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近排兩間熱門法國餐廳, L’Envol by Olivier Elzer 同 LOUISE by Julien Royel; 講完L’Envol 再講LOUISE. Chef Julien Royer’s 喺新加坡嘅餐廳Odette 係 Asia’s 50 best Restaurants 2019 排No. 1,World’s 50 Best Restaurants No. 28,LOUISE係佢第一間同JIA 集團合作嘅海外餐廳。佔用PMQ 以前Aberdeen Street Socia個位。L’Envol 同 LOUISE 裝修都係出自香港名建築師Andre Fu 手筆,同L’Envol相比,LOUISE更休閒,更適合朋友/家人聚會。 同喺屋企食飯一樣,LOUISE 冇枱布,全程用同一套餐具,好有屋企食飯feel。亦係我杯茶😝 如天氣許可,約會坐露台有feel 好多!LOUISE 個menu 亦比較適合sharing, 我覺得4-6人最prefect,,招牌烤本地黃油雞一定要試(HK $ 858) 食唔晒打包都要訂!皮酥脆,肉滑嫩,加上用雞皮和雞油調味嘅日本大米,蔥同黑松露。ve
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近排兩間熱門法國餐廳, L’Envol by Olivier Elzer 同 LOUISE by Julien Royel; 講完L’Envol 再講LOUISE.


Chef Julien Royer’s 喺新加坡嘅餐廳Odette 係 Asia’s 50 best Restaurants 2019 排No. 1,World’s 50 Best Restaurants No. 28,LOUISE係佢第一間同JIA 集團合作嘅海外餐廳。佔用PMQ 以前Aberdeen Street Socia個位。


L’Envol 同 LOUISE 裝修都係出自香港名建築師Andre Fu 手筆,同L’Envol相比,LOUISE更休閒,更適合朋友/家人聚會。 同喺屋企食飯一樣,LOUISE 冇枱布,全程用同一套餐具,好有屋企食飯feel。亦係我杯茶😝 如天氣許可,約會坐露台有feel 好多!


LOUISE 個menu 亦比較適合sharing, 我覺得4-6人最prefect,,招牌烤本地黃油雞一定要試(HK $ 858) 食唔晒打包都要訂!皮酥脆,肉滑嫩,加上用雞皮和雞油調味嘅日本大米,蔥同黑松露。very good👍🏼


其他推介菜式包括:
Cuisses de grenouilles (香煎田雞腿)
Oeuf fumé, pulpe de pomme de terre(煙燻有機蛋)
Raviols champignons White truffle risotto
Le ris de veau (香煎牛胸腺 )


註:食法國菜唔識法文唔緊要,最緊要識問,咪好似我隔離枱個男人,以為有Google Translate 真係識法文,條女話咗唔食牛你走去點牛胸腺咁重口味!Le ris de veau 俾Google Translate 係甜麵包,中招喇😝)


