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2013-09-05 814 浏览
不是偶然看见食评的话, 也不知道 Cépage 已经结了业, 实在感到非常可惜。很怀念 Cépage 的食品, 尤其出众的甜品卖相,已足够令人心花怒放,例如 Pineapple Carpaccio, Blueberries, Mayer Lemon Sorbet, Yogurt Crisp,一片乾菠萝已能做到画龙点睛的作用,鲜菠萝则以Carpaccio形式送上,新鲜可口,配以柠檬味雪芭和蓝莓粒,格外清新。
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不是偶然看见食评的话, 也不知道 Cépage 已经结了业, 实在感到非常可惜。
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很怀念 Cépage 的食品, 尤其出众的甜品卖相,已足够令人心花怒放,例如 Pineapple Carpaccio, Blueberries, Mayer Lemon Sorbet, Yogurt Crisp,一片乾菠萝已能做到画龙点睛的作用,鲜菠萝则以Carpaccio形式送上,新鲜可口,配以柠檬味雪芭和蓝莓粒,格外清新。
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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2013-07-09 772 浏览
Knowing that Cepage was wrapping up their operations in Hong Kong during the last week of June, Mr. C and his friends organized a dinner gathering to enjoy a final meal there before bidding farewell to this one starred establishment. Reserved for a Wednesday evening, the restaurant was surprisingly full on a weekday with most tables and their two private rooms being occupied. I guess we were not the only ones wanting to pay final fond sentiments to Cepage.Only two set menus were available to cho
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Knowing that Cepage was wrapping up their operations in Hong Kong during the last week of June, Mr. C and his friends organized a dinner gathering to enjoy a final meal there before bidding farewell to this one starred establishment. Reserved for a Wednesday evening, the restaurant was surprisingly full on a weekday with most tables and their two private rooms being occupied. I guess we were not the only ones wanting to pay final fond sentiments to Cepage.

Only two set menus were available to choose from that evening and we all selected the Menu Epicurean. However, since Mr. C is not particularly fond of anago and I was wanting to change my dessert, we asked the servers if we could make some swaps with the Menu Decouverte which they graciously agreed to.

A lovely looking bread basket was proffered for our selection with four varieties to choose from. Mini baguettes, sun-dried tomato focaccia, miso brioche and sourdough slices. The tomato focaccia seemed to be the favourite, tart, juicy tomato on a crispy herb oil infused dough, while the chewiness of the baguettes was pleasing. I know Mr. E certainly liked his baguettes since he had more than six of them!

The evening began with a trio of appetizers all featuring Caviar. We were advised to start with the pasta and then gradually work our way towards the left. The signature bundle of angel hair pasta tossed with truffle oil was beautifully presented. Al dente strands of thin pasta carrying a wonderful truffle fragrance was subtly savoury from the delicate brininess of the caviar. Just like before, it was an absolute pleasure to eat. If I had to pick a dish that I would miss most from here it would certainly be this! In the middle was a thick stalk of white asparagus with its tough outer skin peeled off revealing its tender inside. Juicy with a mild flavour, it was perfect in showing off the stronger taste of the caviar. A geometric pattern of marquise cut potato was the last appetiser. Spread with a thin layer of cream, the potatoes were nicely soft and like the asparagus, the slightly bland flavour of the vegetable was ideal with the caviar.
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Our second appetiser was smoked anago with foie gras. When it was placed in front of me I was stunned at how big a portion of foie gras they served... Pan-seared to a gorgeous tone of dark caramel, it was a little firm, but the center still retained a melty softness. So rich and decadent, I was only able to eat half before surrendering the rest to Mr. C. As for the anago, it tasted more like a lovely smoked ham than fish which was unusual yet strangely pleasant. And to relieve the heaviness of the appetiser, the accompanying cup of ginger broth did just that.
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Mr. C's replacement dish was pan-seared scallops. His favourite~ Two plump looking scallops with an accompanying dipping sauce. Looked really good and definitely a much lighter dish when compared to ours
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A covered dish when lifted revealed a single langoustine ravioli with Parmesan foam, showered with a generous shaving of black truffles. Bouncy langoustine meat paired nicely with the creamy Parmesean foam, and to me, truffles just made the dish that little bit more special
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Amadai with lobster in broth was next~ I adore amadai~ no fishiness at all and it was pan-fried until each scale was gorgeously crunchy
It was a little tricky trying to maneuver the lobster meat out of its shell, but the sweetness of the lobster made it all worth the trouble in the end. Such a pretty dish, everything so artfully arranged and the colours of the ingredients just went really well together~
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As we were waiting for our final savoury dish, the servers pushed out their signature roast chicken as a surprise from the chef. Thank you~ Served gueridon style, it was just as good as when I had it last time. Roasted beautifully, the chicken was tender and juicy whether it was meat from the breast or thigh and the skin retained a slight crisp. The potatoes deserve a special mention, soft and mushy with a crispy edge, they were delicious from being roasted with the drippings of the chicken. So so good...
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And then our actual main dish was served. There was a choice between roasted quail and hide beef and I picked the quail. Stuffed with foie gras it was roasted and laid on top of a bed of ratatouille. The quail had a welcome gamy flavour while the stuffing of foie gras added a richness to the overall dish. If I was not so full from the chicken beforehand, I would have enjoyed this dish even more.
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I did not try the hide beef, but it looked highly appetising as well. Cooked to a pink medium Mr C did say it was tender with a nice beefy flavour.
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And for desserts~ The original dessert was a small cup of chilled Alphonso mango pudding with exotic sorbet. I had a small spoonful of this and it tasted exactly like a Mango Weiss bars, which essentially is a bar of ice block/cream where two-thirds is mango sorbet while the remaining one-third is iced cream. For me, I opted to change it for their chocolate souffle~ Tall, dark and handsome fluffy, it was sinfully rich and just so chocolaty... an absolute chocoholics dream dessert! Paired with a small bowl of Tahitian vanilla bean ice-cream, this really made my night
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But it did not end there...

Extra desserts from chef~ Dark chocolate tart and a huge cherry clafoutis! Even though I was so full already, I could not resist sampling both. The chocolate tart made my inner chocoholic do a happy dance~ lusciously smooth and bittersweet ganache on a crisp shortcrust pastry.. so good! While the cherry clafoutis was something totally different altogether. It had a texture similar to baked custard, quite eggy, but not overly sweet and packed full of cherries. Pleasant, but really filling.
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And so it concluded. A wonderful evening, great company and lovely food. Farewell Cepage, you will be missed~
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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All my previous dining experiences in Cepage were highly rated and enjoyable, so it always remained among one of my highest acclaimed restaurants in Hong Kong. Until my recent Christmas dinner Service is always spot on with no doubt. From how they dealt with our reservations(I was sent pictures of the exact seating area and menu) to actually serving us on the night.Cepage has the whole package: with one michelin star under its belt, the Les Amis group restaurant located in Wanchai nestled betwe
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All my previous dining experiences in Cepage were highly rated and enjoyable, so it always remained among one of my highest acclaimed restaurants in Hong Kong. Until my recent Christmas dinner


Service is always spot on with no doubt. From how they dealt with our reservations(I was sent pictures of the exact seating area and menu) to actually serving us on the night.
Cepage has the whole package: with one michelin star under its belt, the Les Amis group restaurant located in Wanchai nestled between all the other bustling restaurants firmly holds its place as the most refined among them all. It boasts beautiful decor, tasteful artwork and one of the hugest wine collections in town, with over 2000 wine labels if memory serves me well.

We were set to sample either the Christmas Set Menu (Menu Noel) at approximately 1,580 HKD per person or a regular 5-course Epicurien menu at 1,070 HKD.
In light of the festivities we opted for the Christmas Set Menu - looking at it retrospectively that was a poor choice on my part.

I'm not a particular fan of fried food so when we were presented with this to start with, it etched a slight frown on my face, nevertheless I was looking forward to sample the rest of the menu
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This was an alternate dish offered to me as I don't eat raw food. It was very nice, well paired with an asian inspired sauce
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This was not as simple as it looked! The scallop was wrapped in truffle
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This was by far the best dish among the entire menu! The onion tart was very refined and went perfectly with the truffles
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This dish was rather average. Despite the use of delicate ingredients
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I was not impressed by this dish. It didn't feel very Christmasy for starters, nor did it stand out to me at all. I had much higher expectations for Cepage. If I dare be rude, it instantly reminded me of beef brisket noodles and for the price charged per head for the dinner, much need not be said of that..
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So for dessert they served us with this Christmas Log. I took one look at it and instantly lost interest. It did not look creative, appeasing nor appetizing and I can assure you that its taste reflected that too. Again, I had much much higher expectations for Cepage. I sincerely had hoped that they made more of an effort with their christmas menu. This so called dessert was something I could've bought from any supermarket and I'm leaving it at that.
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In conclusion, we were not happy with our Christmas dinner at Cepage. We've always had nothing but praise for the restaurant and its food. It was always a treat to dine here, but this time, we were thoroughly let down by the food. The menu didn't seem to be very well thought out nor executed up to its normal standards. We would have been much happier ordering off the a la carte menu. It came to around 4000HKD and neither of us walked away patting our wallets happily thinking it was good money spent on a decent meal.
Still skeptical of returning again to allow it to redeem itself, but our recent dining experience really struck itself off my favourites list..

