影片
港鐵灣仔站 A2 出口, 步行約4分鐘
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電話號碼
21168883
營業時間
今日營業
12:30 - 14:30
18:30 - 23:00
星期一
全日休息
星期二至四
12:30 - 14:30
18:30 - 22:30
星期五至日
12:30 - 14:30
18:30 - 23:00
公眾假期
12:30 - 14:30
18:30 - 23:00
公眾假期前夕
12:30 - 14:30
18:30 - 22:30
以上資料只供參考, 請與餐廳確認詳情
有關獎賞計劃
呢間餐廳由法國藍帶廚師主理，主打精美法式Fine Dining🇫🇷🍷4 Course Lunch Menu ($318/ ppl)💗Welcome Food開胃小菜以醋汁西瓜配車厘茄打開序幕，味道酸爽開胃🍉💗Bread Basket麵包籃分別有法式長棍麵包、牛角包、酸種麵包同布里歐麵包🥖全部新鮮烘熱，外脆內軟，搽上牛油食絕配🧈💗King Fish Carpaccio油甘魚刺身厚切爽滑，加上三文魚籽鮮上加鮮，伴以香橙同西柚肉，令整體味道更清新🍊💗Quail Leg Salad雜菜沙律加上車厘茄、粟米同松子仁，以醋汁調味，味道清新開胃🥗面頭放上兩隻香煎鵪鶉髀🍗💗Matsuba Crab Royale (+$88)蟹肉蒸蛋食落去每一啖都係滿滿鮮甜嘅松葉蟹肉，基本上完全食唔到蛋🤣再以茴香泡沫同蟹籽點綴🦀💗42°C Fresh Smoked Salmon (+$118)42°C慢煮三文魚粉嫩柔軟，入口即化，最特別係帶有蘋果木煙燻香味🪵表面放上大量12年保加利亞魚子醬，令味道更鹹鮮🖤可配上旁邊嘅乳酪醬、紅菜頭果蓉同蘋果辣根啫喱變奏出不同風味💗Chef Selected Daily Soup椰菜花忌廉濃湯Creamy滑順，以煎香嘅椰菜粒同麵包糠點綴🥦💗Fish of the day甘鯛立鱗燒先用高溫油炸魚皮，令魚鱗酥脆立起，再慢火煎香魚肉，令魚肉保持嫩滑🐟伴以龍蝦汁，令整體海鮮嘅鮮味更濃🦞伴菜方面有清甜嘅白甘荀蓉同烤蔬菜🥕💗Roast M5 Wagyu Denver Beef澳洲M5丹佛牛排屬於牛肩胛部位，肉質軟嫩同時帶有嚼勁嘅肉筋，肉味濃郁而且有適量油脂分佈🐂廚師完美掌握五成熟，更令牛排充滿炭燒香，伴以牛肉汁，令風味更濃🥩伴菜方面有幼滑嘅松露薯蓉同烤蔬菜🥔💗Chef Selected Daily Dessert焦糖燉蛋香滑細膩，燒上一層香脆焦糖面🍮伴以雜莓同雲呢拿雪糕，享受冷熱嘅口感衝擊🍨青提芝士凍餅非常特別，最底層係消化餅底，中層係幼滑嘅芝士慕絲餅🍰最頂層係以新鮮香甜嘅青提做成啫喱🍇伴以雜莓同雲呢拿雪糕💗Tea or Coffee
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一個繁忙嘅工作日，相約喺灣仔享受一個法國午餐，都係偷得浮新半日閑😅餐廳喺灣仔一棟商業大廈嘅高層，景觀開揚，不過正值下午一點，太陽有啲曬，坐窗邊的話記得帶揸防曬🧴Restaurant Week優惠$198pp，抵👍🏻重點係牛油都有刻餐廳名LS，幾有❤️Bread Basket麵包有多種選擇，全部都好食😋AppetizerEscargot Vol-au-ventWith garlic butter, mashed potato呢個係一個幾特別嘅前菜，蝸牛酥皮盒😋Chef Selected Daily Soup磨菇湯，非常香濃，好正😋😋😋MainRAL Black Pork loinWith black garlic puree, Braised red cabbage and grill apple主菜，煎豬扒，都係嫩，不過味道冇乜特別，食唔出感覺😅Fish of the Day金目鯛好有驚喜，日式處理，個魚皮炸到反起，而魚肉又好滑👍🏻👍🏻👍🏻Daily Dessert 1 (+$38)Daily Dessert 2 (+$38)
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朋友聚會，值得推薦食物和服務，服務人員好有禮貌，環境不錯，位置都好舒服，交通好方便！時間遞餐時間岩岩好，服務人員會解釋的菜式同材料，見到廚師亦好有禮貌😋😋😋
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Tucked away in an intimate upstairs setting, Les Saveurs Private Kitchen is a hidden gem that’s perfect for a quiet date night or a relaxed evening with fine food and wine. It strikes a balance between elegant and approachable—small and cozy, yet never too formal—making it an ideal spot to savor beautifully crafted French cuisine while enjoying unhurried conversation. For our visit, we indulged in their Valentine’s Day Dinner Menu, a thoughtfully curated experience that took us on a journey of flavors.Amuse BoucheThe evening began with a delightful amuse bouche—a bite-sized tuna tartare that set the tone for what was to come. Light, fresh, and