Racines

营业中

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一家cozy既法式餐厅，无论食物同埋服务态度都系一流面包系自家制既sourdough ,好香好脆，牛油都绝不马虎～ 加左少少JAM 令都牛油无油腻感前菜系鹅肝既冷盘，完全没有油腻感，非常出色的餐前小食跟住有好特别既atlantic john dory, 鱼质系同一般有d 唔同，有弹性！ 配汁同配菜都好出色主菜选择左羊，有羊但无膻味，煮得好冧～ 餐厅会特制既刀，每把刀都有自己既故事，令晚餐更有特式～好有惊喜既'cheesecake',真系原块cheese, 但系铺上citrus,,中和左cheese 既厚重味道而且好夹！ 真心系好surprise甜品都系充满惊喜，唔好以为雪糕咁简单，佢入面加左white asparagus, 非常refresh 同质感！ 相当出色～ 当然无论waiter/waitress同chef 都好好客热情， 整个餐厅既纷围都好好值得再试 继续阅读

两年前 @racines.hk 新开张 黎食左个lunch估唔到呢两年sup一声就过左 恭喜取下一星之席🌟今次返黎试dinner menu 只有一个set $1688/6 coursesWine pairing 3/5 gls $698/998 🥂Chef @rdupeyre 将食材化身艺术 道道都要拎起电话🤣首先当然系#Sourdough x Smoked Butter🧈佢的包包加入四种不同种子 最Signature系面头盖顶的脆脆 牛油都要拍片 之后一路上菜知我只手有几忙🤣To start with.. #AmuseBouche 有三款 款款有惊喜有诚意最喜欢匙羹上的Chicken Liver Parfait 幼滑但Powerful#ChickenLiver 在口腔爆发 而香气久久不散之后系现代美化版的沙律 加入#Foie Gras 鸭肉 鱼肉Artichokes 上有薄薄一层黑醋汁啫喱 减少肉腻感味蕾冲击 不同口感的食材在口内融和而不失个别色彩之后系#Oyster dish 呢个系MVP之一青泡沫下系鸡油菌 Sabayon 猪脚 伴Creamy生蚝x2菇类sauté 得惹味 牛油香提升生蚝鲜味再继续 就系冷暖versions的fish dishes 🐟#Bouillabaisse 啖啖浓郁 倒入脆皮的红衫鱼 八爪鱼 薯仔系呢个时候再encore左第二次包包 要食尽个汤🤭Main courses 有pigeon(+$208)/beef 建议各一 试晒两款首先系原只Pigeon比你影张相 先煎后焗 外皮香脆而肉嫩加上柬埔寨香料 阵阵spices香气 配菜都绝不马夫无花果内酿入鸽肉再焗至香软 celeriac蓉加上lavender 淡淡花香唔会抢去风头 为整体巧妙地加入一丝elegance牛肉配上beef jus 焗茄子 紫苏鱼子酱 第一次试呢个组合紫苏的fragrance 混和鱼子酱的咸香及口感 (+$98)Cheese系法国菜不能少 次访所以早知会系特别的模样但都依然惊喜到！Chef中意做成cheese course 更显功架芝士Sorbet球 加上蓝莓蓉 Focaccia脆粒 游走于咸甜之间最后同样MVP! 栗子榛子的nutty香 meringue碎条的口感同Alba White Truffle的独有香气 (+$118/1g) 要加✨✨菜单每一道菜都充满细节 口感同味道都层次分明丰富每一口都令人感受到主厨的用心和热情🌟会再再回访📍Racines @racines.hk by Chef @rdupeyre 上环差馆上街22号地舖🌎#iam上环foodaholic 继续阅读

首先恭喜Racines餐厅摘得米其林一星🎉🎉🎉First of all, congratulations to Racines for earning a Michelin star 🎉🎉🎉这家小小的餐厅就像是藏在城市里的宝藏，只有十几个座位，有一半的座位是厨房吧台，拉近了主厨和客人的距离，让人感受到浓浓的家庭氛围！This little restaurant feels like a hidden treasure in the city, with only a handful of seats, half of which are at the kitchen bar. This setup brings the chefs and guests closer together, creating a cozy family atmosphere!Racines的两位主厨，Adrien和Romain，他们从小就认识，曾经在法国的米其林餐厅一起打拼，还在香港的Shangri-La和Four Seasons磨练过，最后决定携手创办这家南法餐厅。Racines这个名字其实充满意义，在法语中是「根」的意思，他们用美食带我们回到他们的家乡，让每一口都充满了故事和情感。The two chefs at Racines, Adrien and Romain, have known each other since childhood. They worked together in Michelin restaurants in France and honed their skills at Shangri-La and Four Seasons in Hong Kong before deciding to open this Southern French restaurant together. "Racines" means "roots" in French, this is so meaningful! Through their food, they take us back to their hometown, making every bite filled with stories and emotions.我们那天去的时候，主厨Adrien不在，只有幽默风趣的Romain在掌厨。他的手上还刺有米其林星星的图案，让我感受到他对烹饪的热情，真是太可爱了！而且这里的厨房是开放式的，坐在吧台前可以亲眼目睹美食的诞生，真的是视觉和味觉的双重享受！🍽️✨On the day we visited, Chef Adrien is day off, and only the humorous and charming Romain was in charge. He even has a tattoo of the Michelin star on his arm, which shows his passion for cooking—how adorable!!!!! Plus, the kitchen there is an open kitchen, so sitting at the kitchen counter allows you to witness the creation of the dishes firsthand. It’s truly a feast for both the eyes and the palate! I love it so much!!! 🍽️✨服务生们也超级热情，不仅会为你介绍菜式和酒，还会时不时和你聊聊天，让整个用餐过程充满了欢乐的氛围。The staff is incredibly warm and welcoming, not only introducing the dishes and wines but also chatting with you from time to time, filling the dining experience with joy.