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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2012-12-25
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2012-12-23 145 浏览
是晚想吃得fancy点,想吃 presentation 能有惊喜的,本来是想到TATE的,但已经fully booked。Cépage是於早两天致电book枱,有礼的服务员回覆7点半时段客满,只能安排在9点15分入座。那⋯那那不是要吃到凌晨吗?也只能怪自已太迟预约吧。当晚於8点多到达,先到天台小酌两杯。於差不多过百页的WINE LIST中选了杯champagne (~$200) 及 virgin mary(<$100)。倾倾讲讲说说笑笑吹吹风然後准时入座。有个4-course set($780)、5-course set($1080)、tasting menu($1,3xx)及数款a-la-carte选择,我谂应该仲有啲 off menu dishes嘅。我俩分别点了4-course set(只有甜品可以2选1)及5-course set(主菜及甜品可以2选1)。款式及味道可以,最基本及起码是暖的,但算不上出色。Scallop Maki Rolled in Tuber Melanosporum, Celery Rémoulade、Teppanyaki Seared Hokkai
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是晚想吃得fancy点,想吃 presentation 能有惊喜的,本来是想到TATE的,但已经fully booked。

Cépage是於早两天致电book枱,有礼的服务员回覆7点半时段客满,只能安排在9点15分入座。那⋯那那不是要吃到凌晨吗?也只能怪自已太迟预约吧。

当晚於8点多到达,先到天台小酌两杯。於差不多过百页的WINE LIST中选了杯champagne (~$200) 及 virgin mary(<$100)。倾倾讲讲说说笑笑吹吹风然後准时入座。

有个4-course set($780)、5-course set($1080)、tasting menu($1,3xx)及数款a-la-carte选择,我谂应该仲有啲 off menu dishes嘅。我俩分别点了4-course set(只有甜品可以2选1)及5-course set(主菜及甜品可以2选1)。
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款式及味道可以,最基本及起码是暖的,但算不上出色。
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Scallop Maki Rolled in Tuber Melanosporum, Celery Rémoulade、
Teppanyaki Seared Hokkaido Scallops with Teriyaki Sauce

1st course 同样都系带子,带子卷做得不错,肉质滑嫩不过无奈我不太喜欢黑松露之气味,但整体味道不俗,是不错的前菜。server 说吃完可以将个黑松露汁一饮而尽。
Seared Scallops 肥大,试了一点,算是做到表面香口中心鲜嫩,但略嫌盐下得太重手了。
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2nd course 分别系Pan Fried Foie Gras, Enhanced with Quince, a Smooth Ginger Glaze and 'Jus Court' 及 Lightly Smoked Eel with Fine Dijon Mustard and Dashi Bouillon

Foie Gras做得出色不油腻,但盐亦下重手了一丁点。Foie Gras确实真的被梨子Enchanced了。
朋友则说 Eel 及 vegetables 有点苦,亦不太明白点解要配 Dashi Bouillon 。
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3rd course 则是Hokkaido Sea Urchin Over Lobster Flan, Veil of Aniseed Foam 及 Salmon under the Veil of Silky Herbal Ravioli, Enhanced with Langoustine Bisque

卖相是讨好的,Sea Urchin 亦很鲜嫩,但配上 Lobster Flan 味道开始奇怪了⋯ 始终不喜欢 Lobster 浓汤阵味⋯
朋友的 Salmon Ravioli 可算是全晚最差⋯ Ravioli 皮有点‘UN”而且有点腥,好似做得唔好嘅虾饺皮⋯ 鱼很嫩滑,但亦有点腥⋯ 再配上 Langoustine Bisque 可谓腥上加腥⋯

朋友看到邻座的老外吃这道菜时神式同样有异,怕亦是觉得配搭及味道古怪吧。
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我的4th course 系 "Zaru" Inaniwa Udon Dipping Lobster Bouillon, Fresh Ginger

Udon 有阵油’益‘味⋯ 又加上龙虾汤⋯ 情绪开始进入低潮⋯
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主菜我选了Slices of Hilda Beef with Aromatic Garnish,
朋友的则是Oxtail "Pot Au Feu" Cooked in Black Truffle Bouillon and Winter Vegetables。

好彩主菜配搭正常!
牛肉是全晚做得最好的,但比不上 Gaddi's 及 Madam Sixty Ate。
另外,牛尾回归传统做法,味道立即重拾高水准,加上黑松露高汤相得益漳。
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Dessert: Poached <Bonnie Louise> Creamy Dark Chocolate with Pear Sorbert、Strawberry Sorbet & Yuzu Granita over Golden Sake Jelly with Sparkling Crystal Lid。

味道中规中距,与价钱成正比。卖相不算outstanding。

最後加上 Tea / Coffee 及 Petite Four。

食物大体上做得不俗,很多细节看得出心思,烹调时间掌握得拾到好处。chef 好似好钟意‘汤’咁,几道course都不约而同建议你饮埋个汤 / 汁去。
不过食材选用上稍稍不够百变。用来装饰的唔记得咩tempura系4个course上都有出现,而lobster做的汁酱亦用於3个course上。可能系成本控制上的结果,你亦都可以话人地唔会个个course都share嘅。
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题外话/补充资料: 餐厅楼底很高,装潢高贵有心思,整体氛围格调有致,待者亦有礼大方。 反而却不知怎的选了90年代英美金曲播放,与环境总是不太配搭。
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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Once a year you get to choose where you wanna go, on that special day. You are very grateful for what you've been blessed with. Every good, beautiful and delicious thing is from above. Environmentiana Krall singing S'wonderful softly in the background. Note: 36-month iberico ham available that evening. 25g per serve. Service:Excellent, as expected. Participation of the entire table for a particular menu is not mandatory. like!! Our server asked if H wanted only hot food, and thus served hot wa
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Once a year you get to choose where you wanna go, on that special day. You are very grateful for what you've been blessed with. Every good, beautiful and delicious thing is from above.

Environment:
Spacious, exclusive
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Diana Krall singing S'wonderful softly in the background.
Note: 36-month iberico ham available that evening. 25g per serve.

Service:
Excellent, as expected. Participation of the entire table for a particular menu is not mandatory. like!!
Our server asked if H wanted only hot food, and thus served hot water and made a substitution for the originally cold amuse bouche.
They also gave us plates to share food - no intimidating airs and graces here! And I had a small stool to put my stuff on. Sadly, sparkling water was imposed on the other diners.

Food:

Bread basket
Sourdough, tomato focaccia, bacon rolls. Bacon roll was the best - haven't had it elsewhere. Very chewy body and the pancetta was very fragrant. You could taste the delicious oils.

Menu epicurien (for me)
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Amuse bouche - avocado cream balanced with fresh tomato water, topped with light mediterranean yoghurt
rainbow
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Intense and extremely fresh tomato water. Yoghurt was not too sour or overpowering. Not too thick either. Served cold. Enough tartness to get my juices flowing. Bring it on.

Potato salad with oscietre caviar and mixed herbs
symmetry is beauty
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The potato was very soft but was not crumbly. You know how baked jacket potatoes go all crumbly in the center? This leaf of potato was more rubbery and 'malleable' in terms of texture. But it was soft. Quite an interesting texture actually. Wonder what potato they used. Smoked salmon was very intense and the caviar wasn't that bad. I actually ate all of it...and I usually stay away from these fishy things. Capers weren't too sour/salty. Good flavour profile. And of course it looked beautiful.

Deep sea lobster ravioli and silky tofu in a light dashi buillon with kinome and junsai
delicate skin
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Okay so this item was on my menu but I gave all of it away to a happy beneficiary who gladly took the langoustine ravioli. I finished the soup. It's like a consomme, but slightly over-seasoned. It was very hot though. You can see that the ravioli skin had some corriander incorporated into it but I couldn't taste it at all. And you can see how the corriander specks are uniform and evenly distributed. Man. So much skill must've gone into making this delicate skin.

