jean may

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Had very high expectations, given the publicity. We wanted to order the beef tartare as appetizer but the one the table next to us was having looked massive. So we ordered the razor clams with parsley and garlic instead. It went to together very well. Then went for the 2 fish: charred threadfin and cod. We thought the threadfin was a bit too charred - the skin had a bitter burnt taste, and said as much to our friendly server, who replied that that was exactly how the chef wanted- burnt. (Okay...

Jean May – 位於灣仔的法式小餐館🥂🍽🥖Razor Clams, Parsley☘️, Garlic🧄 $220 – 9/10平時食蟶子都係中式煮法多，呢個法式煮法實在令小編一試難忘！用大量parsley 香草製成的醬汁成為呢道菜顏色既主調，就咁睇已經好吸引！蟶子煮得恰到好處，口感爽嫩，鮮甜味道加上醬汁和蘑菇的配搭，好法式又好新穎！Chicken 🐥Liver Parfait, Red Onion Compote $88 – 9/10用雞肝製成的雞肝醬肝味濃郁，輕輕試一小啖已經感覺到有幾邪惡！加上香脆的小片多士、甜味醃製紅洋蔥和小許香草，呢款小食貌似輕盈但味道又洶湧澎湃，令小編印象深刻！Steak🥩 Tartare $178 – 8.5/10小編一直都好鐘情牛他他，所以對牛他他要求亦特別高。呢道牛他他做得非常標準，但小編覺得少左d驚喜Cod🐟, Cauliflower, Almonds $325 – 7/10鱈魚稍為Overcooked，調味也比較未能突出魚味，不過旁邊的椰菜花烤得焦香帶甜，加上一點杏仁也令口感更豐富Trofie, Broccoli🥦, Chilli 🌶$188

Jean May主理人開餐廳的原因, 令我想起同樣是在灣仔, 同樣是走法國菜Bistro風格, 同樣是由銀行家轉行做廚師的Roots主理人. 不同的是後者的菜式加入香港的元素, 而前者的是很純粹的住家法國菜. 在Pierre Koffmann工作過, 作為CV已夠照, Pierre Koffmann在英倫後期已不再只是追米芝連的星星, 反撲歸真做他的家鄉Gascony法國菜, 在Jean May裡面也感受到其樸實無華的風格, 只是菜式價錢甚為Hi-End, 埋單那一刻也真的有點”WoW”一聲呢! (笑)點了其Signature Dishes, 包括有頭盤的蟶子和主菜的鴨胸. 前者先用白酒和魚湯煮熟, 再加上綠油油的香芹牛油汁, 蟶子本身鮮味相當不俗, 醬汁帶微酸和奶香, 還有柔和的香草香味, 更能提鮮而且賣相更吸引. 比起傳統港式的蒸或炒, 這樣的做法也很不錯, 只是其切粒的Presentation令我吃起來有點”論盡”. 後者的鴨胸皮肉間沒有脂肪, 但煎起來一點也不乾柴, 外皮口感脆中帶彈牙, 肉質嫩滑而且纖維不多, 鴨肉羶香味令其可以配搭濃汁重醬, 用上蜜糖汁的甜和伴碟的烤甘筍與甘

A causal French bistro that has been a hit since its opening in August. It’s a battle just to secure a booking, they are now full till late Dec! 🙈 So does it really live up to all the hypes?Serving only a la carte menu featuring traditional french dishes with simple cooking style manifesting the main produce. There’s no extravaganza or fancy presentation, just let the food speak for itself. Their decor and environment is also consistent with a down to earth tone.Chicken liver parfait, red onion

法國小酒館 體驗精緻親民法式風情A French neo-style bistro tucked amidst flower and fruit stalls in Wan Chai. I absolutely enjoyed the lively and cozy atmosphere with the green interior, also the selection of humble and tidy dishes. Incredible favor and look forward to revisiting. 𝙎𝙩𝙖𝙧𝙩𝙚𝙧 🍽𝑶𝒚𝒔𝒕𝒆𝒓, 𝒑𝒊𝒄𝒌𝒍𝒆𝒅 𝒄𝒖𝒄𝒖𝒎𝒃𝒆𝒓, 𝒉𝒐𝒓𝒔𝒆𝒓𝒂𝒅𝒊𝒔𝒉, 𝒅𝒊𝒍𝒍  ⭐𝑪𝒉𝒊𝒄𝒌𝒆𝒏 𝒍𝒊𝒗𝒆𝒓 𝒑𝒂𝒓𝒇𝒂𝒊𝒕, 𝒓𝒆𝒅 𝒐𝒏𝒊𝒐𝒏 𝒄𝒐𝒎𝒑𝒐𝒕𝒆 ⭐⭐⭐𝑺𝒆𝒂 𝒃𝒓𝒆𝒂𝒎 𝒄𝒂𝒓𝒑𝒂𝒄𝒄𝒊𝒐, 𝒔𝒂𝒖𝒄𝒆 𝒗𝒊𝒆𝒓𝒈𝒆𝙈𝙖𝙞𝙣 🍽𝑫𝒖𝒄𝒌 𝑩𝒓𝒆𝒂𝒔𝒕, 𝒔𝒑𝒊𝒄𝒆𝒅 𝒉𝒐𝒏𝒆𝒚 𝒈𝒍𝒂𝒛𝒆, 𝒄𝒂𝒓𝒓𝒐𝒕 ⭐⭐⭐Definity rating this for 5 stars dish. Juicy, succulen

