86
20
8
港鐵會展站B1出口, 步行約3分鐘
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電話號碼
21386818
開飯介紹
米芝蓮二星餐廳L’Envol由法籍主廚Olivier Elzer執掌，以來自法國及亞洲的精選時令食材入饌，烹調創新的高級法國菜餚。Elzer擁有20多年的豐富從業經驗，被公認為香港頂尖法餐主廚之一。他才華洋溢，對美食充滿熱情，在味道、口感和烹飪技巧上不斷嘗試，為法式高級料理賦予新定義。
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獎項殊榮
米芝蓮一星餐廳 (2020), 米芝蓮二星餐廳 (2021-23)
營業時間
今日營業
12:00 - 14:30
18:30 - 00:00
星期一至日
12:00 - 14:30
18:30 - 00:00
以上資料只供參考, 請與餐廳確認詳情
食家推介
相關文章
這天來了St. Regis一間fine dining餐廳食午餐，記得當日是預約了12:00但早到了，要等夠鐘餐廳才會讓顧客進去，餐廳環境好雅緻，裝修設計予人一種舒適的感覺，枱與枱之間不會太近，沒有一絲局促感，而且設計上用到落地玻璃，日光照入來，地方相當明亮。這次點了他的PRESTIGE魚子套餐：LE CAVIAR OCIETRE W3Brittany razor clams "A La Marinière""No. 2 Superior Osciètre"LE CAVIAR ROYAL OCIETRE W3Gamberoni Prawn tartar & crunchy fennel"No.5 Royal Osciètre"LA MAISON NORDIQUE CAVIAR DE SOLOGNE OSCIETREHokkaido scallops with haddock emulsionSeaweed butter & caviar press toastLE CAVIAR W3 NO.7 AMUR BELUGABrittany turbot"Petit Bâteau" oyster emulsion & salicorneLA MAISON NORDIQUE CAVIAR IMPERIAL DE SOLOGNEGrilled Red Prawns "Carabineros""Bavarois Onctueuse” & caviarPETROSSIAN CAVIARCamembert di buffala "Blanc Manger"A DOUCEUR SURPRISEOur pastry chef surprise delicacyLA CLEMENTINE DE CORSECorsican clementine, yogurt & homemade granolc基本上每道菜式都毫不吝嗇的加入魚子，所以會有一種每一道菜的味道及質感都差不多的感覺，吃着吃着還很膩，不過這是一個相信男士都能吃得很飽套餐（連甜點都有3個pre-dessert, dessert ,朱古力），所以食材及份量其實對得住價錢，感覺除非你很喜歡吃魚子，否則叫Signature套餐已經很可以了。
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Élégance Set Lunch3 courses $788 另外轉左前菜做魚子醬餐前小食：好特別既藍色野飲 配ham 同 nachos 個醬超好食面包：有幾款揀的 試食左2款 但我覺得都一般 偏硬既包前菜：好似係紅酒鴨肝 好似啫喱慕絲咁既甜品質地 凍凍地又有鴨肝味 好食而且好創新 係鴨肝少左d 而且咁樣鋪平 好難‘不’ 顯得份量更加少到我最期待既法國蟶子配魚子醬cream超級失望 完全唔夾 蟶子d肉好’鞋’ 調味有少少辣既粒粒係上面 已經完全唔ok 個cream冇味 d魚子醬都好一般 比較淡 唔夠滑仲要海膽紅蝦賣哂！好失望本身黎就係諗住試佢最出名既魚子醫同海膽主菜：八爪魚呢個有驚喜 第一次食八爪魚做主菜 一黎到得4粒 心諗「咁少既？飽唔飽架？」 食落超級juicy 個汁類似白汁 同個八爪魚超夾 未食過咁好食既八爪魚 彈牙得黎煮得好’淋’另一主菜：黑毛豬又係得2舊咁少既 但食落好食 夠’淋’ 但唔點醬更好食 因為佢本身已經有個汁 個汁已經好夠 味道岩岩好 如果點醬反而over左甜品：一般 果味好重 好酸 食到入面先好食梳乎厘一般 朱古力太甜 有埋個雪糕既 雪糕就普通好食 但就冇咩特別甜品之後佢竟然仲有d糖啊 cake啊 馬卡龍咁問你要邊件 然後夾比你 呢個好食到癲 餅中間夾住類似雪糕咁既cream最後環境好靚 是但一個位都可以影得好好睇我地坐window side 但其實佢位同位中間隔得好開坐邊都好靚的！上菜超級慢 餐飯我地食左接近3個鐘但當時唔係多人只坐滿左餐廳一半
