良辰法國餐廳 (已結業)

那一天， 老公神神秘秘的，带了我和小Candice 到新马路附近，我们来到了一间法国餐厅门口，老公说要带我们去试试这餐厅，我是惊喜万分，感动又期待，因为我还未试过法国餐！我们被安排坐在里面的位置，后面就是水吧，枱子和桌子都是木制的 ，餐厅内环境略为阴暗，台面上点着蜡烛，颇具浪漫情调。我们的位置旁边放满着书本，对于我这个书迷来说，赏心悦目。虽不能每本都细阅，看着它们已叫我心满意足。我们点了：-烤羊奶芝士拌杂菜沙律脆脆面皮包着羊奶芝士烤焗，外脆内香浓口感，佷特别。-烟肉芝士意粉意粉软硬度刚好，每一束意粉都挂着香浓的酱汁。味道很好。-烧猪柳拌杂菜薯蓉很惊喜又味美的一道菜，肉颇厚身，却很软熟，吃得出肉经过挑选的，不是我们一般吃的猪扒肉。伴碟的薯蓉很香滑浓郁。整体很好味。-朱古力心太软拌雪糕整个外观很一般，外面蛋糕都塌下来，因朱古力外皮不够脆，内里的朱古力酱够甜美，与略苦的外皮很配合，云呢拿雪糕亦很美味。不过份量偏小。…查看更多

其实只依据一次用餐的经验不能断定一间餐厅好吃与否，若第一次用餐就点对了菜色，自然觉得餐厅好吃，但若点错了菜色，自然就觉得餐厅不好吃，我第一次到良辰法国餐厅用膳就属于前者情况，点对了合胃口的菜式，所以觉得良辰非常好吃，价钱不便宜，但物有所值。头盘：巴马火腿煮时令素菜暖沙律，轻牛油汤汁（相片的左上角–MOP128）因为朋友怀孕，不能点冻沙律，故此点了暖沙律。暖牛油汤里浸著五颜六色的蔬菜和数片巴马火腿，营养卖相俱佳，巴马火腿的味道都走到牛油汤里，所以杂菜不但带有牛油香味也带了点巴马火腿的咸香味，第一次吃暖沙律，感觉新鲜，味道不俗。主菜：法式鞑靼生牛肉酱（相片的右上角–MOP238）及 烧西班牙黑毛猪西配法国芥未子酱（相片的中左方–MOP168）因为餐牌内的主菜选择并不多，而朋友又不吃牛，所以我与朋友分开点主菜。我点了生牛肉挞挞，朋友点了烧西班牙黑毛猪。食材新鲜就是王道，两道主菜都让人回味无穷。我对生牛肉特别情有独钟，想吃生牛肉挞挞很久了，这次终于一尝所愿，生牛肉碎配上特制法式香草酱汁，吃到浓浓的牛味，没有半点牛肉膻味，极之好吃。我也试了点黑毛猪，同样好吃，黑毛猪鲜嫩多汁，西班牙黑毛猪果然名不虚传。甜品：焦糖布甸（相片的中右方–MOP38）和 草莓疏芙里（相片的下方–MOP58）焦糖烧得香脆，布甸蛋味香浓，不好布甸的我也觉得好吃。然而满心期待的草莓疏芙里却令人极之失望，香精草莓味使疏芙里太甜，不好吃。良辰法国餐厅是一间隐藏于闹市小巷的餐厅，以前曾在这附近上班，中午常常在这间餐厅前走过，但从没有意欲到此用膳，因为餐厅内昏暗的灯光令餐厅不起眼，又法国餐令人有高不可攀的感觉，然而吃过后就觉得价钱尚算亲民也能吃得饱，没有一般法国餐又贵又唔饱的印象，在此用膳就如餐厅名字般，是良辰美景，谢谢朋友在这里和我吃了一顿愉悦的生日晚饭。…查看更多

