L'Envol

營業中

休息中

又到一年一度去朝聖，試吓冬天的餐牌。以前去的時候，是share一個sour dough，但今次是每人一籃，好generous! 麵包 焗得好鬆脆，內軟外脆。每次去食Amuse Bouche，都特別有驚喜。每口子都有唔同味蕾嘅刺激及不同烹調的配搭，一啲都唔馬虎，食材都係用高級的。一碟裏巳有皇帝蟹，三文魚及自家製鵝肝醬，好好味。今次我叫了五道菜，頭盤點了Olivier 的signature dish, 五香烤吞拿魚配牛油果醬及脆紅蔥。酸酸辣辣的配以吞拿魚，10分醒胃。冬天有這個新菜式，福岡縣大根配醃鵝肝及風乾牛肉。這道菜満足了視覺和美女的享受，見到都好靚。今次試了他的栗子湯，這不是一般的栗子湯。是法國栗子湯配牛骨髓及煙燻鰻魚。10分特別，一啲都唔馬虎。起初我以為牛扒是要另外加錢，所以便是了這個香煎諾曼第海扇貝配青椒汁，扇貝好新鮮配以辣辣的青椒汁，好似食印度菜一樣。我朋友反而叫了牛扒，這個牛扒好特別，是炭燒斧頭排配香炸薯仔及傳統醬汁。燒出來的時候，是以這個盒show case比客人睇，一開就散發濃濃的分煙的味。甜品我選擇了熱情果慕絲配柚子脆片及阿芳素芒果雪葩。由於食得飽得滯，選擇這個酸酸甜甜

Starting off with the refreshing yuzu sorbet, with a sugar glaze and a slice of citrus on top. Super delicate and cute. Then came the strawberry tart. It was different from the tart I had in mind since it was more of a pie tart pastry, but it smelt sooooo gooooooood. The dessert came in two parts, a strawberry sorbet with strawberry foam and custard, as well as the tart with jam and slice strawberries to make a pleasant hot and cold combo in your mouth. It had just the right amount of sweetness,

十月底再訪,終於試到招牌“烤黃油雞,雞皮香脆,肉嫩,尤其黑肉嘅位置,伴碟亦都好講究,有幾款煮法嘅薯仔-焗薯粒,薯蓉,最得意係❤️型嘅薯球,不過呢度菜要另加錢,值唔值得就見仁見智啦; 如果大家去仲有"法國栗子湯配牛骨髓及煙熏鰻魚",推力推介,香滑又濃郁👍🏻.🔻🍽 L’Envol📌 地址: 灣仔港灣徑1號香港瑞吉酒店3樓

🦄🦄L'envol at St Regis Hotel 感覺好高級好似去咗法國嘅後花園咁樣🦋💐🎈 香港晚餐要等兩個月所以我想呢朝聖就嚟咗食個午餐啦 佢有百度菜品嘗三小時嘅室內總共係大概三千蚊因為我今日有工作在身所以呢可以另外散點個頭盤菜嘅餐 就可以快少少食完另外都試到佢出名嘅 菜色嘅 如果配埋wine pairing呢大概要再加多三千蚊 中午我唔飲酒啦所以就點咗個佢哋好出名嘅頭盤係蟶子配魚子醬店員都會攞埋佢哋用嘅高級而主將呢揀同你解釋 主菜蛋豬個魚柳配魚子醬加埋佢哋發色嘅泡沫醬汁感覺 滿足 我鍾意食芝士佢哋就推咗一個好大嘅芝士餐車過嚟同我慢慢解釋有不同嘅芝士我揀咗五至六款咁樣配麵包食佢哋啲芝士好特別好多款另外我就點咗個甜品啦係 熱情果 配雪糕好靚好清新 呢度有法國籍嘅侍應 服務態度所有都係跟足法國高級餐廳感覺就好似一個住喺新寶嘅公主用餐咁樣

