31
8
4
等級4
2013-09-05 784 瀏覽
不是偶然看見食評的話, 也不知道 Cépage 已經結了業, 實在感到非常可惜。很懷念 Cépage 的食品, 尤其出眾的甜品賣相,已足夠令人心花怒放,例如 Pineapple Carpaccio, Blueberries, Mayer Lemon Sorbet, Yogurt Crisp,一片乾菠蘿已能做到畫龍點睛的作用,鮮菠蘿則以Carpaccio形式送上,新鮮可口,配以檸檬味雪芭和藍莓粒,格外清新。
更多
不是偶然看見食評的話, 也不知道 Cépage 已經結了業, 實在感到非常可惜。
112 瀏覽
0 讚好
0 留言
很懷念 Cépage 的食品, 尤其出眾的甜品賣相,已足夠令人心花怒放,例如 Pineapple Carpaccio, Blueberries, Mayer Lemon Sorbet, Yogurt Crisp,一片乾菠蘿已能做到畫龍點睛的作用,鮮菠蘿則以Carpaccio形式送上,新鮮可口,配以檸檬味雪芭和藍莓粒,格外清新。
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
評分
味道
環境
服務
衛生
抵食
用餐途徑
堂食
等級4
2013-07-09 749 瀏覽
Knowing that Cepage was wrapping up their operations in Hong Kong during the last week of June, Mr. C and his friends organized a dinner gathering to enjoy a final meal there before bidding farewell to this one starred establishment. Reserved for a Wednesday evening, the restaurant was surprisingly full on a weekday with most tables and their two private rooms being occupied. I guess we were not the only ones wanting to pay final fond sentiments to Cepage.Only two set menus were available to cho
更多
Knowing that Cepage was wrapping up their operations in Hong Kong during the last week of June, Mr. C and his friends organized a dinner gathering to enjoy a final meal there before bidding farewell to this one starred establishment. Reserved for a Wednesday evening, the restaurant was surprisingly full on a weekday with most tables and their two private rooms being occupied. I guess we were not the only ones wanting to pay final fond sentiments to Cepage.

Only two set menus were available to choose from that evening and we all selected the Menu Epicurean. However, since Mr. C is not particularly fond of anago and I was wanting to change my dessert, we asked the servers if we could make some swaps with the Menu Decouverte which they graciously agreed to.

A lovely looking bread basket was proffered for our selection with four varieties to choose from. Mini baguettes, sun-dried tomato focaccia, miso brioche and sourdough slices. The tomato focaccia seemed to be the favourite, tart, juicy tomato on a crispy herb oil infused dough, while the chewiness of the baguettes was pleasing. I know Mr. E certainly liked his baguettes since he had more than six of them!

The evening began with a trio of appetizers all featuring Caviar. We were advised to start with the pasta and then gradually work our way towards the left. The signature bundle of angel hair pasta tossed with truffle oil was beautifully presented. Al dente strands of thin pasta carrying a wonderful truffle fragrance was subtly savoury from the delicate brininess of the caviar. Just like before, it was an absolute pleasure to eat. If I had to pick a dish that I would miss most from here it would certainly be this! In the middle was a thick stalk of white asparagus with its tough outer skin peeled off revealing its tender inside. Juicy with a mild flavour, it was perfect in showing off the stronger taste of the caviar. A geometric pattern of marquise cut potato was the last appetiser. Spread with a thin layer of cream, the potatoes were nicely soft and like the asparagus, the slightly bland flavour of the vegetable was ideal with the caviar.
120 瀏覽
0 讚好
0 留言
Our second appetiser was smoked anago with foie gras. When it was placed in front of me I was stunned at how big a portion of foie gras they served... Pan-seared to a gorgeous tone of dark caramel, it was a little firm, but the center still retained a melty softness. So rich and decadent, I was only able to eat half before surrendering the rest to Mr. C. As for the anago, it tasted more like a lovely smoked ham than fish which was unusual yet strangely pleasant. And to relieve the heaviness of the appetiser, the accompanying cup of ginger broth did just that.
126 瀏覽
0 讚好
0 留言
Mr. C's replacement dish was pan-seared scallops. His favourite~ Two plump looking scallops with an accompanying dipping sauce. Looked really good and definitely a much lighter dish when compared to ours
123 瀏覽
0 讚好
0 留言
A covered dish when lifted revealed a single langoustine ravioli with Parmesan foam, showered with a generous shaving of black truffles. Bouncy langoustine meat paired nicely with the creamy Parmesean foam, and to me, truffles just made the dish that little bit more special
118 瀏覽
0 讚好
0 留言
Amadai with lobster in broth was next~ I adore amadai~ no fishiness at all and it was pan-fried until each scale was gorgeously crunchy
It was a little tricky trying to maneuver the lobster meat out of its shell, but the sweetness of the lobster made it all worth the trouble in the end. Such a pretty dish, everything so artfully arranged and the colours of the ingredients just went really well together~
107 瀏覽
0 讚好
0 留言
As we were waiting for our final savoury dish, the servers pushed out their signature roast chicken as a surprise from the chef. Thank you~ Served gueridon style, it was just as good as when I had it last time. Roasted beautifully, the chicken was tender and juicy whether it was meat from the breast or thigh and the skin retained a slight crisp. The potatoes deserve a special mention, soft and mushy with a crispy edge, they were delicious from being roasted with the drippings of the chicken. So so good...
122 瀏覽
0 讚好
0 留言
And then our actual main dish was served. There was a choice between roasted quail and hide beef and I picked the quail. Stuffed with foie gras it was roasted and laid on top of a bed of ratatouille. The quail had a welcome gamy flavour while the stuffing of foie gras added a richness to the overall dish. If I was not so full from the chicken beforehand, I would have enjoyed this dish even more.
115 瀏覽
0 讚好
0 留言
I did not try the hide beef, but it looked highly appetising as well. Cooked to a pink medium Mr C did say it was tender with a nice beefy flavour.
110 瀏覽
0 讚好
0 留言
And for desserts~ The original dessert was a small cup of chilled Alphonso mango pudding with exotic sorbet. I had a small spoonful of this and it tasted exactly like a Mango Weiss bars, which essentially is a bar of ice block/cream where two-thirds is mango sorbet while the remaining one-third is iced cream. For me, I opted to change it for their chocolate souffle~ Tall, dark and handsome fluffy, it was sinfully rich and just so chocolaty... an absolute chocoholics dream dessert! Paired with a small bowl of Tahitian vanilla bean ice-cream, this really made my night
111 瀏覽
0 讚好
0 留言
118 瀏覽
0 讚好
0 留言
But it did not end there...

Extra desserts from chef~ Dark chocolate tart and a huge cherry clafoutis! Even though I was so full already, I could not resist sampling both. The chocolate tart made my inner chocoholic do a happy dance~ lusciously smooth and bittersweet ganache on a crisp shortcrust pastry.. so good! While the cherry clafoutis was something totally different altogether. It had a texture similar to baked custard, quite eggy, but not overly sweet and packed full of cherries. Pleasant, but really filling.
117 瀏覽
0 讚好
0 留言
143 瀏覽
0 讚好
0 留言
And so it concluded. A wonderful evening, great company and lovely food. Farewell Cepage, you will be missed~
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
評分
味道
環境
服務
衛生
抵食
用餐日期
2013-06-26
用餐途徑
堂食
等級2
15
4
All my previous dining experiences in Cepage were highly rated and enjoyable, so it always remained among one of my highest acclaimed restaurants in Hong Kong. Until my recent Christmas dinner Service is always spot on with no doubt. From how they dealt with our reservations(I was sent pictures of the exact seating area and menu) to actually serving us on the night.Cepage has the whole package: with one michelin star under its belt, the Les Amis group restaurant located in Wanchai nestled betwe
更多
All my previous dining experiences in Cepage were highly rated and enjoyable, so it always remained among one of my highest acclaimed restaurants in Hong Kong. Until my recent Christmas dinner


Service is always spot on with no doubt. From how they dealt with our reservations(I was sent pictures of the exact seating area and menu) to actually serving us on the night.
Cepage has the whole package: with one michelin star under its belt, the Les Amis group restaurant located in Wanchai nestled between all the other bustling restaurants firmly holds its place as the most refined among them all. It boasts beautiful decor, tasteful artwork and one of the hugest wine collections in town, with over 2000 wine labels if memory serves me well.

We were set to sample either the Christmas Set Menu (Menu Noel) at approximately 1,580 HKD per person or a regular 5-course Epicurien menu at 1,070 HKD.
In light of the festivities we opted for the Christmas Set Menu - looking at it retrospectively that was a poor choice on my part.