Wine pairing 合格,酒單亦冇驚喜,但正正配合LOUISE family dining 嘅風格!
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
評分
味道
環境
服務
衛生
抵食
用餐日期
2019-12-05
用餐途徑
堂食
人均消費
$3000 (晚餐)
等級4
轉瞬間,新的一年已到,但願2020年如其發音之意「易拎易拎」,凡事順順利利,做人就開心啦啊!對自己好啲,元旦的 brunch 先摘一星!預約了剛獲米芝蓮一星殊榮的 Louise,品嚐了傳說中的招牌烤雞,確實是吃過中數一數二的精彩,好一個美味的開始!當日懶牀至中午,第一件事就是匆匆梳洗去吃,踏入熟悉的元創方,甫進首度光顧的法式餐廳 Louise。燈火柔和,充滿殖民地住宅風格的裝潢。我選擇了在一樓露台用餐,喜歡開揚的環境,因為份外有興鬆自由之感。遙望遠處,石屎森林與綠樹林陰相間,配合天花風扇,舒適放鬆,拿著簡餐的 menu 卻又想豐盛大吃!心想,brunch 自不能缺蛋,二人各先看中不同蛋的前菜;貪心的再想,怎能不點招牌烤雞,主菜何需待晚餐!我倆的胃納從來不 少,哈哈! Homemade bread with butter新鮮自製的法包、牛角包及酥餅,酥脆可口各有千秋。同樣為了增添健康元素,在牛油上加上穀物,相比加進麵包內令質感變得粗糙更見高招,今天學到嘢了!Benedict Louise, Brisson ham, hollandaise $178配菜葉頗得意,整體賣相不及期望,幸好穿
更多
轉瞬間,新的一年已到,但願2020年如其發音之意「易拎易拎」,凡事順順利利,做人就開心啦啊!
234 瀏覽
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對自己好啲,元旦的 brunch 先摘一星!預約了剛獲米芝蓮一星殊榮的 Louise,品嚐了傳說中的招牌烤雞,確實是吃過中數一數二的精彩,好一個美味的開始!
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當日懶牀至中午,第一件事就是匆匆梳洗去吃,踏入熟悉的元創方,甫進首度光顧的法式餐廳 Louise。
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燈火柔和,充滿殖民地住宅風格的裝潢。
234 瀏覽
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0 留言
440 瀏覽
1 讚好
0 留言
我選擇了在一樓露台用餐,喜歡開揚的環境,因為份外有興鬆自由之感。
2578 瀏覽
2 讚好
0 留言
遙望遠處,石屎森林與綠樹林陰相間,配合天花風扇,舒適放鬆,拿著簡餐的 menu 卻又想豐盛大吃!
my brunch
130 瀏覽
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心想,brunch 自不能缺蛋,二人各先看中不同蛋的前菜;貪心的再想,怎能不點招牌烤雞,主菜何需待晚餐!我倆的胃納從來不
少,哈哈!


Homemade bread with butter
Homemade bread
115 瀏覽
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新鮮自製的法包、牛角包及酥餅,酥脆可口各有千秋。
Homemade bread with cereal butter
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同樣為了增添健康元素,在牛油上加上穀物,相比加進麵包內令質感變得粗糙更見高招,今天學到嘢了!


Benedict Louise, Brisson ham, hollandaise $178

Benedict Louise, Brisson ham, hollandaise
$178
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配菜葉頗得意,整體賣相不及期望,幸好穿了蛋汁添色彩之後增分,依然拍到一張好照片。

Benedict Louise, Brisson ham, hollandaise
$178
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幼滑的荷蘭醬配香郁流心蛋、再加上恰到好處的火腿鹹香,從來都是完美的組合。



Poached egg Bourguignonne smoked bacon, baby onions, mushrooms, red wine sauce $158

Poached egg Bourguignonne
$158
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Poached egg Bourguignonne
$158
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兩只半熟烚蛋、伴隨著豐富的配料,包括肥瘦參半煙熏火腿粒、蘑菇及常伴牛扒的紅酒汁,味道相對濃郁,令我馬上聯想起牛扒,作為早餐蛋菜式,對我來說太重,但同伴吃得津津有味,只嫌底層麵包有點硬,需點耐性等醬汁滲透方為最宜口。



coffee, Niigata rice en cocotte, salad $898

Roasted yellow chicken
$898
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機乎每枱必點的烤雞,即點即做,需要50分鐘前預備。烤起先送到面前,色澤金黃,見皮知脆,烤香四溢。

Roasted yellow chicken
$898
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上菜鋪排富心思,伴以嫩綠沙律菜均衡飲食,脾、翼、胸肉全起待吃,雞殻備用,精華雞汁添味,還有不能看少的焗飯。

Roasted yellow chicken
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切開之後,明顯見到皮下豐富的黃油,別於一般。

Niigata rice en cocotte
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雞湯煮的香瀉米飯焗至無焦但軟硬度適中,圓渾而粒粒分明,最可喜之處是面頭鋪上薄而脆的雞皮,滋味香溢兼有層次,令人欲罷不能。