Upside down cheese souffle with tasmanian black truffle
qigong
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Artwork which pains me to eat. The natural patterns on a truffle's cross-section are beautiful. Natural is beautiful.
The term 'souffle' here is slightly misleading here since the texture is unlike the traditional light and airy souffle. It's more custardy than anything - a mystery why they used 'souffle' in the first place. But regarding the taste - nothing impressive. And honestly, I couldn't really taste the truffle because it was sliced so thinly and there was nothing to bring out its delicate flavours. I nicked the origami paper though, so pretty
.

Kimedai fillet cooked in bamboo steamer, drizzled with rich tuna jus and olive oil
Silky flesh
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Because it's steamed, I guess it helped preserve the silky texture and moistness of the fillet. The green asparagus was in season - tender and sweet! I guess the tiny drizzling of juice reflects the chef's confidence in the natural sweetness of the fish.

Poached cherry tiramisu layered with light mascarpone cream
Beautiful reinterpretation
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Again, I had to marvel at how pretty this thing looked before digging in. Somehow they managed to find a really good piece of origami paper to match the speckled surface of the tiramisu. I nicked the piece of paper of course (it is still wedged comfortably under the sheet of glass on my desk). It was surprisingly light for a tiramisu - the creamy, cheesy bit was frothy and felt somewhat like whipped cream (just set). This might explain why I managed to finish the whole thing without feeling guilty..? The lady fingers were not soggy so the coffee liquor taste was not strong. I believe there was some cherry-flavored thing going on with the sponge. A sprinkling of crunchy, sweet, candied almond splinters added another dimension to the creamy, smooth dessert. The dessert is not chilled.

But is it very good? I don't know. Perhaps not. Despite its visual appeal I think this dessert did not wow me in terms of flavour.

A-la-carte:
White asparagus soup with 18 months mimolette cheese $130
Light and mild
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This dish was an a la carte order. It was hot, steamy, frothy, and not creamy. Extra hot to suit the lady - server told us it was normally served lukewarm. A small chip of grilled cheese went surprisingly well with the soup. The grilled cheese was a delicious little morsel. I'm not sure if it was deep fried or grilled - or both. It was very cheesy and intense, a bit too salty if had alone, but it complemented the mild flavour of soup very well.
题外话/补充资料: (menu gastronomique featured below)
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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用餐日期
2012-06-23
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$1300 (晚餐)
推介美食
Spacious, exclusive
rainbow
Silky flesh
symmetry is beauty
qigong
Light and mild
Beautiful reinterpretation
delicate skin
等级4
Menu gastronomiqueJapanese scallop sashimi and celeriac, wrapped in Australian black truffleDidn't try. But I heard that there was some truffle jus on the scallops too! Lobster suspended in oxtail and black truffle jelly, accented with 'belle de fontenay' creamSuper delicate, said those who sampled this dish. Green asparagus dressed with chanterelle mushrooms, comte and jus courtHot a delicious. Very juicy, extremely fresh asparagus. You could taste the earth. Huge stem, juicy and very tender bu
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Menu gastronomique
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Japanese scallop sashimi and celeriac, wrapped in Australian black truffle
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Didn't try. But I heard that there was some truffle jus on the scallops too!


Lobster suspended in oxtail and black truffle jelly, accented with 'belle de fontenay' cream
Super delicate, said those who sampled this dish.

Green asparagus dressed with chanterelle mushrooms, comte and jus court
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Hot a delicious. Very juicy, extremely fresh asparagus. You could taste the earth. Huge stem, juicy and very tender but with a nice crunch of asparagus spears. Chanterelles weren't as fragrant as I hoped, but looked cute. I loved the simplicity of the dish. Just cooked with a bit of french butter. Mmm.

Deep sea lobster ravioli
(see above)

Hokkaido scallops cooked with seaweed butter crowned with 'kristal' caviar
the smell!
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Even though I don't eat scallop I was truly allured by its fragrance. Smelled effing good. Two of them sat snugly on the ends of the plates on my left, and right, beckoning at me. Scallops seared really perfectly. Very fresh, surface was slightly crisp and browned. Again, cooked in a bit of good quality butter.

Grilled lamb chops with garden baby carrot from France south
cute carrot! compliments of the chef
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Compliments of the chef!
lucky lucky. Wonderful smell again, very tender. Lamb had no gamey taste. I don't eat lamb but I found it alright too. Apparently it's 2-3 week old lamb, lightly seared, crisp exterior. Sweet baby carrot very tender. The board of rock underneath was warmed through.

Kagoshima fillet in wasabi flavored seasonal vegetables
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The A5 wagyu beef melted in the mouth, effortlessly. No blood water - enough resting time given
. So delicious - A5 is sooo fatty.


Cherry sorbet with bittersweet chocolate souffle
really good chocolate souffle
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Extra dark chocolate used. Extremely chocolatey - the most chocolatey chocolate souffle I've ever had. Went well with the cold, tart sorbet. But the souffle was quite dense. Quite thick. But it wasn't heavy, and you didn't feel sickly like how you'd feel after eating chocolate marquise. An appropriate full-stop to a pleasurable meal.

Assorted carolines
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Vanilla marshmallow was like a melting lump of sugar in your mouth. Extra sweet and soft. Fluffy. Oatmeal raisin biscuit was sticky and very oily. Quite brittle. Not too remarkable. Coconut flakes cream puff and Brioche was so good - the brioche. Passionfruit brioche had a very fluid filling which was creamy and chilled.


48-hr miso-marinated cod
excellent. flavorful.
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Marinated for 48 hours. So, so good. Very hot. Sweet and intense miso flavour; cod very smooth and...almost buttery. I wouldn't use oily to describe it. The flesh would flake easily, smoothly, under the fork, but it does not break. It slides effortlessly, one shard after the other, but it does not break in the middle. It is so good. It's more delicate than the already perfect one that Zuma makes. When I was listening to the server describe the dish I wondered what the fate of this cod would be if nobody ordered the dish? Does it go to waste? Does it marinate in the fridge for one more day? Do the chefs eat it up?

Mango with sago pearls
not the usual desert you'd expect
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Yoghurt-like body, with sago pearls. Topped with Pistachio nuts, which added an interesting flavour and crunch. Yummy. Properly chilled, not filling at all. Like a palate-cleanser. Like molten mango ice-cream.
Apple tarte with vanilla ice cream
mm satisfying.
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Delicious puff pastry, very crisp and and flaky. Apples were soft but managed to hold shape. Not mushy at all. Only mildly sweet. Vanilla ice cream quite special - as if it were slightly smoked in some way.

Lychee Oolong tea $90 I ordered this. Smelled very good. Very, very hot, almost scalded myself when I gave it a first sip.

Conclusion:
The reason why I hesitated to give Cepage a smiley face is that I will only come on special occasions. Definitely not within the same year. And actually there are so many places to experiment around the area. Men might not be too satisfied because of the small portions. Delicate, but small. Impressive, but may not 'hit the spot' for all. However, for the well-decorated dining room and excellent service, and the delightful evening I had (new iPad!), smiley face it is.
题外话/补充资料: I wonder what I could've done with the money if I'd opted for something more economical. Upgrade camera gear. mm.
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
张贴
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抵食
用餐日期
2012-06-23
用餐途径
堂食
人均消费
$1900 (晚餐)
推介美食
cute carrot! compliments of the chef
excellent. flavorful.
not the usual desert you'd expect
mm satisfying.
really good chocolate souffle
the smell!
等级4
2012-10-26 33 浏览
When dinner was being organised for a get together with Mr. C and Miss. K, Cepage was not the original destination. It was only after my reluctance to go along with Miss K's suggestion of Spoon that Mr. C offered Cepage as an option.So the night before the public holiday saw us seated on the second floor of Cepage's dining room. Situated on Star Street, it is a one Michelin star establishment with its emphasis on a fusion of French and Japanese cuisine. As I entered the restaurant I was greeted
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When dinner was being organised for a get together with Mr. C and Miss. K, Cepage was not the original destination. It was only after my reluctance to go along with Miss K's suggestion of Spoon that Mr. C offered Cepage as an option.

So the night before the public holiday saw us seated on the second floor of Cepage's dining room. Situated on Star Street, it is a one Michelin star establishment with its emphasis on a fusion of French and Japanese cuisine. As I entered the restaurant I was greeted by the smiling hostess who then directed me towards the elevator opposite the hostess desk. It was a little odd stepping into the elevator with two staff members who stood facing each other, but at least it was a very short ride up. Once arrived, another waitress led me from the short hall into the main dining room. What struck me was how small the area was, with only five tables generously spaced apart from each other with I think two private rooms around the corner. The ceilings were high which was helpful in opening up the space in an elongated fashion and there was a mix of contemporary and what they term as 'old world' touches shown by the sleek tan wood panels on the walls contrasting with the elegant chandeliers dangling high above.

