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餐廳: à nu retrouvez-vous
優惠: 食飯都有得賺里數 ? 仲要每消費HKD1就有1里 ?
星期一: HKD1 = 1里數,星期二至日: HKD2 = 1里數! (結賬時記得出示QR code/ 條碼,並告知職員「我要賺里數!」) 優惠受有關條款約束。
條款及細則:
  • 惠顧滿認可消費額(最低300港元,最高10,000港元)可賺取「亞洲萬里通」里數
  • 會員所賺取之「亞洲萬里通」里數將根據賬單總金額計算,包括服務費及稅項,但不包括小費。
  • 於節日期間惠顧夥伴餐廳之推廣餐膳,或未能賺取「亞洲萬里通」里數。請於惠顧前先向有關餐廳查詢。
  • 額外「亞洲萬里通」里數將於餐膳後4至8星期入會員賬戶。
須受其他「亞洲萬里通」條款及細則約束
電話號碼
27706222
開飯介紹
連續六年榮獲東京米芝蓮星級殊榮的人氣日本法式料理餐館 à nu retrouvez-vous,聯同日本話題手工法式蛋糕品牌été,海外第一分店現登陸尖沙咀海港城。 繼續閱讀
營業時間
今日營業
12:00 - 15:00
18:30 - 23:00
星期一至日
12:00 - 15:00
18:30 - 23:00
付款方式
Visa Master AE 現金 銀聯
座位數目
30
其他資料
Wi-Fi
酒精飲品
自帶酒水
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加一服務費
優惠
餐廳: à nu retrouvez-vous
優惠: 食飯都有得賺里數 ? 仲要每消費HKD1就有1里 ?
星期一: HKD1 = 1里數,星期二至日: HKD2 = 1里數! (結賬時記得出示QR code/ 條碼,並告知職員「我要賺里數!」) 優惠受有關條款約束。
條款及細則:
  • 惠顧滿認可消費額(最低300港元,最高10,000港元)可賺取「亞洲萬里通」里數
  • 會員所賺取之「亞洲萬里通」里數將根據賬單總金額計算,包括服務費及稅項,但不包括小費。
  • 於節日期間惠顧夥伴餐廳之推廣餐膳,或未能賺取「亞洲萬里通」里數。請於惠顧前先向有關餐廳查詢。
  • 額外「亞洲萬里通」里數將於餐膳後4至8星期入會員賬戶。
須受其他「亞洲萬里通」條款及細則約束
食評 (18)
等級4 2018-09-02
1633 瀏覽
踏入老公生日月又是嚴選餐廳的時候。為慰勞一下剛榮升做爸爸的老公,決定食好一點。篩選完一輪,放棄酒店的餐廳,最後選擇了海港城內一間基地於東京的米芝蓮一星fusion菜。 起初以為fusion菜只會好睇唔好食,主打食Japanese French Fusion 的à nu retrouvez-vous卻令我們讚不絕口! 打電話訂座時,因餐廳不招待12歲以下的小朋友,原因是為免影響其他客人用膳,而我卻要帶上一個bb,接電話的店員叫我等等時,以為會泡湯要再另覓,接回電話時竟說可以安排一間房給我們而不用另外收費或有最低消費,不禁要給個讚! 餐廳位於海運新翼4樓的盡頭,對於駕車的是挺方便,走出停車場便是。踏進昏暗的門口,隔著玻璃窺探到的廚房,穿過長長走廊,直接走到房間,神神祕祕的,外面大廳有多少顧客,裝潢是怎樣就不知道了,相對私隱度十分高。 別緻的房間簡約和風格調,雖小但也容納到一張4人檯,推著bb車入去也活動自如,而且可望到小小中環景呢。 安頓好後店員先講解一下餐廳的背景和是日午餐的內容,他說了一會,我也頭昏腦漲了,聽不入耳,本想找餐牌來看看,卻奇怪沒有給我們,詢問下原來廚師會因應時節而改變菜式,網上見到的餐牌只是為之前新開張時而做的。但可要知道生完仔後的媽媽因吸得笑氣太多記性會很差(笑),店員於是說可以send個Menu 給我作參考。 午餐簡單的只提供兩款: Regular Lunch和Lunch Special,5道菜和7道菜的分別,價錢分別為$580和$880。店員建議我們選取同份量的菜單,因為中間有兩道起菜時間相差約半小時,湊B令我們已習慣了前後腳食飯的模式,所以不太有所謂,於是各選擇了一個。 每上一道菜,店員也會解說一下當中的食材和做法:先是三款自家製麵包,麵包不單軟熟而且溫熱的,口感有軟硬的滿足,配備松露牛油和sour cream醬,令前奏的麵包也格外開胃的多吃幾口。 Amuse Bouche (Tuna, Uni w/Jambon fish jelly, Jerusalem Artichoke Purée with caviar) 店員先送上三小杯前菜,然後著我們動手來個小小互動,將前菜自由地放於面前有一個個孔的碟上,形成屬於自己的擺盤,先來滿足視覺上的享受。 北海道海膽配真鯛魚啫喱 - 平時不吃海膽的我也對這杯愛不釋手,也嫌不夠喉,因為新鮮的海膽真的很鮮甜美味,沒有澀和苦,也沒有所謂的腥氣,好食! 吞拿魚配三文魚子 - 雖然是平常也會吃到的食料,基於新鮮的程度而變得格外美味。 雅枝竹菜泥配魚子醬 - 較少接觸的雅枝竹,別看顏色上的不美,打得幼滑的菜泥跟咸香的魚子醬非常配合。 Hamaguri (Clam) 置於碟正中的是非常大隻的日本蜆,蜆雖然大大隻,但肉質爽口而不韌,彈牙而且十分鮮甜,經過酒、醬油等蒸煮過後,不用蘸上其他醬汁已十分好食。 前菜每一小道的賣相非常精緻,而且非常新鮮,只因貨源每日早上新鮮空運到港,美味得令人十分期待之後緊接的每一道。 Japanese Bamboo, deep fried sakura ebi with soy cream cheese 擺盤非常漂亮的一碟,極具藝術的美感,又一視覺上的享受。 排列成猶如龍蝦形態的煙燻竹筍,煙燻的味道濃而不搶,腍軟又帶點爽口,清新好食。