⭐️⭐️⭐️⭐️酸种面包 - 加入了四种不同的种子，外脆内软。Sourdough - mix with four kind of seeds, skin is so crunchy but soft inside.⭐️⭐️⭐️⭐️⭐️烟熏牛油配果酱和红甜椒粉 - 烟熏味很明显，牛油和果酱一直都是好搭档，爱惨！Smoked butter with plum jams and paprika - smoked smell is strong, butter and jams always match, love it so much!⭐️⭐️⭐️⭐️⭐️3道开胃小点 - 没听太清楚用了什么食材，但很好吃！一口下去浓郁的香气在嘴里爆炸开来的感觉，不夸张，其中一道应该是鸡肝酱，和Amber的鹅肝棒棒糖有异曲同工之处。3 Amuse bouche - I didn't catch exactly what ingredients were used, but it was delicious! One bite and the rich aroma exploded in my mouth—no exaggeration! One of the dishes was probably a chicken liver pâté, which had a similar essence to Amber's foie gras lollipops.⭐️⭐️⭐️⭐️⭐️朝鲜蓟沙拉 - 配以肝、胗、豆角Camus Artichoke salad - with Fole Gras, Gizzard, Green Beans⭐️⭐️⭐️⭐️Tarbouricch 生蚝 - 配以鸡油菌、沙巴雍、猪脚。我本身是不吃生蚝，原本以为是熟的，但其实也是很生🤣不过还是能接受的，不懂生蚝的我也能吃得出来品质很好很新鲜。Tarbouricch Oyster - with Girolles, Ceps Sabayon, Pork Feet⭐️⭐️⭐️⭐️⭐️完全忘记这是什么了🙉只记得很好吃🥹Can’t really remember what is this🙉I only remember taste so good🥹⭐️⭐️⭐️⭐️野生红鲻鱼 - 马赛鱼汤、八爪鱼、茴香。马赛鱼汤是法国普罗旺斯地区的一种传统鱼汤，起源于港口城市马赛。Mediterranean Red Mullet - Bouillabaisse, Octopus, Fennel. Bolhabaissa is a traditional Provençal fish soup originating in the port city of Marseille.⭐️⭐️⭐️⭐️⭐️美国Brandt牛肉 - 茄子、黄香李、紫苏。这牛排真的超棒的！绝对排在我心目中的前三！Brandt Beef - Eggplant, Mirabelle, Shiso. This beef was absolutely amazing! Definitely is one of the best three beef I had ever!⭐️⭐️⭐️⭐️⭐️Brittany 鸽子 - 无花果、西芹头、薰衣草。Brittany Pigeon - Figs, Celeriac, Lavender⭐️⭐️⭐️Burgundy Clacbitou - Sorbet, Blackberry Chutney, Arugula⭐️⭐️⭐️⭐️⭐️Root Jerusalem Artichoke - Hazelnut, Ice-Cream, Dulce Chocolate这次的菜单几乎每一道菜都充满细节，口感和味道都层次分明、丰富，让人忍不住一口接一口，每一口都让人感受到主厨的用心和热情。主菜有牛肉和鹌鹑，口感非常棒！软嫩多汁，软不是软烂的那种软，而是保有了肉该有的弹性和肉香。我绝对会再回访！This time, almost every dish on the menu was filled with details, with distinct and rich layers of texture and flavor that made it impossible to stop at just one bite. Each mouthful reflected the chef's dedication and passion. The main courses included beef and pigeon, and the textures were fantastic! They were tender and juicy—not the kind of soft that falls apart, but rather a softness that retains the meat's elasticity and flavor. I will definitely be back💖6 courses menu - $1688Brittany Pigeon - $326Osmose wine pairing 5 gls - $99810% service charge👨🏻‍🍳味道 Taste：5/5🤵🏻‍♀️服务 Service：5/5🏠环境 Environment：4/5💰价钱 Price：4.5/5💖回访 Return visit：5/5 继续阅读

This restaurant has just got its Michelin 1-star status in 2024 and is located on Upper Station Street in Sheung Wan, an old yet chic neighborhood that I immediately fall in love when arriving. The entrance of the restaurant has a classy feel which reminds me of nice diners we visited in Europe.The restaurant is pretty small in size, with a few dining tables and also counter seats facing the kitchen. We have booked a dining table and got assigned to the one nearest to the counter, so able to see some of the activities going on in the background.The staff explains the menu to us, and also introduces the origin of Racines, which means roots in French, as Chef Romain and Adrien want to showcase cuisine from their home, Nice and Toulouse. The ‘Genese 6’ is a 6-course menu at $1,688. Instead of wine pairing, I decide to go for a bottle.Picking a champagne because of its versatility for food, I have opted for Champagne Eric Rodez Blanc de Noirs ($1,550). With the grapes from Ambonnay Grand Cru, and