The menu for that night was actually unknown as many of the dishes were organised by the chef, but I can say that he made some fantastic choices.

We were served an assortment of bread to start with a selection of baguettes, anchovy rolls, cheese foccacia, brioche and sour dough. I picked the anchovy roll and baguette, but regretted it as the anchovy smell was extremely fishy, however the crunchiness of the exterior and soft insides showed the quality of the bread.

Our first appetiser was a signature dish. A neat bundle of angel hair pasta well tossed in truffle oil and decorated prettily with caviar, a light sprinkling of truffles and a sprig of basil flowers. We were instructed to pluck the purple basil flowers off the sprig and eat it together with the pasta. This. was. amazing. The angel hair was cooked to a perfect al dente and the truffle oil filled the senses with its wonderfully earthy aroma. The caviar added a touch of saltiness to the dish and the fresh flavour from the flowers helped awaken the palate. This was one of the best dishes of the night~
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A plate of scallop maki was served alongside the pasta dish, featuring six delicate rolls of raw scallops wrapped in seaweed and crowned with caviar and a touch of gold foil. The scallops were velvety soft and I would suggest to eat these quite quickly as the seaweed became damp and slightly chewy as they absorbed the moisture from the scallops.I enjoyed this as did Mr. C which was no surprise since he loves scallops, while Miss K thought it was a bit too salty.
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The next dish arrived with a very strong smoky aroma which gave me the impression that it was pork related. When the waiter described it as smoked anago, I was quite surprised as the flesh was pink hued, but this was quickly overcome by my anticipation to try it because anago is one of my favourite types of fish~ Three slices of anago were draped over a bed of tomato confit and slices of pan-fried potatoes with the funny addition of a shaving of parmesean cheese. I adored this dish! The anago was unctuous in texture and its fattiness just made it melt in the mouth.. To refresh the palate a small cup of shiitake consomme was served to relieve the oiliness. I think I was the only one who really enjoyed the anago, as both Mr. C and Miss K ate around it, leaving most of the anago untouched.
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Their signature black miso cod was presented simply, wrapped in a hoba leaf with an accompanying side of sweet miso. The flesh was firm, but nicely moist and flaked off easily from the prod of a fork. The cod was apparently marinated using three different types of miso, and the sweetness of the marinade complimented the almost buttery flavour of the cod. This dish was liked by all three of us.
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The beef tartare prepared here is a little unsual compared to others I have tried. They termed it 'tataki' style where the top of the tartare was bruleed and it was served over a layer of ratatouille. This dish was definitely strongly flavoured and we all agreed that the ratatouille over-powered the taste of the beef. Miss K did not like the taste of the peppers used in the ratatouille, while I found the varying temperatures from the slight warmness of the bruleed top of the beef tartare to the sudden coolness of the ratatouille to be quite strange.
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While we were waiting for our next course, my attention was captured by several waiters preparing to provide a gueridon service for the next table involving a gorgeously roasted chicken. Watching them in action, efficiently carving up the chicken was quite interesting and showed no small amount of skill.
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No sooner then they had finished, another roasted chicken was wheeled out, this time stopping at our table! So essentially we got the visual action twice and honestly speaking there is something just so tantalising about a simple plate of roast chicken served with a side of fresh lettuce hearts and potatoes. You could tell it was cooked perfectly, the meat was succulent from the juices retained during the roasting process, the thighs were tender and even the white breast meat normally so tough was easy to chew. The highlight would probably be the skin, I normally do not eat chicken skin, but it looked so alluring that I could not resist trying. And I am glad I did, with the excess fats roasted away leaving behind a crispy skin that gave way to an irresistible crackle. Very very good.
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All too soon it was time for desserts~ Petite fours came first, a combination of yuzu marshmallow, pear and red wine jelly and a duo of oatmeal cookies. Miss K and I thought the marshmallow was way too sweet, it was also gritty in texture while Mr. C thought it was not bad, but we suspect that he was too busy looking at his phone to actually notice what he was tasting haha... the pear and red wine jelly was quite nice with a slightly chewy texture and I thoroughly agreed with Miss K that it tasted like those dried fruits 'gar yin ji' you eat after drinking a very bitter herbal tea. I liked the oatmeal cookies most, light and buttery with a delicate snap when you bit into it.
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Alongside our petite fours, a tray of very cute mini eclairs were also served~ They were surprisingly not very sweet and out of the three flavours coffee, dark chocolate and sea-salt caramel, I preferred the dark chocolate most as it had the boldest flavour compared to the other two.
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And then we were served the chocolate souffle. This was paired with a gorgeously coloured cherry sorbet which was so striking against the sombre brown of the souffle. To be honest I am generally not partial to souffles because they tend to have an eggy flavour and I like my desserts to be of more substance rather than just a puff of air. This was definitely an exception though. Sinfully rich and dark it was absolutely seductive.. the fluffy top gave way to a semi-set moussey texture and it was so chocolatey that I can guarantee that it would satisfy the cocoa craving of any chocolate fanatic out there. It was an absolute pleasure to eat.. no wonder people consider chocolate as an aphrodisiac hahaha...The cherry sorbet was delightfully sharp and tangy with no fake cherry flavour and it helped to refresh the palate for those that desire a break from all the chocolate. I could not help murmuring how good the souffle was with every spoonful and I must have driven Mr. C and Miss K insane hahaha... I know Mr. C enjoyed his since he likes chocolate as well, but not so much for poor Miss K even though she made a huge effort and finished it
I would recommend this~
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We finished with coffees, cappuccinos for Mr. C and Miss K, while I had my usual skim, decaf latte. I ordered mine extra hot, but when the coffees came, the waiter taking our order must have mixed it up resulting in the cappuccinos being of the higher temperature while mine was normal. Just a small mishap. The coffees were from Nespresso which explained the lack of latte art and weak foam on the cappuccinos, but the flavour of the coffee was quite good.

Aside from the beef tartare, I loved my dining experience at Cepage. The service was attentive, the manager was friendly, not at all intrusive and made small talk at appropriate times. This is definitely somewhere I plan on returning to~
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
张贴
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用餐日期
2012-10-22
用餐途径
堂食
等级4
My mom loves beautiful artful food, and she also loves white asparagus, and corn. So when I saw all the latest food pictures of Cepage by Chef Lepinoy, I knew Cepagewas the place that I needed to bring her for Mother's Day celebration. Even though I hardly posted reviews these days, the food was so aesthetic and beautiful that I couldn't help but to share. Of course, the lovely afternoon with my dearest mom was also worth the record.We started with some bread, and despite how tempting the Bo
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My mom loves beautiful artful food, and she also loves white asparagus, and corn. So when I saw all the latest food pictures of Cepage by Chef Lepinoy, I knew Cepagewas the place that I needed to bring her for Mother's Day celebration. Even though I hardly posted reviews these days, the food was so aesthetic and beautiful that I couldn't help but to share. Of course, the lovely afternoon with my dearest mom was also worth the record.

We started with some bread, and despite how tempting the Bordier butter was on the side, the bacon flute and tomato and black olive focaccia were great on their own.
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.

White Asparagus Blanc-Mange, Oscietra Caviar, White Asparagus Coulis, Green Asparagus Puree
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Mom loves asparagus especially the juicy white ones.This dish is simply perfect for her. The silky white “flan” and the white asparagus coulis were packed with the sweetness of white asparagus, further accentuated by the marine saltiness of the caviar and the mild grassiness of the green asparagus.

All these elements were crafted into a piece of art with the meticulously located green asparagus dots and the quenelle of caviar jewels.


Floating Snowball, Floral Bouquet, Chilled Corn Soup, Hidden Treasure of Oscietra Caviar
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Another favorite of my mom is corn. That is why when I saw this stunningly beautiful dish on Facebook I immediately asked Chef Lepinoy if I could have for my mom. Once again, the plethora of caviar at the bottom worked brilliantly in elevating the sweetness of the corn soup, and the fluffy airy floating snowball rounded out the overall texture. The corn-flavored popcorns added an additional textural contrast, and it really tasted like Tohato caramel corns, the Japanese snack!

La Saint-Jacques - Teppanyaki seared Tasmanian scallops with teriyaki sauce
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In the past, the scallops at Cepage were cooked with Bordier seaweed butter, but this new “lighter” version was equally satisfying. In fact, the execution this time was better than my previous visit, with the gigantic scallops cooked to perfection – slightly crispy on the seared surfaces, semi cooked throughout and the center almost raw like sashimi. They were also bursting with natural sweetness, which I thought was hard to find as most of the jumbo scallops I tasted in Hong Kong were quite flavorless.

