jean may

营业中

休息中

嘩真係超級喜歡這間店！好掂呀！之前喺報紙見過佢哋宣傳，得知老闆廚師年青有Heart也曾在法國藍帶學習廚藝以及多年在外地知名餐廳實習。所以就算疫情期間都要走過來品嚐品嚐！餐廳開在灣仔鬧市中的小街內，設計簡潔舒適，坐在其中，可以舒適地享用食物。員工好有熱誠，不厭其詳地用心介紹當天的㕑師精選。真係認為《今時今日咁嘅服務態度... 係必須的》最鍾意見到班咁有heart嘅人！食物夠新鮮，特別處理海鮮方面，味道與色彩配搭令人感到食指大動。甜點鮮果和甜味恰到好處，滿意，會再到嘗試其他食物。

我和友人八月五日在Jean May 吃午餐。吃得出大廚是很懂得剌激客人的食慾的。頭盤沙律散發出的香草味配上醬汁，吃起來很有夏天吹著涼風的感覺。我們也吃了雞肝醬，煎三文魚及鴨胸： 雞肝醬很有特色，香濃但不肥膩 ；三文魚造得皮脆肉嫩，完全沒有腥味；鴨胸有肉汁肉香，都配上美味醬汁。各款醬汁都很美味，結果我們忍不住以麵包「清碟」，把醬汁都吃光才罷休。還吃了兩味甜品，raspberry almond tart 香小蛋糕。個tart好好味，酸甜度啱啱好。個人覺得小蛋糕madeleines更為驚喜，輕飄飄的非常正。最後以cappuccino咖啡結束，很美滿。非常喜歡，非常推介，想快些再去試埋其他未試的菜色。

4 of us tried all dishes on the menu. All of the dishes we can’t simply use delicious to describe. Besides delicious, they are special (unlike other French restaurants) and refreshing. You can taste every element of the dish is just perfect and so fresh. We even finished all the side dishes. The location, atmosphere, environment and service are also great! Definitely a must-go place for food lovers! I can’t say my favorite dish as really a lot of them are just so good!!

I had the pleasure of visiting Jean May during their soft opening. Jean May is tucked behind a few flower stalls on Gresson Street in Wanchai. The restaurants decor and surrounding area reminds me of the cute bistros you would see in Europe. The menu is on the black chalk board and the staff are eager to explain the dishes to you and share their recommendations. As my friend and I were feeling particularly hungry, we ordered most of the dishes on the menu. For starters, I would strongly recommen

 jean may is a delightful bistro, headed by chef-owner Tiff, who serves up high quality, mouth-watering dishes that leave you with a deep impression and a strong desire to come back for them again. My personal favourites were the chicken liver parfait, the razor clams, the salmon and duck breast. Everything is cooked to perfection, with amazing yet balanced flavours. Their garnishes are super flavourful and presentations a work of art but not superfluous. You can TASTE the freshness and passion

隱匿於鬧市橫街的小店，被一排古舊的鐵皮攤檔完全遮擋，有點像「禾稈冚珍珠」。餐廳裝修是以法國Bistro的風格為主調，給人隨意自在的感覺。在這小店試業期間光顧，也算是一種緣份。本來試業期間店主是想只做晚市，現在因疫情原因只能做午市，餐牌是按照晚市設計的。今日和老婆一起支持小店！首先是法包加牛油，法包皮脆內軟及鬆化，還是暖暖的，不錯的水準。通常看一間西餐廳如何，首先是看他們提供的餐包；這間的餐包雖然簡單，但卻絕不欺場。第一道菜是小吃，生蠔與鴨肝醬。生蠔配以酸青瓜與清新醬料，挺有意思，配搭非常合適與鮮味十足。鴨肝醬佐以醃製車厘子，豐腴與清甜是好朋友，好食到停不了口。之後是前菜，生牛肉、半熟蛋與蟶子。生牛肉配生蛋是「最佳拍檔」，但廚師還加了切碎的酸瓜，能解除肥膩感，非常有心思。半熟蛋加上大蔥（Leek），加很開胃的醬汁，還有薄脆增加口感，不錯！蟶子配鮮味的醬汁，火候到家。主菜是義式手作小麵團及煎鴨胸。小麵團有淡淡的麵粉香，Al dente，上面配有炸青瓜絲，非常香口；車厘茄很好食，連配菜都做得很用心，可見廚師的一絲不苟及創新想法。煎鴨胸火候剛好，完全沒有臊味，醬汁帶出鴨胸的獨特美味；配菜是細緻