Roasted yellow chicken
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主角黃油雞,少有的肉味十足,黃油及脆雞皮功勞不少,肉嫩滑,胸肉同樣油滑不嚡。

Roasted yellow chicken
122 瀏覽
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難得本地選材,餐廳委托特選農場出品的黃油雞,我認為媲美法國 Bresse Chicken,真心推薦。

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惜食的我們,盡力而為之後,餘下的打包。

coffee
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意猶未盡嘆杯啡,不經不覺已到三點多,其他客人已經離去,正好讓我們有機會與是日當席的廚師合照,完美的結束!



新加坡米芝蓮二星餐廳 Odette 大廚 Julien Royer 來港開餐廳,團隊成功配合,實力馬上得到認同,定位法式小館的 Louise 價錢並不拒人於千里之外,性價比高,後會有期!

355 瀏覽
4 讚好
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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
評分
味道
環境
服務
衛生
抵食
用餐日期
2020-01-01
用餐途徑
堂食
人均消費
$720 (午餐)
推介美食
Homemade bread
Benedict Louise, Brisson ham, hollandaise
$ 178
Benedict Louise, Brisson ham, hollandaise
$ 178
Poached egg Bourguignonne
$ 158
Poached egg Bourguignonne
$ 158
Roasted yellow chicken
$ 898
Roasted yellow chicken
$ 898
等級4
536
1
2019-12-30 2578 瀏覽
A culinary newbie who got a head start with a strong profile, being created by the same chef at Odette in SG that is currently Asia’s best restaurant. Hence, I’m not surprised it gained its first michelin after just opening for less than a year.Located at PMQ, it’s more of a causal relaxing bistro. Don’t come in expecting hotel level michelin restaurant service, there were a few absent-minded negligent staff who kinda single-handedly spoil the whole dining experience. But service aside, the food
更多
A culinary newbie who got a head start with a strong profile, being created by the same chef at Odette in SG that is currently Asia’s best restaurant. Hence, I’m not surprised it gained its first michelin after just opening for less than a year.
138 瀏覽
0 讚好
0 留言

Located at PMQ, it’s more of a causal relaxing bistro. Don’t come in expecting hotel level michelin restaurant service, there were a few absent-minded negligent staff who kinda single-handedly spoil the whole dining experience. But service aside, the food were impeccable.
41 瀏覽
0 讚好
0 留言
95 瀏覽
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Their signature roasted HK yellow chicken was certainly a highlight of the night. Wow, incredibly tender and moist chicken also full of flavor, the chicken sauce captured all the chicken essence, rich and delicious.
77 瀏覽
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As much as we loved the chicken, the complementary rice pot is also unforgettable. The addition of white truffle accentuated the already aromatic rice to the next level. There’s even rice crust at the bottom and crispy chicken skin add another dimension to the rice. It’s a masterpiece. This chicken dish alone would garner a second visit.