full of finesse, it awakened the palate in anticipation of the meal ahead.Foie Gras TerrineA luxurious starter, the Foie Gras Terrine was rich and creamy, complemented by raspberry jelly and soft, buttery brioche. The tartness of the raspberry added the perfect contrast to the dishBaked Sea Scallops in ShellsPresented beautifully in their shells, the Baked Sea Scallops were topped with celeriac truffle gratin and vichyssoise sauce, making for an indulgent combination of flavors and textures. As a special touch, the chef opened the shell in front of us and shaved fresh black truffle directly onto the scallop—a moment that added to the experience and intensified the dish’s earthy aroma.Lobster BisqueSilky-smooth and deeply flavorful, this Lobster Bisque was accompanied by a lobster ravioli that soaked up the richness of the broth. A subtle hint of tarragon brought a fresh, herbaceous note that tied everything together.SorbetA vibrant, fruity sorbet served as a palate cleanser, refreshing the taste buds before the arrival of the main coursesAustralian M6 Wagyu Beef Tenderloin The Wagyu beef was beautifully tender and cooked just right, though a touch more seasoning could have brought out its richness even further. The velvety mashed potatoes and sweet, mellow onion purée made for excellent pairings, while the beef jus tied everything together with deep umami notesLamb Two Ways The lamb rack was juicy and flavorful, while the lamb roll had a melt-in-your-mouth texture that showcased the chef’s skill. The rosemary sauce enhanced the dish’s depth, and the confit cherry tomatoes added just the right amount of sweetness to balance the richness of the meat.Dessert: Raspberry and White Chocolate MousseTo round off the meal, we indulged in a Raspberry and White Chocolate Mousse, paired with mixed berry and lychee sorbet. Light yet satisfying, the dessert had a wonderful interplay of creamy sweetness and bright, tart notes—an elegant finish to an exquisite meal
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過份地overpriced 叫左嗰$688+10% service charge既set 最尾埋單每人接近$800 食物質素尚可 但環境嘈到好似去party room咁 呢間係主要做private room 會接group gathering既客 但係隔音其實可以做好d? 我明白香港租金貴生意難做 不過你叫得private kitchen都要有private kitchen既環境 咁樣對2-4人黎食飯真係好唔公平 我地全晚基本上講野都好辛苦 亦完整咁聽到隔離枱既對話 環境完全唔ok以上直接同餐廳反映過 佢地好surprise我覺得嘈 覺得間舖細無辦法 我就覺得如果你地真係咁覺得 不如你地直接叫restaurant 你叫得private kitchen 收得比出面貴 就要up to private kitchen standard 同埋一定可以改善隔音既情況 不會再幫襯 不愉快既用餐經驗 仲要揀重要日子黎 我好少寫食評 不過真係有好大改善空間
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