I'm not a particular fan of fried food so when we were presented with this to start with, it etched a slight frown on my face, nevertheless I was looking forward to sample the rest of the menu
37 瀏覽
0 讚好
0 留言
This was an alternate dish offered to me as I don't eat raw food. It was very nice, well paired with an asian inspired sauce
50 瀏覽
0 讚好
0 留言
This was not as simple as it looked! The scallop was wrapped in truffle
36 瀏覽
0 讚好
0 留言
This was by far the best dish among the entire menu! The onion tart was very refined and went perfectly with the truffles
39 瀏覽
0 讚好
0 留言
This dish was rather average. Despite the use of delicate ingredients
69 瀏覽
0 讚好
0 留言
I was not impressed by this dish. It didn't feel very Christmasy for starters, nor did it stand out to me at all. I had much higher expectations for Cepage. If I dare be rude, it instantly reminded me of beef brisket noodles and for the price charged per head for the dinner, much need not be said of that..
58 瀏覽
0 讚好
0 留言
So for dessert they served us with this Christmas Log. I took one look at it and instantly lost interest. It did not look creative, appeasing nor appetizing and I can assure you that its taste reflected that too. Again, I had much much higher expectations for Cepage. I sincerely had hoped that they made more of an effort with their christmas menu. This so called dessert was something I could've bought from any supermarket and I'm leaving it at that.
44 瀏覽
0 讚好
0 留言
34 瀏覽
0 讚好
0 留言
In conclusion, we were not happy with our Christmas dinner at Cepage. We've always had nothing but praise for the restaurant and its food. It was always a treat to dine here, but this time, we were thoroughly let down by the food. The menu didn't seem to be very well thought out nor executed up to its normal standards. We would have been much happier ordering off the a la carte menu. It came to around 4000HKD and neither of us walked away patting our wallets happily thinking it was good money spent on a decent meal.
Still skeptical of returning again to allow it to redeem itself, but our recent dining experience really struck itself off my favourites list..

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
評分
味道
環境
服務
衛生
抵食
用餐日期
2012-12-25
用餐途徑
堂食
人均消費
$2000
等級1
1
0
2012-12-23 135 瀏覽
是晚想吃得fancy點,想吃 presentation 能有驚喜的,本來是想到TATE的,但已經fully booked。Cépage是於早兩天致電book枱,有禮的服務員回覆7點半時段客滿,只能安排在9點15分入座。那⋯那那不是要吃到凌晨嗎?也只能怪自已太遲預約吧。當晚於8點多到達,先到天台小酌兩杯。於差不多過百頁的WINE LIST中選了杯champagne (~$200) 及 virgin mary(<$100)。傾傾講講說說笑笑吹吹風然後準時入座。有個4-course set($780)、5-course set($1080)、tasting menu($1,3xx)及數款a-la-carte選擇,我諗應該仲有啲 off menu dishes嘅。我倆分別點了4-course set(只有甜品可以2選1)及5-course set(主菜及甜品可以2選1)。款式及味道可以,最基本及起碼是暖的,但算不上出色。Scallop Maki Rolled in Tuber Melanosporum, Celery Rémoulade、Teppanyaki Seared Hokkai
更多
是晚想吃得fancy點,想吃 presentation 能有驚喜的,本來是想到TATE的,但已經fully booked。

Cépage是於早兩天致電book枱,有禮的服務員回覆7點半時段客滿,只能安排在9點15分入座。那⋯那那不是要吃到凌晨嗎?也只能怪自已太遲預約吧。

當晚於8點多到達,先到天台小酌兩杯。於差不多過百頁的WINE LIST中選了杯champagne (~$200) 及 virgin mary(<$100)。傾傾講講說說笑笑吹吹風然後準時入座。

有個4-course set($780)、5-course set($1080)、tasting menu($1,3xx)及數款a-la-carte選擇,我諗應該仲有啲 off menu dishes嘅。我倆分別點了4-course set(只有甜品可以2選1)及5-course set(主菜及甜品可以2選1)。
34 瀏覽
0 讚好
0 留言
款式及味道可以,最基本及起碼是暖的,但算不上出色。
33 瀏覽
0 讚好
0 留言
Scallop Maki Rolled in Tuber Melanosporum, Celery Rémoulade、
Teppanyaki Seared Hokkaido Scallops with Teriyaki Sauce

1st course 同樣都係帶子,帶子卷做得不錯,肉質滑嫩不過無奈我不太喜歡黑松露之氣味,但整體味道不俗,是不錯的前菜。server 說吃完可以將個黑松露汁一飲而盡。
Seared Scallops 肥大,試了一點,算是做到表面香口中心鮮嫩,但略嫌鹽下得太重手了。
34 瀏覽
0 讚好
0 留言
2nd course 分別係Pan Fried Foie Gras, Enhanced with Quince, a Smooth Ginger Glaze and 'Jus Court' 及 Lightly Smoked Eel with Fine Dijon Mustard and Dashi Bouillon

Foie Gras做得出色不油膩,但鹽亦下重手了一丁點。Foie Gras確實真的被梨子Enchanced了。
朋友則說 Eel 及 vegetables 有點苦,亦不太明白點解要配 Dashi Bouillon 。
40 瀏覽
0 讚好
0 留言
3rd course 則是Hokkaido Sea Urchin Over Lobster Flan, Veil of Aniseed Foam 及 Salmon under the Veil of Silky Herbal Ravioli, Enhanced with Langoustine Bisque

賣相是討好的,Sea Urchin 亦很鮮嫩,但配上 Lobster Flan 味道開始奇怪了⋯ 始終不喜歡 Lobster 濃湯陣味⋯
朋友的 Salmon Ravioli 可算是全晚最差⋯ Ravioli 皮有點‘UN”而且有點腥,好似做得唔好嘅蝦餃皮⋯ 魚很嫩滑,但亦有點腥⋯ 再配上 Langoustine Bisque 可謂腥上加腥⋯

朋友看到鄰座的老外吃這道菜時神式同樣有異,怕亦是覺得配搭及味道古怪吧。
26 瀏覽
0 讚好
0 留言
我的4th course 係 "Zaru" Inaniwa Udon Dipping Lobster Bouillon, Fresh Ginger

Udon 有陣油’益‘味⋯ 又加上龍蝦湯⋯ 情緒開始進入低潮⋯
32 瀏覽
0 讚好
0 留言
主菜我選了Slices of Hilda Beef with Aromatic Garnish,
朋友的則是Oxtail "Pot Au Feu" Cooked in Black Truffle Bouillon and Winter Vegetables。

好彩主菜配搭正常!
牛肉是全晚做得最好的,但比不上 Gaddi's 及 Madam Sixty Ate。
另外,牛尾回歸傳統做法,味道立即重拾高水準,加上黑松露高湯相得益漳。
32 瀏覽
0 讚好
0 留言
Dessert: Poached <Bonnie Louise> Creamy Dark Chocolate with Pear Sorbert、Strawberry Sorbet & Yuzu Granita over Golden Sake Jelly with Sparkling Crystal Lid。

味道中規中距,與價錢成正比。賣相不算outstanding。

最後加上 Tea / Coffee 及 Petite Four。

食物大體上做得不俗,很多細節看得出心思,烹調時間掌握得拾到好處。chef 好似好鐘意‘湯’咁,幾道course都不約而同建議你飲埋個湯 / 汁去。
不過食材選用上稍稍不夠百變。用來裝飾的唔記得咩tempura係4個course上都有出現,而lobster做的汁醬亦用於3個course上。可能係成本控制上的結果,你亦都可以話人地唔會個個course都share嘅。
36 瀏覽
0 讚好
0 留言
題外話/補充資料: 餐廳樓底很高,裝潢高貴有心思,整體氛圍格調有致,待者亦有禮大方。 反而卻不知怎的選了90年代英美金曲播放,與環境總是不太配搭。
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
評分
味道
環境
服務
衛生
抵食
用餐途徑
堂食
人均消費
$1250 (晚餐)
等級4
Once a year you get to choose where you wanna go, on that special day. You are very grateful for what you've been blessed with. Every good, beautiful and delicious thing is from above. Environmentiana Krall singing S'wonderful softly in the background. Note: 36-month iberico ham available that evening. 25g per serve. Service:Excellent, as expected. Participation of the entire table for a particular menu is not mandatory. like!! Our server asked if H wanted only hot food, and thus served hot wa
更多
Once a year you get to choose where you wanna go, on that special day. You are very grateful for what you've been blessed with. Every good, beautiful and delicious thing is from above.

Environment:
Spacious, exclusive
43 瀏覽
0 讚好
0 留言
Diana Krall singing S'wonderful softly in the background.
Note: 36-month iberico ham available that evening. 25g per serve.

Service:
Excellent, as expected. Participation of the entire table for a particular menu is not mandatory. like!!
Our server asked if H wanted only hot food, and thus served hot water and made a substitution for the originally cold amuse bouche.
They also gave us plates to share food - no intimidating airs and graces here! And I had a small stool to put my stuff on. Sadly, sparkling water was imposed on the other diners.

Food:

Bread basket
Sourdough, tomato focaccia, bacon rolls. Bacon roll was the best - haven't had it elsewhere. Very chewy body and the pancetta was very fragrant. You could taste the delicious oils.

Menu epicurien (for me)
50 瀏覽
0 讚好
0 留言


Amuse bouche - avocado cream balanced with fresh tomato water, topped with light mediterranean yoghurt
rainbow
36 瀏覽
0 讚好
0 留言
Intense and extremely fresh tomato water. Yoghurt was not too sour or overpowering. Not too thick either. Served cold. Enough tartness to get my juices flowing. Bring it on.

Potato salad with oscietre caviar and mixed herbs
symmetry is beauty
38 瀏覽
0 讚好
0 留言
The potato was very soft but was not crumbly. You know how baked jacket potatoes go all crumbly in the center? This leaf of potato was more rubbery and 'malleable' in terms of texture. But it was soft. Quite an interesting texture actually. Wonder what potato they used. Smoked salmon was very intense and the caviar wasn't that bad. I actually ate all of it...and I usually stay away from these fishy things. Capers weren't too sour/salty. Good flavour profile. And of course it looked beautiful.

