狄奧查法國餐廳 (已結業)

This was my second visit to this gem of a restaurant. On my initial visit my partner and I shared a lovely meal on the terrace and thoroughly enjoyed it. We had read reviews criticizing the waitstaff's service but I liked that they weren't hovering. Maybe this would be a problem if you had a limited time to consume your meal but I found it refreshing to have them step back and allow us to consume our meal in a leisurely fashion. On the second visit I had a larger party to celebrate my birthd

同事生日一行十幾人到此午餐， 侍應生給我們的menu全部A la Carte，唔通冇set lunch, 細問之下先拿給我們介紹， 頭盤有凍湯同沙津，主菜就有南瓜蟹肉論雲吞，牛排同魚大部份的同事都選擇了牛排和魚，過了十分鐘侍應說牛排不夠，有四份要轉，同事們就轉了南瓜蟹肉論雲吞，但全間餐廳只有我們一台客，唔通全店得五塊牛排問侍應有冇普通水就話冇，坐了四個字就有個比較高級女仕話快d幫客人加水，激死我說真的個麵包係全餐最好食，外脆內 ，真係好好食，我食了兩個，牛油要問侍應拿先比凍湯蒜蓉味很重， 我覺得很酸，不過同事說不錯沙津普通牛排ok原條燒倉魚上，幾特別 幾好食南瓜蟹肉論雲吞OK, 男士可能不夠食我覺得A la Carte很貴，set lunch價錢食物質素我覺得滿意.我覺得 首先要改善下個冷氣系統， 其次係上菜速度， 預備好足夠嘅食材, 最重要最重要既系改善服務質素,先可以吸引到更多人來幫襯

Walking through a long long way, we finally arrived this restaurant, but what's funny was 'we're at the back door'It's back door seem like front door, quite presentable, and quite nice! My sweetheart had reserved a table for two that night, and we'd one nearby old-fashioned door surrounding in green.The environment is really nice, and it's so comfortable and relax with soft music. We ordered several dishes, and they're all good!(1) Crab meet salad- It's so attractive!- Crab and salad are so fres

Ok, so let's begin to breakdown what happened that evening. First of all,I've been to Didier once before with a great friend a few weeks back. We had a great time, and the food was delicious especially their Duck Confit.....Unfortunately, on this night, everything went wrong! I raved about how delicious their food was at Didier to my significant other and his parents who were visiting from Europe. We were seated promptly at 7pm as expected. It was a slow night for the restaurant. We were sitting

19-3-2011留意咗呢度好耐, 是日終於有機會 lunch 嚟試試了. 約 2:00pm 嚟到仍然有 set lunch 供應, 不過大家想食的 roasted pigeon 及 sea bass 都無了, 結果轉完又轉, 最後 sea bass 變 red snapper, roasted pigeon 又變了 roasted chicken, 但就搞到收費就有點混亂, 到而家我都唔知究竟我哋有無俾多了錢 麵包烘得好熱, 外層厚身, 韌中帶脆, 中間密度幾高, 不過食落又幾軟熟, 帶麵粉香, 再塗點 lightly salted 的牛油, 好食喎. Starter 係 cured ham with pickles and olives: 一向唔喜歡漬菜, 後兩者都無食 Cured ham 片得好薄, 食落幾鹹, 但實在濃香, 正 On the side 仲有一小碗 mixed salad (餐牌又話係 Niçoise salad 來的?), 不過大部分沙律菜都軟撻撻, 生菜仲幾 rusty , vinaigrette 又太少, 食了兩啖立即將佢推埋一邊. Main 叫

jan 29, 11,3人來食lunch,叫咗 : 1) bread (免費)-沒有任何牛油/橄欖油伴住,而且個包又唔熱,所以好普通同唔習慣2) executed set lunchi) mixed green salad w/mustard dressing-好多款唔同嘅salad菜,新鮮,亦有olive添-個dressing都好特別,雖用上mustard,但沒有攻鼻,酸酸哋-好味ii) toulouse pork sausage with mustard sauce and mash potato (hk$158)-豬肉腸有肉味,但味道是帶鹹了1點,腸衣也不韌-後來先知toulouse喺1種山羊芝士,盛產自法國南部 iii) lemon tart w/melon coulis (+hk$35)-皮不是鬆脆嗰種-但個檸檬味不是強酸,是清新嗰種-melon sauce不甜,但不太feel到哈蜜瓜嘅香甜味3) gratinee d'escargots perillade (hk$108)-snails crumble in provencal style-這是沒有薯蓉墊底的做法-主要是用

