寶雅座法國餐廳

营业中

休息中

喜欢上这间法国餐厅🍴了😝🌟牛油煮龙虾🦞配香葱、鸭肝忌廉酱🌟阿拉斯加蟹肉卷（柑橘、牛油果、鱼子酱、香草沙拉🥗）🌟法式面包🌟爱尔兰石蚝、白珍珠、芬迪奇尔生蚝🌟香煎猪颈肉、海螯虾🦞、苹果香草蓉、西兰花、迷迭香汁🌟橙酒火焰班戟🌟柑橘挞非常非常满意的一次，菜色几特别，有份餐牌还换了新的，没有机会试到上次的香梨挞了，有点小失望，但是还能吃到新的柑橘挞。整体味道都好满意，有惊喜。价钱也算是合理。每次来都很喜欢这里的法包，食到好多个，质素很高！😋😋😋😋😋😋😋😋😋😋 继续阅读

写了不少香港美食，又写写其他的。过去的周末，既是补祝拍拖纪念日，又是给自己放松休息，去了澳门来趟小渡假；抵埗后第一顿就来了澳门 MGM 美高梅 天幕广场内的 Aux Beaux Arts 宝雅座法国餐厅，叹一顿轻松写意的 Family weekend brunch！ 从来都觉得澳门 MGM 美不胜收，步入天幕广场内，更是一步一惊喜！而主打法国菜及海鲜的 Aux Beaux Arts 宝雅座法国餐厅，以三十年代巴黎街头 Brasserie 餐厅为设计蓝本，餐厅一边可连接天幕广场，大人在室内／露天位安然用餐时，小孩可自由出外看鱼，很是写意。 餐厅最近推出MOP $138起的 Weekend brunch，餐单上任选一款蛋类（包括 Egg Benedicts!）+ 一款甜品 = MOP $138，任选一款头盘 + 一款主菜 + 一款甜品 = MOP $298，更包一款冰茶或新鲜果汁，非常抵食！ 相比餐厅里面的特大海鲜冻柜，小孩还是对外面会游会动的特大水族缸更感兴趣；点餐后很快就一蹦一跳的跑去看鱼鱼，细数缸内到底有几多条 Dory（蓝刀鲷）！ 反正食物未到，妈妈也慢慢拍下天幕广场的圣诞布置。作为 MGM 的中心地带，天幕广场既蕴含浓厚古欧陆风格，又糅合澳门的葡萄牙文化遗产特色，最近还加上缤纷眩目的圣诞布置，太吸晴又谋杀相机记忆体了！ 同样圣诞的还有特大水族缸内的圣诞老人雕像；虽然样子不算靓仔，他可是非常受缸内鱼儿欢迎的哦！小朋友也挺喜欢跟他合照～ 食物来到，也是时间回去开餐了！新鲜果汁选择有香橙、芒果、甘笋、苹果、西瓜，也可以混合果汁，散点的话是 MOP $60杯。不喝果汁的，也可选清凉薄荷冻饮或蜜桃冰茶 (MOP $45)，个人觉得后者很清甜好喝～ 同闽上台的面包篮绝对不能错过，无论是法包（配牛油!!!）还是牛角包，都非常好吃，更要命是清脆香浓的朱古力酥，我... 忍不住吃了两个!!!! 而且一点没有后悔的～ 我们点了两份 brunch，两款头盘先是 Pumpkin soup 南瓜汤、蟹肉及烤南瓜 (散点 MOP $80)，汤是意料中的香甜浓郁，两兄妹都非常爱喝，中间的蟹肉更是慷慨非常，更添鲜美了～ 另一头盘是 Escargots à la bourguignonne 焗田螺、蒜茸及香草牛油 (散点 MOP $80/6件)，卖相十分对办，吸引了Matthew也来品尝，他一吃就大力赞好！而有了迷人的香草牛油，又按耐不住多吃了半条法包，我的天... 其他的头盘选择，还有凯撒沙律及烟三文鱼。 只点两份 brunch，因为额外还点了 To share 的 Aux Beaux Arts platter 宝雅座海鲜拼盘 (MOP $588) 啊！精美的海鲜并盘包括原只波士顿龙虾、六只生蚝、四只海虾、六只青口及三只阿拉斯加蟹脚，配以柠檬角、沙律酱及红酒醋上台。冻海鲜全都十分新鲜有质素，妈妈最爱大大只的生蚝，鲜爽有海水味，两兄妹则分别最爱蟹脚及熟虾！ 大家吃到兴起，又点了 Seafood famblé 焰烧海鲜 (MOP $500) 一起分享；这个热海鲜盘包括一只波士顿龙虾、三只阿拉斯加蟹脚、四只海虾、六只青口及四只带子（与冻海鲜盘最大分别），份量十足，还有即场火焰表演，极尽视觉享受！ 而以上分享菜式可搭配一份自选件菜，包括田园沙律、薯蓉、法式薯条或炒菠菜 (散点 MOP $45)；这天我们要了薯条发觉份量很大，而且又香又脆，吃完都有七成饱了... 但 Brunch 的主菜才刚上台啊... 首先是 Seared Black Cod 香煎黑鳕鱼、豌豆蓉、蚕豆及香茅 (MOP $210)，鳕鱼肉质滑溜又结实，加上香甜豌豆蓉、软腍蚕豆、惹味火腿，滋味丰富美妙，明明很饱也将之清光了！ 另一款是 Homemade Truffle Pasta 自制松露意大利面，可配带子或龙虾 (MOP $200／$220)，我们要了后者：鲜制的意大利面实在份外好吃，加上香脆榛子及鲜香忌廉汁，滋味无穷；同上的龙虾也非常足料有诚意，两兄妹很爱吃，特别推介给家庭客～其他主菜还包括鸡胸肉、牛扒薯条等，看其他食友的反应，也非常不错的！ 最后是甜品环节：这沾满牛油、香气四射，继而引发起烘烘大火的，就是堂弄的 Crêpes suzette 橙酒火焰班戟 (MOP $60)，也是店内的（邪恶!!）推介法国经典甜品～ 添加了 Grand Marnier 橙酒制作的班戟，口味非常正宗；经烹煮后橙酒酒精挥发不少，却留下幽幽橙香，热辣辣的上台，再配以冰冻的云尼拿雪糕，人间美味也！ 除了橙酒班戟，也可挑选 3 French cheeses 三款法国芝士、自制蜜饯及多士 (散点 MOP $70) 或 Assortment of desserts 厨师精选甜品 (散点 MOP $60) 作为美好 brunch 的句点；如此美景下享用丰富美食，所费不过 MOP $298/位，十分抵食！ 临走，发现这里的三道菜自选晚餐也只是 MOP $380，气氛又棒、超适合两口子去浪漫一番！不过食并非此行最大目标，迟点再作详细分享吧～ 继续阅读

