Bouillon

营业中

休息中

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，

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) w

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。

📸 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

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。

間唔中老細會帶我哋去食好嘢，西餐比率佔多數而今次帶我哋去食位於上環磅巷嘅一間法國菜。我估同大家講係科記豬扒斜對面可能更清楚位置😂老細話餐廳本身由兩位朋友一齊經營，可惜早幾個月其中一位拍檔遇到交通意外離世🥲希望佢哋可以維持落去，食物都要keep 住水準！因為我哋去食前見到網上面嘅評論好壞參半，唔夠穩定。而今次我哋去食嘅質素都係一般般。要努力維持，做好間餐廳哦！

The food is excellent and delicious! Unfortunately, the oysters are not in season; they are paper-thin. I don’t blame the restaurant, but I would have appreciated it if the manager had given us a heads-up. Additionally, I prefer our bread to be warm with a crispy crust. Other than that, everything else is perfectly fine.” 😊🍽️We had the roast bone marrow, terrine de foie gras, iberico pork ribs, fresh oysters, stir fried green beans.

今年春季restaurant week 20號正式開鑼！今次一共有超過280間餐廳参加，我地就揀咗之前mark咗好耐既bouillon黎試試dinner menu $438/pp 連starter, main同dessert 提提你餐廳係無提供tap water如果要叫水要額外收費ga📍Starter-Basil Egg Mayo, roasted pine nuts, spinach puree呢道菜係餐廳必點菜，雞蛋上面既蛋黃醬極為幼滑，加埋羅勒松子仁同魚子醬，口感味道非常豐富-Smoked herring salad, celery remoulade, green apple, confit lemon煙燻過嘅希靈魚鹹香味濃配埋清爽芹菜同清甜蘋果粒三者味道完美平衡，味道出奇既夾📍Main-Stuffed squid with ratatouille, grilled chorizo, and arugula魷魚經過香烤入面加入蕃茄青椒燉菜，食既時候夾埋臘腸黎食油香同鹹香感令成道菜味道變得更豐富📍Classic steak au poivre牛扒肉質軟嫩多汁，剛剛好係mediu

Onion Tart: Puff Pastry, Caramelized onions moreav sausage ($198)The tart is made with puff pastry and topped with caramelized onions, moreav sausage, and cucumber. It has a sweet and savoury flavour with a refreshing touch. There is also a hint of mustard sauce on the side, which adds depth to the overall taste.Frog Legs - Pansley puree, capers Lemon confit ($218)Parsley puree, capers Lemon confit: The texture of the frog legs is very tender and the chef has lightly pan-fried them to enhance th

Bouillon, constantly selected in various press as one of the best French restaurants to visit in HK, instantly brings you to Paris without having to travel. While their pricing may not be a "bistro", you can let it go once the dishes come in with beautiful presentation, taste and generous portion. (Can make use of lunch deals to be cost-effective)This was my second visit and went with Scallop carpaccio, Rossini steak, Vol le vant, Rice pudding and 2015 Chateau Senejac Haut-Medoc. For the scallop

BOUILLON . ⭐️Favourites:🦆 Duck leg, apple confit, shitake mushroom .🥩 Beef tartare - great texture! .🥩Beef cheek, Brussels sprouts, red wine, shallots - super tender and loved the sauce! .🥩Wagyu beef croquettes - The croquettes were mostly tender braised beef with no potatoes, I definitely like this better than your usual croquette. .💭Thoughts: They are quite a small restaurant so the seats were quite packed. It could also be quite noisy if you are seated on the elevated level which has a low ce

Bouillon 🇫🇷 #bouillon #bouillonhk .Taste: 8.5/10Price: $$$Revisit: 😋.Escargot🐌🌟Tatare de Boeuf🥩🌟Tatare de Veau🐟Bone Marrow🦴Oysters🦪Rossini de Boeuf🐮🌟Crème Brûlée Fruit de la Passion🥚.Tried their signature A La Carte dishes. Pretty decent and exotic. Will definitely recommend their Rossini de Boeuf

i went to this restaurant to celebrate a friend’s birthday last week and the experience was not bad. the food was quite good, so i recommended it to a friend and from what i heard, what she experienced is one of the most terrible dining experiences i’ve ever heard of in Hong Kong.first thing some of the staff in this restaurant need to realize is that you’re in Hong Kong, not in France. while it is a cultural thing to pay for water in Europe, there is no such practice in HONG KONG. apparently a

🍽Bouillon💟📍6 Pound Lane, Sheung Wan———Back to my favourite french restaurant in town! Their price did go up quite a bit and they no longer do unlimited bread. But their food are just too good. 1.Terrine de Foie Gras $258👅 ^2.Veal Rack $1,198Nicely cooked tendered veal with thick mushroom sauce. 3.Duck Breast $398👅Crispy on the skin and tender in the middle. 4.French Onion Soup $168👅Very Onion-y soup. I shared one among two but I wish I could have it all! 5.Escargot $128👅^6. Risotto $168 Can orde

We choose this restaurant for birthday dinner with advanced booking. The food is fair within our expectation. Main course of beef cheek is good.However, the experience is not good at all,1. Compulsory Purchase of water. No tap water or regular water will be provided. Since we read similar review before, just to remind other customer in advance.2. Pushy service to ask you to order more wine and food. We had three persons and each order ed one glass of wine. Then the french staff asked if you guys