L'Envol

營業中

休息中

We went for diner with my parents who were visiting from France and wanted to bring them out for a special moment.Everything from the instant we stepped into the l’envol was a delight.The atmosphere is modern and spacious. The open kitchen lets you see the chefs at work.Every single dish we ordered were perfectly executed and some were split into 2 variations. The butter is made with champagne or caviar. The Rossini uses abalone instead of the regular beef. The lobster is melting in your mouth.

其待已久，st.regis hotel Hong Kong 終於開幕，即是又多了數間新餐廳。首先要試當然係由Olivier Elzer主理的L’ENVOL，大家對佢的創意都毫不陌生，由於只係啱啱開業，只提供Signature (7 courses) and Sur-mesure (4 courses) menu, a la carte 就要遲一步啦！今次個Amuse Bouche真係好靚，萬綠叢中，有鵝肝，蝦同radish。而係解說menu時，得知我唔食鵝肝仲即刻換左件truffle Canele比我，好細心！首先係beef jelly caviar and caviar with shrimp, 好配合第一道菜Seasonal + Refinement的主題。第三道菜Heritage係牛扒，但最特別係出現左個Mushroom hill上的2塊煮蘑菇，好精緻，睇得又食得。如果有去開On Dining的朋友見到班底相當熟悉，你冇認錯，確實係佢地，但比係On Dining時更加認真。無論食物質素，環境，氣氛同服務都相當不錯，所以摘星之路應該冇問題！