終於食咗呢間bookmark咗好耐嘅法國餐廳由於曾經試過book星期六日，但係真係好難book，所以最後就book咗平日嘅lunch time過去食其實我哋好想食signature menu嫁，但係食Signature menu分分鐘要食到四五點😂又要趕住返工，所以最後我地分別簡左4 course 同 5 course 先黎一道Amuse bouche，分別係有鵝肝、三文魚、蟹肉脆餅，賣相好精緻亦都好好食仲有暖暖地嘅酸種麵包配搭返香檳製造嘅牛油，對於麵包怪嘅我我亦都食咗好多舊😂除咗麵包之外佢仲有一啲薄脆配返一碟sour cream醬黎點，就好似食緊sour cream味鬍鬚佬薯片咁終於嚟到前菜五香烤吞拿魚配牛油果醬及脆紅蔥 吞拿魚嗰個出邊烤得好脆配返呢個牛油果醬同埋脆紅蔥，就有種酸酸甜甜好開胃嘅感覺北海道海膽配紅蝦及香脆小茴香（+$580）鋪係最上層嘅海膽非常之新鮮同好味，但係略嫌蓋過咗下層紅蝦嘅味道法國聖子配魚子醬忌廉（+$280）聖子味道好新鮮，另外魚子醬亦配合得好好可以更帶出聖子嘅新鮮味道法國田螺批配黑松露汁及蘑菇泡沫呢一個course係要2個人share放喺個木盒好靚，賣相已

今晚我來慶祝生日，對上的一次係訂婚晚餐。兩次重要日子都沒有令我哋失望。這個水準的法國菜，在香港其他五星酒店以更高的價錢也吃不到，可能係因為環境及服務質素加起來，令我對這裏的評價更高，吃什麼也很滿意。我從不太喜歡吃魚，但當晚幾道魚的菜令我穿魚喜歡起來，完全無骨，也沒有腥味，溫度剛剛好。每位服務員的笑容也很親切有禮，看得到他們在這餐廳做得很開心，也是引以為傲😍

新晉左兩間米其林二星餐廳，當然要快點過去打卡啦，今次揀咗L’Envol去試試。首先來左啲麵包加埋啲脆餅，牛油是特製的，唔錯。前菜刺身鵝肝就食得多，田雞喺第一次食，本身是不敢食田雞啲，但是FD食完話好似食乳鴿，就試試啦。田雞腿炸得好脆，如果唔講都睇唔出是田家，點埋啲醬汁，又真好似食更啲乳鴿，都幾特別。主菜是豚肉同魚，食材是好高質，但是醬汁有少少濃郁，可能再清爽啲會好少少。食完主餐已經好飽，估唔到後面甜品比左好大驚喜比我。侍應推左一架甜品車過來話任揀，食到更飽肚你同我話任揀，當然要揀啦，仲每一種都要揀！最後揀左巧克力，啫喱糖，蘑菇蛋白糖，小橘子蛋糕，焦糖撻。朱古力同啫喱糖是基本質素，OK。蘑菇蛋白糖做到一個蘑菇樣，好得意，裡面落左少少雜莓醬，可以中和蛋白糖的甜味，唔錯。焦糖撻估唔到都好大一件，每一啖都好重焦糖味，略甜少少，同酸酸地橘子蛋糕一起食，match！更啲質素，升級到二星實至名歸啦！

不得不說這家的門面功夫做得很足，不論是環境、擺盤、餐具、芝士及Petit Fours的選擇都達三星水準但若論食物的質數，個人認為只有一星或以下水準🥮首先麫包一點也不綿密，附的有鹽牛油及魚子醬牛油倒是很不錯🥮魚子醬菜單的每一道菜都加上了大量的魚子醬，更要每一道菜用的都是不同的純正鱘龍魚魚子醬，乍看是很不錯，但餐廳選擇的都是偏鹹，魚味較淡的貨色🥮牛肉作為主菜，竟然使用普通貨色，煎的手法也不太好，反而配菜烤得好。🥮結尾的魚子醬屬本餐所有魚子醬當中價位最高的，也是魚味最重的（但還是很淡），但配上所謂的法式忌廉起司雪糕，味道變得非常噁心🤮🥮芝士🧀️的選擇非常好，比三星的Caprice更好🥮甜品及Petit Fours屬中下水平🥮餐廳只有兩款套餐選擇，沒有單點菜單我們選擇了Signature套餐（9道菜）及魚子醬套餐（8道菜），一次試齊所有菜式另外點了一杯酒及一杯可樂這邊的冰溶得很快，甫上桌就開始溶了餐廳選擇的酒不論年份還是酒莊都不錯，價錢也相宜🥮人均4100hkd

