LAMBO22的个人专页

又双叒要過18歲生日啦🦭Celebrate 18th birthday again 🦭今年的生日🎂我決定在四季酒店的米其林三星餐廳CAPRICE慶祝！這裡環境、景色、服務都很好，食材質量上乘💖不過吃起來卻沒有驚喜，而且對我們來說味道偏鹹！鹹！鹹！但食材本身不沾醬也很讚，這足以證明它們的新鮮程度和品質👍🏻This year, I chose to celebrate my birthday🎂 at CAPRICE, the Michelin three-star restaurant in the Four Seasons! The ambiance is absolutely stunning, and the service is impeccable, the quality of the ingredients is top-notch💖 However, I must say, there weren’t too many surprises in the flavors, and it was a bit on the salty side for us. On the bright side, the ingredients themselves were delicious even without any sauce, which truly showcases their freshness and quality👍🏻——————————————————🐷Instagram ：is.lambo——————————————————［ CAPRICE ］2024 SEP Menu Connaisseur-💰HKD $3,988 + 10% per person（For Complete Table Only)-📍6F, Four Seasons 8 Finance St, Central, Hong Kong 🇭🇰 -👨🏻‍🍳味道 Taste：🌕🌕🌕🌗🤵🏻‍♀️服務 Service：🌕🌕🌕🌕🌕🏠環境 Environment：🌕🌕🌕🌕🌕💰價錢 Price：🌕🌗💖回訪 Return visit：🌕▪️Alaskan King CrabCrustacean Jelly. Gillardeau Oyster and Osciètre Gros Grains Caviar from « La Maison Kaviari »阿拉斯加蟹肉伴海鲜啫喱及法國生蠔配特級魚子醬▪️Haddock Panna Colla with Cold Potato. Daikon and Pike Caviar from a La Maison Petrossian »煙燻鱈魚奶凍伴薯仔及犬根配特級梭魚子▪️Langoustine from Norway and Seasonal Mushroom Tart, Lemongrass Sance挪威海蝥蝦伴時令蘑菇撻配香茅汁▪️Brittany Blue Lobster, Beetroot and Chocolate with Ruby Sauce法國藍龍蝦伴紅菜頭及朱古力配紅菜頭汁▪️Roasted Burgaud Duck « Lur Saluces », Carrots and Gitrus Fruits, Honey-Spices Sauce香烤法國鸭肉伴甘筍及柑橘配蜜糖香料汁▪️Caprice Cheese Cellar特選法國芝士▪️Roasted Peach from Corsica, Honey Oat Grumble and While Peach Sorbet香烤法國香桃配蜜糖燕麥酥及白桃雪葩▪️Coffee and Petit Fours咖啡及精美甜點…查看更多

首先恭喜Racines餐廳摘得米其林一星🎉🎉🎉First of all, congratulations to Racines for earning a Michelin star 🎉🎉🎉這家小小的餐廳就像是藏在城市裡的寶藏，只有十幾個座位，有一半的座位是廚房吧台，拉近了主廚和客人的距離，讓人感受到濃濃的家庭氛圍！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的兩位主廚，Adrien和Romain，他們從小就認識，曾經在法國的米其林餐廳一起打拼，還在香港的Shangri-La和Four Seasons磨練過，最後決定攜手創辦這家南法餐廳。Racines這個名字其實充滿意義，在法語中是「根」的意思，他們用美食帶我們回到他們的家鄉，讓每一口都充滿了故事和情感。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.我們那天去的時候，主廚Adrien不在，只有幽默風趣的Romain在掌廚。他的手上還刺有米其林星星的圖案，讓我感受到他對烹飪的熱情，真是太可愛了！而且這裡的廚房是開放式的，坐在吧台前可以親眼目睹美食的誕生，真的是視覺和味覺的雙重享受！🍽️✨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!!! 🍽️✨服務生們也超級熱情，不僅會為你介紹菜式和酒，還會時不時和你聊聊天，讓整個用餐過程充滿了歡樂的氛圍。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.⭐️⭐️⭐️⭐️酸種麵包 - 加入了四種不同的種子，外脆內軟。Sourdough - mix with four kind of seeds, skin is so crunchy but soft inside.⭐️⭐️⭐️⭐️⭐️煙熏牛油配果醬和紅甜椒粉 - 煙熏味很明顯，牛油和果醬一直都是好搭檔，愛慘！Smoked butter with plum jams and paprika - smoked smell is strong, butter and jams always match, love it so much!⭐️⭐️⭐️⭐️⭐️3道開胃小點 - 沒聽太清楚用了什麼食材，但很好吃！一口下去濃郁的香氣在嘴裡爆炸開來的感覺，不誇張，其中一道應該是雞肝醬，和Amber的鵝肝棒棒糖有異曲同工之處。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.⭐️⭐️⭐️⭐️⭐️朝鮮薊沙拉 - 配以肝、胗、豆角Camus Artichoke salad - with Fole Gras, Gizzard, Green Beans⭐️⭐️⭐️⭐️Tarbouricch 生蠔 - 配以雞油菌、沙巴雍、豬腳。我本身是不吃生蠔，原本以為是熟的，但其實也是很生🤣不過還是能接受的，不懂生蠔的我也能吃得出來品質很好很新鮮。Tarbouricch Oyster - with Girolles, Ceps Sabayon, Pork Feet⭐️⭐️⭐️⭐️⭐️完全忘記這是什麼了🙉只記得很好吃🥹Can’t really remember what is this🙉I only remember taste so good🥹⭐️⭐️⭐️⭐️野生紅鯔魚 - 馬賽魚湯、八爪魚、茴香。馬賽魚湯是法國普羅旺斯地區的一種傳統魚湯，起源於港口城市馬賽。Mediterranean Red Mullet - Bouillabaisse, Octopus, Fennel. Bolhabaissa is a traditional Provençal fish soup originating in the port city of Marseille.⭐️⭐️⭐️⭐️⭐️美國Brandt牛肉 - 茄子、黃香李、紫蘇。這牛排真的超棒的！絕對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 鴿子 - 無花果、西芹頭、薰衣草。Brittany Pigeon - Figs, Celeriac, Lavender⭐️⭐️⭐️Burgundy Clacbitou - Sorbet, Blackberry Chutney, Arugula⭐️⭐️⭐️⭐️⭐️Root Jerusalem Artichoke - Hazelnut, Ice-Cream, Dulce Chocolate這次的菜單幾乎每一道菜都充滿細節，口感和味道都層次分明、豐富，讓人忍不住一口接一口，每一口都讓人感受到主廚的用心和熱情。主菜有牛肉和鵪鶉，口感非常棒！軟嫩多汁，軟不是軟爛的那種軟，而是保有了肉該有的彈性和肉香。我絕對會再回訪！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🤵🏻‍♀️服務 Service：5/5🏠環境 Environment：4/5💰價錢 Price：4.5/5💖回訪 Return visit：5/5…查看更多