影片
港铁会展站B1出口, 步行约3分钟
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电话号码
21386818
开饭介绍
米芝莲二星餐厅L’Envol由法籍主厨Olivier Elzer执掌，以来自法国及亚洲的精选时令食材入馔，烹调创新的高级法国菜肴。Elzer拥有20多年的丰富从业经验，被公认为香港顶尖法餐主厨之一。他才华洋溢，对美食充满热情，在味道、口感和烹饪技巧上不断尝试，为法式高级料理赋予新定义。
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奖项殊荣
米芝莲一星餐厅 (2020), 米芝莲二星餐厅 (2021-25)
营业时间
今日营业
12:00 - 14:30
18:30 - 00:00
星期一至日
12:00 - 14:30
18:30 - 00:00
以上资料只供参考，请与餐厅确认详情
相关文章
.Throw back to the 2 🌟 Michelin mealAn unforgettable and mind-blowing dining experienceEvery dish is with high quality and creativity;Every single detail is designed to delight the sensesLove the fabulous ambience and service 🤍.7-course tasting menu .🌟Le Caviar Ocietre Perseus No. 2法国蛏子配鱼子酱忌廉.🌟L’oursin D’Hokkaido北海道海胆配红虾及香脆小茴香.🌟La Crevette Imperiale, Poutague 1 Mois Affine西班牙红虾配乌鱼子.🌟L’Ombrine法国海鲈鱼.🌟Charcoal Grilled M9 Wagyu ribeye M9 和牛肉眼扒配焗酿雅枝竹及黑蒜.🌟Rice pudding and lots of desserts 🍨 🍮 🧁 .7 courses: $2,888Wine pairing $1,788 .Look forward to the next visit 🥰
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Finally some free time for lunch following eventual closing of prolonged project. Fourth on the list: chef Olivier. 3 sets to choose from: -3 courses ($788 pp), -4 courses ($1,688 pp) or -7 courses ($2,988 pp).Was given a mini table, probably punishment for my not having picked up the phone to confirm my reservation. (Seriously, don’t ppl do that over the not-so-intrusive WhatsApp or email these days??? Do ppl still pick up calls from unknown numbers???)Nice by-the-glass selection. Went for a Glass of burgundy red.Went for the 4 courses. Here’s what we had.Light, crispy crackers paired with a Creamy Fennel spread- subtly aromatic and refreshing; an elegant start to the meal. Not so elegant to see that the Fennel has dropped everywhere.Caulifower foam with lemon jellyBread selection: -Sourdough which I liked best; warm and crusty, embodying rustic charm. -Brioche Infused with Lemon, with the delicate citrus fragrance adding a sophisticated twist. -Pretzel with Purple Salt, with its chewy texture and salty finish perfectly paired with the accompanying decadent Champagne Butter and Caviar Butter. French Aji infused with bright citrusy Clementine and Star Anise, on a bed of fish broth jelly and topped with Daurenki Caviar.Brittany Blue Lobster perfectly cooked, tender and sweet, wrapped in house-grown shiitake mushrooms. The accompanying shrimp bisque, served in 2 consistencies- thin (light and aromatic) and thick (delivering a concentrated burst of shrimp flavor). On the side: roasted red chicory with minced mushrooms. Loire Valley Venison Fillet cooked in cocoa, adding a subtle bitterness and depth, enhancing its natural gaminess. Accompanied by kohlrabi (芥兰头) and civet sauce (venison jus, pearl onions, bacon chunks and red wine) adding layers of complexity and richness.Hazelnut Fondant, with a molten hazelnut center that had gone cold. Topped with a scoop of vanilla ice cream infused with truffle—its earthy, aromatic notes contrasting beautifully with the sweetness of the fondant. On the side, Tahitian Vanilla filled with cream and ice cream and more truffle oil drops. Petite fours selection: - Crackers with Hazelnut Filling - Passion Fruit and Coconut Tartlet- Rose Macaroon- Almond Chocolate and Orange ChocolateIn summary: French culinary technique masterfully combined with modern creativity, delivering nuanced flavors and a luxurious dining experience that was both refined and approachable. The most impressive lunch of my Michelin week- indeed deserving of the ⭐️⭐️ and setting it apart from the other ⭐️. Wish the service was as impressive tho- had to request to have my hot water refilled.
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It’s time to revisit this two Michelin stars restaurant to check out their festive menu as the festive season drew near. We went for their Festive Menu (4 course for $1988 + 10% service charge) which showcased seasonal dishes as opposed to their regular signature menu which we had sampled before. Here were my tasting notes:Amuse Bouche- under a layer of red wine jelly was a thin layer of foie gras mousse with a small piece of pear marinated in red wine on top. The richness of the foie gras mousse balanced beautifully with the red wine jelly. Wished the pear on top were a bit bigger 🤣cos it was yummy and it brought some subtle sweetness to the overall dish. A yummy start to a meal .1st course “LE MAQUEREAU”Horse mackerel cured with clementine, star anise cream with caviar - loved the presentation of this dish. The mackerel cured in clementine wasn’t “fishy” and one could taste the sweetness of the mackerel coming through. The caviar on top helped to bring in flavours of the ocean to the whole dish. A good dish. LE HOMARD BLEU BRETONBrittany blue lobster, baked radicchio & bisque emulsion - the prized blue lobster with thin strips of shiitake mushrooms on top was cooked to perfection; its flesh had that very slight crunch when bite into it and the delicate sweetness coming through with each bite. The bisque came in two colours, the bright orange one with more acidity whilst the other one had more sweetness to it. Both were silky smooth and velvety emulsions and paired very well with the lobster flesh. LE PIGEON GRILLEGrilled pigeon on the bone with beets & Sainte-Maure cheese- when the dish was presented, it didn’t look as though someone had planned the aesthetics properly. The pigeon was succulent with a slight crispy skin. However, I wished they would be more generous on the portions. It was also odd that there was a thin piece of pigeon meat sitting on the plate which was neither here nor there. I was also expecting a more refined treatment of the beets to accompany the pigeon. As it was, they looked a bit out of place on the plate. LES AGRUMESCitrus fruit sphere, hazelnut praliné & yuzu sorbet - overall, the dessert was very sweet, particularly the orange colour sauce that surrounded the main dessert. It was so sweet that it drowned out all other elements in the dessert . Some negatives on this menu: - clear lack of choice as far as the menu is concerned as all items of the 4 course had been fixed;- disappointed also with the main course and dessert as mentioned above.