The teriyaki sauce was more like a light sweet soy dipping without the stickiness and viscosity of the ones for yakitori.


Hokkaido Uni, Over Petit Lobster Flan, Light Fennel Emulsion
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Another gorgeous and immaculately presented dish. There were actually a lot of sea urchin “tongues” inside, and when mixed with the lobster flan and fennel emulsion, it became a sea urchin veloute with bits of sea urchin meat in every bite. The brininess of the uni was very much toned down when mixed with all the ingredients, but I liked the pungent fennel which gave the whole dish a distinct flavor profile.

Foie Gras & Anago, En Mille-feuille, Daikon and Apple Matchstick Salad
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A familiar dish as it was served in many Robuchon’s restaurants. This was good in flavor but a little awkward to enjoy with its tall yet small dimension. The foie gras and anago flavors complemented each other well both flavorwise and texturewise. The apple and daikon salad was great for refreshing the palate.


La Caille - A marriage of quail and foie gras with a light chicken veloute and green asparagus
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Another new interpretation of their signature quail and foie gras dish, this dish was served a little more bistro -like (any coincidence? Wink wink?) and with a more rustic presentation. The quail leg was tender despite the lack of a crispy skin, and foie gras added richness to the breast meat. My mom quite liked the chicken veloute which served as a thick sauce. Surely more asparagus for my mom!


La Cabillaud - French Cod Cooked in "Meuniere Style", served in Modern "Grenobloise"
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The black cod cooked in hooba leaf was a signature dish at Cepage which I loved, and with French cod the preparation also turned French. The thick-cut fish had flawless texture and doneness, moist and velvety in every bite. All the flavors of the dish came solely from the Grenobloise sauce. The tartness of lemon was VERY pronounced, and the brown butter flavor became very mild in comparison.

Les Fameuses Carolines
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Composed of mini eclairs, marshmallows, and almond cookies, the platter was certainly an eye-candy on its own. My mom ate EVERYTHING on this platter without leaving me one!
I would only believe they tasted excellent from her reaction!

Trilogy of Sweet Corn Symphony, Soufflé, Ice Cream and Caramel Popcorn
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I asked Chef Lepoiny to prepare this dessert for my mom as I knew instantly when I saw its picture on Facebook that she, as a corn fanatic, would love it. This was truly a corn-lover heaven, with the warm soft soufflé, the cold creamy ice cream, and the crunchy caramel popcorn all packed with corn aroma and flavor. Mom LOVED it and it was certainly a highlight of the meal.

Les Iles Flottantes - Floating islands with custard sauce and pink pralines
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I asked Chef Lepinoy to kindly write “Happy Mother’s Day” on one of the dishes, and he was so kind that he made this dessert into such a lovely and beautiful dish! The dreamy and airy floating islands went impeccably well with the rich and creamy custard sauce, and the crunchy delightful almond and pink pralines and caramel lace completed the heavenly creation. This dessert was just so divine! They were sweet on the palates yet sweeter in our hearts. It was the perfect finish for our lovely afternoon.

It is very hard these days to find true artistic food that taste great at the same time. Often time I found food that looks "too pretty" to taste not as good as it looks. I was very impressed by Cepage in this meal as those amazing looking dishes, including the Snowball, the White Aparagus Flan, the scallops, the Hokkaido uni, and Trilogy of Sweet Corn Symphony, and the Floating Island to be all having impeccable flavors to match with the presentations. I look forward to visiting Cepage very soon again for savoring more on the beautiful delicious dishes that combine art and food together!

题外话/补充资料: *[b] The white asparagus dishes are seasonal items[/b] ** [b]The following dishes are off menu and are parts of Singapore promotion in August[/b]: -Floating Snowball, Floral Bouquet, Chilled Corn Soup, Hidden Treasure of Oscietra Caviar -The Foie Gras & Anago, En Mille-feuille, Daikon and Apple Matchstick Salad -Hokkaido Uni, Over Petit Lobster Flan, Light Fennel Emulsion -Trilogy of Sweet Corn Symphony, Soufflé, Ice Cream and Caramel Popcorn
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
张贴
评分
味道
环境
服务
卫生
抵食
用餐日期
2012-05-12
用餐途径
堂食
人均消费
$650 (午餐)
庆祝纪念
母亲节
推介美食
  • White Asparagus Blanc-Mange
  • Floating Snowball
  • Hokkaido Uni
  • La Saint-Jacques
  • Trilogy of Sweet Corn Symphony
  • Les Iles Flottantes
等级2
6
0
2012-05-24 15 浏览
a bit too upscale for my own personal taste; this is not a place that I would shell out my own cash to try out, and luckily i didn't have to. a family friend took us out for a celebration and celebrate we did.we had the tasting menu which surprisingly seemed quite japanese. when we asked our waiter he told us that the chef was inspired by the Japanese belief of using the freshest ingredients (can't remember the Japanese term off my head)starters:spanish ham and breadtasting menu:sushi made with
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a bit too upscale for my own personal taste; this is not a place that I would shell out my own cash to try out, and luckily i didn't have to. a family friend took us out for a celebration and celebrate we did.

we had the tasting menu which surprisingly seemed quite japanese. when we asked our waiter he told us that the chef was inspired by the Japanese belief of using the freshest ingredients (can't remember the Japanese term off my head)

starters:
spanish ham and bread

tasting menu:
sushi made with some seafood(?)
white asparagus jelly with caviar
shrimp ravioli with truffle
deep sea lobster pure with hokkaido sea urchin
udon with lobster bouillon
wagyu beef with white asparagus
sake jelly with fruit sorbet

wine
2 whites
2 reds

i'm not usually a fan of "inspired" fusion dining, but i found this dinner to be rather scrumptious. the ingredients were fresh, the service close to impeccable. i don't usually eat lobster or shrimp, so i don't feel qualified to comment on them. i enjoyed the wagyu beef the most, it was simply divine. my next favorite dish was the white asparagus jelly with caviar. it has a great texture, you can really taste the essence of the white asparagus. a bit of this mixed with some caviar with a sip of white burgundy was an amazing experience.

with regards to the "value". in terms of pure dollar for food it's low. the overall dinner came to be...A LOT. so for a place like this i need to judge it relative to a special occasion situation.

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
张贴
评分
味道
环境
服务
卫生
抵食
用餐途径
堂食
人均消费
$2000 (晚餐)
等级3
82
17
2012-01-18 16 浏览
贵为新加坡着名法国餐厅集团Les Amis旗下之餐厅,加上米芝莲一星的推介(虽然我仍然不太相信米芝莲之评分,尤其是中菜,哈哈),再加上Joel Robuchon的总厨(Sebastien Lepino) 之加盟, 实在找不到任何籍口,不来一试,趁今日系我俩结婚纪念日,专程前来品嚐一吓。位於湾仔永丰街,其实一转弯,就系星街,绝对不难找到;偌大的落地玻璃,中间印有CEPAGE的字样,一定不会走漏眼;门口更放置一棵十尺高嘅圣诞树,非常触目,布置不会过多,但仍然感受到一股圣诞气氛。全幢三层高,地下右手边,为Cepage嘅酒窖兼wine bar,取名bar cepage,地方并不是很大,但只放置几张sofa及coffee table,加上极高楼底,空间感非常;除了这个酒窖外,一楼仲有一个酒窖,size当然比较细,两个酒窖合共藏酒八仟几支,超过二仟四佰个品牌,嗰本wine list,应该话wine book先正确,足足有近百页,品种之多,年份之久,堪称一绝,只可惜今晚揸咗车,无缘一嚐美酒。喺左手边,就有一部专lift,直上一楼及二楼,main dining hall设於一楼,仲有两间VIP房,二楼
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贵为新加坡着名法国餐厅集团Les Amis旗下之餐厅,加上米芝莲一星的推介(虽然我仍然不太相信米芝莲之评分,尤其是中菜,哈哈
),再加上Joel Robuchon的总厨(Sebastien Lepino) 之加盟, 实在找不到任何籍口,不来一试
,趁今日系我俩结婚纪念日,专程前来品嚐一吓


位於湾仔永丰街,其实一转弯,就系星街,绝对不难找到
;偌大的落地玻璃,中间印有CEPAGE的字样,一定不会走漏眼;门口更放置一棵十尺高嘅圣诞树,非常触目,布置不会过多,但仍然感受到一股圣诞气氛
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全幢三层高,地下右手边,为Cepage嘅酒窖兼wine bar,取名bar cepage,地方并不是很大,但只放置几张sofa及coffee table,加上极高楼底,空间感非常
;除了这个酒窖外,一楼仲有一个酒窖,size当然比较细,两个酒窖合共藏酒八仟几支
,超过二仟四佰个品牌
,嗰本wine list,应该话wine book先正确
,足足有近百页,品种之多,年份之久,堪称一绝,只可惜今晚揸咗车,无缘一嚐美酒


