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港铁西营盘站 A1 出口, 步行约7分钟
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电话号码
28860056
营业时间
今日营业
12:00 - 23:00
星期一至日
12:00 - 23:00
以上资料只供参考，请与餐厅确认详情
食家推介
之前睇reels見到有在港法國人推介Bouillion嘅duck confit，今次趁restaurant week試下佢。枱同枱之間有啲迫，空間感不足。上菜速度有啲快，前菜未食完就已經上主菜。*Restaurant week $198*酸種麵包外皮硬脆，入面嘅麵包非常濕潤，搽埋牛油，奶香+麵包麥味絕對有加乘效果！Oeuf mayo 半熟溏心蛋加上濃郁嘅蛋黃醬，配搭羅勒油、菠菜蓉，超級creamy。連埋烤松子仁食，帶果仁香更讚！Beef tongue carpaccio牛舌慢煮後切片，腍到似肉醬多過肉片，配麵包食口感會好啲。Cuisse de canard 鴨腿肉嫩，好容易離骨，鴨肉味香濃，配合蘋果、杏脯果醬、藍莓汁，酸味嘅味道更能帶出鴨肉香。最底係煎日本冬菇，香脆入味，配鴨肉食更加正！Lamb shank parmentier基本上係牧羊人派，最底係羊膝肉，肉絲看似好乾，但其實好有肉汁，啖啖都係羊肉味，但調味過鹹，要配沙律菜減低鹹味。薯蓉軟滑帶薯粒口感，而且冇羊肉咁鹹。Crème brûlée fruit de la passion熱情果切半做碗變成焦糖燉蛋，質地順滑夠creamy，但焦糖變水完全唔脆。味道酸酸甜甜，好適合作為一餐嘅終結。
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I have been going to Bouillon for a couple of years now ... with friends and family ... and it has been consistently good in delivering delicious food and a reasonably priced wine list. Tonight, however, there was something off about the service generally. I appreciate that they have suffered tragedy recently but they really need to up their game in terms of customer service. The scallop appetiser was delicious and the Chilean sea bass also was lovely, however I thought the sauce (on the fish) was very odd. It was dark brown and didn't really taste of anything much. I asked one of the staff members how it was made. He explained it was made from vegetable jus with white wine, and he then said, “did you like it?” I said, “ no”. He just shrugged and walked away! Seriously, that's how you respond to a customer? In fact, when I thought about it, there was no time in the whole meal when the wait staff ever asked how things were going, whether everything was OK. And let's be clear, it was early evening and there were only two, maybe four, other diners in the whole place. They were hardly swept off their feet with busyness. Perhaps we shouldn't have visited on April Fools Day.
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與同事合共6人，試試這間法國菜！餐廳位於上環站與西營盤站之間，位置方便。牛肉他他味道正常。鵝肝軟滑，調味適中。生蠔海水味重，但十分瘦，可以略過。牛骨髓出色，齒頰留香。油封鴨腿正常發揮。豬腩份量十足。Ribeye 十分美味，但份量很多，四人或以上才建議點。薯條剛剛炸好，簡單好食。熱情果味 Creme Brulee，正還有點了其他前菜，及紅、白酒各1支，價錢合理。
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📸 Embarking on an unforgettable culinary adventure at Bouillon in Sheung Wan ! 🍽️✨ Our dining experience at this charming French restaurant was nothing short of extraordinary. Here are the highlights of our delightful meal:🦞 The Lobster Salad was a true masterpiece. The succulent lobster, perfectly complemented by a medley of fresh greens and a tantalizing dressing, left us craving every bite. It was a symphony of flavors that transported us to seafood paradise.🐟 The Smoked Salmon with Asparagus was a culinary delight. The smoky, melt-in-your-mouth salmon paired effortlessly with the crisp asparagus, creating a harmonious combination of textures and flavors that danced on our palates.🥩 The Rossini de Boeuf was a gastronomic triumph. Tender beef, topped with decadent foie gras and accompanied by a rich, savory sauce and truffle, took our taste buds on an exquisite journey. Each bite was a celebration of culinary artistry.🍐 To conclude our meal, we savored the heavenly Poire Belle Hélène. This classic French dessert, featuring poached pear served with velvety vanilla ice cream and drizzled with luscious chocolate sauce, was the perfect finale to our dining experience.🍷 Apart from the sensational cuisine, Bouillon boasts an impressive selection of amazing wines. Whether you’re a connoisseur or simply appreciate a good glass of wine, their extensive wine list will captivate your palate and enhance your dining experience.✨ Bouillon offered us not only delectable dishes but also impeccable service and a cozy ambiance. Chef Johan Ducroquet and GM Thomas on the floor created an unforgettable dining experience.
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服務生質素甚低，點了一瓶紅酒完全忘了，食物在碟上弄翻了連嘗試放好都不會 嬉皮笑臉，可憐。基本上食物份量質素都是抽獎機制，給外國人的特別好，不過很多朋友都說試試就算了，沒什麼期望可言。食材本來應該可以，可惜過分接客根本做不來。 煮食時間有待改進，材料老了就不要拿上來，好意思的老了的菜還放上檯。 試一次就算了，相比在法國的bistro 就是一個笑話，在香港經營騙一下同胞還可以，可以說香港就是沒有像樣的bistro。
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