Louise

营业中

休息中

This Michelin 1-star restaurant offers French cuisine and is located at the historic two-storey building at PMQ, which used to be Police Married Quarters. Having visited almost five years ago, today we returned to see what Chef Loic Portalier has prepared for us.On the ground floor of the building is a bar and outdoor terrace for more casual drinks and dining, while ascending the stairs leads to the main dining room. Seated at a table on the window side looking out to the balcony, the décor is elegant, with warm lighting, a luxurious yet relaxing and comfortable setting. From my spot I also got the pleasure of seeing some of the actions in the kitchen at the back.We have chosen the Prestige Menu ($1,888 each) and I also go for the wine pairing ($1,088). For aperitif, I started with a glass of Eric Rodez Blanc de Blancs 37 edition ($228). This Grand Cru Champagne, made from grapes from Ambonnay, is a blend of 3+ vintages, with a floral and delicate nose, good acidity and highly refreshing.The Amuse Bouche is a Beef Consomme. The intensely flavourful broth has a creamy and rich Parmesan foam on top, scattered with some garlic croutons and chives to add to the texture and taste. Reminding me a bit of an espresso, it is delicious and the first time we have a broth for amuse bouche.The Homemade Sourdough has a crunchy crust while the inside is airy and light. With a cream cheese butter on the side, the bread are so good that we finished the two pieces straight away. The staff then kindly provides another serving which we also annihilate.The first wine paired is Taittinger Folies de la Marquetterie. This Champagne is a blend of Chardonnay and Pinot Noir growing on the hillsides around Chateau de la Marquetterie, where the Champagne House started, with a deep yellow colour and nice fruity bouquet of peaches, leading to toasted brioche and vanilla, and a full-bodied palate.The first course features Langoustine. The raw langoustine is chopped to small pieces and served in tartare fashion, mixed with some smoked cream. On top is a thin slice of tuile, which supplements crispness to the bite. The sauce is made with clementine and fir buds, to give the citrus vibrancy with a nice pine fragrance. Very pleasant and tasty.The second wine paired is Domaine Courbet Savagnin Sous Voile. This Jura wine aims to show the full potential of the varietal aged under flor but not into the vin jaune style. Having a nice almond and citrus peel note, together with honey and spices, plus the high acidity, it is the perfect complement with the food coming next.The second course is Caramelised Onion Tart. A buttery “Brioche Feuilletee” sits on the thick, creamy sabayon prepared together with vin jaune, infusing the sauce with the unique taste. With the caramelized onions on top, and together with Comte cheese cream, it is delicious and complex in taste.The third wine paired is Domaine Lambert Le Chenin d’a Cote, a Chenin Blanc from Chinon, with aromatic white flowers, plenty of fruit like apple, citrus, and stone fruit on the nose. The palate has good acidity, a sharp minerality, with chalky instead of the typical waxy characters found in the varietal from other parts of the Loire.The third course is Meuniere Frog Legs. Inside the bowl the chef put the butter poached frog legs, fully remove any bones, and cut into small pieces, together with cep and quenelles, which are essential fish meatballs famous in Lyon, before pouring in a watercress velouté, with a delicious peppery note. Together with some chives and croutons, it is phenomenally good. A must order.The fourth course features seasonal Morisseau Mussels, which are cultivated along the Brittany coast. The mussels are poached slightly and still retains the umami taste and tenderness, paired with a fennel salad and the sauce with Amalfi lemon for its citrusy freshness. There are some small Nduja pieces for additional savoury taste.The fourth wine paired is Benoit Ente Bourgogne. While the producer is less famous than his brother, this white wine is very pleasant and nice, with green apple, lemon zest, and white blossom on the nose, an elegant palate that has quite high acidity but not austere, plus nice minerality but not oaky.The fifth course features Brittany Dover Sole. Underneath the fish there is some cucumber puree together with grilled sweet peas, providing a nice combination of textures. On the side are the prized Kristal caviar, paired with the beurre blanc sauce. With some dill to add to the fragrance, the fish is very nicely seasoned and grilled, wonderful in taste.The fifth wine paired is Tenute Silvio Nardi Brunello di Montalcino. Changing from French white to an Italian red, this wine has a rich nose, showing nice ripe cherries and raspberry, sweet spice, and some toasty cedar with hints of vanilla, also having a smooth palate and velvety tannin. A good match with game, and meats of leaner cut.The sixth course features “Fabien D’eneour” Brittany Pigeon. Served in two ways, in the centre is roasted pigeon breast with some pine nut crumble on top to give a crunchy bite. On the side is the shredded pigeon meat, stewed for long hours and covered with pastry. Together with confit fennel and onions, and “Sauce Diable”, of black pepper condiments, it is another great dish.The sixth wine paired is M. Chapoutier Bila-Haut Rimage. With lots of dried fruit, this fortified sweet Banyuls has plenty of coffee, toffee, and nuts. Made from 100% Grenache, it is powerful in nose yet has still got a nice acidity to bring freshness on the palate, making it a good complement with dessert made with chocolate.  The seventh and final course features “Tulakalum” Dark Chocolate. The single origin chocolate comes from Belize and has nice tangy notes, sitting on top of caramelised sourdough ice cream, with toasted sourdough crisp. Together with some cocoa nibs praline and a drizzle of whisky for fragrance, the chocolate wraps up this wonderful meal.The Petits Fours is homemade Canele which are not too sweet, with a crunchy surface, and a nice vanilla taste, pairing well with a cup of espresso to finish. The restaurant also provides a couple of Madeleine for us to bring back home as snacks, both good in taste. It is a satisfying and enjoyable meal throughout.Service is great, with the staff friendly, helpful and attentive. Chef Loic Portalier also comes to our table to introduce the main course and interact with us. The bill on the night is $5,864. If you want to enjoy nice French cuisine in a more relaxing ambience, Louise is a good place, and in cooler season can also consider dining on the balcony too. 继续阅读