majority of the blend has not undergone malolactic fermentation, there is good freshness and elegant fruit.The bread is a collaboration between the restaurant and a local bakery, with the chefs providing the recipe to the bakery, making the Cereal Sourdough with Black Sesame, paired with a smoked butter with some Piment d’Espelette chili powder, on a port wine jam on top. Very good.There are three Amuse Bouche. The first is Chicken Liver Parfait, with some duck terrine, served on a spoon. The second is Broccoli Tarte, made with broccoli puree and basil, together with French and local clam in a clear consommé ‘shell’.  Both are flavourful and great in taste.The remaining one is Croquette, with the deep-fried breaded mashed potato ball having fillings of tomato and Bechamel sauce. It is not oily, with a crisp crust but not hard, and the rich and delicious stuffing is very pleasant too. It is my favourite among the three small bites.The first course features Tarbouriech Oyster. The famous producer raises the special oysters in Thau Lagoon, the third largest lake in France. The lightly poached oyster has nice mineral taste, and is mixed with Tzatziki, a salted yogurt and cucumber dipping sauce with lots of fresh herbs like coriander and mint, together with some sugar pea, grilled seaweed, and Kaviari Ocietra caviar ($98 supplement). The umami of the seaweed, combining with the savoury of the caviar, sweetness from the peas, and the sauce generates a feast of sensory delights in flavours. Truly wonderful.The second course features Mediterranean Tuna. The pan-seared tuna is wrapped with a paste of anchovy and olives to give additional layers of flavours. On the bottom is a paste made with some fresh almond to provide nutty flavours to the dish. Together with some fresh tomatoes, peach, French and fava beans, and the beautiful sauce made with fresh tomato juice, peach, almond, red pepper, ginger, garlic and verbena oil, the whole dish is harmonized, with the different elements integrated well, reminding me of flavours we had in Nice on a visit. Fantastic.The third course features Britanny Lobster, serving in two ways. The first part is the Lobster Roll, deep-fried in tempura style, with some breadcrumbs on the surface. The lobster meat has been mixed with dry orange peel, chopped chickpeas, pickled apricot, sage, and coriander. The sweetness and flavours of the lobster meat is phenomenal, testifying to the attention of the chefs in only having best quality ingredients in the dish.  The second part of the Britanny Lobster, with the tail lightly poached with the tomalley of the lobster itself before grilling it over charcoal. The chef has prepared a sauce of great flavours, made from the lobster shell, chicken jus and harissa. On the side is the mashed chickpea, which has been cooked with some North African spices. In the middle is the chickpea salad with some pickled apricot, seasoned with coriander and mint oil. While the taste is gorgeous, the portion size of the lobster tail is frankly quite small. Good that the chickpea is also wonderful in flavours.We get to pick our own knife for the main course, in which both of us have chosen Britanny Pigeon ($188 addition). The charcoal-roasted pigeon breast is encrusted with a layer of olives and capers, cooked perfectly, very