Simple and clean layout, delivering delicious fresh French food! The staff were knowledgeable, attentive and friendly.This is a great place for a quiet dinner and or casual lunch with friends.I would recommend to try the sea bream carpaccio. It is complex yet refreshing.

Do not let the simple cafe style decor fool you - most dishes  on offer at this bistrot restaurant  are more elevated than most top restaurants in HK! We particularly loved the sea bream carpaccio and the razor clams (both star quality). Beautiful main course of duck breast with puree of carrot with  utterly delicious jus. Both the honey madeleines and the chocolate choux for our dessert were excellent. I can't wait to go again and wished I lived in Wanchai  so that this could be my neighbourhoo

哥哥難得喺香港過生日，原本一家四口諗住去灣仔新開間「Jean May」食晚飯，點知電話訂座要成個月後先有位，結果雖然改咗地方慶生，不過即使要等上一個月，肥肥家族決定點都要一試人氣熱店！「Jean May」綠色小屋嘅門牌上有隻小狗同鴨鴨互相對望，神情甚為天真，可愛極了！店子牆身及窗邊一角展示出堂食及外賣餐牌，以供貴客參閱。餐店晚市共分六點及八點兩輪，傍晚準六點開門。法式小館面積不大，木造餐桌及椅櫈簡潔企理，另有透明膠板分隔散座。架上簡單擺出書籍及小盆栽，格調輕鬆。細問下得知牆上嘅照片擺放於正中嗰幅乃店名之來源Jean May女士，亦即兩位店主嘅外婆，聽後更覺溫情洋溢。水吧後方為光鮮嘅廚房，隔著玻璃窗已經可以一眼睇哂，透明度極高。室內抽氣好好，毫無油煙味，唯一個人略嫌冷氣唔夠勁，熱血嘅小肥只好不停地飲水。唔講真係未必知，小店設有淨水系統，靚水仲可加氣，每位客人要收$20水費都合情合理；嘻嘻，遇著水怪XO仔，餐廳分分鐘要倒蝕。酒牌有一頁之多。客人如要自攜佳釀，開瓶費為$250/樽。細佬當晚負責揸車車冇份飲，大肥就開咗枝法國紅酒襯返啲法國菜。兩邊牆上都貼咗塊大型菜單黑板，清楚列出單點菜式。另附

一位難求嘅Jean May, 朋友喺無約之下預約多咗位,即刻閃上去。餐廳開喺灣仔機利臣街入面, 左右兩排檯櫈,再直望就係隔住玻璃見到廚房,非常簡潔。小食先嚟生蠔配上青瓜、辣根同蒔蘿,非常清新。另一道前菜就係雞肝凍醬,非常出色,雞肝味濃得嚟唔會太膩。前菜方而我哋試咗生牛肉他他, Summer Salad同埋蟶子。味道還可以,份量較少。主菜就食咗鴨胸, 肉質岩岩好, 配上醬汁都係值得encore嘅菜式。甜品最後以瑪德蓮蛋糕作結, 美滿嘅完結。總結,呢個質素再配上呢個價錢一定係性價比。由於一位難求嘅機會, 只有限時完成呢個晚餐,下次試下午餐再嚟。希望大家BOOK到檯啦。

讚1.整體味道的確出色，肝凍滑溜又有油香，無果種常見、討厭既羶味；自製意粉醬汁有種蔥香；鴨胸處理得好出色，生熟度嫩滑，有肉香，醬汁甜甜地咁好突出到肉味；甜品既貝殼蛋糕係熱辣辣喧上檯，好味道2.服務出色，女侍應解釋食物同埋預啲野食既份量都剛剛好，雖然客人多，但絕對無催客人埋單3.價錢幾抵，咁食法都係位位五六百咁，唔算貴，唔怪得咁鬼爆，要成三四星期前訂位彈1.真係要講既話，魚肉前菜既醬汁就淡身左，同埋溫度亦暖左少少，呢點可能係風格問題，但個人就偏好凍番啲