The amuse bouche of the night deserves a special mention, a light and refreshing bite of smoked mackerel accompanied by beetroot and horseradish ice cream, such a pleasant appetizing start.
93 瀏覽
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Who doesn’t love a good old mashed potato and egg, an oozy egg yolk blended with incredibly creamy mashed potato, and chorizo lifting the flavor. Such a simple dish but cooked in perfection.
35 瀏覽
0 讚好
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It’s not very often to see frog leg in a western menu, but I’ve always enjoyed it in chinese dishes. This sautéed frog leg is an elegant rendition, dressed with a creamy parsley sauce.
28 瀏覽
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The Angel hair pasta is a luxurious and elegant entree, the caviar and kombu sauce both elevated the dish with incredible umami.
178 瀏覽
2 讚好
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Sampled 3 desserts from their menu - each has unique character and delicious in their own way.
28 瀏覽
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Grand cu chocolate is a decadent and textural chocolate party featuring chocolate of different intensity prepared in multiple ways served in a light and crunchy short crust chocolate tart. It’s irresistible to any chocolate fans.
32 瀏覽
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It’s now the season for chestnut, Mont Blanc dessert is not to be missed. It’s creamy and not too sweet, chestnut flavor is dominant but well balanced with the addition of clementine.
94 瀏覽
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My favorite though is the mille-feuille that is simply flawless, with vanilla cream in between layers of super light, flaky and crunchy puff pastry, served with an incredibly tasty salted caramel ice cream and caramelized pear.
1127 瀏覽
0 讚好
0 留言
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
評分
味道
環境
服務
衛生
抵食
用餐日期
2019-12-20
用餐途徑
堂食
用餐時段
晚餐
等級4
536
1
2019-12-28 1769 瀏覽
A newbie who got a head start with a strong profile, being created by the same chef at Odette in SG that is currently Asia’s best restaurant. Hence, I’m not surprised it gained its first michelin after just opening for less than a year.Located at PMQ, it’s more of a causal relaxing bistro. Don’t come in expecting hotel level michelin restaurant service, there were a few absent-minded negligent staff who kinda single-handedly spoil the whole dining experience. But service aside, the food were imp
更多
A newbie who got a head start with a strong profile, being created by the same chef at Odette in SG that is currently Asia’s best restaurant. Hence, I’m not surprised it gained its first michelin after just opening for less than a year.
109 瀏覽
0 讚好
0 留言

Located at PMQ, it’s more of a causal relaxing bistro. Don’t come in expecting hotel level michelin restaurant service, there were a few absent-minded negligent staff who kinda single-handedly spoil the whole dining experience. But service aside, the food were impeccable.
41 瀏覽
0 讚好
0 留言
Hong Kong  Roasted  Yellow  Chicken
86 瀏覽
0 讚好
0 留言

Their signature roasted HK yellow chicken was certainly a highlight of the night. Wow, incredibly tender and moist chicken also full of flavor, the chicken sauce captured all the chicken essence, rich and delicious. As much as we loved the chicken, the complementary rice pot is also remarkable. The addition of white truffle accentuated the already aromatic rice to the next level. There’s even rice crust at the bottom and crispy chicken skin add another dimension to the rice. It’s a masterpiece. This chicken dish alone would garner a second visit.
77 瀏覽
1 讚好
0 留言

The amuse bouche of the night deserves a special mention, a light and refreshing bite of smoked mackerel accompanied by beetroot and horseradish ice cream, such a pleasant appetizing start.
Smoked  organic  egg
168 瀏覽
3 讚好
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Who doesn’t love a good old mashed potato and egg, an oozy egg yolk blended with incredibly creamy mashed potato, and chorizo lifting the flavor. Such a simple dish but cooked in perfection.
Sautéed  frog  leg
63 瀏覽
0 讚好
0 留言

It’s not very often to see frog leg in a western menu, but I’ve always enjoyed it in chinese dishes. This sautéed frog leg is an elegant rendition, dressed with a creamy parsley sauce.
Angel  Hair  pasta
77 瀏覽
1 讚好
0 留言

The Angel hair pasta is a luxurious and elegant entree, the caviar and kombu sauce both elevated the dish with incredible umami.
Angel  hair  pasta
118 瀏覽
0 讚好
0 留言

Sampled 3 desserts from their menu - each has unique character and delicious in their own way.
Grand  Cu  Chocolate
54 瀏覽
0 讚好
0 留言

Grand cu chocolate is a decadent and textural chocolate party featuring chocolate of different intensity prepared in multiple ways served in a light and crunchy short crust chocolate tart. It’s irresistible to any chocolate fans.
Mont  Blonc
58 瀏覽
0 讚好
0 留言

It’s now the season for chestnut, Mont Blanc dessert is not to be missed. It’s creamy and not too sweet, chestnut flavor is dominant but well balanced with the addition of clementine.
Vanilla  Mille  Feuille
115 瀏覽
0 讚好
0 留言