Aux Beaux Arts inside MGM Hotel in Macau is currently hosting a 'Homard Bleu' French Blue Lobster dishes promotion until the end of February..Come to think about it, this is my 3rd Time to here..Aux Beaux Arts is basically about a French Bistro concept. However the recipes are far from simple, applying some Ferran Adria style molecular science based formulas to enhance each Classic dish...Pain de Campagne 'Country Loaf' -This is baked in-house and has a great sourdough aroma. Its crispy outside and soft inside, slightly less heavy dense than the traditional recipes but I think most of us in Asia prefer this lighter style.. So good!.Sea Urchin Cream with Fried Fish Skin & Sea Samphire - Amuse bouche done very thoughtful, this had an intense urchin umami and the fish skin initially I thought was a Fried Chicken Skin! Interesting starter and even the Samphire or Sea Asparagus was very representational of the overall seafood theme. ~ 10/10.A Sample Portion of 3 Different Appetizer Courses:Blue Lobster & Quinoa Citrus Salad, Mandarin Gel & Celery Sorbet (Left)This seemed everyone's favorite for the quinoa and refreshing balance..Rosemary Poached Lobster with Red Berry Jelly, Chioggia Beetroot Salad, Creme Fraiche (Right)  Another even lighter healthier dish. This could be my daily meal.Warm Lobster on Fennel Confit, Lemon Sable, Yellow Curry sauce & Tempura Lobster Claw (Top) Personally I liked this the best. French recipes actually use a lot of curry too to pair with lobsters, pumpkins, even fruits or Moroccan inspired French dishes. The taste of this particular curry sauce however was quite local Macanese-Portuguese instead!. Blue Lobster Consomme with Lobster Carpaccio, 3 Types of Japanese Seaweed, Julienned Cucumber and Furikake with Sesame - This was interesting as a concept to me, because Brittany also eats seaweed too and that is where the blue lobster itself is from... yet the French Chef here decided to do a Japanese ingredients take on it! Very intense aromatic dish. However I think the furikake sprinkle could be slightly less, as it can be quite powerful tasting! ~ 7.5/10.Baked Blue Lobster Thermidor with Cheese, Mustard and Cognac - Presented on a bed of seaweed. This was actually my favorite dish and even this surprised myself! The gratinated top was slightly crispy, the lobster and cheesy sauce was perfectly sweet tasting yet smooth. The Cognac aroma was also quite present. I also was surprised the serving plate itself has printed a Blue Lobster on it just for this month! ~ 10/10.Butter Poached Blue Lobster, Pan Seared Duck Foie Gras, Bisque Reduction, Celeriac and Culantro -This was interesting because when this arrived, my eyes were wide open because there is a well trimmed saw tooth Culantro leave on top, which is usually more Vietnamese or Mexican. However as one PR said since France had so much connections with Indochine area, this is sort of expected! The bisque sauce reduction was quite intense. ~ 8/10.Cocotte of Lobster & Chicken Oysters "sot-l'y-laiss", with Dry Morel Mushrooms, Rigatoni Pasta in Lobster Cream Sauce -This was outright the most versatile dish. I loved all the ingredients inside it and I was so surprised there's so much strong lobster bisque inside the cocotte when it arrived. After eating the Rigatoni we dipped the bread into it. We even mentioned we can now make a kaedama lobster ramen after. In the end we didn't finished all the soupy-sauce as we were ready for our desserts. But in hindsight, we should have definitely!! ~ 10/10.Our French Maitre d' litting up the room with a Fiery Warmth with a 'Flambeed' - It was the same week as celebrating La Chandeleur Crepe Day, so you probably already can guess what is coming next and exciting...Crepe Suzette with Caramelized Orange Juice, Butter & Grand Marnier, Vanilla Ice Cream -A French Classic dessert and surprisingly the sauce was quite viscous reduced and coated the soft supple crepes so well. I think within Hong Kong and Macau context, this one really will be hard to beat. ~ 10/10.Chocolate Fondant with Pop Corn Ice Cream, Toffeed Pop Corns, Chocolate Fudge, Kumquat Raviolo, Sponge -You can tell the Chef is well trained and playful, this dessert alone used many different methods to make and some are even molecular. The whole concept and plating was so thoughtful. Thumbs Up! ~ 9/10Some Chocolate Truffles, Matcha Chocolate, Rice Crisps and Lemon Tarts to finish as Petits Fours - The Coconut shell dish is familar, as this was introduced when they did a Peruvian x Japanese Nikkei cuisine here as 'AJI', before they open later this year. Interesting as these are quite heartful for a Bistro setting. Me thinks over the whole meal course, this is definitely treading into Fine Dining Category already as the recipes used above are European Michelin star grade in attention to each small details...Seafood Bar -They even carry French Sea Almonds, plenty of in season French Oysters, Spanish Red Prawns and Langoustines, Lobsters, Japanese Hokkaido Urchins, etc. All upper end seafood.. Actually come to think about it, this concept is quite unique to the HK & Macau context! Hope to be back soon if I am in town again... which will be next week : )******************************Price: Around $600 to 1200 + 10% Per Person Food: ♕♕♕♕♕ to ♕♕♕♕♕ 1/2Address: 宋玉生广场外港填海区, 孙逸仙大马路, 美高梅金殿天幕广场Grande Praca, MGM Grand, Avenida Marginal da Baia Nove, Alameda Dutor Carlos d'Assumpção, MacauPh: +853 88022319 继续阅读

