Le Chefeteria

营业中

休息中

位於銅鑼灣的法式私房菜 「Le Chefeteria」大廚Azmi 來自印尼的峇里島，更是出自二星米芝蓮廚師的徒弟，餐廳主打法國x東南亞fusion 菜，主廚Azmi的菜餚強調食材的新鮮，加入東南亞完素，為經典法式美食增添風味👍🏻而且選用的食材和調味料非常健康，盡量不用牛油、忌廉或芝士，而使用牛奶和椰奶等更健康的替代品，烹調方法充滿驚喜，餐廳所有調味醬汁、高湯、泡菜、醬料、麵包等，都是主廚手工製作，全部都是花足心機的佳餚😋▪️Waiting Treat🌟脆芋頭片用了巴東13種香料去調味，甚有風味和香脆可口炸意大利麵條配清新沙律，胃口舜間打開▪️Welcoming Bread Basket 🌟麵包藍意大利和法國麵包二重奏，自家製意大利麵包自製調味牛油，法式多士加上蕃茄乾和芝士焗至香脆，特色又美味▪️Soup 🌟龍蝦濃湯味道非常濃郁，原來無添加任何忌廉，但亦能夠做到好細滑嘅質地，是用最天然既椰奶等食材熬製24小時，難怪味道咁香濃，配上鮮味牛油果醬，雙重口感🌟南瓜薑濃湯非常應節嘅南瓜湯，味道清甜口感濃郁，只用上新鮮南瓜和椰奶打成，好天然，最喜歡香茅和各種香料既味道，最精彩係爽脆嘅醃薑絲，味道清甜帶

銅鑼灣精緻法國菜It's beginning to look a lot like Christmas 🎄🎄😍🥂hohoho 終於都凍冰冰喇，係咁樣先有聖誕氣氛架ma😍😍聖誕未諗到食咩，不如考慮呢間喺利園附近既樓上餐廳Le Chefeteria～ 餐廳由黎自峇里既Chef Azmi Arialda主理，佢既菜式融合咗東南亞x法國風味，樣樣都有驚喜，不過最吸晴一定係個甜品碟，餐廳免費幫大家寫超靚！大家仲可以request 要咩公仔餐廳老闆ada 都會幫你畫到靚一靚😚😚😚今次我地揀咗chef azmi's abridged signatures casual set dinner menu $598/pp 有4道菜加野飲品，份量超多！未到前菜已有2樣小食：Taro Chips with Christmas spices 芋頭片炸得香脆，加埋肉桂丁香豆蔻聖誕香料就更惹味；另外Welcoming Bread Basket 蕃茄乾同蒜香麵包兩款麵包鬆軟香口📍Soup龍蝦濃湯豪華版/南瓜薑濃湯龍蝦濃湯由原隻龍蝦同椰奶熬製完全無用忌廉～但濃湯口感依然滑溜再加埋鮮甜西班牙紅蝦，令味道進一步昇華📍Ap

💰: 4-course Abridged Signatures Menu丨HK$468+ p.p.   最近試咗間幾有聖誕氣氛同心機嘅東南亞法式私房菜 喜歡油封鴨腿同重青檸甜魚露汁嘅配搭 清爽解膩🥰 油封鴨腿跟足傳統低溫慢浸煮咗36個鐘 肉質嫩滑 值得一提喺桶油由一開始嘅純橄欖油喺浸煮咗超過4000隻鴨腿之後變成而家mature香醇嘅鴨油🦆  另外凍凍地幾啱飲聖誕限定嘅暖身南瓜薑濃湯 面頭仲有香口嘅炸香蔥碎同羅勒油🌿  餐廳仲有一位特別嘅roti specialist Dayvit  如果甜品叫banana roti🍌 就可以欣賞到師傅即叫即整roti🫓嘅手勢  ps Chef Azmi嚟自印尼峇里島 曾經係米芝蓮餐廳工作✨ 主打自家製手工菜式 ❌牛油❌cream❌cheese  📸 1️⃣ 36 hours Duck Leg Confit Risotto with homemade lemony Vietnamese Nuoc Cham sauce 2️⃣ When the Ocean Meets the Sea Premium Edition: Carabineros Spanish Re