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歡迎到ig: food_p.h.d睇更多嘅食評😚係慶祝週年紀念日呢個咁特別嘅日子，我哋揀咗去位於灣仔St. Regis Hotel嘅L’Envol一嚐佢哋嘅restaurant week menu。👧🏻食嘅途中不斷不斷讚間餐廳裝修得好靚，👦🏻都好surprise 間餐廳好似係youtube 睇個啲係外國嘅米芝連餐廳咁好服務，真係推薦呢間令我哋咁滿意嘅餐廳慶祝👍🏻前菜🥨坐低冇耐侍應就推咗一車麵包嚟，分別有sour dough, bioche同埋praztel 🥖我哋見到啲麵包咁大舊就話要分一半，點知原來夾出嚟唔係前面show出嚟嗰排咁大舊嘅麵包，而係後面已經切好左分成細細舊😆最後我哋食完覺得好好食又唔夠食，所以又添咗一次😂🍣雪梨酒吞拿魚配珍珠洋蔥吞拿魚配上雪梨酒為一餐帶來美好嘅kick start🍷醬汁味道好特別，但係又出奇地同吞拿魚夾，最後淨咗啲汁都忍唔住掂麵包食到一滴不剩😋🦞法國海螯蝦配手製通心粉海螯蝦其實即係龍蝦🦞 一咬落去又鮮又嫩😍手制通心粉食落去你比時食嘅更加有咬口，配埋特製嘅羅勒泡沫，超級清新😋🥩法國牛胸腹配雞油菌及大根呢碟牛絕對係今餐嘅VIP，牛胸腹煮到Perfect嘅medium rare，配上雞油菌吊味，食落去啖啖充滿肉香，但一啲濟嘅感覺都冇，完全係食法國菜嘅巔峰！🍨法國無花果配黑莓汁果凍及無花果葉雪葩平時都好少食無花果，但係呢款無花果食落去超級鮮甜，應該係法國嚟嘅無誤😌呢款甜品每一層都帶嚟唔同嘅口感衝擊，又冷至熱，軟至脆，每一啖都係驚喜！🍰Petit four法國菜當然唔少得petit four作為一餐嘅完結🧁侍應會喺serve完飲品之後，捧住一盤一口size嘅甜品嚟問想要邊一款，作為一個專業嘅食評家當然每一款都試吓而去評測㗎啦😆整體嚟講款款都好有水準，特別欣賞嘅係有一款類似杏仁酥夾住雲呢拿雪糕嘅甜品，食完之後真係大滿足！
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Led by chef Olivier Elzer, the two-Michelin starred 🌟🌟 L’envol located at the St. Regis Hotel, HK has been on my list of places to visit for a while now. Their interpretation of French haute cuisine incorporates the use of worldwide seasonal produce, paired with their thoughtful service, the restaurant captures the quintessence of French fine dining.✨ We ordered their 𝐒𝐢𝐠𝐧𝐚𝐭𝐮𝐫𝐞 𝐌𝐞𝐧𝐮 𝟖 𝐂𝐨𝐮𝐫𝐬𝐞𝐬 priced at $2888 hkd per person + 10% service charge. Some of the pictured items are a result of a dish change due to dietary requirements, so if you don’t see them on the menu, that’s why! Pic 1️⃣: 𝗟’𝗢𝘂𝗿𝘀𝗶𝗻 𝗗’𝗛𝗼𝗸𝗸𝗮𝗶𝗱𝗼Pic 2️⃣: 𝗣𝗲𝘁𝗿𝗼𝘀𝘀𝗶𝗮𝗻 𝗥𝗼𝘆𝗮𝗹 𝗢𝗰𝗶𝗲𝘁𝗿𝗮Pic 3️⃣: 𝗟𝗲 𝗣𝗼𝗿𝗰 𝗜𝗯𝗲𝗿𝗶𝗾𝘂𝗲Pic 4️⃣: 𝗟𝗲 𝗯œ𝘂𝗳 𝗪𝗮𝗴𝘆𝘂 𝗞𝗮𝗴𝗼𝘀𝗵𝗶𝗺𝗮 𝗔𝟰Pic 5️⃣: 𝗟𝗲 𝗖𝗵𝗮𝘀𝘀𝗲𝗹𝗮𝘀 