影片
港铁湾仔站 A2 出口, 步行约4分钟
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电话号码
21168883
营业时间
今日营业
12:30 - 14:30
18:30 - 22:30
星期一
全日休息
星期二至四
12:30 - 14:30
18:30 - 22:30
星期五至日
12:30 - 14:30
18:30 - 23:00
公众假期
12:30 - 14:30
18:30 - 23:00
公众假期前夕
12:30 - 14:30
18:30 - 22:30
以上资料只供参考，请与餐厅确认详情
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呢间餐厅由法国蓝带厨师主理，主打精美法式Fine Dining🇫🇷🍷4 Course Lunch Menu ($318/ ppl)💗Welcome Food开胃小菜以醋汁西瓜配车厘茄打开序幕，味道酸爽开胃🍉💗Bread Basket面包篮分别有法式长棍面包、牛角包、酸种面包同布里欧面包🥖全部新鲜烘热，外脆内软，搽上牛油食绝配🧈💗King Fish Carpaccio油甘鱼刺身厚切爽滑，加上三文鱼籽鲜上加鲜，伴以香橙同西柚肉，令整体味道更清新🍊💗Quail Leg Salad杂菜沙律加上车厘茄、粟米同松子仁，以醋汁调味，味道清新开胃🥗面头放上两只香煎鹌鹑髀🍗💗Matsuba Crab Royale (+$88)蟹肉蒸蛋食落去每一啖都系满满鲜甜嘅松叶蟹肉，基本上完全食唔到蛋🤣再以茴香泡沫同蟹籽点缀🦀💗42°C Fresh Smoked Salmon (+$118)42°C慢煮三文鱼粉嫩柔软，入口即化，最特别系带有苹果木烟熏香味🪵表面放上大量12年保加利亚鱼子酱，令味道更咸鲜🖤可配上旁边嘅乳酪酱、红菜头果蓉同苹果辣根啫喱变奏出不同风味💗Chef Selected Daily Soup椰菜花忌廉浓汤Creamy滑顺，以煎香嘅椰菜粒同面包糠点缀🥦💗Fish of the day甘鲷立鳞烧先用高温油炸鱼皮，令鱼鳞酥脆立起，再慢火煎香鱼肉，令鱼肉保持嫩滑🐟伴以龙虾汁，令整体海鲜嘅鲜味更浓🦞伴菜方面有清甜嘅白甘荀蓉同烤蔬菜🥕💗Roast M5 Wagyu Denver Beef澳洲M5丹佛牛排属于牛肩胛部位，肉质软嫩同时带有嚼劲嘅肉筋，肉味浓郁而且有适量油脂分布🐂厨师完美掌握五成熟，更令牛排充满炭烧香，伴以牛肉汁，令风味更浓🥩伴菜方面有幼滑嘅松露薯蓉同烤蔬菜🥔💗Chef Selected Daily Dessert焦糖炖蛋香滑细腻，烧上一层香脆焦糖面🍮伴以杂莓同云呢拿雪糕，享受冷热嘅口感冲击🍨青提芝士冻饼非常特别，最底层系消化饼底，中层系幼滑嘅芝士慕丝饼🍰最顶层系以新鲜香甜嘅青提做成啫喱🍇伴以杂莓同云呢拿雪糕💗Tea or Coffee
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一个繁忙嘅工作日，相约喺湾仔享受一个法国午餐，都系偷得浮新半日闲😅餐厅喺湾仔一栋商业大厦嘅高层，景观开扬，不过正值下午一点，太阳有啲晒，坐窗边的话记得带揸防晒🧴Restaurant Week优惠$198pp，抵👍🏻重点系牛油都有刻餐厅名LS，几有❤️Bread Basket面包有多种选择，全部都好食😋AppetizerEscargot Vol-au-ventWith garlic butter, mashed potato呢个系一个几特别嘅前菜，蜗牛酥皮盒😋Chef Selected Daily Soup磨菇汤，非常香浓，好正😋😋😋MainRAL Black Pork loinWith black garlic puree, Braised red cabbage and grill apple主菜，煎猪扒，都系嫩，不过味道冇乜特别，食唔出感觉😅Fish of the Day金目鲷好有惊喜，日式处理，个鱼皮炸到反起，而鱼肉又好滑👍🏻👍🏻👍🏻Daily Dessert 1 (+$38)Daily Dessert 2 (+$38)
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朋友聚会，值得推荐食物和服务，服务人员好有礼貌，环境不错，位置都好舒服，交通好方便！时间递餐时间岩岩好，服务人员会解释的菜式同材料，见到厨师亦好有礼貌😋😋😋
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Tucked away in an intimate upstairs setting, Les Saveurs Private Kitchen is a hidden gem that’s perfect for a quiet date night or a relaxed evening with fine food and wine. It strikes a balance between elegant and approachable—small and cozy, yet never too formal—making it an ideal spot to savor beautifully crafted French cuisine while enjoying unhurried conversation. For our visit, we indulged in their Valentine’s Day Dinner Menu, a thoughtfully curated experience that took us on a journey of flavors.Amuse BoucheThe evening began with a delightful amuse bouche—a bite-sized tuna tartare that set the tone for what