My favorite though is the mille-feuille that is simply flawless, with vanilla cream in between layers of super light, flaky and crunchy puff pastry, served with an incredibly tasty salted caramel ice cream and caramelized pear.
Madeleine
164 瀏覽
0 讚好
1 留言
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
評分
味道
環境
服務
衛生
抵食
用餐日期
2019-12-20
用餐途徑
堂食
用餐時段
晚餐
推介美食
Hong Kong  Roasted  Yellow  Chicken
Smoked  organic  egg
Sautéed  frog  leg
Angel  Hair  pasta
Angel  hair  pasta
Grand  Cu  Chocolate
Mont  Blonc
Vanilla  Mille  Feuille
等級4
544
0
2019-12-19 1287 瀏覽
[🇭🇰香港- 中環].第二次返黎食佢地已經登上左2020米芝蓮新上榜1💫餐廳!上次介紹嘅招牌雞同溫泉蛋薯蓉好食到一定要翻斗,另外今次發現佢地田雞都好好食,而Seasonal嘅Alba white truffle risotto就不過不失;去到最後嘅甜品都好有驚喜,尤其Madeleines同Mille-feuille💕.🔻🍽 Louise📌 地址: 中環鴨巴甸街35號元創方JPC地舖.#tummysready #tummysreadytoeat #tummysreadyinhongkong #tummysreadyatcentral #tummysreadyforwestern #tummysreadyforfrench #tummysreadyformichelin #tummysreadyforfinedining
更多
[🇭🇰香港- 中環]
.
第二次返黎食佢地已經登上左2020米芝蓮新上榜1💫餐廳!上次介紹嘅招牌雞同溫泉蛋薯蓉好食到一定要翻斗,另外今次發現佢地田雞都好好食,而Seasonal嘅Alba white truffle risotto就不過不失;去到最後嘅甜品都好有驚喜,尤其Madeleines同Mille-feuille💕
.
🔻
🍽 Louise
📌 地址: 中環鴨巴甸街35號元創方JPC地舖
.
#tummysready #tummysreadytoeat #tummysreadyinhongkong #tummysreadyatcentral #tummysreadyforwestern #tummysreadyforfrench #tummysreadyformichelin #tummysreadyforfinedining
30 瀏覽
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0 讚好
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0 讚好
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0 讚好
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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
評分
味道
環境
服務
衛生
抵食
用餐途徑
堂食
等級2
11
0
2019-10-29 2080 瀏覽
有次食完飯,行到PMQ發現呢間餐廳新裝修、已經被佢吸引住、所以第二日立即打電話book 位、可惜都full...唯有坐outdoor!真系熱到一個點,但對住d美麗嘅美食!心情好返晒!大家記住早d book 位啦!
更多
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
評分
味道
環境
服務
衛生
抵食
用餐途徑
堂食
推介美食
Lunch  set 
$ 400
等級4
264
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2019-10-28 1696 瀏覽
