L'Envol

營業中

休息中

This Michelin 2-star French restaurant is located on 3/F of The St. Regis Hong Kong, led by Chef Oliver Elzer. My last visit was already four years ago, and I was surprised the staff greet and welcome us back, apparently having kept records of all prior visits.Seated comfortably at a large table, the décor and ambience has not changed much from my memory, with a premium and refined vibe, elegantly furnished with everything carefully arranged to create an ambience suitable for special occasions.We have chosen Les Heritages ($2,988 each), with also the 7-Glass Wine Experience ($1,888). To start, I have an additional glass of Pierre Gimonnet Oger Grand Cru ($320). The chef has prepared some Israel Spice Crisps, together with a dipping sauce made of shallot and vinegar emulsion. A nice snack to enjoy with the aperitif.The Amuse Bouche is a Duck Terrine, with a layer of foie gras on top, plus some slices of peach. The terrine and foie gras are immensely flavourful, with a creamy softness in contrast to the crunchy bite of the peach. Interesting and delicious, a very good start.A ‘new’ service which I did not experience in the last visit is that the butter is prepared tableside, by scooping some prized caviar to put inside the scooped house made butter, which has been mixed with Champagne, to enjoy with the brioche, sourdough and batard. They are so good I cannot help finishing all the bread even before the first course.To pair with the food, the first wine is Pierre Brocard Coteaux Champenois Blanc 2021. An interesting choice, a still wine from Champagne with a 50/50 blend of Pinot Noir and Pinot Blanc, it has good acidity and minerality, plus some ripe fruity notes. A good match with the razor clams in the first course.Presented on a long dish is Le Caviar Oscietre Perseus. Featuring Brittany razor clams ‘a la mariniere’, it is served in two ways. First, on a puff pastry, are the thinly sliced clam protrusion, with jelly in the middle, scattered with dried caviar on top, resembling a sunflower. The other highlights the high quality ‘No. 2 Superior Oscietre’. On the razor clam shell is the smooth, rich flavour pressed caviar cream, with additional caviar on top, plus some lightly seared razor clam slices. The flavours are amazing, the clam is sweet in umami with a crunchy bite, while the caviar is smooth and has a wonderful touch of brine and elegant in taste. A dish that is fit to serve to the royals.The second wine is Pierre Menard Laika 2022. The Anjou producer uses old Sauvignon Blanc vines to make this wine, with a nice floral and quince nose, evolving to more stone fruit. Fresh with a good length, it has a riper fruity note than the typical Sancerre to pair well with the prawn in the second course.One of the other signature dishes of the restaurant is L’oursin d’Hokkaido. Inspired by a dish from the renowned Joel Robuchon, whom Chef Oliver has worked with, the beautiful and delicious Hokkaido sea urchin is arranged and served beautifully in a caviar box, on top of the sweet and flavourful gamberoni prawn tartare, mixed with some finely chopped crunchy fennel for texture. With some chives scattered on top for additional fragrance and decoration, each spoon is pure wonders and enjoyment. Not to be missed.The third wine is Domaine de la Nouvelle Donne Neo Nervis. A nice Languedoc biodynamic wine made from Macabeo grapes, it has more body than the last few to match with the food, plus good minerality and citrus, with also flinty notes on the palate.The La Maison Nordique Caviar Oscietre Imperial de Sologne is another piece of art. Sandwiched between the meaty and bouncy textured blue lobster that has been slow cooked and then pan-fried in clarified butter, are brandy ‘blanc manger’, with a gelatin texture. Underneath is the lobster sauce seasoned with tandoori masala spices, with some caviar on top. The elegant, sweet taste of lobster combining with the slight spiciness in the sauce is memorable and excellent in taste.The fourth wine is from Italy, Cantine I Favati, Greco di Tufo Terrantica Etichetta Bianca. Made with 100% Greco Bianco, an old variety that originally was cultivated on the slopes of Mt. Vesuvius, this wine has shown some oxidation characters in addition to mostly citrus and orange blossoms, plus yellow fruit. Good acidity and body to match with the fish.Ombrine de Mediterranee features line-caught ombrine from the Mediterranean Sea, a type of croaker known for its high-quality meat. On the beautifully grilled and seasoned fish steak are some lemon condiments to give acidity to freshen the palate, with the chef adding some tender chili leaf as the side. Together with the delicious butter sauce the rich fish flavours are elevated wonderfully.The fifth wine is Nicolas Reau Garance from Chinon, a natural wine made from Cabernet Franc, macerated for three weeks without any chemical additions and then aged in old foudres for 18 months. The herbaceous characters match well with pork in the main course, with the red fruit also complement with the sauce.For the main we have a choice of pork or beef. Both of us chose Le Porc Iberique ‘Joselito’, with the prized Joselito Iberico pork slow cooked and then glazed with butter to give a caramelized surface, while keeping the flesh perfectly medium rare, juicy and tender. The watercress is prepared in both puree and stir-fried format on the side, with raspberry condiment, pork garlic emulsion, and pork jus combining to give a harmonious symphony. Together with a small snack with braised beef cheek in tiny taco wrap with watercress on top. Excellent on all fronts.The sixth wine is La Maison Romane Manoir du Bais 2013. A nice twist to use cider instead of wine, this bottle comes from Cote du Nuits, with deep notes of ripe apples, aromatic spices and ginger. A lighter and refreshing match with the first dessert.La Douceur Surprise, the pastry chef’s surprise delicacy, uses French figs for different texture. With almond crisp at the bottom, holding the fig sorbet, and surrounded by fresh fig slices, there is berry jelly sheet on top, with poached fig, vanilla cream, and fig jam creating a pyramid of flavours, stylistically showcasing the different elements using fig as the core. Creative in the idea, and amazing in taste.The seventh and last wine is Quinta do Noval Vintage Port 2017. From a renowned port producer in Douro, the young port has a good balance, without feeling too heady in alcohol or sweet, having an abundance of black and red fruit, as well as cocoa characters, to match with the souffle.For the dessert there are two choices as well. I picked Le Chocolat, using 76% single-origin bitter chocolate to prepare a souffle, with chocolate sauce added inside to bring a contrast in texture. On top is a cherry sorbet to provide the acidity to balance, infusing into the souffle as it melts. An indulgent and highly satisfying dessert for chocolate lovers.My wife has Soleil a Nice, with some crispy rice underneath the delicious vanilla rice pudding infused with tea sorbet and espuma, in a casing of meringue. On top is a gold-coloured sphere with some fresh pomelo on the side, as well as white chocolate petals, to present a fairytale and beautiful dessert.Soon after we finish the dessert, the staff wheels a trolley with different Petits Fours to our table. I picked Almond Chocolate and Coconut Tartlet, both are good in taste, but I like the tartlet more, with rich coconut flavours and some beautifully crafted white chocolate pieces on top. Together with Miso Yuzu Madeleine, which is a perfect complement with coffee, it wraps up a delicious and fantastic dinner.Service is very good, with all the staff very professional, knowledgeable on the food and wine, friendly and able to interact with customers well. The bill on the night is $9,374 and while it is in the high-end, considering the quality and premium ingredients used, and overall experience, it is still a French restaurant I would highly recommend in town. 繼續閱讀