龙虾大家都会在不同菜式中吃到，常见的食用龙虾主要分美洲、欧洲、还有后来越来越多见的亚洲龙虾。美洲闻名的有波士顿龙虾；欧洲龙虾则常见于法国布列塔尼 (Brittany) 大西洋和英伦海峡，而其中法国有种是深蓝色的，就是「布列塔尼蓝龙虾」。查看网上资料，原来全世界平均每百万只龙虾中才会出现一只蓝色龙虾，珍贵。物以罕为贵，自蓝龙虾受到法国老饕们喜爱后，捕获到的大部份都会留在法国内给自家食用，甚少出口。这次可以在澳门美高梅品尝，珍贵的机会。* 吃饭前要赞一赞这新鲜出炉的「香槟面包」，热辣脆口，面包迷不要错过 (以下价钱以 MOP 计算，设加一)先来头盘，相中是三合一，「法国蓝龙虾配藜麦金橘沙律、金桔、西芹雪芭 $368 / 法国蓝龙虾配红莓啫厘、甜菜头沙律 $338 / 暖法国蓝龙虾伴油渍茴香、柠檬曲奇、黄咖喱及天妇罗龙虾钳 $318」整体来说我觉得野生蓝龙虾的鲜味比一般的龙虾浓，肉质亦较弹牙饱满。有时去饮宴吃到的巨大龙虾，虽然肉质厚，却会味如嚼蜡，只会吃到献汁的味道，没有鲜味，大家有否同感？此蓝龙虾最适宜吃它的原汁原味，才不浪费好食材。三款头盘都以清新为主导，其中我最喜欢「暖法国蓝龙虾伴油渍茴香、柠檬曲奇、黄咖喱及天妇罗龙虾钳」，主厨 Elie Khalife 将蓝龙虾加入轻轻黄咖喱烹调，有少许中西合璧菜肴的味觉层次，柠檬曲奇清香，天妇罗龙虾钳则只是用薄脆浆轻包着炸，调味都是恰到好处。「法国蓝龙虾清汤配龙虾薄片、青瓜及海藻」$328，眼睛及味觉的享受。汤碗底先放置肉质细嫩的蓝龙虾薄片、海藻及青瓜，侍应会在人客席前倒下温烫的蓝龙虾汤，利用汤的热力将龙虾片灼熟。汤头味道是鲜浓到不得了，配上海藻及青瓜，都是清爽之物。说真，其实光是喝那个龙虾汤底已经是无得输，心机之作。这晚开了一支波尔多红酒「2007 / 1812 MGM MACAU Private Label by Château Beau-Séjour Bécot / Merlot Saint-Emilion, Bordeaux, France」互相分享，别具意义。因为2007年的12月18日正是澳门美高梅开张的日子，此纪念版红酒已买少见少，开一支少一支啊。进入直路吃主菜，「黄油煮蓝龙虾配香煎鸭肝、浓汤精华、芹菜及香菜」$688。将龙虾精华佐以肥美丰腴的鸭肝及清爽龙虾肉，大厨特意配搭中式香芹来提香调味，令味觉多一重层次：「焗法国蓝龙虾配田园蔬菜及菜苗」$568，原只龙虾开边，加上淡芝士同焗，是有将龙虾肉的味道升华：「烩法国蓝龙虾伴鸡肉配忌廉汁通心粉及羊肚菌」$728，非常得到大家的欢心！龙虾已经起肉，浸在浓稠的龙虾汁内，酱汁一定是整碟菜的精华，用巨窿通心粉是聪明的做法，因为中间可以吸进酱汁嘛！另外用这个汁来配之前的「香槟面包」，点来吃是非常掂，此乃私人的配搭贴士最后甜品「传统橙酒火焰班戟伴香草雪糕」，烹调过程又是视觉享受：吃法国菜我喜欢挑选 Crêpe Suzette，觉得它可以彰显法式甜品的精髓及历史；橙酒及雪糕，香甜冰火相接，厨艺的表现。「朱古力心太软配爆谷雪芭」即叫即制，需时二十分钟：外脆内软，大家除了喜爱吃朱古力流心外，那个爆谷味的雪芭也蛮特别，像爆谷的分子料理呢。Petit Four 小点： 继续阅读