tender, juicy, and flavourful. On the side is the organic eggplant, which does not have the usual bitterness, with anchovies and olive on top, along with an eggplant puree. The jus is made from the pigeon and cooked with liquorice, to balance out the flavours. This is my favourite dish in the evening, with each element fantastic and delicious. Amazing.Coming to the fifth course, which features Burgundy Clacbitou, a type of cheese made from raw goat milk. The cheese is made into a sorbet, adding with pineapple chutney to give sweetness and fragrance, and the arugula balancing with a hint of bitterness from the greens, with some cheese foam at the bottom. Very pleasant, it is refreshing and palate cleansing. As Ivy was coughing quite badly and the doctor advised her not to eat anything cold, Chef Romain helps to arrange a Crème Brulee for her instead.The sixth and last course features Celeriac Root. The chef creatively uses the vegetable to make a dessert, mixing the celeriac root with passionfruit seeds at the bottom, followed by some ricotta cheese, a passionfruit sorbet with honey, crisps made from coffee and almond, and some marigold leaves on top. A nice dessert that is not too sweet, with the different components harmonizing in flavours. A wonderful finale for the menu. Again, Chef Romain has kindly arranged a Lemon Meringue Tart for Ivy to substitute.The Petits Fours are put inside two beautiful tin boxes, with the bigger ones having Madeleine and Almond Tuile, while the smaller one contains Chocolates of Almond and Hazelnut. Both are great complements to coffee and finishes our evening on a high note.The bill on the night is $6,186. All the staff are friendly and helpful, with Chef Romain a cheerful chef, who comes to interact with customers, checking in on the food and socializing. He also took extra effort to accommodate our request to change the desserts. Even though it is very packed and might not be the most comfortable seating environment, in terms of food quality and customer service it has the intimate and enjoyable ambience we like. Knowing that the menu will be changed in August, there are ample reasons for us to return again. 继续阅读

适逢🐝生日，🐝🦒去今年拎咗Michelin 1星🌟嘅cozy餐厅Racines庆祝。两位主厨细细个就认识，一齐喺法国Michelin餐厅同各自喺香港嘅Shangri- La同Four Seasons做。再一齐拍档开咗呢间Racines (Roots in French)南法餐厅，用食物带领我地番去佢地嘅Roots🇫🇷Chef同Staff都好热情，每上一个菜都会详细介绍，食到一半会走黎同你吹吹水。又叫你拣刀然后讲番𠮶故事你知，好似去咗场法国之旅☺️Genese 6 $1,688pp首先上嘅系Sourdough🍞配上自制嘅Smoked butter with plum jam🧈。Sourdough mix咗4种seeds，上而crunchy嘅skin脆到好似cracker咁，而内里非常非常软熟🥺无论系flavour同texture🐝🦒都觉得系unbeatable!!!💯🦒：系我食过最好食嘅sourdough🤣Amuse bouche 有3道，最令🐝深刻嘅系鸡肝Parfait，既creamy滑溜又浓郁，加上mustard seed aftertaste好有层次感。不过唔食内脏嘅🦒表示唔识欣赏🤣第一道course系Spanish大红虾。听到Staff介绍用咗Nice嘅薰衣草橄榄油去烹调🪻我地add on 加嘅鱼子酱连埋lemon zest同盐之花细碎颗粒嘅口感令成个dish加咗好多分🥹Frog legs同seabream冇太大惊喜但去到main又几impressive。🦒嘅brandt beef有smoked过，烟熏味浓，🦒话好食过之前所有同佢庆祝食过嘅扒😂🐝嘅Pigeon都唔错，先煎后焗但keep到juicy，烤得嫩滑且唔油腻！之后有3道refreshing嘅dish同甜品。其中传统法式甜品Madeleine🥧装喺Chef家乡出产嘅铁盒入面，送上黎嘅时候仲系暖笠笠好香奶油味🥰入口松软，口感绵密，🐝好中意🫶🏻食食下，staff仲唱住生日歌递咗个chocolate cake，隔离枱嘅客人又跟住唱，搞到🐝红都面哂🥵然后隔离枱又系庆祝生日，到我地唱番歌比隔离枱🤣最后Staff送上两张Chef hometown嘅postcard💌虽然黎紧8月系去Paris唔系南法，但之后有机会好想去南法一尝美食🐟🦐🦪同睇薰衣草🪻Overall系一个舒服casual嘅fine dining experience🤤Complex flavour in simple dishes，由Sourdough到Dessert都感受到两位Chef对佢地Roots嘅热爱❤️环境💺：💺💺💺.8/5味道🌞：🌞🌞🌞🌞.4/5CP值💰：💰💰💰/5回头度👀：👀👀👀👀/5 继续阅读