L'Envol

營業中

休息中

一行8人喺L’Envol食lunch，一次過清哂之前買落的8折St Regis餐飲券；既然有八折，今餐梗係食豪啲啦。L’Envol的魚子醬菜式一直有口碑，尤其係這個蟶子菜式，黑色的caviar cream上鋪滿鮮甜的Brittany蟶子肉及晶瑩剔透的魚子醬，作為一道開胃小食，真係奢侈得有點過份。非常搶眼的Seafood Treasure Box係Chef Olivier Elzer受恩師Joel Robuchon的影響下創作的招牌菜。香濃的北海道海膽配新鮮紅蝦刺身，哪有不好吃的理由？主菜今日食烤雞Roasted Yellow Chicken，這個烤雞，由Seasons年代已受fans熱捧，最近喺L’Envol重現，未食已經聞到好香，雞肉嫩滑不在話下，啱晒一班人happy sharing。甜品一向都是L’Envol強項，這個漂亮的apricot甜品也沒令大家失望，為是次午餐聚畫上完美句號。

3/5Well, the over all experience is nice, but only one surprise and some disappointing.The mushroom is the only finger food I remember. Bread and butter was okay. Caviar and fresh razor clams as appetiser, both was good, just don’t have that “wow”.Perfectly grilled tuna, moist, tender and that little fattiest from the fish make a huge different. The sauce is just alright tho.Lobster and fish is the same, cooked nicely. Sauce is nice but boring. The lamb aroma is light, sauce nearly cover it. Ev

很多朋友大力推介的St regis法國菜，這天終於訂到去試試它們家的lunch. St regis 的裝修真的沒話說，所以3 course $688也就更值得了。這次就沒點服務員推薦的烤黃雞了，因為怕太大份，兩個人share也吃不完。3 course 我們都選了兩個前菜 + 一個主菜，龍萵烤田雞腿，嗯.....一般般吧，中式做法比較對我的口味。鮮蟹肉沙律，這個作為開胃前菜非常不錯，推介大家可以點這款。主菜我點了魔鬼魚，第一次吃，但魔鬼魚這食材真的不好吃，所以我感覺也是一般般。味道我覺得還可以，但如果這裡不是st regis我應該也不會再來，感覺比較值得的還是環境和服務。

品嚐一間新嘅餐廳，除咗四季酒店嘅芝士拼盤之外，香港有第二間好出名嘅芝士拼盤餐廳。位於灣仔嘅St Regis酒店入邊。八道菜式，性價比都好高。不過甜品太酸啦。有前菜嘅餅點嘅醬，去到幾款前菜都好好味😊 魚子醬聖子，小龍蝦，魚，另外一款嘅龍蝦。佢每一道菜都好政治，食食吓個大廚會過嚟同我哋傾吓計。我都有同佢影張相不過今日就冇post出嚟啦🙈我會建議再繼續去呢間餐廳。佢個價錢同四季酒店差唔多，但係都坐得幾舒服。起碼多個選擇。係唯一服務成日傾傾吓計佢哋要走過來姐。不過可能因為Fine dining嘅關係

服務勁貼心，真係有置於巴黎食fine dining嘅感覺！所有食物的買相都非常之精緻，但味道留於法國傳統觀念(非常之濃味，對我已言-可減20%鹹）😅Impressive Cheese table - 我唔太愛芝士的人也忍不住要試吓！我亦試埋他們的糖漬生果及蜜糖去配襯芝士。效果出奇地好！Highly recommend! Don’t miss!甜品.....綠色的一朵青檸花，另人跳進另一個清爽的時空金黃色的波波，感覺清新又令人衝動的甜品！太靚啦！

Can’t believe it is almost full house on a weekday. Can tell people really miss chef Olivier’s creative menu and I am definitely one of them. Tried out a special tailor-made menu. Started with amuse bouche-marinated shiitake mushroom+sardine on gingerbread, very tasty as always. Then, tried caviar in 2 kinds with razor clams, so fresh and delicious, just want to keep eating more. Uni box is one of my must try item, portion is generous and taste is so delicate, just like fresh morning ocean

The restaurant is still open and everyone is taking further cautionary measures: masks and extra distance between tables. All these would not affect the service level and experiences. It was at least 70-80% full, not really bad. They only offer set therefore we ordered the 5-courses menu. 7 is simply too much for us. The chef was kind enough to switch prawn into fish for my friend who cannot eat shell fish; and beef/chicken into fish for me...actually, quite flexible. I could not help wonder - w

早一會已book 了這裏過生日，由於我第一次來，果然名不虛傳！一到步下車就來到大堂，兩位security 都幫我們開門，上到餐廳，一看看地方很大很闊，每一張枱都分隔很遠，華麗感即時提升首先有一位紹酒的侍應向我們推介wine pairing，我們根據自己的喜好，例如比較想要fruity 些少點花香etc 表達給他，之後他就非常專業地介紹及選取合適的酒給我們。我們加了$1500選取了酒之後他們就介紹我們一早選好的menu，之後每一道菜也詳細介唔。牛油有兩款很有特色。其餘的每道菜也很有質素，雖然比Tate 少了點fusion 感，但帶有傳統法國菜也很好吃。不用多介紹，就是fine dine質素的食品甜點🍮比較特別，服務員專業地推出大大的餐車，任我們選取任何上面的甜品。令人很興奮🥰最後吃完甜品及我們之前訂購了的生日蛋糕，他們更為我們送上生日卡，真的很貼心

