適逢Restaurant Week，經 dining city 預訂了位於中環地段，2024及25年榮獲米芝蓮一星及綠星的Feuille，是一間採用本地生產及有機農場的食材，結合法式烹飪手法，能提供獨特的用餐體驗的餐廳。🌺菜單設計圍繞植物的生命周期，從穀物和種子開始，到葉莖和根，最後再到花朵和果實。🌙晚餐：連頭盤同甜品共4道菜，$1088/人（未計加一）✨。-What we ordered🎈🌱Grains & Seeds🔹Appetizer：• Lamiaceae Seed - Kombucha• Mustard Seed - Shiso - Sea Grape• Sobacha - Comté - Yeast🌻Roots, Stems & Leaves 🍃 🔹Bread：• Feuille Bread - Dill Pil Pil 🎃🍞🔹Starter：• Pumpkin Seed - Kuruma Prawn - Grapefruit• Nasturtium - Wild Fish - Pumpkin• Back Truffle - Potato - Chinese Chive🔹Main：• Mushroom - Three Yellow Chicken - Chestnut🌺 Flowers & Fruits 🍇 🔹Desserts：• Banyuls - Fig - Spice• Origins• Marigold - Pollen• Local Fruit Candy-餐廳的名字意為“葉子”象徵著自然和新鮮的食材。從簡約的裝潢到菜單設計，餐廳展現出其Eco-Friendly理念💚。擺盤使用大量乾花及植物學元素，讓人置身於花叢之中，每道菜品不僅美味，還充滿意義。全餐頭盤到主菜食物質素都不錯，最印象深刻的是焗紫色薯仔，配上黑松露醬汁，很美味。而甜品是走fusion風格，很創新，但個人不是太喜歡，味道亦偏甜，可能還是經典的口味才適合我吧😆。-#footage_hk #central #hkrestuarant #中環 #中環美食 #diningcityhk #michelin #michelinpower #米芝蓮…查看更多
. Clever use of Basque Country concept of pil pil into this dish. Parsley - Crab - Almond Milk, atop the steamed crab meat were fresh baby salad leaves (sourced from local farm) dusted with some kind of green powder. The crab meat mixed with green papaya pieces in parsley sauce was well balanced. I just loved the presentation😍. Thai Basil - Ma Yau - Green Pea, the fish charcoal grilled on skewers was expertly cooked, retaining smokiness with crispy skin, yet the flesh was still very juicy. Under the fish, there were sautéed green peas with cucumber and longan. The tender sweet green peas popped in the mouth and contrasted well with the crunchy cucumber, and the white foam brought some acidity to the dish. The dish was clean, fresh and very flavourful
. Pumpkin - Three Yellow Chicken - Mushroom, the roast chicken breast slice came with pumpkin purée, blaze mushroom (姬松茸） from Yunnan, chicken jus and a sauce in foam made with Shaoxing wine. The chicken breast was tender and paired exceedingly well with the Shaoxing wine foam, giving a creamy “mushroomy”, buttery smoothness which hung so well on the chicken pieces. Couldn’t figure out why but the foam reminded me of the layered foam found in cappuccino full of nutty goodness! 
There was a separate bowl of “rice” which they use wheat instead of rice to give a bit of chew and, with the smoothness of the pumpkin purée, it was also very flavourful😍. An excellent dish!(3) Flowers & FruitsPineapple Entremet and Watermelon Fruit Candy, atop the almond cake sat the extremet with rich vanilla centre and pineapple compote on top which was not too sweet. Overall, I am particularly impressed with their cooking techniques in highlighting the unique values of local ingredients. 