夾雜炸櫻花蝦和魚子醬,非常香口之餘各食材又能互相協調到味道,再加上橄欖油、Soy cream cheese 的調味、山椒葉的芳香,令味覺上帶來提升的變化。 Lobster Bisque (Lunch Special) 平時的龍蝦湯會加入忌廉同煮,口感厚身得來又會有點膩,這家反而加入青豆、魷魚等打至極幼細,融和湯中更顯鮮味,龍蝦味道濃郁之餘,入口薄身輕爽,口感上的驚喜令喝罷也不會太膩滯。烤得香口薄脆的伴碟多士也需要記一功,令這碗湯更添完美。 Seasonal Seafood with Lobster Sauce 季節魚選用了日本石班,面層煎得金黃有卜脆感,魚肉細嫩滑溜,用上龍蝦調製成的醬汁,鮮上加鮮之餘,一點也不覺膩,更協調平衡,令人欣然受落,配角的帶子亦相當新鮮。 Groupa, Dugléré Sauce (Lunch Special) 真鯛魚,於日本料理中常用到的高級食材,於法國菜系中用上,確是有點破格。魚皮煎得金黃香脆,薄脆程度猶如薯片般,香口美味。魚肉烹調得恰到好處,清鮮甜美,鮮嫩彈性之餘也能吃到那份魚香,配上Lemon vinegar sauce,酸酸甜甜的令真鯛魚更彰顯鮮美。 很多時main course 以肉為主,魚類海鮮像較次選般,但這道真鯛魚能登大雅之堂之餘,更是令人回味。 Beef Ragout, beetroot purée, long pepper sauce (Lunch Special) 用上A5和牛面頰炆燉而成,肉質腍軟非常,幾乎不用用刀也能將肉分解,柔軟細嫩的口感,伴隨濃濃的牛香滿溢,上佳的質素,比西冷肉眼更有咀嚼的口感。紅菜頭製成的醬汁,淡淡的跟和牛出奇地配搭,亦能中和牛的膩感。燉和牛比起煎和牛感覺好像有點浪費,但當吃過一口後就覺得是物有所值。 可能是為慶祝生日的緣故,在等待甜品到來時,店員為我們送上杯甜酒道賀。甜酒味道香甜而且口感輕盈,烈性低非常易入口,只可惜我倆酒量淺只可作淺嚐而已。 Grand Dessert 甜品有三款選擇,可惜之前所見的米芝蓮signature 甜品 - 芒果花已停售,唯有選擇其他。 Green tea jelly 訂位時預留的生日牌加到這甜品上,由白朱古力奶凍、抹茶寒天跟柚子味雪葩所組成。柚子酸甜的味道跟帶甘澀的抹茶很搭配,滑溜清新,為整個甜品添上果香。 Sabayon 甜美亮麗的賣相,表面經火炙過,令味覺上添加了刺激,加上Sabayon美味鬆軟,同樣令人滿意的甜品。 最後奉上一盒12格的茶包選擇,有日本茶亦有西茶,我們選擇了煎茶跟玉露,佐茶配以小蛋糕作為完結這頓豐富而極具美感的午餐。 新鮮食材加上創意的烹調手法,追求極致的法日fusion,使視覺跟味覺上的衝擊,於三小時的進餐過程中完美無瑕地體驗到。 由amuse bouche到main course 再到dessert,食物味道跟質素,每一道都好滿意,好吃得令人回味!還有舒適的環境和近乎滿分的服務,享受了一個非常愉快的物有所值birthday lunch,因此亦罕有地給予全滿分的評價(除了價錢,哈!) 繼續閱讀
My birthday celebration continues this week and tonight, I'm meeting up with Agent-I for dinner at à nu retrouvez-vous. Along with HAKU, à nu retrouvez-vous has been sitting on top of my to-do list for a while so I am glad to finally tick those two off my list this week.Located on the 4th floor of OTE (Ocean Terminal Extension), à nu retrouvez-vous is the sister restaurant of à nu retrouvez-vous Tokyo, a Japanese-French fine dining restaurant in Hiroo opened by owner-chef Shohei Shimono (下野 昌平) in 2009. Chef Shimono and his team went on to capture their first Michelin star in 2011 and that's where they've been for the past 6 years. It would be too much to expect Shimono-san to be here for the day-to-day operation so that's where head chef Yusuke Kitade (北出 佑介) comes in. Chef Kitade has been working alongside Shimono-san since 2013 so we knew we will be in very capable hands tonight. While we were offered some bread to start the meal, our server decided to give us a pop quiz on the name of the restaurant. The question was whether we knew how it translates into English (from French obviously). Well, that's a tough one for someone who