💁🏼‍♀️由亞洲米芝蓮名廚Julien Royer於香港開設既餐廳🍽一開張已吸引不少食客到訪裝修為休閑既田園風 與上環既氛圍好夾!*🌟Angel hair pasta, Kristal caviar $458 (💡8/10)滿滿既魚子醬加上黑松露油 係好難失敗既配搭!😍味道上充滿鮮味 而且凍食口感幾清新 但份量十分少 三個人分每人只得一啖😂*🌟Benedict Louise $178 (💡7/10)值得一讚既係蛋黃流心同埋好creamy 但配料都係正正常常 冇咩亮點 性價比較低😕*🌟Wild mushroom ravioli $328 (💡8/10)蘑菇菌味好出 cream sauce奶味香濃 ravioli餡料鮮味👍🏻*🌟Yoghurt cake $118 (💡6.5/10)個人認為味道偏酸 而且真係一片片裝蛋糕咁 口感較實 驚喜不大🤷🏻‍♀️*🌟French fries $78 (💡7/10)薯條厚切 炸得新鮮香口 外脆內軟 但缺點是調味過鹹 同有部分炸得較燶 熟度不平均🤔 而餐包既酥皮就十分出色👏🏻餐廳有好多熱門菜式但冇叫到 所以今次整體體驗一般 可能下次要試下啲招牌菜先得
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💁🏼‍♀️由亞洲米芝蓮名廚Julien Royer於香港開設既餐廳🍽一開張已吸引不少食客到訪
裝修為休閑既田園風 與上環既氛圍好夾!
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🌟Angel hair pasta, Kristal caviar $458 (💡8/10)
滿滿既魚子醬加上黑松露油 係好難失敗既配搭!😍味道上充滿鮮味 而且凍食口感幾清新 但份量十分少 三個人分每人只得一啖😂
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🌟Benedict Louise $178 (💡7/10)
值得一讚既係蛋黃流心同埋好creamy 但配料都係正正常常 冇咩亮點 性價比較低😕
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🌟Wild mushroom ravioli $328 (💡8/10)
蘑菇菌味好出 cream sauce奶味香濃 ravioli餡料鮮味👍🏻
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🌟Yoghurt cake $118 (💡6.5/10)
個人認為味道偏酸 而且真係一片片裝蛋糕咁 口感較實 驚喜不大🤷🏻‍♀️
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🌟French fries $78 (💡7/10)
薯條厚切 炸得新鮮香口 外脆內軟 但缺點是調味過鹹 同有部分炸得較燶 熟度不平均🤔 而餐包既酥皮就十分出色👏🏻
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餐廳有好多熱門菜式但冇叫到 所以今次整體體驗一般 可能下次要試下啲招牌菜先得
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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$500 (午餐)
推介美食
  • Angel  hair  with  caviar
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2019-10-04 1503 瀏覽
餐廳有分開兩層,下層是bar & outdoor area。上層有廚房及 dining area。Wine list 非常 impressive。紅酒白酒有數十款Champagne, Prosecco, Spirits 也有數十種。想飲既大概都應有盡有。而且還有專業的wine sommelier推薦酒水。Dinner Menu前菜,主菜以及甜品選擇豐富。如果想試餐廳嘅主打菜式 — 燒雞就要甫一進場便order,以預留廚師足夠時間慢燒準備。這款龍蝦湯是我最喜歡的。超級超級濃郁嘅湯底!龍蝦嘅鮮味像完完整整地壓制出來在湯裡。許多頂級餐廳也做不到這個濃度。主菜點了Ox cheek。Texture 很特別,似牛舌但又不失牛肉本來肉身結構的特質。叫了甜品嘗試,感覺so so。餐廳最後也會送上小小的bite-sized法式傳統甜點 Cannelé,為這頓美好晚餐作結 🥰
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餐廳有分開兩層,下層是bar & outdoor area。上層有廚房及 dining area。

