影片
电话号码
2541 1401
开饭介绍
Chez Patrick is a truly authentic French restaurant offering fine dining in a warm and homely environment. Soak up the atmosphere of a typical Parisian apartment with Chez Patrick’s elegant black and white decor, wooden parquet, white wall panels and stylish furnishings for a true French dinner.
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营业时间
*星期日及公众假期休息
星期一至六
12:00 - 15:00
19:00 - 23:00
以上资料只供参考，请与餐厅确认详情
招牌菜
食记 (29)
要吃法国菜，通常我嘅首选系有米芝莲星星果几间喺酒店嘅餐厅，但如果嫌那些太花费、太拘束，我喜欢到这间喺卑利街斜路上嘅黑白色小店，Chez Patrick。Chez Patrick 嘅 Menu 详列于餐厅网站。去之前可以望一下嘢食是否合胃口，同是否 within budget。 晚餐价钱如下 : 3-course Dinner $499/person 4-course Dinner $599/person 5-course Dinner $699/person当晚入座后，先点了sparkling water，之后餐厅端上面包篮、牛油及磨菇慕丝。面包是暖暖的，基本合格。 磨菇慕丝幼滑，散发阵阵磨菇香气，配面包很不错。我俩吃了 3 个 course ，菜色如下 :头盘 1) Foie Gras and rhubarb creme brûlée, mesclun salad, passion fruit dressing人说法国菜有三宝：鱼子酱、鹅肝、松露。这个头盘就有其中一宝。通常一般餐厅都是供应煎鹅肝同哩冻鹅肝酱，但这里算有新意，将鹅肝整到成个creme brûlée 咁，面层脆，内层软滑。鹅肝整体香浓，是喜爱浓味人士的好选择。鹅肝配上清新的热情果汁沙律菜，轻轻减低鹅肝腻口感觉。头盘 2) Herby crabmeat and mascarpone cake, king prawns sauce, hint of sherry vinegar相比之下，这头盘感觉清新，啖啖蟹肉，蟹味香甜可口，好refreshing! 主菜 1) Pan-seared US organic blade steak, rich red wine sauce and comfit shallots牛切成两件，二人分吃刚好，牛肉质不错，都算juicy，但表面烤得不算香口。有惊喜的反而是配菜，做得很好，有心思，不马虎，绝不是港式餐厅那些蔬菜、薯仔伴碟。一个伴碟配菜用金属小容器盛著，薯泥类。另一伴碟配菜似是蛋批类，都很好吃！主菜 2) Pan-fried sea bass fillet, fennel bulb marmalade, and creamy ginger sauce同样地，伴碟配菜又是比主食鲈鱼有惊喜。鲈鱼算滑，但略为平庸。反而一个看来似个卡通蘑菇屋的配菜，可爱又有内涵，因为打开屋顶，屋内是酿有配料的。另一个鲜红色的，我以为是一件番茄或红菜头，但反转一看，又是酿有配料的。抱歉我不能确定食材是什么，又忘记拍下照片。总之，我看出配菜有用心造啊！好食！ 甜品 1) Caramelized apple tart "tatin", vanilla ice cream虽然我们是order dinner set，但甜品都有十个可以拣，又或者可以要芝士。这算诚意十足。甜品选择无头绪，就请了侍应介绍。 Apple tart "tatin"系其中一个推介。 据理解，tart tatin 意思是反烤苹果挞，烤焗时苹果在酥皮下面，上桌前把苹果挞反转。好处是令酥皮保持酥脆，不会被湿润的苹果弄湿酥皮。 但是，当晚所见，我们的苹果挞比一般的高身，酥皮同苹果有点分离，不知是否更改了做法，还是我理解apple tart tatin 错误。但无论如何，苹果挞是美味的！暖暖的玉桂苹果跟冷冷的云呢拿雪糕是经典好配搭。甜品 2) Poach pears in a red wine and five spices coulis 第二个甜品本来心目中选了Floating Island，但系侍应说Floating Island 比较甜，朋友不是甜魔，所以我们放弃了。 心血来潮，信自己选了红酒煮梨，结果证明系不错嘅! 个梨切得几靓，微暖，煮得够念同够入味！碟边嘅红酒汁甜甜地又有d酒味，好好喝！虽然这甜品可能比较简单，但个人很喜欢，清清哋，好健康！3 个 course 嘅晚餐对我们来说份量刚好，因我们都不想常常吃太饱。 这餐饭大致我们都很满意，要批评的是服务一般，特别是那「天使」的态度吧! 但整体以食物来说，菜色不错，味道很好，不会觉得很港式西餐啊 !虽然餐厅地点有点近街市，但餐厅的黑白色装修有型格，洋溢著巴黎的气息! 店内环境舒服，而我又特别喜爱地舖小店，所以会再来光顾 !