Deep sea lobster ravioli and silky tofu in a light dashi buillon with kinome and junsai
delicate skin
28 瀏覽
0 讚好
0 留言
Okay so this item was on my menu but I gave all of it away to a happy beneficiary who gladly took the langoustine ravioli. I finished the soup. It's like a consomme, but slightly over-seasoned. It was very hot though. You can see that the ravioli skin had some corriander incorporated into it but I couldn't taste it at all. And you can see how the corriander specks are uniform and evenly distributed. Man. So much skill must've gone into making this delicate skin.

Upside down cheese souffle with tasmanian black truffle
qigong
24 瀏覽
0 讚好
0 留言
Artwork which pains me to eat. The natural patterns on a truffle's cross-section are beautiful. Natural is beautiful.
The term 'souffle' here is slightly misleading here since the texture is unlike the traditional light and airy souffle. It's more custardy than anything - a mystery why they used 'souffle' in the first place. But regarding the taste - nothing impressive. And honestly, I couldn't really taste the truffle because it was sliced so thinly and there was nothing to bring out its delicate flavours. I nicked the origami paper though, so pretty
.

Kimedai fillet cooked in bamboo steamer, drizzled with rich tuna jus and olive oil
Silky flesh
49 瀏覽
0 讚好
0 留言
Because it's steamed, I guess it helped preserve the silky texture and moistness of the fillet. The green asparagus was in season - tender and sweet! I guess the tiny drizzling of juice reflects the chef's confidence in the natural sweetness of the fish.

Poached cherry tiramisu layered with light mascarpone cream
Beautiful reinterpretation
29 瀏覽
0 讚好
0 留言
Again, I had to marvel at how pretty this thing looked before digging in. Somehow they managed to find a really good piece of origami paper to match the speckled surface of the tiramisu. I nicked the piece of paper of course (it is still wedged comfortably under the sheet of glass on my desk). It was surprisingly light for a tiramisu - the creamy, cheesy bit was frothy and felt somewhat like whipped cream (just set). This might explain why I managed to finish the whole thing without feeling guilty..? The lady fingers were not soggy so the coffee liquor taste was not strong. I believe there was some cherry-flavored thing going on with the sponge. A sprinkling of crunchy, sweet, candied almond splinters added another dimension to the creamy, smooth dessert. The dessert is not chilled.

But is it very good? I don't know. Perhaps not. Despite its visual appeal I think this dessert did not wow me in terms of flavour.

A-la-carte:
White asparagus soup with 18 months mimolette cheese $130
Light and mild
20 瀏覽
0 讚好
0 留言
This dish was an a la carte order. It was hot, steamy, frothy, and not creamy. Extra hot to suit the lady - server told us it was normally served lukewarm. A small chip of grilled cheese went surprisingly well with the soup. The grilled cheese was a delicious little morsel. I'm not sure if it was deep fried or grilled - or both. It was very cheesy and intense, a bit too salty if had alone, but it complemented the mild flavour of soup very well.
題外話/補充資料: (menu gastronomique featured below)
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
評分
味道
環境
服務
衛生
抵食
用餐日期
2012-06-23
用餐途徑
堂食
人均消費
$1300 (晚餐)
推介美食
Spacious, exclusive
rainbow
Silky flesh
symmetry is beauty
qigong
Light and mild
Beautiful reinterpretation
delicate skin
等級4
Menu gastronomiqueJapanese scallop sashimi and celeriac, wrapped in Australian black truffleDidn't try. But I heard that there was some truffle jus on the scallops too! Lobster suspended in oxtail and black truffle jelly, accented with 'belle de fontenay' creamSuper delicate, said those who sampled this dish. Green asparagus dressed with chanterelle mushrooms, comte and jus courtHot a delicious. Very juicy, extremely fresh asparagus. You could taste the earth. Huge stem, juicy and very tender bu
更多
Menu gastronomique
76 瀏覽
0 讚好
0 留言
56 瀏覽
0 讚好
0 留言
Japanese scallop sashimi and celeriac, wrapped in Australian black truffle
41 瀏覽
0 讚好
0 留言
Didn't try. But I heard that there was some truffle jus on the scallops too!


Lobster suspended in oxtail and black truffle jelly, accented with 'belle de fontenay' cream
Super delicate, said those who sampled this dish.

Green asparagus dressed with chanterelle mushrooms, comte and jus court
34 瀏覽
0 讚好
0 留言
Hot a delicious. Very juicy, extremely fresh asparagus. You could taste the earth. Huge stem, juicy and very tender but with a nice crunch of asparagus spears. Chanterelles weren't as fragrant as I hoped, but looked cute. I loved the simplicity of the dish. Just cooked with a bit of french butter. Mmm.

Deep sea lobster ravioli
(see above)

Hokkaido scallops cooked with seaweed butter crowned with 'kristal' caviar
the smell!
35 瀏覽
0 讚好
0 留言
Even though I don't eat scallop I was truly allured by its fragrance. Smelled effing good. Two of them sat snugly on the ends of the plates on my left, and right, beckoning at me. Scallops seared really perfectly. Very fresh, surface was slightly crisp and browned. Again, cooked in a bit of good quality butter.

Grilled lamb chops with garden baby carrot from France south
cute carrot! compliments of the chef
30 瀏覽
0 讚好
0 留言
Compliments of the chef!
lucky lucky. Wonderful smell again, very tender. Lamb had no gamey taste. I don't eat lamb but I found it alright too. Apparently it's 2-3 week old lamb, lightly seared, crisp exterior. Sweet baby carrot very tender. The board of rock underneath was warmed through.

Kagoshima fillet in wasabi flavored seasonal vegetables
23 瀏覽
0 讚好
0 留言
The A5 wagyu beef melted in the mouth, effortlessly. No blood water - enough resting time given
. So delicious - A5 is sooo fatty.


Cherry sorbet with bittersweet chocolate souffle
really good chocolate souffle
40 瀏覽
0 讚好
0 留言
Extra dark chocolate used. Extremely chocolatey - the most chocolatey chocolate souffle I've ever had. Went well with the cold, tart sorbet. But the souffle was quite dense. Quite thick. But it wasn't heavy, and you didn't feel sickly like how you'd feel after eating chocolate marquise. An appropriate full-stop to a pleasurable meal.

Assorted carolines
25 瀏覽
0 讚好
0 留言
Vanilla marshmallow was like a melting lump of sugar in your mouth. Extra sweet and soft. Fluffy. Oatmeal raisin biscuit was sticky and very oily. Quite brittle. Not too remarkable. Coconut flakes cream puff and Brioche was so good - the brioche. Passionfruit brioche had a very fluid filling which was creamy and chilled.


48-hr miso-marinated cod
excellent. flavorful.
22 瀏覽
0 讚好
0 留言
Marinated for 48 hours. So, so good. Very hot. Sweet and intense miso flavour; cod very smooth and...almost buttery. I wouldn't use oily to describe it. The flesh would flake easily, smoothly, under the fork, but it does not break. It slides effortlessly, one shard after the other, but it does not break in the middle. It is so good. It's more delicate than the already perfect one that Zuma makes. When I was listening to the server describe the dish I wondered what the fate of this cod would be if nobody ordered the dish? Does it go to waste? Does it marinate in the fridge for one more day? Do the chefs eat it up?

Mango with sago pearls
not the usual desert you'd expect
24 瀏覽
0 讚好
0 留言
Yoghurt-like body, with sago pearls. Topped with Pistachio nuts, which added an interesting flavour and crunch. Yummy. Properly chilled, not filling at all. Like a palate-cleanser. Like molten mango ice-cream.
Apple tarte with vanilla ice cream
mm satisfying.
31 瀏覽
0 讚好
0 留言
Delicious puff pastry, very crisp and and flaky. Apples were soft but managed to hold shape. Not mushy at all. Only mildly sweet. Vanilla ice cream quite special - as if it were slightly smoked in some way.

Lychee Oolong tea $90 I ordered this. Smelled very good. Very, very hot, almost scalded myself when I gave it a first sip.

Conclusion:
The reason why I hesitated to give Cepage a smiley face is that I will only come on special occasions. Definitely not within the same year. And actually there are so many places to experiment around the area. Men might not be too satisfied because of the small portions. Delicate, but small. Impressive, but may not 'hit the spot' for all. However, for the well-decorated dining room and excellent service, and the delightful evening I had (new iPad!), smiley face it is.
題外話/補充資料: I wonder what I could've done with the money if I'd opted for something more economical. Upgrade camera gear. mm.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
評分
味道
環境
服務
衛生
抵食
用餐日期
2012-06-23
用餐途徑
堂食
人均消費
$1900 (晚餐)
推介美食
cute carrot! compliments of the chef
excellent. flavorful.
not the usual desert you'd expect
mm satisfying.
really good chocolate souffle
the smell!
等級4
2012-10-26 32 瀏覽
When dinner was being organised for a get together with Mr. C and Miss. K, Cepage was not the original destination. It was only after my reluctance to go along with Miss K's suggestion of Spoon that Mr. C offered Cepage as an option.So the night before the public holiday saw us seated on the second floor of Cepage's dining room. Situated on Star Street, it is a one Michelin star establishment with its emphasis on a fusion of French and Japanese cuisine. As I entered the restaurant I was greeted
更多
When dinner was being organised for a get together with Mr. C and Miss. K, Cepage was not the original destination. It was only after my reluctance to go along with Miss K's suggestion of Spoon that Mr. C offered Cepage as an option.