私房菜我好少機會食，今次好好彩朋友帶左我嚟呢間私房菜食西餐，先知原來咁高質~ 一入到去個環境佈置得好有聖誕氣氛，亦好温馨，好似去左人地屋企咁🎄Welcome Bread有兩款，一款係蕃茄多士比較脆身，另一款係食到好香牛油，比較易咬，各有特色😸Lunch Menu 好多款式，樣樣都好想食，唯有分幾次嚟食晒佢😻✨龍蝦濃湯 - 係主廚Chef Azmi嘅Signature，冇加到任何Cream但亦能夠做到好細滑嘅質地，用最天然嘅食材熬製24小時，難怪味道咁香濃，滿滿龍蝦鮮味🦞✨蕃茄薄荷湯 - 面頭嘅薄荷葉帶出淡淡香味，個湯亦真材實料用原個蕃茄烹調而成，微酸亦好開胃🍅✨椰殼煙熏阿根廷黑安格斯牛里脊 - 肉質好粉嫩，佢油脂唔多但口感好嫩好軟腍🥰好驚喜嘅係佢咁粉嫩都冇出血水💯而且用椰殼煙熏煮法天然又特別，煙熏味好香~旁邊嘅薯蓉好順滑Creamy，唔會有粒粒，好易入口😋✨巴東牛肉配芫茜斑蘭飯 - 巴東牛肉用左超過10種嘅香料煮成，惹味而不辣，芫茜斑蘭飯真係物有所值，食到焦香，飯粒煙韌，配搭巴東牛肉一齊食好夾🤤伴碟嘅自己製醃菜酸酸地好解膩👍✨Tiramisu - 用左蘭王蛋製成，顔色偏黃，蛋味好出，質

📍Le Chefeteria (銅鑼灣)踏入12月越嚟越有聖誕氣氛。最近搵到間好啱慶祝聖誕嘅餐廳。在於佢嘅佈置特別有品味，而且菜式、服務都係fine dining質素。大廚Azmi來自峇里島，菜式都會帶少少東南亞嘅風格。🍽️CHEF AZMI'S EVERYDAY FINE DINING SET DINNER $628 NET pp (no service charge)✨龍蝦濃湯豪華版、西班牙紅蝦、香檳 +$98龍蝦嘅鮮味好濃郁，仲有淡淡嘅酒香。紅蝦嘅蝦肉固然鮮甜，但原來精粹係喺蝦頭！✨聖誕限定 ginger pumpkin soup 香甜得來有少少薑嘅味道。唔辣但係好暖胃，出乎地有種清新嘅感覺。✨另加手工蛋意粉關胃菜：大閘蟹粉、紹興酒、冬蔭功 +$108大閘蟹粉+蟹肉嘅鹹鮮，加上冬蔭功元素嘅酸辣味道出奇地夾！手工蛋意粉就係預期中嘅有咬口。✨油封鴨腿意大利飯鴨油嘅香味滲晒入鴨肉。鴨肉特別軟嫩多汁。意大利飯口感軟綿，底下係越南米紙。✨大海小池咖喱鍋：西班牙紅蝦、本地可持續發展海鮮咖喱、雜菜配飛餅 +$138咖喱味道有層次，不過溫和唔辣，唔會遮蓋咗海鮮嘅原味。飛餅並非想像中嘅油酥口感，直情

最近喺銅鑼灣發現咗呢間私人小型嘅會所餐廳，餐單會不停作更改，由二星米芝蓮廚師徒弟同來自印尼峇里島嘅大廚Azmi主理，聖誕節日到訪，店內裝潢好有氣氛，值得一提嘅係經理會為每道菜作詳細解釋，服務貼心，令人感覺舒適☺️Welcome Bread有兩款自家製嘅麵包，黃色係檸檬青檸牛油，口感鬆軟，幾似蛋糕、橙色係番茄口味，多士feel、Amuse Bouche有自家製芋頭脆脆，完全唔油，感覺好健康、仲有個東南亞小食，層次感豐富，食完胃口大開～ 餐湯有冬天期間嘅Ginger Pumpkin Soup，呢個搭配都係第一次見，淡淡嘅薑同南瓜味，兩者唔會蓋過對方，入口順滑，點埋Roti都幾match！Lobster Bisque講名唔用cream同膏，鹹香，唔口渴，搭配西班牙紅蝦，果然係餐廳招牌🦞2nd Course 有 Duck Leg Confit Risotto，大大力推介呢款菜式，骨肉分離，肉質嫩滑，香氣四溢，配上自家製番茄醬意大利飯同越南脆脆，美味無窮🍅 手工意粉都唔錯，軟硬度適中，同大閘蟹、紹興酒同冬陰功混合而成，好fusion👍🏻兩款Mains嘅賣相十分吸引，Surf n Turf 包含西班