啱啱去咗一間灣仔法國菜，食材新鮮，服務態度友善，最重要係食物質素，雖然係平民格局，但如果識食法國菜嘅朋友，就食得出連汁都係唔簡單。叫左主菜三文魚，魚嘅熟到啱啱好，因為食過好多間都overcooked，呢一個外皮趣內裏少少生，旁邊伴菜嘅小蕃茄都係特別腌製，可以見到大廚嘅用心。

最近係灣仔新開的法國餐廳 🇫🇷設計用上大量牛油果綠做主調 相當醒神內裡牆壁掛了大量畫作/照片 幾有情調 適合慶祝生日/同朋友一齊聚會🥰餐廳空間不算大 只有大約8-9張枱serve客人所以真係感謝朋友千辛萬苦預約到夜晚的table🥺 (現在預訂晚餐時段大約要等1-2個月).餐廳走平民法國菜路線 定價最貴的main都只係$300左右 算係入門級別的法國菜除左食物質素好之餘 有不少菜式都幾特別！.值得一提的是店員們的服務都異常出色 每個人都好friendly又夠熱情❤️有一種賓至如歸的感覺🥰 .當日隔離枱慶祝生日飲左好多酒 所以其實環境都幾嘈😂如果look for高級法國餐廳體驗可能未必太適合～但如果想落地啲 輕鬆啲食法國菜 呢度應該係不二之選 人均大約$500-$600 算係幾抵食💰..𝕊𝕥𝕒𝕣𝕥𝕖𝕣🔸Razor Calms, Parsley, Garlic $220🔸蟶子超新鮮！質感好爽彈 很喜歡的一道前菜！另外醬汁超開胃惹味 十分重蒜香再有少少芫茜 大家不喜歡芫茜都不用太擔心 因為其實味道很淡 感覺有點似青醬 作為前菜非常合適☺️連入面放的蔬菜粒同sauce都全數KO!😝.🔸Country

終於輪到我了!原本我兩星期前想來這裡吃生日午餐 ，奈何那時訂不到位，只可訂到兩星期後。好，我等!今天我和同行的友人都覺得很興奮，因她也看了關於此餐廳的很多報導，也很期待。她說已研究了餐牌 ... 結論就是 ... 所有菜色都想試 ...但我們只兩個人，吃不到太多，所以便叫了3個頭盤和一個主菜。sea bream carpaccio. sauce vierge薄薄的生魚片，上面有一磚磚透明的啫喱 (有清湯的味道)，拌甜甜酸酸的汁和 capers ... 朋友用 "好 refreshing" 來形容，我覺得好醒胃。很好的開始。razor clams, parsley, garlic這個蟶子是不停在我面書上出現的，也是我一定要試的菜色。我一直以為是冷盤，但原來是熱盤。蟶子很新鮮、很爽口。友人很喜歡這個汁。chicken liver parfait, cherry雞肝好滑，與少甜的櫻桃一起吃可帶出雞肝的味道。我們還多叫了法包來吃這個。吃多了 ...　duck breast, spiced honey, carrot鴨胸是我常吃的菜。心想，鴨胸就是鴨胸嘛，應該沒什麼驚喜吧。菜一來到便覺得有點不同

We saw the interview of the chef and found out that she learned cooking in London, practiced in many renowned restaurants and has great passion for food; thus we were pretty excited to come and try out the dishes. And it was an amazing dining experience for us. We booked our table at 4pm, which was the only time slot left for the day. We tried three appetizers because they all looked so delicious especially the chicken liver parfait, which was very smooth and tasty. The steak tartare is my all t

2020-08-15 - 美味的外賣 @jean mayjean may 應該開了有一個月多。我開始在社交平台上看見已光顧的食客品嘗過的美味菜式的照片，尤其是看起來新鮮的蟶子、生蠔、及 steak tartare … 好羨慕。適逢就快生日，有帥哥說要請我食午飯，便打去訂位。誰知餐廳的工作人員告訴我往後的兩個星期都差不多被訂滿了。其中一個原因是因為現時他們只可以坐一半的人數。最後我唯有訂兩個星期後的檯。但今天始終忍不住想吃點美食，所以買了他們的外賣。外賣始終會少一點選擇，因為他們不會讓你外帶一些易壞的食物，例如生蠔。我今天嘗了他們的 steak baguette，因爲這店好像是會自己焗法包的，所以也想試一試。steak baguette 用的牛肉，入口即溶。法包很脆，一咬下便知道是即日焗的。他們也一放了一些甜甜的洋蔥 (像甜版 sauerkraut)。真估不到有了這些洋蔥令整個包美味很多，比較我以前吃的很不同，我很喜歡。最後，甜品 madeleine 不油，也不過甜，味道剛好，很新鮮。店員幫我將切開 steak baguette 兩份讓我留一份來晚上吃，不過我已忍不住吃了另外一份。很期待