影片
港铁香港站 C 出口, 步行约5分钟
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电话号码
26686488
开饭介绍
餐厅名称的法文意思为“您的人生＂，日文则指“旅程＂，提供法日混合烹煮的菜式。由天空龙吟日本料理创办总厨山本征治先生徒弟佐藤秀明主理，希望透过食物带客人进行一次味觉之旅，餐牌每一至两个月更换一次。
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奖项殊荣
米芝莲二星餐厅 (2017-22), 米芝莲一星餐厅 (2016), 亚洲50最佳餐厅 (2017-2019,2021), 米芝莲三星餐厅 (2023-25)
营业时间
今日营业
全日休息
星期一至二
18:30 - 22:00
星期三
全日休息
星期四至日
18:30 - 22:00
以上资料只供参考，请与餐厅确认详情
食家推介
相关文章
5/5三星嘅定义？ 首先我觉得应该是全餐饭的东西都好吃。没有一道是我不知道主厨是为创作而做出不解的味道和配搭。或是有过多的工序，但味道上没有任何帮助。这里的摆盘都行低调简约路线，专注于食材本身，味道配搭和口感上。海胆意粉，西班牙饭蟹肉脆盒，大爱！甜品一的清新脱俗，草莓配上椰子，俐落而优雅。最后送上的斑斓奶冻和柠檬叶朱古力慕丝，味道出奇的配搭！
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To celebrate yet another closing (a particularly stressful cross-border one this time), have decided to extend the 3 stars culinary journey with Ta Vie, finally back in business after a 2-month hiatus. Same ambiance but chairs seemed different. Dinner.Here’s what we had.3 types of sour dough made with wheat flour and dark rye flour from Hokkaido. Especially loved the tangy cultured butter (made from fermented cream), freshly made daily.Kobashira (adductor muscle of the Aoyagi surf clam) beautifully plated with crisp cucumber slices, avocado sauce, and a refreshing green apple purée- showcasing the delicate sweetness of the clam.House-made Tagliatelle with umami-rich aonori (aromatic seaweed) sauce topped with Hokkaido uni. We were instructed to gently mix all before tasting. The pasta was perfectly al dente, the sauce pairing beautifully with the creamy uni, making each bite a celebration of oceanic flavors.Tender Japanese Octopus lightly cooked in herbal oil, tossed with black oil tapenade (spread made with puréed olives) and intense jalapeño, served with onions on a refreshing tomato terrine.Octopus ragu and sweet corn on taco.Green Lentils Soup with roasted blue lobster and tortellini stuffed with lobster cream, celery foam and chard added layers of flavor and texture.Roasted Veal from Limousin, accompanied by earthy girolle mushrooms, garlic, zucchini and potato stuffed with beef ragout, finished with a veal juice infused with herbal brown butter. The veal was unfortunately not as tender as expected; quite chewy. Made me think of the Aveyron baby lamb I had as main course last time I was here, equally underwhelming. Orange tea as palette cleanser. Lemon Cream, Shortbread, Kyoho Grape halves, lavender infused blueberry ice cream and blueberry chip- beautiful balance of texture and flavors. Crispy éclair topped with pumpkin cream, pistachio ice cream with espresso caramel sauce.Panna cotta with coconut.In summary: unique dining experience showcasing chef’s passion, artistry and innovative technique. However, we did expect more given the ⭐️⭐️⭐️ accolade and the hefty price tag of ard $3000 per head.
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Mother‘s Day 精选Ta Vie 旅 米芝连⭐️ ⭐️ ⭐️ - （Ta Vie 旅 = 你的人生旅程）好有意义 (eng version below)————————————————————————💕新颖独特法国日本菜 ！💕🌹🌹🌹🌹总共$ 9000人均约$ 3000 （未加一）推介3.8/5 💕💕💕💕（新鲜，有惊喜）‼️注意‼️预订前要先付一半订金！————————————————————————餐厅既菜式按时令食材制作，所以只有set Menu, 无单点食品！🌄🤘🏻🟡✔️🟡（服务周到！厨师会为你介绍每道菜式，最紧要系临走既时候，有传统日本式既躹躬道谢，目送你离开！即刻sweet哂既感觉，觉得呢餐好抵比！）🔺推荐菜品🍴1. 牛油、酸种面包 （餐前面包🥯）牛油系新鲜自制，无添加～ 有3款包，而我最钟意既系牛油配酸种面包，软糯加奶香😆 真心食包都食饱左个人了。2. Squid pepper (好有趣既combination, 酸味味既酱汁+墨鱼+🫑 竟然系咁fresh咁开胃🤤）3.Home-made pasta (飘香既樱花虾意粉🍝，啖啖虾香配El Dante既意粉🤤）不过可惜唔系真虾🙃4. Abalone 同 oyster （少咸）呢两道我都觉得唔差，如果鲍鱼同oyster份量多啲就完美————————————————————————共有8道菜，有4道出色，甜品都好出色！💕米芝连三星ok既，因为好耐无试过有新鲜既感觉🤓，服务绝对系对得住个价钱～而食材就可以更高级就更对得住个价美中不足系 无景，隔涉👎Mother’s Day SpecialTa Vie 旅 Michelin ⭐️⭐️⭐️💕 Innovative and Unique French-Japanese Cuisine! 💕————————————————————The restaurant offers dishes made from seasonal ingredients, so there is only a set menu, no à la carte! 