Racines

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盛夏餐单以唔同嘅当季香甜多汁水果为题贯穿🌞夏日感满满得嚟亦为每道菜式添咗新嘅味道层次虽然食咗成九道菜 但系食完一啲沉重感都冇🥰每次嚟都好期待佢哋同Levain Bakery合作嘅酸种面包用上Chef Romain嘅自家配方👏🏼 加入咗黑芝麻 亚麻籽 小麦胚芽 燕麦片等谷物🌾最特别系拌入espelette辣椒粉嘅樱桃木烟熏牛油☺️口感香醇滑身 面头嘅波特酒煮梅子果酱甜甜地 一流Amuse bouche用精致盒仔载住socca小窝夫饼✨配自家制鸽肝酱同加入鳀鱼 大蒜 番茄汁煮成嘅洋葱酱个人最喜欢佢哋两道鱼嘅菜式🐟烟熏鲭鱼生熟度刚好 伴以丝滑嘅Ajo Blanco😚加上新鲜车厘子做成嘅果酱同车厘子片做点缀🍒另一道金线红衫鱼嘅酱汁口感浓稠 以炸鱼骨 鱼高汤同鱼肝慢炖而成 真喺啖啖精华🤩另外餐厅招牌嘅创新芝士菜式今季用上香甜嘅哈密瓜配上面头嘅烟熏burrata cream, scamorza同薄荷叶等等感觉轻盈清新一啲都唔腬🥳/🔖 'Plénitude' MenuA creative process completed in 9 coursesRacines Cereal SourdoughSmoked Butter, Espelette, plum Jam 🌟Plénitude Amuse BoucheLiver, Onion Jam, Beef TartareCherryMackerel, Almond, Tarragon🌟TomatoNasturtium, Smoked Sardine, PeanutRaspberryGolden Threadfin, Olive, Sorrel 🌟White PeachPigeon, Verbena, Sansho PepperMelonSmoked Burrata, Scamorza, MintBlack OliveEggplant, Basil, SorbetMignardisesMadeleine, Chocolate_ 继续阅读

话系米芝莲一星，但食物价钱非常不合理，每个人消费 $2500，除了乳鸽比较好食，其他食物都一般般，性价比超低。食乳鸽也要每人加$288。餐厅座位亦很狭窄，坐得很不舒服，不会有下一次。我通常会去湾仔的一间米芝莲二星酒店，吃法国菜，吃纪念日晚饭。这间酒店的价钱，与 Racines 相若，都是二千几蚊一顿晚餐，但这里的法国餐厅，味道及食物名贵，有两款好味的鱼子酱、有好好味的西班牙红虾等名贵食物，不用加钱，服务态度亦一流，以后都会去返这间酒店吃，百吃不厌。 继续阅读

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