为了庆祝妈妈的生日，我们选择了位于PMQ的一间法国餐厅享用早午餐。这间餐厅虽然在今年失去了米芝莲一星的光环，但人气依旧不减，可见其魅力非凡。餐厅的法式风格设计与PMQ的历史建筑巧妙融合，营造出一种优雅而舒适的氛围，让人一进门就感到赏心悦目。招牌黄油鸡作为香港四大名鸡之一，这道招牌黄油鸡绝对是餐厅的亮点。鸡皮烤得金黄酥脆，肉质却依然保持嫩滑多汁，轻轻带有海盐和迷迭香的香气，完美呈现了鸡肉的原汁原味，令人惊喜不已。搭配的鸡油饭同样令人印象深刻，饭粒焗得恰到好处，软硬适中，饭面上还铺满了炸得酥脆的鸡皮，增添了丰富的口感。份量十足，性价比极高，绝对是必点之选。鱼子酱昆布黑松露天使面这道菜是我个人最喜爱的菜式之一。一上桌，黑松露的浓郁香气便扑鼻而来，令人食指大动。鱼子酱的咸香与昆布的鲜味完美融合，搭配上酸酸的天使面，口感层次丰富，味道新颖独特。每一口都能感受到厨师的巧思与用心，让人回味无穷。 继续阅读

