會耐心介紹返而鴨脾佢話係連大厨都極自信話要做出全香港最好食嘅咁話好驚下次嚟冇得食嘅我食完都要捉住經理問「個鴨脾好好食，係咪regular menu都有？」「呢個係我哋招牌，開業咁耐都喺度。」好啦原來係私房菜餐單中嘅永遠皇牌咁我都放心～推薦畀大家嚟食一定必點個鴨脾！呢間樓上私房菜主打法國fusion菜菜式主理人係嚟自Bali 嘅米芝蓮級主厨菜單由Amuse Bouche開始每一道菜都好啱我胃口介紹時一再強調每款菜式都係由零做起細至每款醬汁都係廚師一手包辦甜品Banana Roti亦係當刻喺客人面前炮製其中我好appreciate 甜品嘅畫碟部份甜品有個咁靚擺盤好啱慶祝另外每道菜亦有值得讚嘅部份，例如手工蘭王蛋糕份冇cream同牛奶Creamy 口感靠個avocado sauce健康有創意完全係Light n refreshing Homemade pesto + 白洋蔥+紅菜頭 口感層次極豐富Argentinian black angus tenderloin 用椰殼煙薰36-hr 慢煮西班牙 Duroc pork belly 配日式燒汁甜酸開胃兩款湯Lobster bisque 用椰子奶取代cream更突出龍蝦鮮味Tomato Mint Soup就係我最鍾意四款蕃茄烹調方法集合喺一湯之中好impressive ！連配湯嘅focaccia由包到個麵包醬都係自家製抹醬味道好正幾好味就好難形容，留返畀大家自己發掘啦～
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I recently enjoyed a dining experience featuring a diverse menu with international flavors, including soups, pastas, meats, and desserts. Starters The meal started with Lobster Bisque and Tomato Mint Soup. The Lobster Bisque was rich and creamy, with a deep lobster flavor and a hint of cognac, making it a comforting start. The Tomato Mint Soup was refreshing, with bright tomato and cooling mint, perfect for cleansing the palate. Main Courses For sharing, we had HK style black pepper sauce red wine braised beef shank with Japanese ran oh eggs and fresh fettucine pasta. The beef was tender, with a spicy and rich sauce, complemented by creamy eggs and al dente pasta. The Duck leg Confit with tangy sauce and creamy, crispy risotto, offering a fusion of flavors. The Coconut husk smoked Argentinian Black Angus tenderloin stood out, with a unique coconut smoke flavor enhancing the juicy steak. Finally, the 36 hours slow cooked Spanish Duroc pork belly with homemade Teriyaki sauce was succulent, with a sweet and savory glaze that balanced the rich pork. Desserts Desserts included Banana Roti and Lemon NY Cheesecake with Mixed Berries and Star Anise. The Banana Roti was a sweet, crispy treat, while the cheesecake, with a star anise crust, creating a complex and satisfying end. What the best is the tailored made dish, perfect for birthday / celebration!!!
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朋友介紹之下，去咗銅鑼灣新會道一間樓上私房菜Fine dining，呢度環境舒適，有種家庭式經營嘅餐廳感覺，職員友善，氣氛和諧。老闆細心介紹每一度菜，食得開心。食物菜式獨特，更適合🥬素食朋友。〖 CHEF AZMI’S CELEBRATING SPRING SET LUNCH 〗SOUP OF THE DAY ：🦞Chef Azmi’s Signature Lobstet Bisque with Avocado & Lemon Citric 龍蝦濃湯🍅Creamy Tomato Mint Soup 番茄薄荷湯MAINS ：🍆🥬 The Alternative Patty 另類肉餅：4種菇類、茄子、櫛瓜配時令蔬菜、自制泡菜🐃 Beef Rendang Short Ribs巴東牛小排、法式千層薯批、時菜、自家制醃菜配椰奶斑蘭飯（+$98）DESSERTS ：🥕🍰 Spiced Carrot Cake炸西米、自制檸檬紅蘿蔔雪糕、自制紅蘿蔔蛋糕（+$48）🍨🍰 mixed berries sorbet自制雜莓芝士蛋糕、自制紅莓雪葩（+$48）DRINKS :🫖 Dammann Frères French Tea ［ $238 per person ］
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法國菜食過、峇里菜比較少食、法國峇里fusion菜就完全冇食過😹，原來喺銅鑼灣有一間私房菜，主廚係來自峇里嘅米芝蓮主廚，成餐飯每一道菜都感受到廚師滿滿嘅心血同重視，每一度食材幾乎都係由主廚由零做起，甚至連雪糕、醬汁都係廚師一手包辦👨🏻🍳。Amuse Bouche前菜已經見到廚師嘅用心，面頭係佢地自己打碎酸酸甜甜嘅醬汁，加上三文魚等等嘅配菜，最底仲要有特色脆餅，口感同層次都好豐富。🥙Lobster bisque佢哋嘅龍蝦湯為咗令龍蝦味更加出，將平時嘅忌廉轉咗做椰子奶，因為椰子奶比較淡味，所以更加能夠突出龍蝦嘅鮮味，味道重到每一啖都好似食緊一舊龍蝦咁。🫕🦞Tomato mint soup佢呢個蕃茄四重湯，有齊唔同形態嘅蕃茄，加上薄荷汁帶出蕃茄嘅鮮甜，味道好特別，但係又好夾。🥫hk style Black pepper sauce red wine braised beef shank japanese ran oh eggs fresh fettucine pasta廚師呢一道菜嘅靈感係嚟自茶餐廳黑椒味嘅炒意粉，佢完全製成咗高級版，醬汁好香濃，而且手打闊條麵好有咬口，加埋佢嘅牛肉熟到啱啱好，食完已經好滿足。🐂Duck leg Confit, vietnamese nuoc cham sauce, risotto on crisp呢一度係佢哋嘅signature油封鴨腿，因為用咗長時間烹調，所以鴨入邊嘅脂肪都已經溶化，加上佢哋特調嘅酸甜醬汁，鹹同甜兩種味道融合得非常好。而且佢既越南意大利飯加飛餅，有少少濃稠嘅感覺，同鴨脾酸酸甜甜嘅醬汁對比得嚟有帶點相襯。🪿36 hours slow cooked Spanish Duroc pork belly with Kimchi Sauce廚師嚴選belly嘅油脂分布，每咬一啖都能夠有咬口之餘又食到油香，最驚喜係佢哋嘅薯蓉係用椰奶製成，相比平時牛油厚重嘅味道，呢一個薯蓉帶點清新之餘又非常易入口。🐷Fish teriyaki鯛魚配上自家製照燒汁，味道好出，而且鯛魚啖啖肉好有油香。🐟Banana Roti佢嘅香蕉飛餅嘅醬汁係用咗芒果、芋頭同薑汁融合而成，面頭仲有佢哋自家製嘅泰國奶茶雪糕，每一啖餅咬落口都好有唔同味道嘅層次，而且冰火交融，好有驚喜。🍌🥞Spiced Carrot cake而追嘅呢一個部份，係佢哋精心安排嘅滑碟加紅蘿蔔蛋糕。老闆娘分享係佢一手包辦，每一碟都係用盡心血去設計，而喺佢哋嘅作品入邊都完全見到佢哋嘅心機，靚到完全唔捨得食😽。
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