这家在美高梅天幕广场的法式餐厅平日只在晚上营业，早午餐只在周未提供，主要有两种套餐，分别要价MOP258及MOP358，两种套餐从头盆、主菜到甜点都不一样。餐牌内也有其他轻食如三明治，法律，EGG BENEDICT等，啱哂唔想食咁饱的朋友仔。当天我们3人点了两份358及一份258的套餐。先送上餐包及开胃菜，餐包外脆内软送上来时还热腾腾，好味呀，不够还可添吃。头盆方面，258的套餐点了蟹肉法侓，358的则分别点了海鲜盆及龙虾汤。海鲜盆比想像都大份，海鲜亦新鲜，性价比甚高，相比龙虾汤则只有小小一碗，味道又淡，同一个价钱的餐两种不同选择差很远........主菜接著上来，煎红鲣鱼猪柳柳脆卷，猪柳软腍肉汁多，不错带子藏红花意大利饭有两粒大大的带子，意大利饭很香清爽不腻甜点每款套餐只有一个选项(即是没有选项...)香橙泡沬配朱古力蛋糕很特别，可能我本人特别偏好橙味东西，所以呢款甜点绝对是我的菜。另外的蛋白覆盆子是清爽口感的甜品，酸酸的，可能不是人人能接受。套餐还有包一杯果汁类饮料的，推介他们的signature drink lemon grass juice (名字不太肯定)。总括而言，这里的食物有一定的水准，环境算安静，唯一是服务还有很大的改善空间，叫倒杯水叫左19几次，一系应左你走左去一系扮睇你唔到，落完单又唔记得送饮品，又系吹极都唔上，应左你又唔帮你覆单，最后幸好有一位服务态度较好、较醒目的菲藉女侍应帮我们吹单，先发现原来漏左......希望佢啲员本以后会改善下啲服务态度，毕境是五星级酒店食肆。 继续阅读