喺左手边,就有一部专lift,直上一楼及二楼,main dining hall设於一楼,仲有两间VIP房,二楼则为一间比较大嘅VlP房及厨房,至於天台,则为露天茶座,非常骨子精致


Lift门打开,眼前系一套红色sofa,茶几上摆放了一个雪茄盒,入面存放嘅,亦系雪茄名牌Cohiba和Montecristo等,是一个悠闲嘅角落,饭後与三五知己呷一口雪茄,飮一杯红酒,绝对是人生一大乐事


沿着窄窄嘅走廊向左走,有三张小圆枱,张张都倚旁着落地大玻璃,虽然窗外并非无敌海景,但亦有一种舒服嘅感觉,再行前两步,就系一楼嘅细酒窖,相比地下嘅酒窖,当然细了一截,但当中嘅两幅墙,用上厚玻璃间墙,让客人坐在dining hall,都可以欣赏到酒窖内嘅状况,感受到酒窖嘅气氛,观感上亦大大减少了压迫感


Dining hall嘅地方虽然唔算大,但只摆放六、七张枱,加上极高楼底,空间感十足,贵为一星级法国餐厅,空间上嘅安排,尚算合格;对着走廊嘅墙身,挂着一幅大油画,不知作者是谁,但整幅画呈蓝色,一张烈焰红唇,份外突出,作者更刻意唔画一对眼睛,让大家有更多嘅想象空间,红唇下则有一撇水渍,令人觉得有一种delicious嘅感觉,真系「食到漏口水」咁
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至於menu方面,唔计a la carte,有三个sets可以选择,分别系$680嘅四道菜,$1,070嘅六道菜和$1,680嘅八道菜;$1,680嘅menu当然最精彩,当中最吸引嘅,当然系《black diamond》in parmesan bouillon, chives and veal ravioli啦,相信所谓《black diamond》,应该系指黑松露箘
;至於$680嘅menu则比较失色,菜色无甚特别;至於$1,070嘅menu,有两个前菜与$1,680相同,而且大部份菜色亦都有黑松露菌和鱼子酱,都颇吸引,main course则有amadai (金鲷鱼)和quail (鹌鹑)选择;其实$1,070嘅menu最抵食,但我俩今晚又想食牛,正当我俩犹豫之际,服务员好像看穿了我们的心事,向我俩解释嗰main course可以转其他食材,最重要嘅系唔需要加钱,嘻嘻
,我俩便决定选择$1,070嘅menu,当然要求将嗰main course转为和牛啦,再加一客西班牙黑毛猪风乾火腿,便是我俩今晚的晚餐
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Cepage嘅
风乾火腿,喺采用西班牙名牌Joselito嘅黑毛猪,经过48个月风乾,属上品
,$250一客,约25 grams,有六至八小片,呈红色(总觉得48个月的风乾火腿应呈深红色,但这几片的颜色并不太深红
),带光泽,虽然这几片火腿的油脂分布并不好看(油脂分布不均,偏於一边),但入口仍然非常甘香、润滑,橡果味浓,确实系风乾火腿中嘅极品
,当你品嚐过黑毛猪风乾火腿後,相信再不会对普通白猪火腿感兴趣;有别於一般餐厅嘅配搭,随风乾火腿奉上的,并不是蜜瓜,而是多士和鲜蕃茄粒,多士带少少酸味,脆脆地,但个人还是喜欢配甜蜜瓜多一些;Cepage似乎对呢只Joselito黑毛猪风乾火腿充满信心,原只摆放在dining hall中间
,当客人点风乾火腿时,服务员就会即时片出来奉上,完全冇打算将只火腿包装存放起来,若非多人点食,餐厅又岂会让一只过万元嘅黑毛猪风乾火腿大大方方地展现於人前,事实上,就我哋所见,当晚至少有一半客人都有点这个风乾火腿
西班牙 Joselito 48个月嘅黑毛猪
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第一道菜,喺
Scallops maki with black truffle from Perigord,看一看嗰造型,绝对相信佢喺带子寿司卷,仲连同寿司豉油和筷子一起奉上,但系就欠缺了wasabi,卖相非常精致
;但服务员向我俩讲,寿司卷入面白色嘅食材,并非饭粒,系由西芹切碎再搓成
,而黑色包着嘅皮,亦非紫菜,系由黑松露菌做的
,至於嗰碟亦非豉油,系用黑松露菌做的酱汁
;听完服务员嘅讲解,我俩目瞪口呆
,完全无谂过大厨可以将黑松露菌舞弄得咁出神入化;一啖食入口,带子味鲜
,西芹爽甜
,但最吸引的,系嗰种黑松露菌独特嘅味道,味浓郁,非常香,与带子嘅鲜味非常匹配,好好食
,只可惜每人只有两小卷
并非寿司卷,其实系黑松露菌做的
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第二道菜,喺
Caviar on cold angel hair,卖相吸引,一小撮天使面放喺底,上面放了一羮鱼子酱,仲有一小片金萡作装饰,再加上黑松露菌吊味,呢一碟天使面,真系非常矜贵
;面质尚算弹牙,鱼子酱颜色呈啡黑色,可能灯光较暗,看不出光泽,味道带咸鲜兼持久,而且粒粒鲜明,相信系中上货色,虽非伊朗产品,但应是俄罗斯Osetra Caviar,与Joel Robuchon同一品种;黑松露箘味道虽特出,但因份量不多,所以并无喧宾夺主嘅感觉,整体上嘅感觉颇特别,有惊喜
;天使面只不过系配角,主角当然系鱼子酱,黑松露菌与鱼子酱之间,虽然称不上絶配,但就擦出另一种火花,的确特别
天使面只不过系配角,主角当然系鱼子酱
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第三道菜,喺
Langoustine ravioli on parmesan sauce with black truffle,与头两道菜相比,这道小龙虾意大利云呑,好似唔够吸引,比较普通
,纵有一片海胆置於云呑顶及四周布满黑松露菌,亦难突显其特色
;醮了些parmesan sauce,咬了一口,才发觉这道菜之特色,原来源於这个parmesan sauce,非常浓郁嘅巴马芝士味道,浓而不腻,非常幼滑,这个sauce的确煮得好
,与一般洒上食物表面或经焗炉焗溶了的芝士,不可同日而喻,与黑松露菌嘅味道亦合衬,相得益彰,服务员更夸口话此parmesan sauce为水准之作,很多客人都要求配衬此sauce
这道菜之特色,源於这个parmesan sauce
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第四道菜,喺
Artichoke soup with petals of black truffle,「petals of black truffle」,听到非常吸引,之前的几道菜式,虽然都有黑松露菌,但都只能浅尝其味,顶多都是几条黑松露菌丝,如今,有petals of black truffle,当然相当期待
;可惜,上枱时,只见几条黑松露菌丝散布在一小碗忌廉汤上,相当失望
,并非menu所写的petals,可能是我对petals嘅解释有误呱,哈哈
;事实上,这个亚枝竹忌廉汤的质素亦非突出,稀杰程度尚可,颜色呈墨绿色,比一般嘅亚枝竹忌廉汤深色,但香味稍薄,而且食不到黑松露菌味道,比之前的菜式稍逊
亚枝竹忌廉汤,香味稍薄
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第五道菜,喺今晚嘅主菜,
Grilled Wagyu,份量唔多,估计只有两安士份量左右
, 不过系唔需要补钱嘅情况下,可以转食和牛,我觉得ok啦
;唔肯定系日本和牛,还是澳洲和牛,但牛肉味浓,肉汁丰富,油脂虽不及顶级水准,但亦丰腴,入口嫩滑,唔靱唔嚡,好食
;至於配菜方面,比较简单,只有露荀和萝卜。
虽然只有两安士份量,系唔需要补钱嘅情况下,可以转食和牛,我觉得ok啦
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最後一道菜,喺甜品
Malaga wild strawberries on rice pudding and milk jam,这个西班牙野生士多啤梨,细细粒,而且比较扁身,并非丰满圆形嗰种,而且颜色偏淡,及不上日本或美国士多啤梨的鲜红,但味道唔差,甜且鲜
,加上rice pudding and milk jam,更加香甜、滑溜
,比一般嘅cream好得多;而且Cepage更加将一张野生士多啤梨嘅相过胶,跟随甜品一同上枱,颇细心
;而最窝心嘅,喺嗰块写上「Happy Anniversary」嘅朱古力牌,见到太太嘅笑容,是由心底里发出来的
西班牙野生士多啤梨,细细粒,比较扁身
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纵使现今科技发达,数码相机随处可见,但服务员仍然手持一部即影即有,为我俩拍下这一刻,更付上一张心意咭,上面写着「We do not remember days; we remember moments. Your special moments, are ours too.」非常体贴、细心
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喺奉上咖啡前,服务员端上
Petits Fours,讲不上好丰富,但都有六、七款选择,我哋挑选咗曲奇饼和棉花糖,服务员强烈推介cannele,所以我哋都拣了一颗,但外层颇硬,完全唔脆,内里亦不讨好
;至於曲奇饼和棉花糖,亦只是一般水准,没有惊喜
咖啡尚算香浓,但亦非极品,始终都只不过是餐後咖啡,本应无甚要求,但以一间米芝莲一星嘅法国餐厅来说,相信可以做得更好。
Petits Fours,一般水准,没有惊喜
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今晩虽然是一顿法国餐,但感觉上又好似食日本菜
,因为大部份菜式嘅造型和摆设都充满日本风味,最惊喜的,就系几乎每道菜都有黑松露菌,非常吸引