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朋友非常推介呢间星级餐厅，呢日生日就专登同朋友过嚟庆祝。呢度嘅lunch Menu都几抵食，688蚊就可以有三个道菜午餐，以米芝莲级数嚟讲非常抵食，而且Menu不时都会更新，令人好有新鲜感。前菜方面，我哋点咗炙烧八爪鱼配南法炖菜及海藻黄油汁，腌生鳟鱼配烟熏鱼子及大黄乳酪酱汁，精致又好味。主菜方面，我哋点咗慢煮海鲈鱼配翠玉瓜及青口泡沫同埋烤黑毛猪配白兰地煮樱桃及宝石生菜。海鲈鱼口感好嫩滑，味道清爽。甜品方面，呢个西西里开心果梳乎厘真系超高质。
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餐厅主厨Oliver其实已经不在餐厅内工作，只是挂名。来前先问过餐厅主厨在不在餐厅经理支吴以对，只说没有主厨的行程表。其实现在主㕑已是另一位韩国厨师Joseph用著Oliver 食谱来烹调。 这里环境可以: 有大大的落地窗，看的是湾仔市中心高楼大厦。感觉还是舒服的! 服务水准是可以的: 每道菜都有详细的解说,可惜欠缺的是温度，没有人情味的感觉-机械化工作。 食物水准有米其林二星级水准，有创意，食材新鲜，造型独特，摆盘不错能做到色香味俱全。可惜重点在头盘。但主菜和甜点是失色。头盘来的时候，以为发现米三星。吃到主菜和甜点之后，觉得最多是米1-2颗星。 用了大量的鱼子酱和贵价的食材所以觉得价钱合理。食物人均消费由1000-3000多不等。要吃这里的招牌菜最少人均2000。 这间二星米其林餐厅最独特头盘。头盘能够做到接近完美。造型独特优雅，味道鲜甜，而且用上不同浓度的鱼子酱非常有仪式感。 餐前小吃:黑橄榄洋甘菊粟米粒配pop corn 忌廉，味道非常有层次，造型摆盘都非常优美。而且口感独特。十分有惊喜，就是三星米芝莲出品一样。 餐前面包味道可以，可惜搭配的香槟牛油和鱼子酱牛油真的是非常咸.，所以不吃这牛油.法国蛏子配鱼子酱奶油:整体造型和摆盘都非常优美，很有仪式感。没想到这个鱼子酱虽然是他们比较淡味的，还能吃到它的鲜味。蛏子粒切得小小，非常新鲜，配上鱼子酱。底部也有鱼子酱造成的奶油。层次丰富，是我整餐最爱的一道菜。 北海道海胆配红虾和小茴香味道鲜甜。但不是用最好的海胆，我还是喜欢在高级寿司店内吃海胆。这个海胆也有鲜味，在西餐厅中算是用得不错的。虽然海胆下的红虾味道并不突出。但无论造型和味道。颜色配搭和的其余两道头盘互相呼应。无论摆盘和造型设计，味道和层次。食材新鲜，是我第三喜欢的菜。法国红虾是我第二喜欢的，喜欢红虾的鲜甜虾头的膏非常新鲜，特别调制了一个酱汁，味道也不错。红虾壳打开了上份，加上了另一款鱼仔酱，提升了不少鲜味。外型和第一道头盘非常相似，而颜色和第二道菜互相呼应。这是我第二喜欢的一道菜。三道菜加起来，都是有连续的感觉，无论色,味,美都做得到非常好。主菜味道和造型中规中矩，最特别的主厨营造香味这一点,可惜味道跟不上。 香草焗奶油鸡放在镬内加以香草。打开盖做有浓浓的Rosemary香草味。黄油鸡造型不错。味道有层次。皮不算最脆，还可以接受，可惜略为烤干了一点点。无功无过，但已算是全部主菜中最好的一道。配菜焗薯营造出不同的口感味道和层次，可惜薯蓉份量太少。但还是有惊喜。 法国鲈鱼佐秘制香料。海鲈鱼放在木盒内，打开时有浓浓的秘密香料味。起骨后只剩下一小片，味道略浓，而且有一点辣,觉得有点煮过头，无功无过。非常一般。 M8和牛眼眼佐万醸雅枝竹及黑蒜。 M8和牛有没有油香味道一般，而且略为干。反而酿雅枝竹味道特别。配的黑蒜汁味道可以。这一道菜不过不失，中规中矩。甜点味道非常一般，不推荐。洛神花西柚乳路的味道太酸，大家都不喜欢。 菠萝泡芙配椰子雪帕及糖渍菠萝口感不一样，有层次，可惜味道不惊喜。 代替厨师约瑟夫能够把奥利佛头盘都做一个模一样。技巧还没到奥利佛水准，甜点厨水准一般。因为主菜和甜点都不是二星水准，虽然都是用贵重材料，因为价钱确实不太便宜，服务一般又不够人性化。的米其林二星餐厅。 提示士。 把两人的牛肉主菜加五佰多换成烤鸡已经够2-3人用了。
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