So the night before the public holiday saw us seated on the second floor of Cepage's dining room. Situated on Star Street, it is a one Michelin star establishment with its emphasis on a fusion of French and Japanese cuisine. As I entered the restaurant I was greeted by the smiling hostess who then directed me towards the elevator opposite the hostess desk. It was a little odd stepping into the elevator with two staff members who stood facing each other, but at least it was a very short ride up. Once arrived, another waitress led me from the short hall into the main dining room. What struck me was how small the area was, with only five tables generously spaced apart from each other with I think two private rooms around the corner. The ceilings were high which was helpful in opening up the space in an elongated fashion and there was a mix of contemporary and what they term as 'old world' touches shown by the sleek tan wood panels on the walls contrasting with the elegant chandeliers dangling high above.

The menu for that night was actually unknown as many of the dishes were organised by the chef, but I can say that he made some fantastic choices.

We were served an assortment of bread to start with a selection of baguettes, anchovy rolls, cheese foccacia, brioche and sour dough. I picked the anchovy roll and baguette, but regretted it as the anchovy smell was extremely fishy, however the crunchiness of the exterior and soft insides showed the quality of the bread.

Our first appetiser was a signature dish. A neat bundle of angel hair pasta well tossed in truffle oil and decorated prettily with caviar, a light sprinkling of truffles and a sprig of basil flowers. We were instructed to pluck the purple basil flowers off the sprig and eat it together with the pasta. This. was. amazing. The angel hair was cooked to a perfect al dente and the truffle oil filled the senses with its wonderfully earthy aroma. The caviar added a touch of saltiness to the dish and the fresh flavour from the flowers helped awaken the palate. This was one of the best dishes of the night~
28 瀏覽
0 讚好
0 留言
A plate of scallop maki was served alongside the pasta dish, featuring six delicate rolls of raw scallops wrapped in seaweed and crowned with caviar and a touch of gold foil. The scallops were velvety soft and I would suggest to eat these quite quickly as the seaweed became damp and slightly chewy as they absorbed the moisture from the scallops.I enjoyed this as did Mr. C which was no surprise since he loves scallops, while Miss K thought it was a bit too salty.
33 瀏覽
0 讚好
0 留言
The next dish arrived with a very strong smoky aroma which gave me the impression that it was pork related. When the waiter described it as smoked anago, I was quite surprised as the flesh was pink hued, but this was quickly overcome by my anticipation to try it because anago is one of my favourite types of fish~ Three slices of anago were draped over a bed of tomato confit and slices of pan-fried potatoes with the funny addition of a shaving of parmesean cheese. I adored this dish! The anago was unctuous in texture and its fattiness just made it melt in the mouth.. To refresh the palate a small cup of shiitake consomme was served to relieve the oiliness. I think I was the only one who really enjoyed the anago, as both Mr. C and Miss K ate around it, leaving most of the anago untouched.
27 瀏覽
0 讚好
0 留言
24 瀏覽
0 讚好
0 留言
Their signature black miso cod was presented simply, wrapped in a hoba leaf with an accompanying side of sweet miso. The flesh was firm, but nicely moist and flaked off easily from the prod of a fork. The cod was apparently marinated using three different types of miso, and the sweetness of the marinade complimented the almost buttery flavour of the cod. This dish was liked by all three of us.
28 瀏覽
0 讚好
0 留言
The beef tartare prepared here is a little unsual compared to others I have tried. They termed it 'tataki' style where the top of the tartare was bruleed and it was served over a layer of ratatouille. This dish was definitely strongly flavoured and we all agreed that the ratatouille over-powered the taste of the beef. Miss K did not like the taste of the peppers used in the ratatouille, while I found the varying temperatures from the slight warmness of the bruleed top of the beef tartare to the sudden coolness of the ratatouille to be quite strange.
21 瀏覽
0 讚好
0 留言
While we were waiting for our next course, my attention was captured by several waiters preparing to provide a gueridon service for the next table involving a gorgeously roasted chicken. Watching them in action, efficiently carving up the chicken was quite interesting and showed no small amount of skill.
24 瀏覽
0 讚好
0 留言
No sooner then they had finished, another roasted chicken was wheeled out, this time stopping at our table! So essentially we got the visual action twice and honestly speaking there is something just so tantalising about a simple plate of roast chicken served with a side of fresh lettuce hearts and potatoes. You could tell it was cooked perfectly, the meat was succulent from the juices retained during the roasting process, the thighs were tender and even the white breast meat normally so tough was easy to chew. The highlight would probably be the skin, I normally do not eat chicken skin, but it looked so alluring that I could not resist trying. And I am glad I did, with the excess fats roasted away leaving behind a crispy skin that gave way to an irresistible crackle. Very very good.
21 瀏覽
0 讚好
0 留言
All too soon it was time for desserts~ Petite fours came first, a combination of yuzu marshmallow, pear and red wine jelly and a duo of oatmeal cookies. Miss K and I thought the marshmallow was way too sweet, it was also gritty in texture while Mr. C thought it was not bad, but we suspect that he was too busy looking at his phone to actually notice what he was tasting haha... the pear and red wine jelly was quite nice with a slightly chewy texture and I thoroughly agreed with Miss K that it tasted like those dried fruits 'gar yin ji' you eat after drinking a very bitter herbal tea. I liked the oatmeal cookies most, light and buttery with a delicate snap when you bit into it.
24 瀏覽
0 讚好
0 留言
Alongside our petite fours, a tray of very cute mini eclairs were also served~ They were surprisingly not very sweet and out of the three flavours coffee, dark chocolate and sea-salt caramel, I preferred the dark chocolate most as it had the boldest flavour compared to the other two.
26 瀏覽
0 讚好
0 留言
And then we were served the chocolate souffle. This was paired with a gorgeously coloured cherry sorbet which was so striking against the sombre brown of the souffle. To be honest I am generally not partial to souffles because they tend to have an eggy flavour and I like my desserts to be of more substance rather than just a puff of air. This was definitely an exception though. Sinfully rich and dark it was absolutely seductive.. the fluffy top gave way to a semi-set moussey texture and it was so chocolatey that I can guarantee that it would satisfy the cocoa craving of any chocolate fanatic out there. It was an absolute pleasure to eat.. no wonder people consider chocolate as an aphrodisiac hahaha...The cherry sorbet was delightfully sharp and tangy with no fake cherry flavour and it helped to refresh the palate for those that desire a break from all the chocolate. I could not help murmuring how good the souffle was with every spoonful and I must have driven Mr. C and Miss K insane hahaha... I know Mr. C enjoyed his since he likes chocolate as well, but not so much for poor Miss K even though she made a huge effort and finished it
I would recommend this~
28 瀏覽
0 讚好
0 留言
We finished with coffees, cappuccinos for Mr. C and Miss K, while I had my usual skim, decaf latte. I ordered mine extra hot, but when the coffees came, the waiter taking our order must have mixed it up resulting in the cappuccinos being of the higher temperature while mine was normal. Just a small mishap. The coffees were from Nespresso which explained the lack of latte art and weak foam on the cappuccinos, but the flavour of the coffee was quite good.

Aside from the beef tartare, I loved my dining experience at Cepage. The service was attentive, the manager was friendly, not at all intrusive and made small talk at appropriate times. This is definitely somewhere I plan on returning to~
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
評分
味道
環境
服務
衛生
抵食
用餐日期
2012-10-22
用餐途徑
堂食
等級4
My mom loves beautiful artful food, and she also loves white asparagus, and corn. So when I saw all the latest food pictures of Cepage by Chef Lepinoy, I knew Cepagewas the place that I needed to bring her for Mother's Day celebration. Even though I hardly posted reviews these days, the food was so aesthetic and beautiful that I couldn't help but to share. Of course, the lovely afternoon with my dearest mom was also worth the record.We started with some bread, and despite how tempting the Bo
更多

My mom loves beautiful artful food, and she also loves white asparagus, and corn. So when I saw all the latest food pictures of Cepage by Chef Lepinoy, I knew Cepagewas the place that I needed to bring her for Mother's Day celebration. Even though I hardly posted reviews these days, the food was so aesthetic and beautiful that I couldn't help but to share. Of course, the lovely afternoon with my dearest mom was also worth the record.

We started with some bread, and despite how tempting the Bordier butter was on the side, the bacon flute and tomato and black olive focaccia were great on their own.
39 瀏覽
0 讚好
0 留言
.

White Asparagus Blanc-Mange, Oscietra Caviar, White Asparagus Coulis, Green Asparagus Puree
31 瀏覽
0 讚好
0 留言
Mom loves asparagus especially the juicy white ones.This dish is simply perfect for her. The silky white “flan” and the white asparagus coulis were packed with the sweetness of white asparagus, further accentuated by the marine saltiness of the caviar and the mild grassiness of the green asparagus.

All these elements were crafted into a piece of art with the meticulously located green asparagus dots and the quenelle of caviar jewels.


Floating Snowball, Floral Bouquet, Chilled Corn Soup, Hidden Treasure of Oscietra Caviar
32 瀏覽
0 讚好
0 留言
Another favorite of my mom is corn. That is why when I saw this stunningly beautiful dish on Facebook I immediately asked Chef Lepinoy if I could have for my mom. Once again, the plethora of caviar at the bottom worked brilliantly in elevating the sweetness of the corn soup, and the fluffy airy floating snowball rounded out the overall texture. The corn-flavored popcorns added an additional textural contrast, and it really tasted like Tohato caramel corns, the Japanese snack!

