影片
开饭介绍
Chez Patrick一贯希望为客人提供犹如在家一样的体验,希望营造一个典型的巴黎公寓的气氛,贯彻在餐厅中的木地板和白色的墙壁板。午餐菜单每逢星期一就会更换，提供了更新和多样化的选择.至于晚餐，亦提供了更大的选择的菜肴,例如传统的3种菜式晚餐，甚至更多款菜式。
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特色
浪漫情调
庆祝纪念日
营业时间
星期一至六
12:00 - 15:00
19:00 - 23:00
星期日
全日休息
以上资料只供参考，请与餐厅确认详情
招牌菜
食记 (19)
This is a delicious food, I really enjoyed myself! I went with my husband for the first last week and will be back soon! It was very good, especially the lamb chop with roquefort cream!It's nearly the anniversary of my sister, I will take her to taste the specialties of French Chez Patrick, she will love!
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纪念日特别找了这间高级法国菜餐厅来庆祝，还预早了一个月订台呢！一早到达，餐厅的装修十分豪华典雅，以黑、白、红色为装潢，很有格调。以这级数的餐厅来说，价钱也不算很贵。三道菜$499，四道菜就$599。食物的整体质素都很好，特别值得一提的是煎鹅肝，煎得外脆内软，油香四溢，是吃过最好的煎鹅肝。还有不得不提sea bass，表皮煎得十分香脆，而鱼肉依然嫩滑，极之好吃。晚饭后还可以在星街小区稍为逛一下，在满街灯饰下散散步还挺浪漫的。
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在 openrice 看到Chez Patrick 的食评都好，于是也慕名一试。走进星街小区，不难看到Chez Patrick这特色的大门。餐厅内的台櫈都以黑白配搭，给人很高雅而且有格调的感觉。很惊喜的 Chez Patrick 有不少鹅肝菜式可选。其中点了最出名的 pan-seared foie gras 及 trio de foie gras。Pan-seared foie gras 份量十足而且很有水准。鹅肝两面煎得很香脆，中间微暖而且很嫩。鹅肝的油脂很充足，吃罢香味依然在留在口中。个人认为 trio de froi gras 更值得推介，因为这是很有特色的一道菜。鹅肝雪糕配搭泡芙很特别，加上朱古力酱，味道十分丰富。而另外有大大块的鹅肝酱，入口很幼滑，配多士吃实在一流。在 Chez Patrick 只消数佰元便可品尝高质素的正宗法国菜，还有多款鹅肝菜式可以品尝，实在物超所值，一定会再来。
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这是一家相当不错的法国餐厅。首先是气氛不会让人觉得拘谨严肃，可以在轻松的环境下享受美味的法国菜。主厨Patrick来跟我们打招呼，用英法夹杂的话语介绍三款烹调特别的鹅肝鹅肝雪糕puff, 鹅肝味同朱古力酱竟然出奇地契合！The taste is so funny！当然仲有用鹅肝酱冻批，呢个传统既煮法亦无令我地失望最后一款当然系众人热爱既原份鹅肝呈现。这道pan-seared foire gras 出奇地不会像一般法餐厅煎得size大缩水之余，味道到家，嫩滑，完全展现那块鹅肝的优点，舌底含香～回味无穷！然后我们还尝了scallop cappacio,带子新鲜且鲜甜,主厨自制既挪威烟三文鱼、更是美味异常，不会太咸，有一种特别的木糠烟熏味道，充分感受鱼脂肪的甘香~接着是white peach sorbet，现在的法国餐厅，比较casual的也好或是五星级酒店里的法国餐厅，都不幸地，不会在main course之前serve sorbet，而幸运的是这一家展现了传统的一面，以致令我感到相当惊喜~而且这种homemade sorbet清甜得来又不会太呛，不想lime sorbet那样酸非常适合在main course之前上，更能体验到主菜的精彩我点的是veal, brown compound sauce.非常喜欢吃这道菜，很难形容那种味道和口感，只能说让人胃和palate都富足。友人点了鹌鹑酿鹅肝，鹅肝的品质确实很让人讶异，香味充斥了整个口腔，和鹌鹑肉相得益彰，感觉肉汁爆满，甘香四溢! 强力推荐喜欢鹅肝的人去这家餐厅尝下他们的鹅肝菜式！另外还有roasted pigeon~闻起来相当不错，可惜我错过了热腾腾的时间，吃的时候已经有点凉了～下次不该在上菜的时候跑出去接电话然而甜品拼有点平平无奇了～无法为此顿饭画上完美的句点，不过总的来说，菜式很有新意～佳品！
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It's a great little set up, very quaint and reminiscent of an eatery in France. And Patrick does his thing with the meet-and-greets. He comes across as kinda shy and so not a whole lot of conversation unless you really engage him. The food was fine but not overly impressive for some of the hype I've seen. Maybe Patrick has his good and bad days. I went on a neutral day, I think. Competent but not a whole lot of soul.The fish terrine amuse bouche was well, fish. Nothing else to be said. But the freshly baked rolls were good. They might have used better butter but I was happy enough. Patrick's signature appetiser of the foie gras trio was interesting for the presence of a foie gras ice cream profiterole but it was my least favourite. I had trouble enjoying cold liver. But I did like the baked foie gras profiterole, which make it less greasy yet retaining the full bodied richness of the liver. The terrinne was decent also but not unexpected. The dark chocolate/balsamic vinegar sauce is a nice touch. The mains special of the evening was veal steak with a cheese crust served with a rich wine sauce, accompanied by each of a beetroot and potato mash. The quality of the meat was not as good as I would have liked. Not to say that it was bad but it was just a tad tough. The cheese crust was tasty but overall, not a dish I might order again.C's fillet mignon in a similarly rich wine sauce, on the other hand, was more impressive. A better piece of meat, and had excellent companions - escargots, what tasted like cheese polenta and a baked cheese stick. The common presence of beetroot really didn't do much for either of us. But the steak was certainly enjoyable. The best parts of the evening were the desserts. Far superior to the savouries, these were perfectly executed. The star was the apple and almond tart, served with a vanilla and calvados ice cream. Of course, served warm, the tart was almondic in fragrance, lightly crisp, with a slight chewiness, the combination was delightful and not overly sweet. The chestnut cake with chocolate sauce and a maple like ice cream was also very good. Looking every bit like a chocolate cake but so different in taste - much more delicate and brought home by the good quality chocolate sauce. Chez Patrick would be worth another shot if you like the neighbourhood enough but there seem to be many other choices. But otherwise, it is a quaint place to have a traditionally French home-style dinner at and there aren't that many choices if that's the criteria. And hailing from Burgundy, the wine list was certainly quite illustrious. Hopefully, I go from neutral to good next time.For the original, please visit www.edeats.blogspot.com
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