was to come. Light, fresh, and full of finesse, it awakened the palate in anticipation of the meal ahead.Foie Gras TerrineA luxurious starter, the Foie Gras Terrine was rich and creamy, complemented by raspberry jelly and soft, buttery brioche. The tartness of the raspberry added the perfect contrast to the dishBaked Sea Scallops in ShellsPresented beautifully in their shells, the Baked Sea Scallops were topped with celeriac truffle gratin and vichyssoise sauce, making for an indulgent combination of flavors and textures. As a special touch, the chef opened the shell in front of us and shaved fresh black truffle directly onto the scallop—a moment that added to the experience and intensified the dish’s earthy aroma.Lobster BisqueSilky-smooth and deeply flavorful, this Lobster Bisque was accompanied by a lobster ravioli that soaked up the richness of the broth. A subtle hint of tarragon brought a fresh, herbaceous note that tied everything together.SorbetA vibrant, fruity sorbet served as a palate cleanser, refreshing the taste buds before the arrival of the main coursesAustralian M6 Wagyu Beef Tenderloin The Wagyu beef was beautifully tender and cooked just right, though a touch more seasoning could have brought out its richness even further. The velvety mashed potatoes and sweet, mellow onion purée made for excellent pairings, while the beef jus tied everything together with deep umami notesLamb Two Ways The lamb rack was juicy and flavorful, while the lamb roll had a melt-in-your-mouth texture that showcased the chef’s skill. The rosemary sauce enhanced the dish’s depth, and the confit cherry tomatoes added just the right amount of sweetness to balance the richness of the meat.Dessert: Raspberry and White Chocolate MousseTo round off the meal, we indulged in a Raspberry and White Chocolate Mousse, paired with mixed berry and lychee sorbet. Light yet satisfying, the dessert had a wonderful interplay of creamy sweetness and bright, tart notes—an elegant finish to an exquisite meal
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过份地overpriced 叫左𠮶$688+10% service charge既set 最尾埋单每人接近$800 食物质素尚可 但环境嘈到好似去party room咁 呢间系主要做private room 会接group gathering既客 但系隔音其实可以做好d? 我明白香港租金贵生意难做 不过你叫得private kitchen都要有private kitchen既环境 咁样对2-4人黎食饭真系好唔公平 我地全晚基本上讲野都好辛苦 亦完整咁听到隔离枱既对话 环境完全唔ok以上直接同餐厅反映过 佢地好surprise我觉得嘈 觉得间舖细无办法 我就觉得如果你地真系咁觉得 不如你地直接叫restaurant 你叫得private kitchen 收得比出面贵 就要up to private kitchen standard 同埋一定可以改善隔音既情况 不会再帮衬 不愉快既用餐经验 仲要拣重要日子黎 我好少写食评 不过真系有好大改善空间
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