flunked high school French and ended up taking Español to fulfill the second-language requirements. After a little bit of dead air, he finally had the answer for us (Thank you!). "Just as it is", the wise man said. He went onto explain that it's the mojo of the restaurant - to let the natural flavors of the ingredients shine the way they should.Now that we got our little French lesson out of the way, it's time for more bread. This time, some homemade brioche served with butter and sour cream.Almost at the same time, we got ourselves some amuse bouche. This was a really nice collection of small nibbles (from top to bottom), Hokkaido uni with bonito jelly, marinated tuna and artichoke purée with caviar all performing admirably for us. Before we even started picking apart our amuse bouche, we were handed the first course of our tasting menu. This was a very big piece of hamaguri clam which was served lukewarm with two distinctly different sauces - a wild vegetable vinaigrette (left) and lobster sauce (right). I thought the clam was very fresh and sweet, and personally I found it working much better with the umami-rich lobster sauce.Next up was poached Japanese egg served with in-season white asparagus that has been deep fried with a paper-thin batter. The egg was obviously a very special breed which could only be found somewhere to the south of Mount Fuji and because of what the hen ate, the flavors of the egg tended to be a little spicy (according to our server). I actually thought the egg tasted a bit like burrata cheese. A little cheesy but without the promised spiciness. While I like the texture of the poached egg, the star of this dish was clearly the deep-fried white asparagus. It was a pretty nice match with the saffron Hollandaise sauce that came with a hint of lemon.It was followed by charcoal grilled lobster with yuzu vinaigrette and lemongrass foam. There was a scoop of lobster tartare on the side to give us some contrasting texture and flavor. * From this point on, all photos were taken with my iPhone after the battery of my camera went dead..... *Smoked eel was mixed with silky foie gras terrine and pan seared slightly. What really made this dish extra special was the generous portion of sansho flower (花山椒) laying on top of the sea eel and foie gras terrine. These sansho flowers are only available for a few weeks every year and their season is wrapping up soon.There were a lot of flavors