Wine list 非常 impressive。紅酒白酒有數十款Champagne, Prosecco, Spirits 也有數十種。想飲既大概都應有盡有。而且還有專業的wine sommelier推薦酒水。
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Dinner Menu前菜,主菜以及甜品選擇豐富。如果想試餐廳嘅主打菜式 — 燒雞就要甫一進場便order,以預留廚師足夠時間慢燒準備。
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這款龍蝦湯是我最喜歡的。超級超級濃郁嘅湯底!龍蝦嘅鮮味像完完整整地壓制出來在湯裡。許多頂級餐廳也做不到這個濃度。
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主菜點了Ox cheek。Texture 很特別,似牛舌但又不失牛肉本來肉身結構的特質。

叫了甜品嘗試,感覺so so。

餐廳最後也會送上小小的bite-sized法式傳統甜點 Cannelé,為這頓美好晚餐作結 🥰
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544
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2019-09-19 1751 瀏覽
[🇭🇰香港- 中環].見到呢隻雞,大家係咪已經知我講緊邊間餐廳呢?呢間餐廳未開嘅時候已經有好多人講緊,而大廚嘅名氣同牌頭更加唔駛我介紹,大家應該都知!隻燒本地Yellow Chicken真係好好食🥰皮脆!肉滑!夠嫩!入味!有油香!真係💯!唔駛點任何嘢都已經好好食,連雞胸肉都係!飯係用咗日本新潟米同雞湯去煮,飯偏軟熟,Creamy質地帶淡淡雞香味,重點係面頭嘅脆雞皮,令口感更豐富,連埋雞一齊食好正!除咗主菜,佢哋嘅麵包都好有驚喜🤩估唔到Sourdough同croissant都做到外脆內軟,好食到我哋加錢叫多份,不得不提牛油好滑好Creamy,但口感依然輕盈😋而前菜"Smoked organic egg, potato, chorizo, buckwheat"啖啖濃郁薯味加上有辣肉腸碎,好惹味;我諗我好快會返嚟☺️.🔻🍽 Louise📌 地址: 中環鴨巴甸街35號元創方JPC地舖.
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[🇭🇰香港- 中環]
.
見到呢隻雞,大家係咪已經知我講緊邊間餐廳呢?呢間餐廳未開嘅時候已經有好多人講緊,而大廚嘅名氣同牌頭更加唔駛我介紹,大家應該都知!隻燒本地Yellow Chicken真係好好食🥰皮脆!肉滑!夠嫩!入味!有油香!真係💯!唔駛點任何嘢都已經好好食,連雞胸肉都係!飯係用咗日本新潟米同雞湯去煮,飯偏軟熟,Creamy質地帶淡淡雞香味,重點係面頭嘅脆雞皮,令口感更豐富,連埋雞一齊食好正!除咗主菜,佢哋嘅麵包都好有驚喜🤩估唔到Sourdough同croissant都做到外脆內軟,好食到我哋加錢叫多份,不得不提牛油好滑好Creamy,但口感依然輕盈😋而前菜"Smoked organic egg, potato, chorizo, buckwheat"啖啖濃郁薯味加上有辣肉腸碎,好惹味;我諗我好快會返嚟☺️
.
🔻
🍽 Louise
📌 地址: 中環鴨巴甸街35號元創方JPC地舖
.
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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2019-09-13 1306 瀏覽
星期五晚上跟最最最最最好的朋友來這裡吃晚飯, 替她farewell~‬兩個月前得悉Odette的Chef Julien Royer會在香港開一家casual及家庭式的法國菜,便立即預約了九月的晚餐。‬由於朋友遲了二十分鐘才到,我不禁細緻地留意到餐廳內的環境和燈光:室內燈光以微黃為主,它比一般的法國餐廳較光一些。‬‪我們當晚坐在二樓,大概有10張枱左右,‬‪枱與枱之間的距離不算很遠,所以不難聽到旁邊的食客在說什麼。‬‪首先要說的是蘸面包的牛油:它上面鋪滿了一片片的果仁,內裡應該是加了少許乳酪的牛油,令它的質感較滑和軟身,味道挺好和挺特別。‬‪當朋友到了的時候,我們在研究餐牌時, 侍應便主動過來介紹了一些off-menu的 Dishes of the Day~ 最後我們點了2個appetisers、1個2人份的main course、2個甜品! ‬‪首先來的是一個餐廳送的starter:鹹的凍魚湯‬裡面的湯有魚香但卻不會腥,更有一些特製的香草汁在碗內帶出魚的鮮味。‬‪然後來的是Blue Lobster bisque和Pâté‬‪Blue Lobster bisque做的十分精緻:在超濃郁的
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星期五晚上跟最最最最最好的朋友來這裡吃晚飯, 替她farewell~‬兩個月前得悉Odette的Chef Julien Royer會在香港開一家casual及家庭式的法國菜,便立即預約了九月的晚餐。‬