整体上来说,今晚是欢愉的一餐
,两位合共$2,700,即平均每人$1,350,价钱唔平,但亦算合理,尤其是服务水准,专业之余,亦不失一份亲切感
,每位服务员都温文有礼,笑容满面,亦非常主动和乐意协助客人,每一道菜都主动地解释清楚,并不马虎,与客人亦保持一定沟通,令客人有宾至如归的感觉,但又不会觉得佢哋太长气,太多说话,实在难得
,今晚并非一顿严肃的法国餐,是一顿轻松、亲和的法国餐

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
张贴
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味道
环境
服务
卫生
抵食
用餐日期
2011-12-26
用餐途径
堂食
人均消费
$1350 (晚餐)
庆祝纪念
纪念日
推介美食
并非寿司卷,其实系黑松露菌做的
天使面只不过系配角,主角当然系鱼子酱
这道菜之特色,源於这个parmesan sauce
西班牙 Joselito 48个月嘅黑毛猪
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It was the first time I had dinner in this Michelim one star restaurant.The amouse bouch is really elegant and special with "blossom caviar salmon"!So I was full of expectation for the starter. The prawn was nothing for special but I am really doubted about the hygiene of spring onion placed on the origami. It is very odd!!!Even a bit 'kindergarten' feel! May be I do n't know how to appreciate such kind of ART! The main course I ordered one Amadai. It was fresh and crispy and nice for giving a t
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It was the first time I had dinner in this Michelim one star restaurant.The amouse bouch is really elegant and special with "blossom caviar salmon"!So I was full of expectation for the starter. The prawn was nothing for special but I am really doubted about the hygiene of spring onion placed on the origami. It is very odd!!!Even a bit 'kindergarten' feel! May be I do n't know how to appreciate such kind of ART! The main course I ordered one Amadai. It was fresh and crispy and nice for giving a try. Overall I was satisfied by the taste of food rather than the strange, naive decoration and painting of dishes that may affect the food quality-hygiene!!It is not worth for giving a second try for its unreasonable cost!
Odd decoration with origami!!
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(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
张贴
评分
味道
环境
服务
卫生
抵食
用餐日期
2011-11-11
用餐途径
堂食
人均消费
$1200 (晚餐)
等级1
4
0
2011-09-19 3 浏览
呢一间星加坡开过嚟嘅餐厅,水准时高时低。新开张嘅时候去食,非常唔错。之後再带女朋友去食过两次,差咗啲。最近朋友生日,喺嗰度开咗个party仔,结果又相当唔错,系咁多次最好食嘅一次。面包先嚟,有芝士包,提子包,烟肉包月baguette。我最钟意食面包,全部都要,全部都好食。我嘅头盘系两只langoustine意式饺子。Langoustine煮得半生熟,入面加咗dill,哗,好甜好甜,好食。青豆汤,上面有啲泡,而家都系兴啲咁嘅嘢,ok啦。正餐条milk fed lamb chop,煎五成熟。好得,入口融化,唯一问题唔够羊味,可能因为系乳羊嘅关系。甜品系心太软,不过系Lemon tart版本,柠檬味好清香,蛋糕入面个lemon cream亦唔错。全程都好。不过几位经理服务有啲问题,好snobbish。上次都系咁。喂,千几蚊一位,未计饮酒,高级餐厅喎,要humble啲嘛。
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呢一间星加坡开过嚟嘅餐厅,水准时高时低。新开张嘅时候去食,非常唔错。之後再带女朋友去食过两次,差咗啲。

最近朋友生日,喺嗰度开咗个party仔,结果又相当唔错,系咁多次最好食嘅一次。

面包先嚟,有芝士包,提子包,烟肉包月baguette。我最钟意食面包,全部都要,全部都好食。

我嘅头盘系两只langoustine意式饺子。Langoustine煮得半生熟,入面加咗dill,哗,好甜好甜,好食。

青豆汤,上面有啲泡,而家都系兴啲咁嘅嘢,ok啦。

正餐条milk fed lamb chop,煎五成熟。好得,入口融化,唯一问题唔够羊味,可能因为系乳羊嘅关系。

甜品系心太软,不过系Lemon tart版本,柠檬味好清香,蛋糕入面个lemon cream亦唔错。

全程都好。不过几位经理服务有啲问题,好snobbish。上次都系咁。喂,千几蚊一位,未计饮酒,高级餐厅喎,要humble啲嘛。
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
张贴
评分
味道
环境
服务
卫生
抵食
用餐途径
堂食
庆祝纪念
生日
等级4
183
2
2011-08-26 7 浏览
湾仔永丰街的 Cepage 也是生日之选之一, 确定去 Cepage 之前, 也有想过再去 Robuchon ,毕竟已试过 , 那倒不如便去试一试新意吧。殊不知Cepage 最近换了大厨, 正是来自Joel Robuchon 的 Sebastien Lepino, 真的人算不如天算。Lunch set, 3 courses $418, 4 course $560, tasting menu $1070 Lunch set 的菜单属於有限制菜单, 不包含一些signature dish, 於是乎便决定单点。Starter 是 JOSELITO “Gran Reserve” Spanish Iberico Ham (25g)48个月的黑毛猪火腿, 不是没有吃过, 没有吃过的是随之附上的sourdough toast, 天然发酵的多士, 有点酸性, 配香甜的火腿, 未至於绝配, 也算相衬。这天不想吃肉, 於是头盘及主菜也选了海鲜类, 头盘 LA SAINT-Tasmanian seared scallops with Bordier seaweed。简单来说就是奶油焗带子,只不过的是法国奶油
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湾仔永丰街的 Cepage 也是生日之选之一, 确定去 Cepage 之前, 也有想过再去 Robuchon ,毕竟已试过 , 那倒不如便去试一试新意吧。殊不知Cepage 最近换了大厨, 正是来自Joel Robuchon 的 Sebastien Lepino, 真的人算不如天算。

Lunch set, 3 courses $418, 4 course $560, tasting menu $1070 Lunch set 的菜单属於有限制菜单, 不包含一些signature dish, 於是乎便决定单点。
Starter 是 JOSELITO “Gran Reserve” Spanish Iberico Ham (25g)
48个月的黑毛猪火腿, 不是没有吃过, 没有吃过的是随之附上的sourdough toast, 天然发酵的多士, 有点酸性, 配香甜的火腿, 未至於绝配, 也算相衬。
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这天不想吃肉, 於是头盘及主菜也选了海鲜类, 头盘 LA SAINT-Tasmanian seared scallops with Bordier seaweed。简单来说就是奶油焗带子,只不过的是法国奶油,近来好爱吃带子, 纵然没有甚麽惊喜, 也满足了带子慾。
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我的主菜是 LE SAUMON ﹣ Salmon tartare crowned with Oscietra caviar and wasabi yogurt。这道菜是一打开菜单, 看到它就决定要点, 因为我其实很喜欢他他, 牛肉他他, 吞拿他他, 总之一见到就是叫他。这里用的鱼子酱是 Oscietra , 级数仅次於Beluga, 以往我对鱼子酱没有兴趣, 因为总觉得又淡, 又贵;这次吃得出有咸味,讲究一点的话, 那种可以叫做矿物味, 应该算物有所值吧。
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甜品 LE CHOCOLAT﹣“Michael Cluizel” dark chocolate soufflé with sea salt. 样子充满诱惑, 最喜欢不甜的甜点。
表面上好像份量很少, 但够饱, 因为不停有面包供应, 而且十分出色。
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好像听闻过这里以服务好见称, 不过负责面包的那位女士,太踊跃供应面包, 人家在说话她也要打断, 要留意返。不过, 整体用餐气氛属於 cozy, 比起 Robuchon 的一丝不苟多了点人情味。