隱世米芝蓮私房：新法與南亞融合This intimate private kitchen distinguishes itself not only through its fusion of culinary styles but also its dedication to using health-conscious ingredients🌱, ensuring a balance of indulgence and well-being in every dish🍽️.Under the guidance of Chef Azmi Arialda👨‍🍳, Le Chefeteria has garnered recognition as a favorite private kitchen during DiningCity's Hong Kong Restaurant Week🎖️. The restaurant operates under the theme of "Artisanal Handmade from the Heart🫶” offering European c

印象中的Fine dining 都是又精緻又貴，不過這天晚上來到銅鑼灣的Le Chefeteria 卻令人驚喜和回味🙌🏼以法式私房菜形式招待，由米芝蓮主廚主理的菜式不但精緻且用心，所有用料食材都是自家製作，性價比非常高‼️臨近聖誕節，餐廳也變得相當有氣氛🎄絕對是用餐好地方🍽️🥰Chef Azmi’s Everyday Fine Dining Set Dinner✨龍蝦濃湯✨蕃茄薄荷湯兩款湯品的味道濃郁，重點是完全沒有加入忌廉之下的口感也順滑，是真材實料🦞龍蝦湯中更加入牛油果mousse，味道變得清新🥑配搭同是自家出品的Amuse Bouche，口感鬆軟，款式特別🍞✨大閘蟹粉、紹興酒、冬陰公手工蛋意粉✨紅酒燉牛膝手工蛋意粉主廚本身是峇里人，卻很會運用不同食材及烹調方法炮製新菜式👨🏻‍🍳秋季正值是大閘蟹季節，因而順勢推出加入大閘蟹粉的意粉，味道鮮香🦀手工意粉更用上日本蘭王蛋，蛋味突出，意粉口感不錯🍝另外一款紅酒燉牛膝，牛膝本是沒有脂肪，卻能燉至非常軟腍不乾，同樣有驚喜😋✨油封鴨腿意大利飯繼續融入自家製的特點，鴨腿也是由主廚親自封製，切開的肉質軟腍，呈粉嫩色，非常新鮮🦆以椰殼煙熏技巧令鴨肉充滿煙

這間位於銅鑼灣的樓上餐廳，主打融合了東南亞風味的新派法國菜🍽️店面空間不大，但裝修別具心思，而且用餐氣氛不錯💕 餐點全部由🌟米芝蓮星級廚師Azmi Arialda👨🏻‍🍳親自包辦，食得出主廚對每個菜式的嚴謹要求，每道菜都好用心🫶🏻令客人可以以相對優惠的價格品嚐到高質精緻又富特色的菜式👍🏻.CHEF AZMI'S EVERYDAY FINE DINING SET DINNER$628/per person .🔸Welcome snack餐廳好貼心在等待餐點時奉上小吃，芋頭脆片，用植物油整成，香脆不油膩。.🔸Welcome Bread自家製麵包多士🍞香脆又鬆軟，檸檬青檸牛油口味和蕃茄口味都各有特色。.🔸Amuse Bouche (2nd order +$38)：賣相精緻，紅鯛魚🐟魚肉鮮甜嫩滑，配上蕃茄、酸瓜、水瓜等整成，下層還有酥脆的煎餅，味道酸酸甜甜，口感富層次。.🔸1st Course - Soup (2nd order +$108)：🦞龍蝦濃湯用上原隻龍蝦，再加入椰子蓉，經24小時熬煮而成，味道好香濃又creamy。配上中間的澳洲牛油果檸檬慕絲，味道剛剛好。.🧅大蒜薯蓉濃湯以紅鯛魚、三

📍Le Chefeteria (銅鑼灣)銅鑼灣新會道4號4樓峇里指數：❤️❤️❤️❤️復活節假期當然要好好慶祝一下啦🥳今日同朋友去左銅鑼灣呢間高級私房菜🤗嚐一嚐法國菜❤️而今次既菜單主題係Bali Holiday～法國菜crossover東南亞風味🥰真係好特別啊❣️而且餐廳設計擺設非常高級優雅✨又融入Bali Holiday既風味☀️好令人放鬆心情享受一餐啊😎-Amuse bouche: Ceviche🐠前菜係酸酸甜甜既酸魚🐟魚肉係新鮮鱸魚🐟上面搭配左酸甜蕃茄醬🍅另外混合左胡椒、薄荷葉同魚子醬作為底層醬汁🍾加埋一齊食 作為前菜真係好開胃😻😻-1st course : Tomato confit with burrata🍅第一道菜係清新嘅芝士蕃茄配特色醬💁🏻‍♀️將中間一大個burrata cheese🧀 切成一小嚿 再加上底層嘅蕃茄仔🍅然後再塗上旁邊嘅青綠色羅勒醬🍾一啖食落口 真係好夾好fresh啊😍而且芝士唔同平時食開嘅芝士，食落好軟好輕身😆唔會好膩 十分推介大家🥰-2nd course: I love crab🦀由於大廚係峇里島人☺️所以整法國菜式既同時 都加入左啲東南亞風元素❤️‍🔥而呢個蟹湯🦀大廚

