57
12
5
Exit F, Central MTR Station/ Exit A2, Hong Kong MTR Station continue reading
Telephone
28254001
Introduction
Pierre is a modern French restaurant that serves intricate and elaborate dishes. The restaurant is owned by Pierre Gagnaire, a chef famous for his artistic and innovative French gastronomy. continue reading
Awards and Titles
Michelin 2 Starred Restaurant (2011-12, 2014-2018)
Good For
Romantic Dining
Additional Information
客人不可自帶酒水及蛋糕,可以於酒店購買
Opening Hours
Today
12:00 - 14:30
18:30 - 22:00
Mon - Fri
12:00 - 14:30
18:30 - 22:00
Sat
18:30 - 22:00
Sun
Closed
Payment Method
Visa Master Cash AE UnionPay JCB
Other Info
Wi-Fi
Alcoholic Drinks
Parking
Phone Reservation
10% Service Charge
Signature Dishes
La Bretagne Le Homard de Trois Facons Le Sirocco
Review (78)
Level4 2018-10-19
3681 views
吃過好幾家法國菜餐廳,這一家, A nu Retrovous 和Joel Robuchon 倒是令我常常掛念的。本來想到來encore foie Gras Soup, 怎料到executive lunch 已經換上秋季menu, 沒有了鵝肝湯,也沒有牛扒。時隔一年,餐廳的裝潢沒有改變,依舊的高雅中帶點現代感。兩旁的窗戶透視著中環海濱,高樓景緻盡入眼簾。價格方面,和上次到訪大致相約。可按個人喜好選Two courses $558/Three courses $658/additional course $98。Amuse broche :一共有三款,層層疊疊的蘋果片,口感爽脆,味道清新;一口purée 小吃,口感幼滑,帶檸檬的清爽氣息;而小脆餅十分鬆脆,帶一點咸香,正好為前菜展開序幕。麵包一共有三款,分別是牛油麵包、小法包和小麥包,配上招牌牛油。麵包細細件,可以多試幾款,而口感則比較硬身脆口。Scallop and daikon turnip carpaccio, emulsified flat parsley and olive oil coilis 這帶子賣相幾特別,一般的帶子都是seared /pan fried, 而這帶子倒是以carpaccio 的造法, 感覺幾特別。帶子口感嫩滑,用上青綠的parley 醬配上olive oil 和酸蘿白片,味道十分清爽輕盈。但個人稍稍覺得parleys 醬汁的味道比較重,雖然味道不錯,但是有點兒蓋過了帶子的鮮味了。Oregano lamb confit, pan seared egg plants, black garlic hoummous 這道菜式的羊賣相和平日吃的羊腿不一樣,不是厚切的羊肉,而是羊肉薄片。羊肉的擺盤有點兒隨性,無論味道和賣相與過往中的二星法國菜體驗有些出入,有點兒失望。然而經理説明這道菜和Al la carte 的羊扒都是用上AAA grade quality 的羊,質素是沒有分別的。可能由於羊肉是薄片的關係,羊肉肉質雖屬軟嫩,亦沒有羊的羶味,但囗感未似預期的濕潤juicy, 所以感覺有所偏差,有點兒像平日吃的炒羊肉片。即使配上特製purée ,味道仍屬淡雅。Obsiblue gambus and their corals, artichoke hearted served with lemon butter , fresh corriander 換上這道主菜,是obsiblue gambus/紅蝦及雅枝竹。紅蝦煮得剛剛好,蝦的味道尤其濃郁,蝦肉爽脆彈牙,吃的是完完全全蝦的原味。而雅枝竹則取了最嫩的中心部分,配以檸檬汁,口感爽爽的,帶一點微酸,整道菜都十分輕盈清爽。Fig tartelette, port wine syrup, blackcurrent sorbet這無花果撻造型很美。香脆的牛油撻底,又薄又脆,配上新鮮的無花果,味道清甜,而不帶半點膩口感覺。再配上酸爽清新的黑加侖子雪芭,甜甜酸酸的,口感幼滑,味道唔錯。Cappuccino (另點)這咖啡口感香滑,泡沫幼滑,入口溫度剛好,還帶一點咖啡甘口的感覺,不下糖也沒有苦澀味。Petite fours 是朱古力由於今日是慶祝的關係,餐廳還為甜品寫上congratulations 的字句,為特別的一天劃上完滿的印記。今次所選的菜式未能全獲歡心,雖然沒有驚喜,但餐點的水準平穩。然而這兒的環境和氣氛倒是高貴,寧靜而幽雅,這兒的服務亦是星級水準。現在眾多高級食府林立,可以仍然保持格調的倒也不多。也許這是五星級酒店內的餐廳吧! continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2018-09-27
2763 views