❝亲民价食到米芝莲一星法国菜Louise出品!✨😍新开附属Casual Bistro休闲小酒馆💐🇫🇷❞位于PMQ既米芝莲一星法国菜 @louise.hkg 上年黎食佢地既Lunch Menu超级中意! 原来宜家地面层变左佢地附属既法式Bistro小酒馆 La Terrace by Louise✨🥂系由Chef @loic_portalier 主理既新concept 走casual bistro路线亦有唔同既menu💐可以用更亲民既价钱食到Louise质素出品既法国菜✌🏻逢星期四&五lunch set只系$388pp!😍试左五款Bistro风格既前菜 各有特色😋冷盘有𝘾𝙖𝙙𝙤𝙧𝙚𝙩 𝙇𝙖 𝙇𝙪𝙣𝙚生蚝🦪𝘾𝙪𝙧𝙚𝙙 𝙎𝙚𝙖 𝘽𝙧𝙚𝙖𝙢柠檬汁刺身🐟超邪恶好岩𩠌酒既西米芝士炸波波🧀香甜多汁𝘽𝙚𝙡𝙡 𝙋𝙚𝙥𝙥𝙚𝙧 & 𝘽𝙪𝙧𝙧𝙖𝙩𝙖 𝘾𝙧𝙚𝙖𝙢配香脆多士🍅香草香蒜焗蜗牛𝙀𝙨𝙘𝙖𝙧𝙜𝙤𝙩𝙨🐌之后有超巨型份量既𝘽𝙚𝙚𝙛 𝙏𝙖𝙧𝙩𝙖𝙧𝙚🐮店员会系枱隔离准备混入不同既𝘾𝙤𝙣𝙙𝙞𝙢𝙚𝙣𝙩𝙨包括橄榄油同蛋黄捞捞捞! 软绵绵 调味带酸咸香唔会好腻😋新出主菜包括𝘽𝙡𝙖𝙘𝙠 𝙏𝙧𝙪𝙛𝙛𝙡𝙚 𝙂𝙣𝙤𝙘𝙘𝙝𝙞🥔软糯既焗薯团配香滑忌廉芝士酱 淋上香喷喷既黑松露汁! 另外𝙈𝙚𝙙𝙞𝙩𝙚𝙧𝙧𝙖𝙣𝙚𝙖𝙣 𝙂𝙧𝙞𝙡𝙡𝙚𝙙 𝙊𝙘𝙩𝙤𝙥𝙪𝙨🐙煎到外脆带烟熏炭香 蕃茄红椒酱够惹味! 牛魔王一定要试𝘼𝙪𝙨𝙩𝙧𝙖𝙡𝙞𝙖𝙣 𝘽𝙡𝙖𝙘𝙠 𝘼𝙣𝙜𝙪𝙨 𝙍𝙞𝙗𝙚𝙮𝙚🥩肉质粉嫩肉味香浓配黑椒烧汁!最后甜品由Head Pastry Chef @eveminialai 主理👩🏻‍🍳两款都相当高质🤤✨有热辣辣又酸甜既柠檬𝘾𝙧𝙚𝙥𝙚𝙨薄饼配金桔雪葩超fresh!🍋我个人特别钟意𝙃𝙖𝙯𝙚𝙡𝙣𝙪𝙩 𝙋𝙖𝙧𝙞𝙨 𝘽𝙧𝙚𝙨𝙩香脆泡芙夹上香浓榛子忌廉🌰🍴𝙒𝙝𝙖𝙩 𝙬𝙚 𝙚𝙖𝙩?▪️𝘍𝘳𝘦𝘴𝘩 𝘖𝘺𝘴𝘵𝘦𝘳 / 𝘊𝘢𝘥𝘰𝘳𝘦𝘵 𝘓𝘢 𝘓𝘶𝘯𝘦 $68▪️⭐️𝘚𝘢𝘨𝘰 & 𝘔𝘪𝘮𝘰𝘭𝘦𝘵𝘵𝘦 “𝘈𝘳𝘢𝘯𝘤𝘪𝘯𝘪” $68 ▪️⭐️𝘊𝘰𝘯𝘧𝘪𝘵 𝘉𝘦𝘭𝘭 𝘗𝘦𝘱𝘱𝘦𝘳 | 𝘉𝘶𝘳𝘳𝘢𝘵𝘢 “𝘊𝘳𝘦𝘢𝘮” | 𝘖𝘭𝘪𝘷𝘦 𝘖𝘪𝘭 | 𝘉𝘢𝘴𝘪𝘭 $148 ▪️𝘌𝘴𝘤𝘢𝘳𝘨𝘰𝘵𝘴 | 𝘉𝘦𝘶𝘳𝘳𝘦 𝘗𝘦𝘳𝘴𝘪𝘭𝘭é | 𝘔𝘦𝘭𝘣𝘢 𝘛𝘰𝘢𝘴𝘵 | 𝘎𝘢𝘳𝘭𝘪𝘤 $148▪️𝘊𝘶𝘳𝘦𝘥 𝘚𝘦𝘢 𝘉𝘳𝘦𝘢𝘮 / 𝘊𝘢𝘱𝘦𝘳𝘴 / 𝘓𝘦𝘮𝘰𝘯 𝘖𝘪𝘭 $178—▪️⭐️𝘛𝘳𝘢𝘥𝘪𝘵𝘪𝘰𝘯𝘢𝘭 𝘉𝘦𝘦𝘧 𝘛𝘢𝘳𝘵𝘢𝘳𝘦 / 𝘊𝘰𝘯𝘥𝘪𝘮𝘦𝘯𝘵𝘴 $308 —▪️⭐️𝘎𝘯𝘰𝘤𝘤𝘩𝘪 “𝘈 𝘓𝘢 𝘗𝘢𝘳𝘪𝘴𝘪𝘦𝘯𝘯𝘦” | 𝘉𝘭𝘢𝘤𝘬 𝘛𝘳𝘶𝘧𝘧𝘭𝘦 | 𝘑𝘢𝘮𝘣𝘰𝘯 𝘉𝘭𝘢𝘯𝘤 𝘋𝘦 𝘗𝘢𝘳𝘪𝘴 $248▪️𝘔𝘦𝘥𝘪𝘵𝘦𝘳𝘳𝘢𝘯𝘦𝘢𝘯 𝘎𝘳𝘪𝘭𝘭𝘦𝘥 𝘖𝘤𝘵𝘰𝘱𝘶𝘴 / 𝘙𝘰𝘮𝘦𝘴𝘤𝘰 𝘈𝘪𝘰𝘭𝘪 / 𝘙𝘪𝘷𝘪𝘦𝘳𝘢 𝘝𝘦𝘨𝘦𝘵𝘢𝘣𝘭𝘦𝘴 $308▪️⭐️𝘈𝘶𝘴𝘵𝘳𝘢𝘭𝘪𝘢𝘯 𝘉𝘭𝘢𝘤𝘬 𝘈𝘯𝘨𝘶𝘴 𝘙𝘪𝘣𝘦𝘺𝘦 | 𝘚𝘢𝘶𝘤𝘦 𝘈𝘶 𝘗𝘰𝘪𝘷𝘳𝘦 $728—▪️⭐️𝘖𝘳𝘪𝘨𝘪𝘯𝘢𝘭 “𝘊𝘳ê𝘱𝘦𝘴 𝘚𝘶𝘻𝘦𝘵𝘵𝘦𝘴” | 𝘒𝘢𝘭𝘢𝘮𝘢𝘯𝘴𝘪 𝘚𝘰𝘳𝘣𝘦𝘵 $98▪️⭐️𝘗𝘢𝘳𝘪𝘴 𝘉𝘳𝘦𝘴𝘵 | 𝘏𝘢𝘻𝘦𝘭𝘯𝘶𝘵 | 𝘗𝘳𝘢𝘭𝘪𝘯𝘦 $108꧁꧁ ——𝓂𝑜𝓇𝑒 𝒾𝓃𝒻𝑜𝓇𝓂𝒶𝓉𝒾𝑜𝓃—— ꧂꧂📍Louise中环鸭巴甸街35号元创方JPC地舖🗺𝘐𝘯 𝘵𝘩𝘦 𝘴𝘢𝘮𝘦 𝘭𝘰𝘤𝘢𝘵𝘪𝘰𝘯…#joys_中环🔖𝘔𝘰𝘳𝘦 𝘴𝘪𝘮𝘪𝘭𝘢𝘳 𝘤𝘶𝘪𝘴𝘪𝘯𝘦/𝘧𝘰𝘰𝘥…#joys_法国菜 #joys_西式 继续阅读