Here we are at the Michelin ⭐️⭐️ French restaurant L’envol. It’s our first visit, so we decided to go for their signature menu — the 7-course Les Heritages at $2,988 per person. We came in with high expectations, and overall, the food was excellently executed with well-balanced flavours. Before the courses began, we were treated to some complimentary starters and a bread basket, featuring caviar-infused butter.🥂 Aji, served with Daurenki CaviarInfused with clementine and star anise, this dish was light and refreshing. There also seemed to be some sliced ginger that added a subtle crunch and complexity.🥂 Hokkaido Sea UrchinSome generous spoonfuls of creamy sea urchin with diced gamberoni prawn hidden underneath. It was absolutely delicious.🥂 CarabinerosA signature dish here, featuring beautifully roasted carabineros with a rich, flavourful broth. The asparagus was crisp and fresh, and the touch of caviar on top elevated the dish even more.🥂 Roasted MonkfishThe monkfish had a meaty texture, quite different from what I expected, but the sauce was exceptional and soaked beautifully into the fish.🥂 Charcoal-grilled M9 Wagyu & White Asparagus en croûteThe wagyu was good, but surprisingly, the seasonal white asparagus stood out more for me. It’s sweet, tender, and perfectly cooked.🥂 StrawberryServed with meringue and ice cream, this dessert was light and refreshing, offering a nice balance of textures and flavours.🥂 Vanilla Rice Pudding, Tea SorbetYou start by breaking through the outer layer and mixing everything together. The slight bitterness of the pomelo paired nicely with the creamy rice pudding.To end the meal, we enjoyed a selection of petite fours, especially the chocolates — they were all incredibly good..Overall rating: 8/10 繼續閱讀