沖繩之旅取消,空出來的檔期,就補記個多月前的數頓甜魔媽媽生日飯吧,地點,正好又在文華東方酒店!由於逢週五晚上老公要練詩,兩口子選在 Pierre 進行吃午餐;雖然當日天氣也不似預期,但食物及服務都很好,兩口子都十分享受愉快~ 文華東方酒店的餐廳很多,不計地下層的船長吧,Café Causette、Clipper Lounge、文華扒房、The Chinnery、The Krug Room、文華廳、M Bar,位於 25 樓、米芝蓮二星的 Pierre 是最後一間到訪的餐廳(雖然其實2015的 聖誕派對 已經上來過!),自然滿心期待。 當日老公有會議要遲來,抵達時已差不多一時半,不少人在用餐中所以沒拍環境。餐廳貼心地為我們安排了靠窗位置,本想改拍一張窗外景觀照,但無奈當日天色太糟了... 不得不在網上找一張官方照片,展示一下餐廳原有風貌及開揚景觀。 之後還有下午茶約,兩口子分別只點了兩道菜 $558 及 三道菜的 Express Lunch $658 一起分享。一開首是印有 Pierre Gagnaire 標誌的超美味牛油,以及由侍者細心送上的自選麵包;由於牛油軟滑香口,我們之後忍不住添了一次麵包!當然另一原因是,麵包本身水準也極高。 反而 Amuse Bouche 的三款小點,隔了個多月已開始記不清楚,最有印象是中間綠色的千層酥,滿有羅勒的芳香、十分清新開胃。 烹飪團隊在 Gagnaire 的得意門生 Jacky Tauvry 領導下,擅長供應現代風味法式菜餚。接著上場的 Foie gras veloute 就是一個例子,熟悉的鵝肝化身為濃湯,馥郁的滋味令人難忘;覺得膩了嗎?趕快吃一口湯中的大黃及蘿蔔,口味就得以平衡下來。 對田雞有種莫名的偏好,另一頭盤就選了 Frogs Poulette style。嫩滑的田雞肉加上濃惹的醬汁,理所當然是美味的配搭;但中間又爽又彈、有點似蒟蒻但更有口感的是甚麼呢?一問之下竟然是雞冠,超有趣的選材!很推介大家嚐嚐這別致的組合。 主菜我選了 Cod fillet poached in olive oil,嫩滑的鱈魚片份量很多,中間還有不少博羅特豆、青橄欖、特甜番茄乾、粉紅蘿蔔及薯泥,除令菜式色彩繽紛好看,味道也更加豐富,吃完十分飽足呢! 老公則要了 Grilled beef entrecôte,嫩滑又充滿肉香的牛柳,除了拌以青椰菜及茴香,還邪惡地附上一小片牛骨髓多士,加上波爾多醬汁,自然贏得牛魔老公歡心。 甜品胃越來越縮水啦... 餐後選了最清新不甜膩的 Fresh peach flavoured with verbena, creamy almond milk and Sauternes wine jelly 一起分享,再加上寫上生日快樂的 Petit Fours 朱古力碟,已經很滿足了~ 特別一讚幫忙合照的人員,攝影態度認真、技術又棒,為兩口子拍下美美的合照,也留下了甜蜜美好的回憶~愉快午餐後,兩口子又移身到 港麗,與友人開心嘆茶去~還有數頓生日飯,包括生日正日的晚餐,就留待週末慢慢分享吧! continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level3 2019-02-24
246 views
情人節晚餐,一早男朋友訂左枱,起碼要一個月前Book 枱!💓好期待佢既食物同環境。餐牌係6-course,食完覺得岩岩好,好飽。MENU: 情人節既menu:餐前麵包🥯: 唔熱,味道一般Appetiser: setting 幾靚似藝術品🌟第一味菜好開胃👍🏻上面有rose champagne 味既碎冰/刨冰,夾埋醃鯖魚同tuna,加埋小小甜豉油同埋小小彩色既配料🥰新鮮🥰🐟☘️賣相好一般,好咸!😑有帶子,魚(好咸),魚子醬,西芹醬,洋蔥。🐠之後等左好奈🤔煎大紅蝦,而個汁好濃,個汁好重蝦味同小小南瓜味,唔錯。🦐鱈魚,西班牙香腸,好咸!!!😑😑唔好味,除左咸味。🐟好香既黑松露味,有好嫩口既bresse Chicken,配埋幾種蘑菇,同埋佢既醬汁,好入味好香好好味👍🏻👍🏻👍🏻🥰全晚最好味之一🍴🐓最後黎到甜品,一次過有幾樣野食,有sorbet,cake, 沙冰,普通味道,無驚喜。🍨🍰🍦龍吐珠果。普通。🍊朱古力係上面,下面係朱古力醬,賣相一般,味道okay🍫 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level3 2019-02-10
390 views
首次嚟到呢間餐廳慶祝生日。我地試左個tasting menu. 可以揀四個course 或六個course , 男朋友選擇了六個,而我選擇了選擇四個。個龍蝦係六個courses 當中最好食的。個肉質好,好新鮮,好滑,好有口感。親埋芒果一啲都唔酸,整體個味道非常好。一開頭第一個菜都好有驚喜。好新鮮好有口感,味道一流。 至於個甜品,每一件都好特別,唔會太甜,味道整體非常配合。 餐廳都非常貼心,在booking 嘅時候,都會問到係唔係慶祝紀念日,都會幫忙細心嘅準備。離開嘅時候,都會預備一份小禮物讓女士拎走,小禮物是一件檸檬蛋糕。 好欣賞整間餐廳,食物,環境,服務水準都非常高。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Pierre is a French restaurant in Mandarin Oriental. I came here for lunch with very high expectations, as it is awarded two Michelin stars and has a good reputation. Note that it requires semi-formal attire. The meal did meet my very high expectations. The express lunch menu has a wide selection. I chose three courses: the eggplant cannelloni, the smoked haddock and scallop soufflé, and the grilled beef. I like the haddock and scallop soufflé. The texture is soft and creamy. Underneath it are some green vegetables. It offers a delicate flavor and a nutritious feeling. I also like the grilled beef a lot. It is served with bone marrow and potato, snow peas and Parmesan cheese. The violine sauce is a great match. The meat is very tender. Overall, the express lunch set is satisfying. The interior design is very classy and comfortable. The service is excellent and efficient. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)