近來太忙，太多食評未寫，現在只能每間簡單交代。食物：款式不算多，但從菜式及味道均能看出店主有心有功力。當晚貓兔倆吃了snail crumble (不錯,較平常一般焗蝸牛出色), steak tartar (水準之作，為食貓食不停), 法式海鮮湯 bouillabaisse (用料足，鮮而不腥，與agnes b ifc店的同樣好), 法式鴨髀 confit de canard (愛鴨的兔兔盛讚). 唯一美中不足之處是酒的選擇極少，欠缺中等以上貨色，但corkage charge又貴($200 per bottle). 希望店主往後能有所調整。招呼：人手足，態度亦好，但經驗不足，時有出錯。總括來說，為食貓推介... 會再訪。

We chose the terrace facing Mee Lun Street, but there was renovation work going on next door which ruined an otherwise tranquil and chilled out Saturday lunch with my mum and bf. But as any good city-bred person would do, we selectively blocked out the noise and pretended we were in a little town in Provence. Our neighbours on the terrace that day were a Frenchmen eating his own plate of food quietly with an iPhone in one hand and a crackberry in the other until the chef came to chat with him ov

Very nice staffs. Greeted us at the door and explained the menu to us. The lunch set looks attractive, Stew beef and Sardine. Since my friend and I dont like bones, we chose stewed beef. Since water is not provided for free, we have to order drinks. My friend and I did not want to add extra cost to our lunch so we decided to pass the drink. The waitress offered us hot water. We waited for around 11 min. ( It was pretty long for HK people but its ok as we were trying to experience French style lu

這兩日天氣的心情,有如王菲所說的"來又如風,離又如風",颱風看似正面吹襲,全香港進入戒備狀態,連報紙A1頭條也大肆報導.但此魚偏偏與我們開玩笑,突然轉彎,威力大減,期望有假放的打工仔,又再搬出陰謀論,上演一幕"李氏力場之人定勝天".一年內與Viv的見面次數,真係最多兩,三次,如非在French May的演場會,平時的日子很難會見面,是日三號風球的中午,與她提早吃餐生日飯,幸好天氣還算好,否則就要再擇日慶祝了.她喜愛英國流行文化,同是又是法蘭西,更能說法語.說到大家喜愛的音樂方向,就以英國行頭,論吃,當然是法國菜為先.於是便來到美輪街,新開不久的法國餐廳"Didier",一試什麼是南部法國之味.環境很有歐陸小店風情,餐廳連接隔離善慶街,我們坐在露台,在橙色的太陽傘下,如非眼前的是勝香園的屋頂,大約會覺得自己正在呼吸歐洲空氣呢.說起上來,美輪街也是一個有趣的地方,此條樓梯街貫通了兩種不同文化,由荷里活的亦古亦今,到歌賦街的庶民風情,坐在兩者之間,有點驟雨中的陽光,熱鬧中的寧靜感,樓下勝香園車水馬龍,與Didier的優閒成為強烈對比.普羅旺斯並不是前文Foxyleo所說的大城市,其實是法國南

開業才兩個多月的Didier Restaurant & Bar，是Chez Didier(即店主)的心血。餐廳選址在中環美輪街，避過了大街的煩囂，寧靜的環境令人有種身處國外的感覺。餐廳分前後座，都連露天雅座，中間由一條窄窄的走廊貫穿。很喜歡蔚藍的天空、橘色的太陽傘、深色的木桌椅和綠色的植物所造成的視覺效果。Chez Didier來自普羅旺斯的Manosque市，自家開設的餐廳，當然以家鄉普羅旺斯菜式作主打。普羅旺斯的人口不多，環境寧靜，當地是香草的故鄉，除了薰衣草外，當有迷迭香、百里香、月桂葉、巴西裡、薄荷、鼠尾草等。不需人們刻意栽種，野生的香料草可以在山坡上、野地裏，甚至自家花園中隨處發現。得天獨厚的環境，使普羅旺斯菜式以各式各樣的香料調味聞名。食材方面，普羅旺斯盛產蔬果、海鮮、橄欖油和大蒜，當地人更喜歡自製果醬、醬料。將時令的食材變成果醬、醬汁，既可一年四季食得到，亦不怕會浪費食物。當地菜式可分無為肉類與海鮮二大類，海鮮以烤魚和魚湯較常見，肉類則以羊羔後腿肉燒炙的烤羊排最為人所知，此外烤春雞、牛肉、鴨胸、兔肉等料理也很受歡迎。Chez Didier說當地人對煮食花很多心機，所以不少