2
1
0
港鐵灣仔站 B2 出口, 步行約5分鐘 繼續閱讀
電話號碼
21727686
營業時間
今日營業
11:00 - 14:00
18:30 - 00:00
星期一至六
11:00 - 14:00
18:30 - 00:00
星期日
全日休息
*最後落單時間 23:00
付款方式
現金
食評 (5)
等級1 2018-06-07
449 瀏覽
考完公務員試,老婆想食扒,就想到這間肉店。店員是法國人,和食客有大量交流,會介紹各種食物。我們選了牛扒羊扒和薯蓉。牛扒羊扒都是基本煎好。調味由食客自己弄,有鹽和黑椒。薯蓉好正。其他桌點了凍肉併盤,紅酒,也看似很正。店鋪氣氛很有外國味道。 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1 2018-04-26
652 瀏覽
除了各部分的牛肉很美味多,其焗薯蓉是非常值得一試!除了外皮焗的非常香脆外,其濃濃的薯香配上牛油而帶出的味道,更是一絕。如果去到不知道吃什麼, 不妨試試佢地的set,可以食到三個部位👍 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
There has been an influx of French shop openings lately in Hong Kong. One could speculate that this stemmed from and is related to the 0% Wine Tax policy the HK Government has imposed on Wine Imports these days, and apparently there are closer to 30,000 French expats currently working and based in Hong Kong, and also working up at China too! This could only spell good news for our city, and some of the best of the best French ingredients are now available in our City gradually. Le Boucherie Francais in Wanchai just opened about 2 months ago and their French Beef Butchering prices are decent, around $58 to $88 dollars per 100g, and butchered only in the French ways. A Picanha steak cut is probably more Brazilian here, but also popular nowadays in France and also served as a Prime Rump Cap cut at Atelier Vivanda from Paris and Hong Kong nearby as well.. It all depends on how well you know your steak cuts..A Variety of Appetizers & Meats from mostly Beef, Veals, and Lamb -The meat cuts and preparations are very typical French from their own regions. There are also French Mangalica pork ham, which is usually associated with Hungarian Black Pigs, but were historically from France in DNA. You can also find a Caillette meat loaf on the menu, which traditionally is made with Caul's fat wrapping, but here is made with Spinach leaf wrapping around the meat instead.Domaine Giraud Chateauneuf du Pape from Rhone Valley -By the glass, $130. Great quality and by the bottle around $900+ HKD. Around 400% mark up. I actually expected better value, but people will pay for this anyway, but not for me permanently except on Special occasions...Bavette d'Alloyau Skirt Steak - HKD $58/100gIn French, Bavette steak is divided into a Skirt steak like this one, or the red leaner Bavette Flank steak. The nearby gamier Hanger steak is called an Onglet. The Bavette d'Alloyau is more highly prized due to its marbling, good flavors, despite being thinly butchered. This is just the French interpretation. I am sure the Americans, British, Koreans, Chinese, Japanese, Australians, Argentinians, etc will all take a different approach to its slicing. At the end of the day, this was what I wanted to order for this day. Especially when the Hanger Onglet today seemed to be on the narrower side, which I didn't think would be cooked that well from instinct and experience. This Bavette d'Alloyau Skirt steak this night was cooked well, but slightly lacking some flame grilling aroma from the pan searing method. But still enjoyable... just not maximising its potential enough yet. ~ 7/10Bavette d'Alloyau 200g for HKD $116 -Add another $50 for grilling in house. Still very reasonable. Even if not a Steak Frites concept with Fries included ..Gratinated Potato Dauphinois - HKD $70A typical French potato starchy side serve to a Beef Steak, apart from the Frites potatoes. This was done really well and lovely, with a creamy texture. It's a little bit optimistic on the pricing side, just likes its wines.. But I guess the reasonable Steak prices makes up for it somewhat. All in all, a meal like this costed me around the $380 mark per person. So it is still quite reasonable, and I would be back. And also for their other Cold appetizer items and cheeses too... My only smaller of all gripes is that I think their Wine prices could be lowered slightly to be fairer, I mean, we are all here to drink more Wines than to Eat to be merrier, aren't we all? (Well not so me coz I don't drink much, but I am thinking for everybody else coming in trying to have a good time here!!)Price: HKD $380 Per Person with 1 Glass of WineFood: ♕♕♕ 1/2 to ♕♕♕♕Address: G/F, 5-7 Swatow Street, Wan Chai灣仔汕頭街5-7號地舖Phone: +852 21727686 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4 2018-02-11
1893 瀏覽
🍴平民價法式扒房灣仔新開的法式扒房/肉店, 價格走親民路線, 主打自家法國草飼牛扒及各式凍肉冷盤, 牛扒種類繁多, 店員就依照大面喜好推介了這款Picanha, 稱肉味較濃郁, 肉質較嫩,較juicy! 選了medium rare,質感軟腍, 煎至微焦, 入口鬆化,唯獨肉味真的不太濃, 感覺吃到的都是面頭的黑椒味, 大面就覺得水準不如La Vache的好!🤔兩人點了400g牛扒, cold cuts跟一個Side Dish 人均$300多, 價錢相當親民!rating:7/10 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3 2018-02-08
1393 瀏覽
擂沙:以琳琅滿目的法國酒單有名的LQV,繼芝士店後在汕頭街開設第三家鮮肉店。選了一個凍肉拼盤 ($160),Pastrami風乾牛肉並不突岀,而店員另外介紹的火腿,矜貴在於法國老鋪人手製造,而且是老鋪閉店的最後一隻。味道也不是特別難忘,只是偶爾薄薄的油脂頗為香口。唯獨那釀入辣香料的豬肝醬滲著頗濃肝香,微微香辣幾惹味。阿林:凍櫃設於點餐處兩旁,在右邊決定冷盤後,便到左邊揀選主食。兩款牛扒,各有千秋。Le filet de veau ($75/100g) (圖1),屬熟成牛肉,脂肪少,肉質平均且鮮嫩,感覺像吃瘦肉。另一款 ($68/100g) (圖2) 牛味則較濃郁,惟沒有前者幼嫩。選肉過後,支付每碟$50烹調費便能即場進食。單就肉質而言,性價比頗高。可惜就調味而言,則比較簡單,且欠缺其他食材搭配。還是買回家自行煮食比較划算。 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)