在灣仔的St. Regis酒店內，L'Envol是一家享譽盛名的三星米芝蓮法國餐廳。這裡的晚餐體驗無疑是一次味蕾的盛宴，我好開心朋友請我食咁有驚喜同豐富嘅晚飯。我今晚食咗七道菜嘅晚飯，真係令人回味。###環境與氛圍餐廳的設計典雅而現代，融合了法式優雅與亞洲元素。柔和的燈光和精緻的擺設為用餐者營造出舒適而高雅的氛圍。### 菜單L'Envol的菜單以當季食材為主，呈現出法國烹飪的精髓。每道菜品都經過精心設計，既美觀又富有層次感。經典的法式前菜如鵝肝醬做的啫哩同魚子醬嘅菜式，均展現出廚師高超的技藝。### 特色菜品主菜選擇多樣，包括鮮嫩牛柳，魚類以及時令蔬菜。每道主菜都配有與之相得益彰的醬汁和配菜，提升了整體口感。### 甜品甜品方面，L'Envol也不遑多讓。特別推薦他們的巧克力甜品，濃郁而不膩，讓人回味無窮，款款甜品我都好鍾意，仲有特色朱古力疏乎厘都係我嘅最愛。甜品前嘅甜品簡直就係精彩。### 服務餐廳的服務人員專業且細心，多位服務員隨時準備提供建議和解答問題，讓用餐體驗更加完美。### 總結在L'Envol的晚餐不僅僅是用餐，更是一場感官的享受。從環境到菜品，每一個細節都展現出米芝蓮星級的水準，非常值得一試。 繼續閱讀

米芝蓮二星法國餐廳，服務態度一流，環境亦寬敞優雅，食物又矜貴，又好味。這一間是我最滿意的法國餐廳，每逢我和丈夫結婚紀念日，及家人慶祝生日，我都會在這間餐廳慶祝，一年去三四次，食極都唔厭。食物包括：法國蟶子配魚子醬忌廉（蟶子很鮮甜）、北海道海膽配紅蝦及香脆小茴香（紅蝦好鮮甜、海膽是很新鮮很美味的）西班牙紅蝦配烏魚子（是我的摯愛）、法國海鱸魚、M9和牛肉眼扒、甜品。7 course $2888。值得繼續去幫襯、全五星，真是舌尖上的享受。 繼續閱讀

Finally some free time for lunch following eventual closing of prolonged project. Fourth on the list: chef Olivier. 3 sets to choose from: -3 courses ($788 pp), -4 courses ($1,688 pp) or -7 courses ($2,988 pp).Was given a mini table, probably punishment for my not having picked up the phone to confirm my reservation. (Seriously, don’t ppl do that over the not-so-intrusive WhatsApp or email these days??? Do ppl still pick up calls from unknown numbers???)Nice by-the-glass selection. Went for a Glass of burgundy red.Went for the 4 courses. Here’s what we had.Light, crispy crackers paired with a Creamy Fennel spread- subtly aromatic and refreshing; an elegant start to the meal. Not so elegant to see that the Fennel has dropped everywhere.Caulifower foam with lemon jellyBread selection: -Sourdough which I liked best; warm and crusty, embodying rustic charm. -Brioche Infused with Lemon, with the delicate citrus fragrance adding a sophisticated twist. -Pretzel with Purple Salt, with its chewy texture and salty finish perfectly paired with the accompanying decadent Champagne Butter and Caviar Butter. French Aji infused with bright citrusy Clementine and Star Anise, on a bed of fish broth jelly and topped with Daurenki Caviar.Brittany Blue Lobster perfectly cooked, tender and sweet, wrapped in house-grown shiitake mushrooms. The accompanying shrimp bisque, served in 2 consistencies- thin (light and aromatic) and thick (delivering a concentrated burst of shrimp flavor). On the side: roasted red chicory with minced mushrooms. Loire Valley Venison Fillet cooked in cocoa, adding a subtle bitterness and depth, enhancing its natural gaminess. Accompanied by kohlrabi (芥蘭頭) and civet sauce (venison jus, pearl onions, bacon chunks and red wine) adding layers of complexity and richness.Hazelnut Fondant, with a molten hazelnut center that had gone cold. Topped with a scoop of vanilla ice cream infused with truffle—its earthy, aromatic notes contrasting beautifully with the sweetness of the fondant. On the side, Tahitian Vanilla filled with cream and ice cream and more truffle oil drops. Petite fours selection: - Crackers with Hazelnut Filling - Passion Fruit and Coconut Tartlet- Rose Macaroon- Almond Chocolate and Orange ChocolateIn summary: French culinary technique masterfully combined with modern creativity, delivering nuanced flavors and a luxurious dining experience that was both refined and approachable. The most impressive lunch of my Michelin week- indeed deserving of the ⭐️⭐️ and setting it apart from the other ⭐️. Wish the service was as impressive tho- had to request to have my hot water refilled. 繼續閱讀