La Saint-Jacques - Teppanyaki seared Tasmanian scallops with teriyaki sauce
30 瀏覽
0 讚好
0 留言
36 瀏覽
0 讚好
0 留言
In the past, the scallops at Cepage were cooked with Bordier seaweed butter, but this new “lighter” version was equally satisfying. In fact, the execution this time was better than my previous visit, with the gigantic scallops cooked to perfection – slightly crispy on the seared surfaces, semi cooked throughout and the center almost raw like sashimi. They were also bursting with natural sweetness, which I thought was hard to find as most of the jumbo scallops I tasted in Hong Kong were quite flavorless.

The teriyaki sauce was more like a light sweet soy dipping without the stickiness and viscosity of the ones for yakitori.


Hokkaido Uni, Over Petit Lobster Flan, Light Fennel Emulsion
33 瀏覽
0 讚好
0 留言
Another gorgeous and immaculately presented dish. There were actually a lot of sea urchin “tongues” inside, and when mixed with the lobster flan and fennel emulsion, it became a sea urchin veloute with bits of sea urchin meat in every bite. The brininess of the uni was very much toned down when mixed with all the ingredients, but I liked the pungent fennel which gave the whole dish a distinct flavor profile.

Foie Gras & Anago, En Mille-feuille, Daikon and Apple Matchstick Salad
26 瀏覽
0 讚好
0 留言
A familiar dish as it was served in many Robuchon’s restaurants. This was good in flavor but a little awkward to enjoy with its tall yet small dimension. The foie gras and anago flavors complemented each other well both flavorwise and texturewise. The apple and daikon salad was great for refreshing the palate.


La Caille - A marriage of quail and foie gras with a light chicken veloute and green asparagus
23 瀏覽
0 讚好
0 留言
Another new interpretation of their signature quail and foie gras dish, this dish was served a little more bistro -like (any coincidence? Wink wink?) and with a more rustic presentation. The quail leg was tender despite the lack of a crispy skin, and foie gras added richness to the breast meat. My mom quite liked the chicken veloute which served as a thick sauce. Surely more asparagus for my mom!


La Cabillaud - French Cod Cooked in "Meuniere Style", served in Modern "Grenobloise"
26 瀏覽
0 讚好
0 留言
The black cod cooked in hooba leaf was a signature dish at Cepage which I loved, and with French cod the preparation also turned French. The thick-cut fish had flawless texture and doneness, moist and velvety in every bite. All the flavors of the dish came solely from the Grenobloise sauce. The tartness of lemon was VERY pronounced, and the brown butter flavor became very mild in comparison.

Les Fameuses Carolines
29 瀏覽
0 讚好
0 留言
Composed of mini eclairs, marshmallows, and almond cookies, the platter was certainly an eye-candy on its own. My mom ate EVERYTHING on this platter without leaving me one!
I would only believe they tasted excellent from her reaction!

Trilogy of Sweet Corn Symphony, Soufflé, Ice Cream and Caramel Popcorn
22 瀏覽
0 讚好
0 留言
I asked Chef Lepoiny to prepare this dessert for my mom as I knew instantly when I saw its picture on Facebook that she, as a corn fanatic, would love it. This was truly a corn-lover heaven, with the warm soft soufflé, the cold creamy ice cream, and the crunchy caramel popcorn all packed with corn aroma and flavor. Mom LOVED it and it was certainly a highlight of the meal.

Les Iles Flottantes - Floating islands with custard sauce and pink pralines
29 瀏覽
0 讚好
0 留言
I asked Chef Lepinoy to kindly write “Happy Mother’s Day” on one of the dishes, and he was so kind that he made this dessert into such a lovely and beautiful dish! The dreamy and airy floating islands went impeccably well with the rich and creamy custard sauce, and the crunchy delightful almond and pink pralines and caramel lace completed the heavenly creation. This dessert was just so divine! They were sweet on the palates yet sweeter in our hearts. It was the perfect finish for our lovely afternoon.

It is very hard these days to find true artistic food that taste great at the same time. Often time I found food that looks "too pretty" to taste not as good as it looks. I was very impressed by Cepage in this meal as those amazing looking dishes, including the Snowball, the White Aparagus Flan, the scallops, the Hokkaido uni, and Trilogy of Sweet Corn Symphony, and the Floating Island to be all having impeccable flavors to match with the presentations. I look forward to visiting Cepage very soon again for savoring more on the beautiful delicious dishes that combine art and food together!

題外話/補充資料: *[b] The white asparagus dishes are seasonal items[/b] ** [b]The following dishes are off menu and are parts of Singapore promotion in August[/b]: -Floating Snowball, Floral Bouquet, Chilled Corn Soup, Hidden Treasure of Oscietra Caviar -The Foie Gras & Anago, En Mille-feuille, Daikon and Apple Matchstick Salad -Hokkaido Uni, Over Petit Lobster Flan, Light Fennel Emulsion -Trilogy of Sweet Corn Symphony, Soufflé, Ice Cream and Caramel Popcorn
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
評分
味道
環境
服務
衛生
抵食
用餐日期
2012-05-12
用餐途徑
堂食
人均消費
$650 (午餐)
慶祝紀念
母親節
推介美食
  • White Asparagus Blanc-Mange
  • Floating Snowball
  • Hokkaido Uni
  • La Saint-Jacques
  • Trilogy of Sweet Corn Symphony
  • Les Iles Flottantes
等級2
6
0
2012-05-24 13 瀏覽
a bit too upscale for my own personal taste; this is not a place that I would shell out my own cash to try out, and luckily i didn't have to. a family friend took us out for a celebration and celebrate we did.we had the tasting menu which surprisingly seemed quite japanese. when we asked our waiter he told us that the chef was inspired by the Japanese belief of using the freshest ingredients (can't remember the Japanese term off my head)starters:spanish ham and breadtasting menu:sushi made with
更多
a bit too upscale for my own personal taste; this is not a place that I would shell out my own cash to try out, and luckily i didn't have to. a family friend took us out for a celebration and celebrate we did.

we had the tasting menu which surprisingly seemed quite japanese. when we asked our waiter he told us that the chef was inspired by the Japanese belief of using the freshest ingredients (can't remember the Japanese term off my head)

starters:
spanish ham and bread

tasting menu:
sushi made with some seafood(?)
white asparagus jelly with caviar
shrimp ravioli with truffle
deep sea lobster pure with hokkaido sea urchin
udon with lobster bouillon
wagyu beef with white asparagus
sake jelly with fruit sorbet

wine
2 whites
2 reds

i'm not usually a fan of "inspired" fusion dining, but i found this dinner to be rather scrumptious. the ingredients were fresh, the service close to impeccable. i don't usually eat lobster or shrimp, so i don't feel qualified to comment on them. i enjoyed the wagyu beef the most, it was simply divine. my next favorite dish was the white asparagus jelly with caviar. it has a great texture, you can really taste the essence of the white asparagus. a bit of this mixed with some caviar with a sip of white burgundy was an amazing experience.

with regards to the "value". in terms of pure dollar for food it's low. the overall dinner came to be...A LOT. so for a place like this i need to judge it relative to a special occasion situation.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
評分
味道
環境
服務
衛生
抵食
用餐途徑
堂食
人均消費
$2000 (晚餐)
等級3
82
17
2012-01-18 15 瀏覽
貴為新加坡著名法國餐廳集團Les Amis旗下之餐廳,加上米芝蓮一星的推介(雖然我仍然不太相信米芝蓮之評分,尤其是中菜,哈哈),再加上Joel Robuchon的總廚(Sebastien Lepino) 之加盟, 實在找不到任何籍口,不來一試,趁今日係我倆結婚紀念日,專程前來品嚐一吓。位於灣仔永豐街,其實一轉彎,就係星街,絕對不難找到;偌大的落地玻璃,中間印有CEPAGE的字樣,一定不會走漏眼;門口更放置一棵十呎高嘅聖誕樹,非常觸目,佈置不會過多,但仍然感受到一股聖誕氣氛。全幢三層高,地下右手邊,為Cepage嘅酒窖兼wine bar,取名bar cepage,地方並不是很大,但只放置幾張sofa及coffee table,加上極高樓底,空間感非常;除了這個酒窖外,一樓仲有一個酒窖,size當然比較細,兩個酒窖合共藏酒八仟幾支,超過二仟四佰個品牌,嗰本wine list,應該話wine book先正確,足足有近百頁,品種之多,年份之久,堪稱一絕,只可惜今晚揸咗車,無緣一嚐美酒。喺左手邊,就有一部專lift,直上一樓及二樓,main dining hall設於一樓,仲有兩間VIP房,二樓
更多
貴為新加坡著名法國餐廳集團Les Amis旗下之餐廳,加上米芝蓮一星的推介(雖然我仍然不太相信米芝蓮之評分,尤其是中菜,哈哈
),再加上Joel Robuchon的總廚(Sebastien Lepino) 之加盟, 實在找不到任何籍口,不來一試
,趁今日係我倆結婚紀念日,專程前來品嚐一吓