Elegant environment with high ceiling, good atmosphere. Food: I wouldn’t complain so farWine paring: Disappointing - contains mid-low price range beverage. The wine doesn’t really pair well with some of the dishes, as the taste of wine taken over the food. Service - Disappointing For fine dining standard + Michelin two stars , I think the service was really not acceptable and up to standard. 1. I booked dinner at 630pm and arrived 15mins earlier, the restaurant is still closed without anyone in

灣仔米芝蓮法國菜一直很想來試一下這裏的法國菜，特別訂了一晚酒店跟這裏的晚餐。第一次來，所以試了signature menu 醃製池魚配魚子醬：池魚一般在日式餐廳吃都是壽司，這裏的吃法很特別。池魚特有的魚香味很突出，魚子醬味道偏淡，也很鮮甜。中間的一層像是蕪或是蘿蔔，清新的味道增加層次。北海道海膽配紅蝦：這個是signature dish 。很出色啲一道菜。北海道海膽味道很濃很鮮甜。紅蝦也是非常鮮甜。西班牙紅蝦配血腸及煙燻鹽味牛油：紅蝦肉味很濃，肉質彈牙。蝦膏很多很香濃，有驚喜。第二主菜是日本和牛牛柳配牛他他及牛面頰：建議先吃牛他他，接著吃牛柳，最後吃牛面頰。最有驚喜的是燉牛面頰肉，很柔腍。法國芝士拼盤：由味道淡到味道濃的有六款。最後的blue cheese 建議跟honeycomb 一起吃，honeycomb 非常有驚喜。honeycomb 是從法國整個買回來的，味道很新鮮，甜味清新淡雅，沒有酸味，跟芝士十分配搭。芝士之後有pre dessert, dessert，最後還有dessert trolley ，很豐富。質量，服務跟環境也很滿意的晚餐。

這餐廳現在非常難訂位，朋友在一個月前預訂，有幸能嚐到他們馳名的烤雞。這餐廳值得一讚是他的服務。從頭到尾服務都是頂級的。服務生都是非常專業。頭盤之一的紅蝦做得非常出色，非常爽口彈牙，肉質鮮甜，是香港其中一家做紅蝦特別出色的餐廳。這個藍龍蝦義大利雲吞也是我的最愛。口感豐富，配以鵝肝及剛剛好的龍蝦泡沫，完全能帶出所有的鮮味。龍蝦雲吞啖啖肉。烤雞是香港其中一間做得特別出色。外脆內嫩，非常juicy, 配以所有的香料令雞肉的味道特別豐厚。最後他們的芝士cart也是一如以往的出色。

Nearly missed this lunch due to the black rain signal. Service was great there and the menu was introduced carefully. The lunch here allows you to have a free combination of 3 to 5 courses (1 main). So you can have 4 starters and 1 main if you don't prefer sweets. Despite my love for dessert and temptation to order 4 desserts, their starters seemed very attractive as well so I ordered 2 starters, 1 main and 2 desserts.The amuse bouche was really great already, with my favorite being the wasabi c

Tried out this two Michelin- starred french restaurant from St Regis! They serve innovative french cuisine. Love the elegant interior. Like many other french fine dining, all the dishes were very delicate and presentable🥰 The sourdough was soft and moist. I love the champagne butter so much! Theres 3 items for the amuse bouche. I like the trout the most! Just one point to note was that the bread and amuse bouche served too quickly.... the food arrived while we were still deciding what to eat....

their food is absolutely delightful and their caviar and clams are so good!! (i normally dont eat seafood but i made an exception for them)💝 every single dish is so tasty, and their steak is amazing! the dessert cart is the perfect way to end the dinner🤤🤤

This French restaurant has been awarded Michelin 2-star, and is located on 3/F of The St. Regis Hong Kong in Wanchai. Before the day, the restaurant called to reconfirm booking, and helpfully reminded us that the last order for the 8-course Signature Menu was 7pm. Arriving earlier as a result we were seated comfortably at a spacious table. The setting is neat, offering a simplistic décor yet showing contemporary luxurious ambience, with fine details and different materials used. The large window