🌄🤘🏻🟡✔️🟡 (Excellent service! The chef introduces each dish personally, and the traditional Japanese bow upon departure makes you feel truly appreciated – it really feels worth the visit!) Recommended Dishes 🍴1. Butter & Sourdough Bread (Appetizer bread 🥯)The butter is freshly homemade without additives. There are three types of bread; my favorite is the butter with sourdough – so soft and milky 😆 It‘s hearty enough to fill you up just with bread.2. Squid Pepper (An interesting combination of tangy sauce + squid + 🫑, surprisingly fresh and appetizing 🤤)3. Home-made Pasta 🍝, each bite filled with the aroma of shrimp, paired with al dente pasta 🤤)4. Abalone and Oyster Both dishes are good, though more abalone would have been perfect.————————————————————————The meal consists of 8 courses, and the desserts are impressive! 💕🤤#Fushion #eataroundtheworld# #香港美食 #香港 #hkfood #中环美食 #中环 #美食 #香港好去处 #打卡 #hkfoodie #foodie #gf #文青 #hkeat #hkig #hkgirl #中菜 #chinesfood #生日饭 #男朋友 #女朋友 #聚会 #香港打卡 #abalone #followforfollowback #likesforlike #daily #旅游
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@ta_vie_hk As a michelin⭐️⭐️⭐️restaurant, we had high expectations for sure. Gladly, their food quality was still up to par but I must say I expected more because of its fame. Overall their food did not awe me and desserts were my least favourite. However, the chef was very friendly and even walked us out. 🥂Hotaru SquidThe padrón pepper and tabouli salad were pretty strong in flavour and slightly too overpowering. But the squid itself had no fishy taste.🥂Japanese Hokki ClamTopped with 36 months aged Parma ham, the clam itself was really fresh and sweet. The consommé beneath was very flavourful too that I ended up drinking from the shell. 🥂House-made Pasta with deep-fried Sakura ShrimpLiked how the sakura shrimp has added an extra crunch to the texture.🥂Ezo AbaloneThe broth was again very flavourful and the abalone was really tender after being slow-cooked. 🥂Japanese OysterThe oyster itself was tasty and the butter sauce was not bad but the Oscietra caviar didn’t add much to the flavour.🥂Pan-seared Brittany Blue LobsterWith Japanese whelk, burdock and white asparagus together in one dish, the blue lobster and whelk were really fresh with its own flavour stood out. Also loved the pair with the seasonal white asparagus here.🥂Birthday dessert Thanks for their birthday dessert. It’s nice of them that they did this for free but it’s just too sweet in general and my friend didn’t like their choice of the plate.🥂Japanese White Strawberry with Pistachio CreamThe pistachio flavour was not very strong and I’m not a big fan of white meringue.🥂Chocolate Crêpe Soufflé with Black Cherry Jam and Tonka Beans Flavoured Ice CreamNothing very unique here. They also provide tea and little snacks at the end.Also tried three different types of their sourdough and they were all delicious. Overall our experience here was not bad and we liked the spacious setting. It still worth a visit. .💰8-course Dinner Menu: $2980/person.Overall rating: 8/10jsv_foodie
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如何评价一间米芝莲三星餐厅？中环“Ta Vie” (旅，法文则解作your life)，表面上是French，其实用上不少日本食材，包括生蚝、鲍鱼和蛤蜊等，盛惠2980+10% 1位，另加酒水，埋单两位超过七千😱。要评价餐厅是否值三星，一方面可以看最signature菜式是否惊为天人。例如Amber嘅Aka Uni，唐阁嘅焗蟹盖，Caprice嘅和牛他他鱼子酱等等，都系美食嘅天花板。Ta Vie却走另一路线。所有dish都有星级水准，但没有一个dish是三星水平(petit four和黑咖啡的pairing可算是)，不过有一样嘢系最强 - 香味 - 所有dish都香到不得了。果然是日本人嘅手段！Dish方面不逐个介绍了。大约是，蛤蜊Parma ham，羊肚菌鲍鱼鸡，鱼子酱长崎生蚝，烧半熟乳鸽，都系非常厉害嘅世界级菜式。而樱花虾意粉一食就欲罢不能。至于petit four更是惊喜万分。当然，呢餐都有少少缺陷，来自新疆嘅白酒，质素实在麻麻，衬不上星级。最后要提提服务，是理所当然嘅好，事前沟通足够(包括我要求换走一道菜😂)，chef佐藤秀明会亲自上菜，和跟本人合照，都系理想服务嘅表现 (可能deposit都要二千有点吓人) 。这个生日，不枉了。
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