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虽然晚餐既餐牌上没有很多的选择，但每一款食物对我来说都很吸引，令我既选择困难症迅速浮现出来。点餐后，侍应端上暖暖既面包，外脆内软足以形容整个感觉，沾上少许橄榄油及醋已经很美味。然后，到龙虾汤出场，龙虾味香浓且突出，绝不欺场。上主菜前，我们品尝用忌廉汁烹调的青口，这个配搭永远是最配合的，青口再烹调过程中已充份沾上忌廉汁，每一口都十分滋味。主角上场时，不禁要赞叹主菜及配菜的外表，酥皮牛柳之酥皮色泽刚好，以金黄的外皮包裹著约7成熟的牛柳，另配菜之薯仔搭由一片片的薯仔堆砌而成。酥皮未有被牛柳的酱汁而变软身，与牛柳一并品尝时仍能感受到各自的味道，同时感受到两者结合时所产生的口感及味道。
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今年妈生日,想搞搞新意思去食法国菜, 我地一家3口花了$770 食左个lunch.妈叫左个黑毛猪, 半熟(但仍好韧, 咬不开), 味道还好我叫了法国云吞, 上面的小虾完全冇味, 又系咬不开, 非常失望想撒少少盐, 点知佢地明明有几个放满调味品的调味架都放埋一边唯独老爸叫的三文鱼最好吃, 不过份量少, 3啖食完个main...讲返个气氛同装潢, 好静, 不过未如网友们讲到咁似返左去法国咁, 只系楼底高一点....多了个鹿头姐餐饮个latte 淡如水, 一啲比唔上茶记甜品得个白朗峄好少少, 个泡夫仲差过Choux Creme, 咁咋, 都叫法国菜, 认真揾笨吃到一肚子火, $770, 3个人, 食餐食物质素如此差, 仲要一啲都唔就脚, 我认为不值, 除非你有钱冇定洗成餐只影得个沙拉, 其他野不堪入目
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Called up the restaurant on a Friday night around 7pm, lucky to get a small table for three. Ordered two set dinnerSalt baked whole sea bass from France; the ever best baked fish for years, the fish was moist and filled with the scent of bay leaf, rosemary, lemon, and etc. 😍😍😍Rack of lamb; I ordered medium but it came out medium just on the surface but medium rare for the entire three generous pieces. The side dishes were delicious especially the meshed potatoes with cheese the restaurant was filled with the lobster bisque aroma once we set down; so we ordered two, unfortunately the aroma outperformed the taste, but it's still not bad at all, just the aroma was too overwhelming 😅appetizers escargot pie; not my kind of dish but the pastry was nicely made, though the escargot was a bit dried foie gras; again not my cup of tea, but the salad dressing and blueberry on the side were so right and freshly made 🤗desert orange blossom creme puree; we actually taste the orange blossom in this creamy eggy based, interesting 🤗almond tartalthough we were kinda full because of the generous portion of every course; we can still finished the whole tart 🤗the bread was soft, warm and great matched with the butterThe servers were friendly and pleasant. Thank you for the chef, your passion is highly appreciated 🤗😍🤗Definitely like to come back before they move out Jardine's Lookout in December.
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I got lured into trying to go to this place sometime seeing a friend’s photos on facebook. They have the Emperor’s Pie that I’ve always been craving for and a tucked away location that promises extra room and cozy seating that’s becoming a luxury in the local dining scene, even in fine dining.Causeway Bay has been scorched that Saturday evening. Unlike the rich and famous living in Jardine’s Lookout, we rode the mini-bus to climb uphill. I suppose this is the way of commute for their domestic helpers as well. Gradually we left the ground and overlooked the Hong Kong Stadium. At dusk we arrived and were welcomed by a staff at the entrance. Surprisingly the place was not full. The bar was the focal point of the main hall. We were led to another chamber and were told we could choose our table. I was impressed by the high ceiling fit for rows of wine rack and a fireplace. Wooden wall panels, photos of Mont-Blanc and deer mounts, deer horns and animal skin portrayed a winter hut in the snow, giving me a break from the city downhill.Apart from the Emperor’s Pie, I also appreciated the homey menu choices that was no cookie-cutter and needed much effort and time to prepare. We both chose the lobster soup. I forgot to try the French onion soup which was a rarer find. The lobster soup was rich in lobster flavor and appetizing. My friend enjoyed the foie gras crème brulee well-balanced with salad. My first pastry in the meal was crusty escargot pastry with parsley cream. Generously filled with escargots, the pastry was flaky and buttery. The second pastry is the beef Wellington. To me it really was an intricate dish that called for exceptional technique. I ordered medium which was a bit hard to slice and chewy, and I started to be overwhelmed by the buttery richness. My friend’s Bar en croute de sel (baked fish in a salt crust) was a show to behold, coming in a trolley with the skin and crust dedicatedly removed by the table. Lightly salted, the fish was fresh and flaky.Although I should choose a non-pastry dessert for a change, I still took the Emperor’s Pie, which was my third pastry in the meal (!). They actually had four choices, while my friend chose Mont-Blanc, another signature of theirs. Still buttery and rich, the almond pastry is lightly sweet for a fresher taste. I finally got to taste this dessert which was usually only available by New Year. The look of my friend’s Mont-Blanc matched well with the décor of the restaurant. I am not a fan of egg white dessert floating on vanilla sauce, though the texture was interesting.We enjoyed a nice chat away from the city crowd. Service was reserved and friendly. The owner said they were moving next year. Hopefully this restaurant will find another venue to keep up the good food and ambience.