本来想食九如坊，但原来星期一休息！于是在附近行下就见到呢间法国餐厅。门外又写住Set lunch MOP88，于是就入去试下。餐厅内环境幽暗浪漫！Set lunch有两款，一款鱼一款鸡，于是我同朋友一人叫一款。餐汤系南瓜汤，好浓Cream味，配埋餐饱，但食完有少少漏！朋友叫左鲈鱼配白酒忌廉汁，鱼煎得很香，好味！旁边有少少薯蓉，唔错！我点左鸡，鸡煎得好靓，皮好脆冇乜多余脂肪！鸡肉好滑，睇落普普通通但食落都有惊喜！:)蕃茄汁好开胃，原本饮完汤食完饱有少少漏的感觉即刻冇晒！…查看更多

第一件事: 餐厅有很大股怪味, 我们坐里面, 天花有点水渍, 可能是楼上厕所渗水的异味, 都几难接受, 不过都冇换位听闻这里的汤不错, 但价钱比较贵, 没有叫Carbonara OK, 意粉略硬了一点叫错了------烩大虾, $220 两只! 肉都几实既美国安格斯牛扒, $368 细细块, 味道还好(是这里平的一款, 另一个西冷, 2人份量$498)西班牙黑毛猪----不错不错牛油焗蜗牛, 如果接受不到外国香草味的就不要试了, 而且只有6件士多啤利梳乎厘不好味, 朱古力心太软好味, 但很细件…查看更多

French cuisine in Macau. Who would've thought? And this place was truly a hidden gem. I came here with two friends for lunch last Saturday after an unsuccessful attempt at A Lorcha (we didn't book, oops). One of my friends comes here almost weekly for lunch since she comes to Macau for work quite often. She said she stumbled upon the place randomly (not through reviews or recommendations) while wandering around in the Largo do Senado area and was very happy with their lunch sets (only available on weekdays though... I might have to come back on a weekday^^) Tucked in one of the alleyways behind the fountain at Largo do Senado, La Bonne Heure (The Good Hour) is a truly delightful surprise. My friend tells me this place is frequented by local Portuguese. It maintains a low profile (and I think the chef likes it that way). We came for lunch to find only two other customers there, though it was apparently fully booked for dinner according to one of the waiters. (The restaurant also closes on Sunday). ServiceNot sure how the service is when there's a full house, but for an almost empty one, it was splendid. We chatted with the two waiters, who were both very friendly and attentive without being overbearing. They were also very cooperative when we asked to see the chef to give him our compliments. Now perhaps the more surprising part is that La Bonne Heure's chef is Japanese, and he used to work for Robuchon a Galera at Hotel Lisboa. His name is Koji. I asked him whether or not he cooked other types of cuisines, to which he answered no. And fair enough, because he's good at what he does. FoodAside from the tender meat, the best part about this dish is the seasoned skin. It's crispy and flavoured with salt and pepper. Not sure why but the blueberry sauce gave this dish a somewhat Christmas feel. The sauce was lightly sweet with blueberry bits. Even the mashed potato was buttery and delicious - perfect on its own without any need of gravy. Seriously, when even the plain mashed potato is this good, you know the chef is meticulous and serious about food. As cheesy as this sounds (sorry^^;;), I was touched because it was as though with every bite, I could taste the chef's diligence and passion for cooking. Another amazing dish. The puree was so smooth, and again the flavours here are light. The smoke salmon was so soft it simply melted in my mouth. My friend was telling me how this dish must have been difficult to make (hence requiring a professional to get it right) as the salmon was warm smoked slowly at the right temperature to achieve the extremely tender effect (salmon is usually hot or cold smoked). I didn't take a picture of it, but we also ordered the spaghetti alio olio . The noodles were soaked in a rather watery olive oil (it worked out fine though because the oil was less thick) and comprised a strong garlicky taste. While my friends found this to be a bit on the sweet side, my sweet tooth thought this was perfect. I liked the fizzy effect after the sparkling wine was added to the ice cream and purée. It tasted like a very sweet strawberry champagne with ice cream. VerdictI would GLADLY come back anytime I'm in Macau! My other friend says she may come back just for this... it really says something :) I have yet to find a French place in Hong Kong with food this good, and at this price! Whyyy >.< or maybe there is but I just don't know it yet? The bill came to about $150pp, and they didn't even include a service charge or tip (we tipped them separately ~ one that I was happy giving!)…查看更多