位於灣仔永豐街,其實一轉彎,就係星街,絕對不難找到
;偌大的落地玻璃,中間印有CEPAGE的字樣,一定不會走漏眼;門口更放置一棵十呎高嘅聖誕樹,非常觸目,佈置不會過多,但仍然感受到一股聖誕氣氛
55 瀏覽
0 讚好
0 留言
全幢三層高,地下右手邊,為Cepage嘅酒窖兼wine bar,取名bar cepage,地方並不是很大,但只放置幾張sofa及coffee table,加上極高樓底,空間感非常
;除了這個酒窖外,一樓仲有一個酒窖,size當然比較細,兩個酒窖合共藏酒八仟幾支
,超過二仟四佰個品牌
,嗰本wine list,應該話wine book先正確
,足足有近百頁,品種之多,年份之久,堪稱一絕,只可惜今晚揸咗車,無緣一嚐美酒


喺左手邊,就有一部專lift,直上一樓及二樓,main dining hall設於一樓,仲有兩間VIP房,二樓則為一間比較大嘅VlP房及廚房,至於天台,則為露天茶座,非常骨子精緻


Lift門打開,眼前係一套紅色sofa,茶几上擺放了一個雪茄盒,入面存放嘅,亦係雪茄名牌Cohiba和Montecristo等,是一個悠閒嘅角落,飯後與三五知己呷一口雪茄,飮一杯紅酒,絕對是人生一大樂事


沿著窄窄嘅走廊向左走,有三張小圓枱,張張都倚旁著落地大玻璃,雖然窗外並非無敵海景,但亦有一種舒服嘅感覺,再行前兩步,就係一樓嘅細酒窖,相比地下嘅酒窖,當然細了一截,但當中嘅兩幅牆,用上厚玻璃間牆,讓客人坐在dining hall,都可以欣賞到酒窖內嘅狀況,感受到酒窖嘅氣氛,觀感上亦大大減少了壓迫感


Dining hall嘅地方雖然唔算大,但只擺放六、七張枱,加上極高樓底,空間感十足,貴為一星級法國餐廳,空間上嘅安排,尚算合格;對著走廊嘅牆身,掛著一幅大油畫,不知作者是誰,但整幅畫呈藍色,一張烈燄紅唇,份外突出,作者更刻意唔畫一對眼睛,讓大家有更多嘅想象空間,紅唇下則有一撇水漬,令人覺得有一種delicious嘅感覺,真係「食到漏口水」咁
42 瀏覽
0 讚好
0 留言
至於menu方面,唔計a la carte,有三個sets可以選擇,分別係$680嘅四道菜,$1,070嘅六道菜和$1,680嘅八道菜;$1,680嘅menu當然最精彩,當中最吸引嘅,當然係《black diamond》in parmesan bouillon, chives and veal ravioli啦,相信所謂《black diamond》,應該係指黑松露箘
;至於$680嘅menu則比較失色,菜色無甚特別;至於$1,070嘅menu,有兩個前菜與$1,680相同,而且大部份菜色亦都有黑松露菌和魚子醬,都頗吸引,main course則有amadai (金鯛魚)和quail (鵪鶉)選擇;其實$1,070嘅menu最抵食,但我倆今晚又想食牛,正當我倆猶豫之際,服務員好像看穿了我們的心事,向我倆解釋嗰main course可以轉其他食材,最重要嘅係唔需要加錢,嘻嘻
,我倆便決定選擇$1,070嘅menu,當然要求將嗰main course轉為和牛啦,再加一客西班牙黑毛豬風乾火腿,便是我倆今晚的晚餐
63 瀏覽
0 讚好
0 留言
Cepage嘅
風乾火腿,喺採用西班牙名牌Joselito嘅黑毛豬,經過48個月風乾,屬上品
,$250一客,約25 grams,有六至八小片,呈紅色(總覺得48個月的風乾火腿應呈深紅色,但這幾片的顏色並不太深紅
),帶光澤,雖然這幾片火腿的油脂分佈並不好看(油脂分佈不均,偏於一邊),但入口仍然非常甘香、潤滑,橡果味濃,確實係風乾火腿中嘅極品
,當你品嚐過黑毛豬風乾火腿後,相信再不會對普通白豬火腿感興趣;有別於一般餐廳嘅配搭,隨風乾火腿奉上的,並不是蜜瓜,而是多士和鮮蕃茄粒,多士帶少少酸味,脆脆地,但個人還是喜歡配甜蜜瓜多一些;Cepage似乎對呢隻Joselito黑毛豬風乾火腿充滿信心,原隻擺放在dining hall中間
,當客人點風乾火腿時,服務員就會即時片出來奉上,完全冇打算將隻火腿包裝存放起來,若非多人點食,餐廳又豈會讓一隻過萬元嘅黑毛豬風乾火腿大大方方地展現於人前,事實上,就我哋所見,當晚至少有一半客人都有點這個風乾火腿
西班牙 Joselito 48個月嘅黑毛豬
42 瀏覽
0 讚好
0 留言
第一道菜,喺
Scallops maki with black truffle from Perigord,看一看嗰造型,絕對相信佢喺帶子壽司卷,仲連同壽司豉油和筷子一起奉上,但係就欠缺了wasabi,賣相非常精緻
;但服務員向我倆講,壽司卷入面白色嘅食材,並非飯粒,係由西芹切碎再搓成
,而黑色包著嘅皮,亦非紫菜,係由黑松露菌做的
,至於嗰碟亦非豉油,係用黑松露菌做的醬汁
;聽完服務員嘅講解,我倆目瞪口呆
,完全無諗過大廚可以將黑松露菌舞弄得咁出神入化;一啖食入口,帶子味鮮
,西芹爽甜
,但最吸引的,係嗰種黑松露菌獨特嘅味道,味濃郁,非常香,與帶子嘅鮮味非常匹配,好好食
,只可惜每人只有兩小卷
並非壽司卷,其實係黑松露菌做的
28 瀏覽
0 讚好
0 留言
第二道菜,喺
Caviar on cold angel hair,賣相吸引,一小撮天使麵放喺底,上面放了一羮魚子醬,仲有一小片金萡作裝飾,再加上黑松露菌吊味,呢一碟天使麵,真係非常矜貴
;麵質尚算彈牙,魚子醬顏色呈啡黑色,可能燈光較暗,看不出光澤,味道帶鹹鮮兼持久,而且粒粒鮮明,相信係中上貨色,雖非伊朗產品,但應是俄羅斯Osetra Caviar,與Joel Robuchon同一品種;黑松露箘味道雖特出,但因份量不多,所以並無喧賓奪主嘅感覺,整體上嘅感覺頗特別,有驚喜
;天使麵只不過係配角,主角當然係魚子醬,黑松露菌與魚子醬之間,雖然稱不上絶配,但就擦出另一種火花,的確特別
天使麵只不過係配角,主角當然係魚子醬
31 瀏覽
0 讚好
0 留言
第三道菜,喺
Langoustine ravioli on parmesan sauce with black truffle,與頭兩道菜相比,這道小龍蝦意大利雲呑,好似唔夠吸引,比較普通
,縱有一片海膽置於雲呑頂及四週佈滿黑松露菌,亦難突顯其特色
;醮了些parmesan sauce,咬了一口,才發覺這道菜之特色,原來源於這個parmesan sauce,非常濃郁嘅巴馬芝士味道,濃而不膩,非常幼滑,這個sauce的確煮得好
,與一般灑上食物表面或經焗爐焗溶了的芝士,不可同日而喻,與黑松露菌嘅味道亦合襯,相得益彰,服務員更誇口話此parmesan sauce為水準之作,很多客人都要求配襯此sauce
這道菜之特色,源於這個parmesan sauce
48 瀏覽
0 讚好
0 留言
第四道菜,喺
Artichoke soup with petals of black truffle,「petals of black truffle」,聽到非常吸引,之前的幾道菜式,雖然都有黑松露菌,但都只能淺嘗其味,頂多都是幾條黑松露菌絲,如今,有petals of black truffle,當然相當期待
;可惜,上枱時,只見幾條黑松露菌絲散佈在一小碗忌廉湯上,相當失望
,並非menu所寫的petals,可能是我對petals嘅解釋有誤呱,哈哈
;事實上,這個亞枝竹忌廉湯的質素亦非突出,稀杰程度尚可,顏色呈墨綠色,比一般嘅亞枝竹忌廉湯深色,但香味稍薄,而且食不到黑松露菌味道,比之前的菜式稍遜
亞枝竹忌廉湯,香味稍薄
117 瀏覽
0 讚好
0 留言
第五道菜,喺今晚嘅主菜,
Grilled Wagyu,份量唔多,估計只有兩安士份量左右
, 不過係唔需要補錢嘅情況下,可以轉食和牛,我覺得ok啦
;唔肯定係日本和牛,還是澳洲和牛,但牛肉味濃,肉汁豐富,油脂雖不及頂級水準,但亦豐腴,入口嫩滑,唔靱唔嚡,好食
;至於配菜方面,比較簡單,只有露荀和蘿蔔。
雖然只有兩安士份量,係唔需要補錢嘅情況下,可以轉食和牛,我覺得ok啦
23 瀏覽
0 讚好
0 留言
最後一道菜,喺甜品
Malaga wild strawberries on rice pudding and milk jam,這個西班牙野生士多啤梨,細細粒,而且比較扁身,並非豐滿圓形嗰種,而且顏色偏淡,及不上日本或美國士多啤梨的鮮紅,但味道唔差,甜且鮮
,加上rice pudding and milk jam,更加香甜、滑溜
,比一般嘅cream好得多;而且Cepage更加將一張野生士多啤梨嘅相過膠,跟隨甜品一同上枱,頗細心
;而最窩心嘅,喺嗰塊寫上「Happy Anniversary」嘅朱古力牌,見到太太嘅笑容,是由心底裡發出來的
西班牙野生士多啤梨,細細粒,比較扁身
76 瀏覽
0 讚好
0 留言
縱使現今科技發達,數碼相機隨處可見,但服務員仍然手持一部即影即有,為我倆拍下這一刻,更付上一張心意咭,上面寫著「We do not remember days; we remember moments. Your special moments, are ours too.」非常體貼、細心
36 瀏覽
0 讚好
0 留言
喺奉上咖啡前,服務員端上
Petits Fours,講不上好豐富,但都有六、七款選擇,我哋挑選咗曲奇餅和棉花糖,服務員強烈推介cannele,所以我哋都揀了一顆,但外層頗硬,完全唔脆,內裡亦不討好
;至於曲奇餅和棉花糖,亦只是一般水準,沒有驚喜
咖啡尚算香濃,但亦非極品,始終都只不過是餐後咖啡,本應無甚要求,但以一間米芝蓮一星嘅法國餐廳來說,相信可以做得更好。
Petits Fours,一般水準,沒有驚喜
29 瀏覽
0 讚好
0 留言
今晩雖然是一頓法國餐,但感覺上又好似食日本菜
,因為大部份菜式嘅造型和擺設都充滿日本風味,最驚喜的,就係幾乎每道菜都有黑松露菌,非常吸引