Patrons must select their food prior to arrival, which is fine: but the menus sent on WhatsApp were very convoluted and messy and, shockingly, didn’t include vital information such as the fact they only take Hsbc credit cards or the access door code. The amuse-bouche was already sitting at the table when we arrived. Food was mediocre at best; the experience was made worse by General Manager Ada’s unnecessarily lengthy explanation / history of each dish — including the garnish (lemon zest, revolu

📍#銅鑼灣 #balifrenchfusion今次第二次黎，呢間係峇里法國fusion 既私房菜！食物都係去之前揀好哂！食物係幾特色同好食！但比上次坐得迫左好多，地方唔大，但擺得有啲太多枱，同隔黎枱係貼住！可能星期六黎特別多人！生日碟可以寫好多字同寫乜都得，都係一大賣點！開瓶費買一枝免一枝！我哋買左一枝開左兩枝都無收！@lechefeteria 👅：🌟🌟🌟🌟 個restaurant week menu 好多courses, 食到好飽！味道係做到不同增次！💺：🌟🌟真係太迫，枱又好細張！同人太多啲staff又感覺唔太熟，有啲亂 同上菜速度不一！💸：🌟🌟🌟🌟 restaurant week dinner set $540/person+10%, wine $400-$600/bottle 呢個價錢咁多野食都幾抵！#foodie #hongkong #hkig #hkiger #hkigers #foodiehk #hongkongfoodie #foodlover #foodporn #foodig #hkeat #hongkonger #feedme

My restaurant week booking is scheduled on 27 Aug 2023 and was contacted by Ada Leung, a representative from the restaurant on 22 Aug 2023, informing they are going to cancel my booking due to a private bookout. She informed the restaurant is featured in HK Restaurant Week Winners' Edition so I can continue to enjoy the same menu up to 1 October 2023.I found it very disrespectful because I have dated my family for a birthday celebration and now get cancelled because of a private bookout. There i

今日朋友請食晏，揀咗呢間法國餐廳，原來係位於銅鑼灣新會道一座唐樓上面。餐廳本身係有啲細，枱與枱之間亦相當密集，講大聲啲嘢隔籬枱都會聽到。餐廳基本上大部份都係set餐牌（$278），午餐有3款餐湯、10款主菜、甜品四揀一，再加埋一樣飲品。如果選擇貴食材另外on top 加差價。今日兩個人試咗：前菜：麵包六舊餐湯：龍蝦湯 都唔錯主菜：- 椰殼煙燻阿根廷黑安格斯牛里脊（另加$38）👍🏻味道係唔錯，肉本身食落口冇渣，好滑好淋，點埋醬汁都幾好味，奈何份量的確係細- 紅酒燉澳洲和牛臉頰配薯泥時菜 （另加$28）👍🏻肉質好淋，一啲都唔黐牙，非常入味，但份量都係小甜品：- 芒果木糠布甸 ～芒果味十足，入面有麵包crumbles 同raspberry sauce ，都幾甜，但係佢哋話冇落糖- 香蕉飛碟～其實係香蕉放喺印度薄餅中間煎香左，上面再淋raspberry sauce, 打正旗號冇落糖，冇花巧飲品：烏龍玫瑰冷泡茶，都係細細杯，正常水杯得三份二滿，味道清香總括嚟講每一樣嘢份量都偏細，女士食都話少。以呢個價錢食法國菜都算係咁，但係大食嘅朋友就要諗吓先。

Tucked in an unassuming corner of bustling Causeway Bay, this delightful and cozy private kitchen totally exceeded our expectations. We got the $198 lunch set offered as part of Restaurant Week. This includes bread, soup, entree, dessert and a drink. Some dessert and drink choices require an additional fee of $28 to $38.  The bread basket was so good that we asked for a refill and was rewarded with freshly baked and buttered bread from the oven. The lobster bisque and leek & potato soup were bot