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Having heard all the good comments Chez Patrick, we tried it tonight instead of Ruth Chris. Very nice that we can mix and match different menus. We chose a three-course meal.Hot and cold foie gras - the cold is a bit too cold but no doubt the taste is quite good.Veal tartare - very good, I really like it. The taste is spot on and the salad is a perfect match!Pigeon - it's very tasteful but at the end, we said to ourselves, Chinese pigeons are the best!Veal tenderloin - the meat surprisingly tendered but a bit salty; the pumpkin sauce is good too!Sea bass filet - the fish needs to be a bit thicker to balance out the grilled skin (salty and crispy) and the fish meat.Wine selection is limited though we've got what we needed. Service is good too, the waiters are always reachable but not disturbing.Price is reasonable.We were in France couple months ago and we still have the taste buds in my mouth! We spent around a week in Paros and all of the restaurants (except one lunch) are worth revisiting. Having said that, Chez Patrick still worth a visit! Bon appetit!
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之前系中环返工, 间唔中到会路经位处卑利街的Chez Patrick. 但一直都未有机会试吓, 今晚就订位食个法国晚餐先. 室内装修蛮有情调, 可惜后来来了十多位操英语的客人们, 刚好坐在我们附近, 他们倾计的声浪很大, 破坏了这里的气氛. 今晚点咗以下菜式 :前菜a) Foie Gras and rhubarb crème brûlée, mesclun salad, passion fruit dressing => 以法式炖旦方式弄的鹅肝, 味道与平常煎不一样, 很特别. b ) Herby crabmeat and mascarpone cake, king prawns sauce, hint of sherry vinegar => 蟹饼, 好鲜味. 主菜a) Pan-seared US organic blade steak, rich red wine sauce and comfit shallots => 牛柳, 很有肉味, 美味 b) Pan-fried sea bass fillet, fennel bulb marmalade, and creamy ginger sauce => 这个一般甜品a) Warm Chocolate => 唔太甜, 好食b) Poached Pear in Red wine sauce => 梨肉略带红酒味, 很腍. 唔错.
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A nice looking cosy restaurant on Peel Street. Food was OK, nothing to rave about. The portions were really small and the meal in general was not memorable. We had the house smoked salmon but it was so small (half a slice) and buried in salad. A lot of customers looked like they were regulars though but it's not a place I would go back again and again and pay that kind of price.
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为了一尝正宗Bouillabaisse 法国马赛海鲜汤, 找到了Chef Patrick!Bouillabaisse 法国马赛海鲜汤, 它让我想起的不单只是美味, 而是为了找寻年少轻狂, 无牵无挂, 四处游荡的快乐日子,在马赛海旁一家无名小店遇到的感动! 中环有位法国厨师Patrick Gobier，依足传统规矩炮制的马赛海鲜汤（Bouillabaisse）,对炮制以当地鱼获及有著无限坚持，吃罢还记得那份鲜浓而带幽香番红花味道的渔民浓汤!餐厅以主厨Patrick 的名字为名，胆敢以自已名字作餐厅招牌，正正表现他的信心。而扬名立万的立基，也绝绝对对在于主厨、并非餐厅的招牌。他确以著创作者的理想与热情，追求高度创作表现与艺术境界的达成为目标使命，除了味蕾上的美味与满足外，还有很多的苛求、突破，很多凌驾于想像之外的穷究与创意，令你不能不为之惊喜、感动……….而我想，这种种，也正是法国美食之所以始终令人由衷沈迷倾倒之处吧！ 前菜: 烟三文鱼沙律仔细处理的新鲜蔬菜, 跟慕斯状的酱料点缀著, 让我不禁赞叹起厨师的巧思翠绿的各式沙律菜，淋上特制酱汁，清爽可口。烟三文鱼有著鱼油甘香, 野生的品种相对甘腴丰盈, 跟清爽可口沙律搭配, 平衡了原本就不油腻的口感, 打开了味蕾,不失为开胃餐前小品。台面已放著鱼汤必备的多士、Rouille及芝士条Bouillabaisse 马赛海鲜汤先尝汤，记忆犹在，依古法炮制的马赛海鲜汤风味依然，番红花为汤头添上娇嫩的红色，由马赛运来「当日捕」鲜鱼经长时间慢火熬煮后，入口不带鱼渣，浓郁而带有番红花香料的幽香层次，鱼的精华尽入汤中，带点浓稠细滑海水味，渔民风味活现眼前，再在汤内配上地中海海鳗（Congre）鱼头、青口和 scorpionfish等-肉质细致得彷佛一碰就要碎了的鲈，精华汇聚汤中，喜欢的浓汤的我得到了极大的满足，喝起来有意犹未尽的感觉。一碗不够满足的话，Patrick Gobier就拿著汤壶替大家加汤，保证味蕾大满足!薯仔片渗杂了鱼汤浓鲜再来一碗, 还是热气腾腾的配上口感清怡的白酒, 让我原本紧绷的神经 终于松弛开来Dessert: Hazelnut Iced Nougat乳酪雪糕，质感柔滑、酸甜适中、口感清怡For more about tonight dinner, please feel free to read my blog,enjoy!http://hk.myblog.yahoo.com/jolovam/article?new=1&mid=7191
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