整體上來說,今晚是歡愉的一餐
,兩位合共$2,700,即平均每人$1,350,價錢唔平,但亦算合理,尤其是服務水準,專業之餘,亦不失一份親切感
,每位服務員都溫文有禮,笑容滿面,亦非常主動和樂意協助客人,每一道菜都主動地解釋清楚,並不馬虎,與客人亦保持一定溝通,令客人有賓至如歸的感覺,但又不會覺得佢哋太長氣,太多說話,實在難得
,今晚並非一頓嚴肅的法國餐,是一頓輕鬆、親和的法國餐

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
評分
味道
環境
服務
衛生
抵食
用餐日期
2011-12-26
用餐途徑
堂食
人均消費
$1350 (晚餐)
慶祝紀念
紀念日
推介美食
並非壽司卷,其實係黑松露菌做的
天使麵只不過係配角,主角當然係魚子醬
這道菜之特色,源於這個parmesan sauce
西班牙 Joselito 48個月嘅黑毛豬
等級1
1
0
It was the first time I had dinner in this Michelim one star restaurant.The amouse bouch is really elegant and special with "blossom caviar salmon"!So I was full of expectation for the starter. The prawn was nothing for special but I am really doubted about the hygiene of spring onion placed on the origami. It is very odd!!!Even a bit 'kindergarten' feel! May be I do n't know how to appreciate such kind of ART! The main course I ordered one Amadai. It was fresh and crispy and nice for giving a t
更多
It was the first time I had dinner in this Michelim one star restaurant.The amouse bouch is really elegant and special with "blossom caviar salmon"!So I was full of expectation for the starter. The prawn was nothing for special but I am really doubted about the hygiene of spring onion placed on the origami. It is very odd!!!Even a bit 'kindergarten' feel! May be I do n't know how to appreciate such kind of ART! The main course I ordered one Amadai. It was fresh and crispy and nice for giving a try. Overall I was satisfied by the taste of food rather than the strange, naive decoration and painting of dishes that may affect the food quality-hygiene!!It is not worth for giving a second try for its unreasonable cost!
Odd decoration with origami!!
22 瀏覽
0 讚好
0 留言
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
評分
味道
環境
服務
衛生
抵食
用餐日期
2011-11-11
用餐途徑
堂食
人均消費
$1200 (晚餐)
等級1
4
0
2011-09-19 3 瀏覽
呢一間星加坡開過嚟嘅餐廳,水準時高時低。新開張嘅時候去食,非常唔錯。之後再帶女朋友去食過兩次,差咗啲。最近朋友生日,喺嗰度開咗個party仔,結果又相當唔錯,係咁多次最好食嘅一次。麵包先嚟,有芝士包,提子包,煙肉包月baguette。我最鐘意食麵包,全部都要,全部都好食。我嘅頭盤係兩隻langoustine意式餃子。Langoustine煮得半生熟,入面加咗dill,嘩,好甜好甜,好食。青豆湯,上面有啲泡,而家都係興啲咁嘅嘢,ok啦。正餐條milk fed lamb chop,煎五成熟。好得,入口融化,唯一問題唔夠羊味,可能因為係乳羊嘅關係。甜品係心太軟,不過係Lemon tart版本,檸檬味好清香,蛋糕入面個lemon cream亦唔錯。全程都好。不過幾位經理服務有啲問題,好snobbish。上次都係咁。喂,千幾蚊一位,未計飲酒,高級餐廳喎,要humble啲嘛。
更多

呢一間星加坡開過嚟嘅餐廳,水準時高時低。新開張嘅時候去食,非常唔錯。之後再帶女朋友去食過兩次,差咗啲。

最近朋友生日,喺嗰度開咗個party仔,結果又相當唔錯,係咁多次最好食嘅一次。

麵包先嚟,有芝士包,提子包,煙肉包月baguette。我最鐘意食麵包,全部都要,全部都好食。

我嘅頭盤係兩隻langoustine意式餃子。Langoustine煮得半生熟,入面加咗dill,嘩,好甜好甜,好食。

青豆湯,上面有啲泡,而家都係興啲咁嘅嘢,ok啦。

正餐條milk fed lamb chop,煎五成熟。好得,入口融化,唯一問題唔夠羊味,可能因為係乳羊嘅關係。

甜品係心太軟,不過係Lemon tart版本,檸檬味好清香,蛋糕入面個lemon cream亦唔錯。

全程都好。不過幾位經理服務有啲問題,好snobbish。上次都係咁。喂,千幾蚊一位,未計飲酒,高級餐廳喎,要humble啲嘛。
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
評分
味道
環境
服務
衛生
抵食
用餐途徑
堂食
慶祝紀念
生日
等級4
183
2
2011-08-26 7 瀏覽
灣仔永豐街的 Cepage 也是生日之選之一, 確定去 Cepage 之前, 也有想過再去 Robuchon ,畢竟已試過 , 那倒不如便去試一試新意吧。殊不知Cepage 最近換了大廚, 正是來自Joel Robuchon 的 Sebastien Lepino, 真的人算不如天算。Lunch set, 3 courses $418, 4 course $560, tasting menu $1070 Lunch set 的菜單屬於有限制菜單, 不包含一些signature dish, 於是乎便決定單點。Starter 是 JOSELITO “Gran Reserve” Spanish Iberico Ham (25g)48個月的黑毛豬火腿, 不是沒有吃過, 沒有吃過的是隨之附上的sourdough toast, 天然發酵的多士, 有點酸性, 配香甜的火腿, 未至於絕配, 也算相襯。這天不想吃肉, 於是頭盤及主菜也選了海鮮類, 頭盤 LA SAINT-Tasmanian seared scallops with Bordier seaweed。簡單來說就是奶油焗帶子,只不過的是法國奶油
更多
灣仔永豐街的 Cepage 也是生日之選之一, 確定去 Cepage 之前, 也有想過再去 Robuchon ,畢竟已試過 , 那倒不如便去試一試新意吧。殊不知Cepage 最近換了大廚, 正是來自Joel Robuchon 的 Sebastien Lepino, 真的人算不如天算。

Lunch set, 3 courses $418, 4 course $560, tasting menu $1070 Lunch set 的菜單屬於有限制菜單, 不包含一些signature dish, 於是乎便決定單點。
Starter 是 JOSELITO “Gran Reserve” Spanish Iberico Ham (25g)
48個月的黑毛豬火腿, 不是沒有吃過, 沒有吃過的是隨之附上的sourdough toast, 天然發酵的多士, 有點酸性, 配香甜的火腿, 未至於絕配, 也算相襯。
20 瀏覽
0 讚好
0 留言
這天不想吃肉, 於是頭盤及主菜也選了海鮮類, 頭盤 LA SAINT-Tasmanian seared scallops with Bordier seaweed。簡單來說就是奶油焗帶子,只不過的是法國奶油,近來好愛吃帶子, 縱然沒有甚麼驚喜, 也滿足了帶子慾。
14 瀏覽
0 讚好
0 留言
我的主菜是 LE SAUMON ﹣ Salmon tartare crowned with Oscietra caviar and wasabi yogurt。這道菜是一打開菜單, 看到它就決定要點, 因為我其實很喜歡他他, 牛肉他他, 吞拿他他, 總之一見到就是叫他。這裡用的魚子醬是 Oscietra , 級數僅次於Beluga, 以往我對魚子醬沒有興趣, 因為總覺得又淡, 又貴;這次吃得出有咸味,講究一點的話, 那種可以叫做礦物味, 應該算物有所值吧。
18 瀏覽
0 讚好
0 留言
甜品 LE CHOCOLAT﹣“Michael Cluizel” dark chocolate soufflé with sea salt. 樣子充滿誘惑, 最喜歡不甜的甜點。
表面上好像份量很少, 但夠飽, 因為不停有麵包供應, 而且十分出色。
15 瀏覽
0 讚好
0 留言
好像聽聞過這裡以服務好見稱, 不過負責麵包的那位女士,太踴躍供應麵包, 人家在說話她也要打斷, 要留意返。不過, 整體用餐氣氛屬於 cozy, 比起 Robuchon 的一絲不苟多了點人情味。