4.5 rating my recent visit left an impression, the staff were attentive and the atmosphere was very warm and welcoming.We first started with the langoustine, succulent and paired with the sauce which was bursting with flavor, loved the hint if smokiness.The angel hair pasta, was light with a hint of truffle taste but personally felt needed more depth in flavor. The caviar didn’t elevate the dish much just created a slight saltiness, won’t suggest the add-on.Frog leg, crispy and garlicky was tasty and surprisingly our favorite dish tonight. I’m not usually a fan of frog legs but the combination of flavors left me wanting more. This is a must try!The roasted Hong Kong chicken, meat infused with subtle herbs. Not all parts of the skin was crispy but you get that mixed of texture throughout. However that sauce was superb had the prefect balance and not overly salty.Lastly for dessert we had dark chocolate which was decent but lacked a bit of the whiskey taste which we were expecting. The madeleines we received as complementary for our birthday celebration was divine! So light and airy with a hint of citrus flavor I think one of the best madeleines I have ever had! The best ending. 继续阅读

Roasted Hong Kong Yellow Chicken 呢间餐厅最出名最招牌嘅就系烤鸡。来到嘅时候卖相真系好靓。食落，皮确实系非常脆，肉都好嫩，亦都带有香味。最惊喜最钟意嘅反而系鸡油饭。饭除左有鸡油香，仲有d 类似炸蒜咁样嘅粒粒，增添口感，再加有淡淡嘅香草味。有新鲜感嘅味道得来，又好味！个烤鸡本身就冇嘢好弹嘅，但冇比5粒星嘅原因，系$1200一只烤鸡，好贵！我会预期会唔会有d 新鲜感嘅味道，或者从未食过嘅惊喜。但系佢冇突破到传统烤鸡果种味道。值唔值咁贵，真系见仁见智，我就觉得CP值比较低。反而最钟意系个鸡油饭。Angel hair pasta, Kristal caviar, black truffle, kombu $488餐牌都冇写个意粉系冻嘅。失望，又唔觉得好好味。另外其他菜式大部份都卖相靓，亦都尝试做出有新意嘅口感，尝试带来fine dine 嘅体验。味道方面就还好，唔算好出色。 继续阅读