in this elegant dish (though not a lot of textures), with the smoky eel, velvety foie gras and aromatic sansho flower all doing its part in this symphony of flavors which was very enjoyable for our palates.Our fish course was pan fried kinmadai (金目鯛), a fish I'm more familiar as a sushi or sashimi.This had surprisingly nice texture. Perfectly moist and succulent, both signs of a beautifully cooked dish. Even the simplest finishing touches with seaweed butter, choy sum and fennel already did the trick. Finally the dish I have been long waiting for, the restaurant's A5 sirloin from Saga Prefecture.This was very tender with nice marbling all around. Again, two distinctly different sauces were provided to match the wagyu - beetroot purée and green pepper sauce. This wasn't even close. The beetroot purée was way better in neutralizing the richness of the wagyu. After our main dish, we had a nice pink guava granita with candied kiwi as our palate cleanser.Dessert was à nu retrouvez-vous's signature mango fleur d’été, with slices of fresh mango making up the shape of a rose.On the bottom were diplomat cream and crispy sable biscuit. Not bad but it definitely looked better than it tasted.A small petite four to wrap up this surprisingly impressive meal that lasted almost 3 hours (3 enjoyable hours).Million thanks to my food buddy who treated me to this wonderful birthday dinner tonight. I have just a few more birthday celebration meals to go so hopefully, I can go on a diet in time for my annual body check scheduled for early May. 繼續閱讀
等級2 2018-09-03
1052 瀏覽
过生日来这边午餐。服务不错,不知道不可以带小孩子,幸好没有拒绝我们,服务员特地给我们安排了一个包间,这样不会打扰到别人。特别喜欢这边的面包,非常的香,后来又要了一份真的很好吃前菜呢比较普通,味道略为平淡。汤也不是很特别。但是我特别要推荐的是这道主菜的鱼,味道非常好,尤其是鱼身上的鳞片炸的酥脆,很像中餐里的鲥鱼。就为了这道菜我觉得这家餐厅也非常值得一试。其他主菜相比之下就没有那么惊艳了,但味道也还不错。因为是生日提前加了蛋糕,不过这个蛋糕就是几片芒果堆起来的,虽然很漂亮但是里面什么也没有,芒果味道也一般,居然这还是餐厅的招牌甜点,感觉不是很值。总体来说还是很不错的餐厅,午餐性价比挺好,海港城停车也方便,值得一试。唯一上菜速度有点慢,不过法餐一般都这样。 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級2 2018-08-27
1036 瀏覽
行過海港城都見到它的廣告,今天決定試一試。環境是我最愛的維港,天氣唔好不過 ok 啦!食物方面唔知係咪因為對差不多二千元一個人的廚師發板有所期待,所以好失望😞頭盤是最滿意的!其餘的都強差人意,時令食材松蓉,為什麼會攞去炸?食落同我今日响茶餐廳食的吉列豬扒味道一樣!浪費了好好的一個食材其他太部分都是煎 or 炸!The lady said they only have one set menu when I made the reservation, but the table next to us was having something different. The wait staff told us for repeated customers you can tailor your menu. Something to keep in mind in the future. 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)