說回與Robuchon 的比較, 看菜單時也發現有幾味是那邊的名菜, 搬了過來, 做法有點不同, 例如那邊的 Crispy amadai fillet with an aromatic coriander nectar, 過到來就變成Crispy Amadai in bouillon of fresh oriental lily bulb,amadai 是日本的鯛魚, 把 crispy amadai 和上湯放在一起, 真的有所保留, 賣相也差了, 我試了一口, 果然上湯浸過的魚肉, 壞事。
錯哂
28 瀏覽
0 讚好
0 留言
另外一味是LE BLACK COD﹣Marinated black cod cooked in hooba leaf, young pickle Japanese ginger, miso sauce, 這有9成和那邊相似, 不錯。
18 瀏覽
0 讚好
0 留言
經理也有推介Duo of steamed duck breast and foie gras, 也是在Robuchon 帶來的, 不過得不到大家的垂青, 沒有點。

這裡的藏酒十分豐富, 一接到那如辭海般厚的wine list 便體會到, 為甚麼不用ipad? 這天選了有點冷門的 Bruno Paillard , 只有30年歷史的香檳酒莊,有趣。
17 瀏覽
0 讚好
0 留言
會不會再來?會的。
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
評分
味道
環境
服務
衛生
抵食
用餐日期
2011-08-06
用餐途徑
堂食
人均消費
$1500 (晚餐)
慶祝紀念
生日
等級4
2011-07-08 125 瀏覽
A group of friends gathered at Cépage for a relaxing brunch. Sitting in the private room with a round table gave us great privacy to chat and relax for 4 hours during the Saturday brunch! How nice!I hadn't visited the restaurant since the new (well, not so new now) chef Sebastien Lepinoy from L'Atelier de Joël Robuchon joined the Cépage's team. This was a great opportunity for me to try the revamped menus. We were not too interested with the dishes offered in the brunch set menu, so instead
更多
A group of friends gathered at Cépage for a relaxing brunch. Sitting in the private room with a round table gave us great privacy to chat and relax for 4 hours during the Saturday brunch! How nice!

I hadn't visited the restaurant since the new (well, not so new now) chef Sebastien Lepinoy from L'Atelier de Joël Robuchon joined the Cépage's team. This was a great opportunity for me to try the revamped menus. We were not too interested with the dishes offered in the brunch set menu, so instead all of us picked something from the a la carte menu for substitutions. Some of the dishes below were from my friends, so I wouldn't provide detailed comments on those.

Beginning with bacon bread stick and brioche for my bread service which were pretty tasty, though I liked the bacon bits more than the bread itself. Butter was served properly at room temperature (you will be surprised how many restaurants don't manage to get this right)

Starter: Cinco Jotas jamon iberico
"Bruschetta" with sourdough toast
Cinco Jotas jamon iberico, "Bruschetta" w. toast
35 瀏覽
0 讚好
0 留言
The ham wasn't particularly fatty yet qiote flavorful. Would have been nicer if the toast was crispy

Amuse bouche 1: Almond Panna Cotta, Orange Juice, Fried Capellini
Amuse bouche 2: Sweet corn bouillon, Caviar
Amuse Bouche
22 瀏覽
0 讚好
0 留言
I wasn't very fond of the almond flavor in the panna cotta, but the citrusy orange juice was quite refreshing. I did enjoy the natural sweetness of the corn soup which was complemented nicely by the savory caviar.

L’ARTICHAUT
Cream of artichoke soup, freckles of black truffle, chervil
Cream of artichoke soup, black truffle, chervil
32 瀏覽
0 讚好
0 留言
I wanted something warm and soothing and went for the soup. The artichoke flavor, however, wasn't as profound as I would have liked. I wish there were more roasted artichoke pieces at the bottom. The black truffle bits did help to add more complexity to the soup.

LA SAINT-JACQUES de Tasmanie, cuit dans un beurre «Bordier» aux algues
Tasmanian seared scallops with Bordier seaweed butter
Tasmanian seared scallops w.Bordier seaweed butter
43 瀏覽
0 讚好
0 留言
My friend's scallops swam in delicious Bordier seaweed butter which was heavenly , despite the the scallops being slightly overcooked for his liking.

LES CALAMARS
Stuffed squids with melody of olives, Iberian chorizo and Japanese mustard
Stuffed squids w melody of olives, Iberian chorizo
31 瀏覽
0 讚好
0 留言
A Spanish oriented dish, the tender baby squids were stuffed with veggies and squid tentacles and matched briliantly with the the pungent olives. Further fueled with spicy chorizo and the mild kick of the mustard, this dish was packed with full flavors!

LA CAILLE
Caramel roasted quail with green salad
Caramel roasted quail with green salad
31 瀏覽
0 讚好
0 留言
Those who had been to Robuchon should be familiar with this dish which is a Robuchon's signature that is served in all L'Atelier de Joël Robuchon. This was executed skillfully like it was at Robuchon. Crispy skin and tender meat with luscious foie gras fillings. What's not to love here?

LE BLACK COD
Marinated black cod cooked in hooba leaf, young pickled Japanese ginger, miso sauce
Marinated Black cod cooked in hooba leaf
33 瀏覽
0 讚好
0 留言
Couldn't help but to think of Nobu's signature miso black cod, and this version was not too shabby. My friend had always loved this dish which was very moist and flavorful.

LE CANARD et le foie gras en duo
Duo of steamed duck breast and foie gras
Duo of steamed duck breast and foie gras
40 瀏覽
0 讚好
0 留言
I was intrigued by the name as the foie gras was steamed instead of the normal pan-fried or terrine version in French cooking. An interesting idea and presentation to have the breast and foie gras adhered together to form a whole slice.
Duo of steamed duck breast and foie gras
25 瀏覽
0 讚好
0 留言
My duck breast was a bit tough and chewy which surprised me a little, but the foie gras was extremely silky like a piece of butter that just melt in my mouth. There was more foie gras "sandwiched" in between the daikon discs. The microgreen was very aromatic! I think Cépage has a strenght in dealing with foie gras.

LA POIRE
Poached Conference pear, pink guava sorbet, plum powder medallion

LA FRAISE
Fresh strawberries, almond “Pain de Gênes” biscuit, lychee-raspberry sorbet
LA POIRE & LA FRAISE - Absolutely delicious!
34 瀏覽
0 讚好
0 留言
My pear dessert was beautifully presented and the flavors were as dreamy as it looked. I loved the refreshing guava sorbet and the pear was not cloying sweet. A great light dessert particularly during the hot weather.

My friend seemed to be more fond of the lychee-raspberry sorbet than the rest of his strawberry dessert. But it was at least an eye-candy.

LA POMME
Apple tarte tatin, served warm with Bourbon vanilla ice-cream

LE CHOCOLAT
Michel Cluizel 63% dark chocolate tart, “café viennois” shooter
LA POMME & LE CHOCOLAT - Dessert lovers' heaven
31 瀏覽
0 讚好
0 留言
My other friend raved about the apple tarte tatin which delivered a nice contrast of warm and cold temperatures and in textures. The chocolate tart also received great compliments with its chocolatey flavor that wasn't too sweet or bitter.

3 platters of Petits Fours
Petits Fours - Have you seen such a large array?
23 瀏覽
0 讚好
0 留言
We were certainly VERY excited when the 3 big platters of petits fours arrived at our table.
(one plate at the back)

How generous!
There were madeleines, cranberry and almond cookies, white chocolate with dried fruits and nuts, salt caramel (YUM!), marshmallows, jellies (red is mulled wine), macarons, etc. Cannelés stood out to be the winner - hard crust outside, soft and moist inside. Delectable flavor!

Overall, another enjoyable meal with my great friends. The service was very attentive. I was most impressed by the beautiful artistic aesthetic of every dish at Cépage- they look so beautiful that you almost don't want to eat the food and ruin the presentation. Flavor-wise, not every dish was sensational or breathtaking, but they are still better than most French restaurants in HK. Some fine-tuning in executions would have perfected most dishes.

I also saw some feedbacks regarding the set menu items. I can't verify if the food in the set menu is compromised in quality or portion, but I would recommend doing the a la carte menu items anyway, as they are a lot more itneresting and seem to better reflect the true ability of the ktichen.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
評分
味道
環境
服務
衛生
抵食
用餐日期
2011-03-19
用餐途徑
堂食
人均消費
$700 (午餐)
推介美食
Stuffed squids w melody of olives, Iberian chorizo
Tasmanian seared scallops w.Bordier seaweed butter
Caramel roasted quail with green salad
Marinated Black cod cooked in hooba leaf
Duo of steamed duck breast and foie gras
LA POIRE & LA FRAISE - Absolutely delicious!
LA POMME & LE CHOCOLAT - Dessert lovers' heaven
Petits Fours - Have you seen such a large array?
  • LES CALAMARS
  • LA CAILLE
  • (the foie of) LE CANARD et le foie gras en duo
  • LA POIRE
  • LA POMME
  • Petits Fours