Went back again for a quiet and safe lunch venue during coronavirus outbreak in Hong Kong. Staffs at St. Regis Hotel are so diligent that they checked all the guest’s body temperature at lobby entrance to make sure all guests have no symptoms. Really appreciate it and feels very safe as guests too. Back to my yummy lunch set, brought some business associates there to try out, all have thumbs up to the food and presentation. From the bread basket, amuse bouche and different courses all give y

剛剛寫完Mono, 挑起條筋，又寫下近排兩間熱門法國餐廳， L’Envol by Olivier Elzer 同 LOUISE by Julien Royel; 今次先講L’Envol.Chef Olivier Elzer 係法國廚神 Joël Robuchon 弟子，認識Chef Olivier由 Pierre 開始，之後L’Atelier de Joel Robuchon再到自己開Seasons，最後佢同老細反枱去咗 W Hotel 一段短時間再到現在 L’Envol. 老實講，Seasons 我覺得真係一般，W 嘅 Kitchen 就... 不提也罷！自去年六月到最近一共去過L’Envol 5 次，説實話L’Envol 呢類fine dining 餐廳並非我杯茶，一去再去只因太多朋友想試，而小弟又係一隻唔錯嘅飯腳！上個月 Sommelier Phenol 大哥話menu 同 wine pairing 都 fine tune 咗，又去探吓Chef Olivier 兼同 Phenol 大哥吹吓水。朋友未去過就試Signature menu，我就再試Prestige menu，兩個都

We were celebrating birthday, the table 10 meters away from us sat 3 Caucasians. I’m not sure whether they are deaf or barbarians, they spoke and laughed so loud that completely destroyed the ambience and our appetite, not to mention that we could hardly hear our own conversation It’s like we were in a pub. We have told the restaurant manager it is intrusive for them to behave as such in a high-end french restaurant, we noticed several other tables have complained as well, and they were celebrat

Took a day off to try out this restaurant. Followed Olivier Elzer for a few years ago from other restaurants, loved his previous creation. He really never let me down after all these years. There’s always wow factor to his creation. Lunch sets range from $688 for 3 courses, $788 for 4 courses and 5 courses for $898. Started with starter, bread and crisps. Bread basket is soft and warm. Starter is tasty. I have selected grilled tuna 5 spices and chicken feet/foie gras terrine for appetize

家中親友好多都係已故名廚Joël Robuchon先生嘅粉絲，唔少仲會跟蹤埋佢啲徒弟，佢眾多弟子中相信喺香港最紅都要數Olivier先生。型男廚師喺香港自立門戶後，第一間法國餐廳先以「季節」起名，主打節令菜式，無奈此店未能取悅家中嘅迷人Uncle同美人姐姐，佢地食後不滿嘅程度係建議XO仔可以慳返個荷包仔，連試都唔洗去試，咁大家明啦！點知大廚一改風格後，喺灣仔主理新店「L'Envol」，卻成功令二人一試再幫襯，更誠邀肥肥家族一同品嚐晚膳佳餚。小肥都係初次到臨開幕不到一年嘅「香港瑞吉酒店」，其金碧輝煌嘅裝潢華麗典雅，大堂簡單擺出一棵聖誕樹已傳出溫馨嘅節日氣氛。位於三樓嘅高級西餐廳樓底高高，空間感足，左方為透明度極高，而且光鮮潔淨嘅開放式廚房，大方又有氣派。通往洗手間嘅走廊一邊全為透明玻璃酒櫃，細佬見到不少名貴酒品，當然係要影返幅相同大家分享啦！用餐大堂雲石嘅牆身襯托著柔和嘅燈光，羅曼蒂克中亦不失時尚。窗邊嘅二人散座就最適合情侶坐。餐桌雪白嘅枱布上擺放出高雅嘅餐具。厚墊椅櫈及梳化其實都好舒服，唯一有點奇怪嘅就係五人枱嘅舖排係埋邊梳化坐三個人，而外出則坐兩個人，亦即坐三人梳化椅中間嘅XO仔每次

Spacious high ceiling hall with beautiful ornaments and brightening daylight, setting up for a decent cozy classic french lunch experience. Service has been comfortable without being too pushy, but still have rooms for improvement on a 5-star hotel standard.Serving the amuse bouche and bread before we even order the food is quite odd. Having said that, the sourdough (served with champagne butter) is warm and crispy with fermented undertone, an above average quality. The cracker with sour cream i

After closing Seasons, chef Olivier Elzer opened his new French dining concept at St Regis Hotel Hong Kong. L'envol means flights in French, priming diners for a soaring and exhilarating meal. We had lunch there for my birthday and were general pleased with the experience.The Ambiance: The well-lit dining room is divided in two parts, with high ceiling and lots of windows. The side with the open kitchen feels more dynamic and bustling as you can see the chefs work, but honestly, it's a bit noisy