说回与Robuchon 的比较, 看菜单时也发现有几味是那边的名菜, 搬了过来, 做法有点不同, 例如那边的 Crispy amadai fillet with an aromatic coriander nectar, 过到来就变成Crispy Amadai in bouillon of fresh oriental lily bulb,amadai 是日本的鲷鱼, 把 crispy amadai 和上汤放在一起, 真的有所保留, 卖相也差了, 我试了一口, 果然上汤浸过的鱼肉, 坏事。
错哂
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另外一味是LE BLACK COD﹣Marinated black cod cooked in hooba leaf, young pickle Japanese ginger, miso sauce, 这有9成和那边相似, 不错。
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经理也有推介Duo of steamed duck breast and foie gras, 也是在Robuchon 带来的, 不过得不到大家的垂青, 没有点。

这里的藏酒十分丰富, 一接到那如辞海般厚的wine list 便体会到, 为甚麽不用ipad? 这天选了有点冷门的 Bruno Paillard , 只有30年历史的香槟酒庄,有趣。
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会不会再来?会的。
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
张贴
评分
味道
环境
服务
卫生
抵食
用餐日期
2011-08-06
用餐途径
堂食
人均消费
$1500 (晚餐)
庆祝纪念
生日
等级4
2011-07-08 126 浏览
A group of friends gathered at Cépage for a relaxing brunch. Sitting in the private room with a round table gave us great privacy to chat and relax for 4 hours during the Saturday brunch! How nice!I hadn't visited the restaurant since the new (well, not so new now) chef Sebastien Lepinoy from L'Atelier de Joël Robuchon joined the Cépage's team. This was a great opportunity for me to try the revamped menus. We were not too interested with the dishes offered in the brunch set menu, so instead
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A group of friends gathered at Cépage for a relaxing brunch. Sitting in the private room with a round table gave us great privacy to chat and relax for 4 hours during the Saturday brunch! How nice!

I hadn't visited the restaurant since the new (well, not so new now) chef Sebastien Lepinoy from L'Atelier de Joël Robuchon joined the Cépage's team. This was a great opportunity for me to try the revamped menus. We were not too interested with the dishes offered in the brunch set menu, so instead all of us picked something from the a la carte menu for substitutions. Some of the dishes below were from my friends, so I wouldn't provide detailed comments on those.

Beginning with bacon bread stick and brioche for my bread service which were pretty tasty, though I liked the bacon bits more than the bread itself. Butter was served properly at room temperature (you will be surprised how many restaurants don't manage to get this right)

Starter: Cinco Jotas jamon iberico
"Bruschetta" with sourdough toast
Cinco Jotas jamon iberico, "Bruschetta" w. toast
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The ham wasn't particularly fatty yet qiote flavorful. Would have been nicer if the toast was crispy

Amuse bouche 1: Almond Panna Cotta, Orange Juice, Fried Capellini
Amuse bouche 2: Sweet corn bouillon, Caviar
Amuse Bouche
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I wasn't very fond of the almond flavor in the panna cotta, but the citrusy orange juice was quite refreshing. I did enjoy the natural sweetness of the corn soup which was complemented nicely by the savory caviar.

L’ARTICHAUT
Cream of artichoke soup, freckles of black truffle, chervil
Cream of artichoke soup, black truffle, chervil
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I wanted something warm and soothing and went for the soup. The artichoke flavor, however, wasn't as profound as I would have liked. I wish there were more roasted artichoke pieces at the bottom. The black truffle bits did help to add more complexity to the soup.

LA SAINT-JACQUES de Tasmanie, cuit dans un beurre «Bordier» aux algues
Tasmanian seared scallops with Bordier seaweed butter
Tasmanian seared scallops w.Bordier seaweed butter
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My friend's scallops swam in delicious Bordier seaweed butter which was heavenly , despite the the scallops being slightly overcooked for his liking.

LES CALAMARS
Stuffed squids with melody of olives, Iberian chorizo and Japanese mustard
Stuffed squids w melody of olives, Iberian chorizo
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A Spanish oriented dish, the tender baby squids were stuffed with veggies and squid tentacles and matched briliantly with the the pungent olives. Further fueled with spicy chorizo and the mild kick of the mustard, this dish was packed with full flavors!

LA CAILLE
Caramel roasted quail with green salad
Caramel roasted quail with green salad
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Those who had been to Robuchon should be familiar with this dish which is a Robuchon's signature that is served in all L'Atelier de Joël Robuchon. This was executed skillfully like it was at Robuchon. Crispy skin and tender meat with luscious foie gras fillings. What's not to love here?

LE BLACK COD
Marinated black cod cooked in hooba leaf, young pickled Japanese ginger, miso sauce
Marinated Black cod cooked in hooba leaf
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Couldn't help but to think of Nobu's signature miso black cod, and this version was not too shabby. My friend had always loved this dish which was very moist and flavorful.

LE CANARD et le foie gras en duo
Duo of steamed duck breast and foie gras
Duo of steamed duck breast and foie gras
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I was intrigued by the name as the foie gras was steamed instead of the normal pan-fried or terrine version in French cooking. An interesting idea and presentation to have the breast and foie gras adhered together to form a whole slice.
Duo of steamed duck breast and foie gras
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My duck breast was a bit tough and chewy which surprised me a little, but the foie gras was extremely silky like a piece of butter that just melt in my mouth. There was more foie gras "sandwiched" in between the daikon discs. The microgreen was very aromatic! I think Cépage has a strenght in dealing with foie gras.

LA POIRE
Poached Conference pear, pink guava sorbet, plum powder medallion

LA FRAISE
Fresh strawberries, almond “Pain de Gênes” biscuit, lychee-raspberry sorbet
LA POIRE & LA FRAISE - Absolutely delicious!
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My pear dessert was beautifully presented and the flavors were as dreamy as it looked. I loved the refreshing guava sorbet and the pear was not cloying sweet. A great light dessert particularly during the hot weather.

My friend seemed to be more fond of the lychee-raspberry sorbet than the rest of his strawberry dessert. But it was at least an eye-candy.

LA POMME
Apple tarte tatin, served warm with Bourbon vanilla ice-cream

LE CHOCOLAT
Michel Cluizel 63% dark chocolate tart, “café viennois” shooter
LA POMME & LE CHOCOLAT - Dessert lovers' heaven
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My other friend raved about the apple tarte tatin which delivered a nice contrast of warm and cold temperatures and in textures. The chocolate tart also received great compliments with its chocolatey flavor that wasn't too sweet or bitter.

3 platters of Petits Fours
Petits Fours - Have you seen such a large array?
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We were certainly VERY excited when the 3 big platters of petits fours arrived at our table.
(one plate at the back)

How generous!
There were madeleines, cranberry and almond cookies, white chocolate with dried fruits and nuts, salt caramel (YUM!), marshmallows, jellies (red is mulled wine), macarons, etc. Cannelés stood out to be the winner - hard crust outside, soft and moist inside. Delectable flavor!

Overall, another enjoyable meal with my great friends. The service was very attentive. I was most impressed by the beautiful artistic aesthetic of every dish at Cépage- they look so beautiful that you almost don't want to eat the food and ruin the presentation. Flavor-wise, not every dish was sensational or breathtaking, but they are still better than most French restaurants in HK. Some fine-tuning in executions would have perfected most dishes.

I also saw some feedbacks regarding the set menu items. I can't verify if the food in the set menu is compromised in quality or portion, but I would recommend doing the a la carte menu items anyway, as they are a lot more itneresting and seem to better reflect the true ability of the ktichen.
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
张贴
评分
味道
环境
服务
卫生
抵食
用餐日期
2011-03-19
用餐途径
堂食
人均消费
$700 (午餐)
推介美食
Stuffed squids w melody of olives, Iberian chorizo
Tasmanian seared scallops w.Bordier seaweed butter
Caramel roasted quail with green salad
Marinated Black cod cooked in hooba leaf
Duo of steamed duck breast and foie gras
LA POIRE & LA FRAISE - Absolutely delicious!
LA POMME & LE CHOCOLAT - Dessert lovers' heaven
Petits Fours - Have you seen such a large array?
  • LES CALAMARS
  • LA CAILLE
  • (the foie of) LE CANARD et le foie gras en duo
  • LA POIRE
  • LA POMME
  • Petits Fours