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Restaurant: Maison ES
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Level4
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中法融合．Maison ES
2024-03-05 38 views
Maison ES 最新菜單以中國「八大菜系」作發想，將中國菜的精髓與法式烹調技巧完美融合，創造出獨特的精緻菜餚，感受中國各地獨特風味，帶來充滿驚喜的用餐體驗。▶ 黑鮑魚新鮮黑鮑魚以京蔥油入味，再以備長炭烤熟，火候控制極佳，保留鮑魚的鮮甜。中間濃郁的鮑汁，配搭海參肉及海參薄脆，口感豐富。▶ 鰻魚以上海名菜「醃篤鮮」為靈感，鰻魚以備長炭烤製，肉質細嫩，帶有煙燻香氣。細火慢燉的醃篤鮮湯汁，配搭清爽的竹筍和豆腐脆片，層次分明。▶ 法國黃油雞雞胸肉以紹興酒醃製，低溫慢煮後將表面煎香，香脆而內裏口感嫩滑。旁邊的法式凍雞肉批及醬汁，亦用上雞的不同部分製作而成，整道菜式就是黃油雞的精華。▶ 龍蝦以醉雞汁醃製波士頓龍蝦，加入杞子包成意大利雲吞，皮薄餡鮮。配上龍蝦濃湯和鵝肝泡沫，為龍蝦雲吞帶來海鮮的鮮甜以及油脂的香氣。▶ 蓮子法式經典甜品蒙布朗，以蓮蓉取代栗子蓉製作，有別於想像中蓮蓉的甜膩，入口即化，清甜且口感細膩，吃畢亦毫無負擔感。Maison ES 2024 spring/winter menu brings you to a journey of exploring “Eight Great Tr
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Maison ES 最新菜單以中國「八大菜系」作發想，將中國菜的精髓與法式烹調技巧完美融合，創造出獨特的精緻菜餚，感受中國各地獨特風味，帶來充滿驚喜的用餐體驗。
黑鮑魚
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 ▶ 黑鮑魚
新鮮黑鮑魚以京蔥油入味，再以備長炭烤熟，火候控制極佳，保留鮑魚的鮮甜。中間濃郁的鮑汁，配搭海參肉及海參薄脆，口感豐富。
鰻魚
4 views
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 ▶ 鰻魚
以上海名菜「醃篤鮮」為靈感，鰻魚以備長炭烤製，肉質細嫩，帶有煙燻香氣。細火慢燉的醃篤鮮湯汁，配搭清爽的竹筍和豆腐脆片，層次分明。
法國黃油雞
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 ▶ 法國黃油雞
雞胸肉以紹興酒醃製，低溫慢煮後將表面煎香，香脆而內裏口感嫩滑。旁邊的法式凍雞肉批及醬汁，亦用上雞的不同部分製作而成，整道菜式就是黃油雞的精華。
龍蝦
2 views
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 ▶ 龍蝦
以醉雞汁醃製波士頓龍蝦，加入杞子包成意大利雲吞，皮薄餡鮮。配上龍蝦濃湯和鵝肝泡沫，為龍蝦雲吞帶來海鮮的鮮甜以及油脂的香氣。
蓮子
2 views
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0 comments
 ▶ 蓮子
法式經典甜品蒙布朗，以蓮蓉取代栗子蓉製作，有別於想像中蓮蓉的甜膩，入口即化，清甜且口感細膩，吃畢亦毫無負擔感。

Maison ES 2024 spring/winter menu brings you to a journey of exploring “Eight Great Traditions” of Chinese cuisine with a French culinary lens. Personal recommendations include eel with binchotan aroma and Yan Du Xian broth, and french yellow chicken breast with crispy skin, inspired by Shandong roast chicken.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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黑鮑魚
鰻魚
法國黃油雞
龍蝦
蓮子