𝗱𝗲 𝗙𝗼𝗻𝘁𝗮𝗶𝗻𝗲𝗯𝗹𝗲𝗮𝘂Pic 6️⃣: 𝗟𝗲 𝗦𝗼𝘂𝗳𝗳𝗹𝗲 𝗖𝗶𝘁𝗿𝗼𝗻 𝗙𝗲𝗻𝗼𝘂𝗶𝗹Pic 7️⃣: 𝗦𝗼𝗹𝗲𝗶𝗹 𝗮 𝗡𝗶𝗰𝗲 Pic 8️⃣: 𝗖𝗵𝗼𝗰𝗼𝗹𝗮𝘁𝗲 𝟰 𝗧𝗲𝘅𝘁𝘂𝗿𝗲𝘀 (𝗱𝗶𝘀𝗵 𝗰𝗵𝗮𝗻𝗴𝗲)Pic 9️⃣: 𝗟𝗲 𝗛𝗼𝗺𝗮𝗿𝗱 𝗕𝗹𝗲𝘂 𝗕𝗿𝗲𝘁𝗼𝗻 & 𝗥𝗼𝗰𝗸 𝗟𝗼𝗯𝘀𝘁𝗲𝗿 𝗕𝗶𝘀𝗾𝘂𝗲 (𝗱𝗶𝘀𝗵 𝗰𝗵𝗮𝗻𝗴𝗲)Pic 🔟: 𝗢𝗺𝗯𝗿𝗶𝗻𝗲 𝗱𝗲 𝗠𝗲𝗱𝗶𝘁𝗲𝗿𝗿𝗮𝗻𝗲𝗲 (𝘁𝗼𝗽 𝗹𝗲𝗳𝘁) 𝗦𝗲𝗮𝗿𝗲𝗱 𝗧𝘂𝗻𝗮 & 𝗛𝗼𝗸𝗸𝗮𝗶𝗱𝗼 𝗖𝗿𝗮𝗯 𝗦𝗮𝗹𝗮𝗱 (𝗱𝗶𝘀𝗵 𝗰𝗵𝗮𝗻𝗴𝗲), 𝗔𝗺𝘂𝘀𝗲-𝗯𝗼𝘂𝗰𝗵𝗲📝Overall review:— I had the absolute best time here, we had so many different dietary requirements that night but the team was so patient and helpful in accommodating our needs without compromising taste or quality in any way. — A highlight of the meal was definitely the 𝗟’𝗢𝘂𝗿𝘀𝗶𝗻 𝗗’𝗛𝗼𝗸𝗸𝗮𝗶𝗱𝗼. Served in a caviar tin and served with a mother-of-pearl spoon, it showcases a creamy strips of Hokkaido sea urchin atop of bed of Gamberoni prawns and crunchy fennel for a refreshing touch.— The 𝗟𝗲 𝗛𝗼𝗺𝗮𝗿𝗱 𝗕𝗹𝗲𝘂 𝗕𝗿𝗲𝘁𝗼𝗻 was a standout as well, the bouillabaisse consommé was incredibly rich and flavourful that was perfectly complemented with the croustillant aioli for a aromatic touch of onion that really brought the flavours together.— I’m not sure if I can choose amongst the desserts as they were all outstanding, but 𝗟𝗲 𝗖𝗵𝗮𝘀𝘀𝗲𝗹𝗮𝘀 𝗱𝗲 𝗙𝗼𝗻𝘁𝗮𝗶𝗻𝗲𝗯𝗹𝗲𝗮𝘂 was definitely a standout and unlike any dessert I’ve ever had. The contrasting textures paired with the refreshing flavours coming from the green tea, grape and lemon caviar was a match made in heaven. I’m also so glad I got to try the 𝗖𝗵𝗼𝗰𝗼𝗹𝗮𝘁𝗲 𝟰 𝗧𝗲𝘅𝘁𝘂𝗿𝗲𝘀, because wow, I’ve never had a chocolate dessert so delicious and decadent. Their homemade chocolate sorbet was something else and I’m still thinking about it to this day.
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生日當然食好東西， 一早book咗同朋友去慶祝。餐廳只提供set dinners, 有prestige 魚子醬set, 另外就係signature 6 or 8 courses. 最後我哋揀咗8 courses. 整體食物中規中矩，感受到chef嘗試將幾種食物糅合係一個dish裡面，提供多種口感。最後覺得驚喜嘅係最後個甜品rice pudding，清新得黎又唔算太甜。
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