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吃货一族的定期餐聚🐷，对食甚有要求的友人🐻特意选了这家在位于跑马地渣甸山上⛰、由法国人主理的法国餐厅🇫🇷。渣甸山一向都是香港岛半山区的豪宅地段之一💰，以景色优越而著名🌃，虽然此山并没有雪的踪影❄️，但却不失诗情画意💝。进入店内😲，犹如进入了童话国度的小木屋内🏠，木板及红砖的墙身❤️、柔和微黄的灯光💡、特色的壁炉🔥，给人一种暖至心坎的感觉😌，既雅致又充满空间感😍。餐单方面📜，小店只提供4道菜的晚餐餐单🍝，当中包括了餐汤🥄、前菜🥗、主菜🥩及甜品🍧。餐前面包🍞：法式的乡村小面包🤩，外层薄脆、内层绵密松软😋，温度暖暖的🔥，不失面粉香味👍🏼。洋葱汤🥄：深褐的汤面上有著一块面包🥖，芝士是另外附上的🧀，汤的温度正热🔥，马上把芝士倒至当中吧🤩。半溶的芝士，加上浓稠得宜的汤😍，入口绝不会觉得太腻😋，反而有著阵阵的甜味，口感清雅顺滑💖。法国烤芝士🧀：前菜之一，薯仔被切成片状🥔，再淹没于芝士海内🌊，碟旁放了几片火腿🥓，配以食用。入口甘香软腍，有著淡淡咸香味🤤，再加上薯仔🥔，为口感上增添了不少层次感👍🏼。烟三文鱼带子阔条面🐟：肉质厚实的带子🐚、烟薰味浓郁的三文鱼🐟、配上了口感扎实的阔条面🍝，老公🍋表示极度满意💘。家乡田螺批🥧：比较起其他的前菜，人妻🐷挑了这道家庭风味较浓的☺️。酥脆的外层牢牢的包裹著鲜甜肥美的田螺🐚，口感韧韧脆脆😍。焗酥皮牛柳🐮：粉嫩的牛肉被酥皮紧紧包裹著🤩，但酥皮又没有被肉汁沾湿变糊😲，入口香脆，配上了肉汁丰富🤤、又嫩又滑的牛柳🥩，瞬间就被人妻🐷以光速消灭了！另外那个作配菜的千层薯片🥔也不容忽视，一层又一层的薯仔薄片🔪，加上了酱汁，口感丰富，味道香浓👍🏼。香煎西班牙黑毛猪架🐽：光看肉的厚度就知分量十足😍！煮至7成熟🔥，入口甘香，肉质软腍，肉汁丰富💘。苹果批🍎：香气满溢的牛油香🧀，一口咬下去那松松脆脆的口感😋，配合酸酸甜甜的苹果，幸福感早已满泻💖。总结：丰富的晚餐过后😌，静静的享受著一杯香浓的咖啡☕️，跟店长太太👩🏻聊了一下子，原来因为租金关系💸，她跟主厨丈夫👨🏻🍳决定明年就会回归元朗📍。如此高质的餐厅✨，为了坚持想为客人准备最好的食物🍝，但最后也依然被业主弄得灰心丧志的💔，真的很可惜😢。衷心希望他们能早日找到好地方🏡，好好收拾心情💝，再为我们煮上正宗又价钱合理的法国菜吧🇫🇷，人妻🐷一定会常来的😘！
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