由於朋友遲了二十分鐘才到,我不禁細緻地留意到餐廳內的環境和燈光:室內燈光以微黃為主,它比一般的法國餐廳較光一些。‬

‪我們當晚坐在二樓,大概有10張枱左右,‬‪枱與枱之間的距離不算很遠,所以不難聽到旁邊的食客在說什麼。‬
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‪首先要說的是蘸面包的牛油:它上面鋪滿了一片片的果仁,內裡應該是加了少許乳酪的牛油,令它的質感較滑和軟身,味道挺好和挺特別。‬

‪當朋友到了的時候,我們在研究餐牌時, 侍應便主動過來介紹了一些off-menu的 Dishes of the Day~ 最後我們點了2個appetisers、1個2人份的main course、2個甜品! ‬
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‪首先來的是一個餐廳送的starter:鹹的凍魚湯‬

裡面的湯有魚香但卻不會腥,更有一些特製的香草汁在碗內帶出魚的鮮味。‬

‪然後來的是Blue Lobster bisque和Pâté‬
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‪Blue Lobster bisque做的十分精緻:在超濃郁的龍蝦湯中有淡淡的雪糕,雪糕下面有一層薄脆,薄脆下面有藍龍蝦肉 (份量不少)。這個bisque的口感十分豐富:冷冷的雪糕、熱熱的湯、脆脆的薄脆、彈牙的新鮮龍蝦肉,這個湯吃起來不會覺得鹹。‬湯以一湯壺呈上,因此份量不少,足夠兩人品嚐。
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‪這款Pâté算是Louise的招牌菜之一。味道有點複雜:吃下去的時候有濃濃的鵝肝和雞旰味,但亦明顥包含了肉粒,因為一口是軟一口是硬的。吃完感覺有點膩。‬
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‪我們的main course是Yellow oil chicken,‬上菜的時候侍應會首先把原隻燒好的雞拿來給你看,‬然後會拿走把它切件。最後在枱上有4碟食物:切件的雞、剩下的雞骨、雞湯rissoto、salad。‬
‪事前我們已經問了侍應Yellow Oil Chicken的份量,侍應說兩個人應勉強吃得完。她在上菜時更貼心地跟我們說吃不完可以打包~‬

‪那個燒雞是無可挑剔的,肉質很滑、雞皮很脆、雞肉很入味。‬

至於risotto,味道很特別,跟平時一般吃的海南雞飯油飯截然不同。米用了日本新潟米,軟硬度控制得非常好,creamy得來味道亦較清,吃完不會有一種十分油膩的感覺。‬奈何雞和飯的份量始終太多,最後還是完成不了要打包。

甜品方面,我們點了 Chocolate textures 及Mille Feuille with raspberry sorbet!‬ 由於我們需要9時半「交枱」,他們安排我們到下層戶外空間享用甜品。坦白說一開始我對於晚餐只有2小時的安排感覺有點不滿(始終是法國餐廳嘛),但發覺下層戶外空間很寬敞,亦設有風扇,因此不會感到太熱。

‪由於我跟朋友farewell,早前跟餐廳溝通了希望他們會在甜品碟上寫些字,誰不知餐廳額外送了2件 madeleines 作為surprise dessert!‬
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‪至於Chocolate textures ,能看出它的presentation是有心思的,由不同的巧克力粒、不同濃度的巧克力cream 排列而成,巧克力味道很濃,所以不會很甜。‬
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至於M‪ille Feuille,拿破崙很脆,奶味有點重,但raspberry sorbet 很好吃(明顯是由新鮮raspberry 製成的),sorbet 的酸度剛好平衡Mille Feuille的「漏」。

Louise的菜單選擇很多,食物味道及服務出眾,沒有丁點覺得很pretentious,所以短期內會再到訪。
題外話/補充資料: 用餐時間為兩小時,較趕
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2019-09-08 1405 瀏覽
其實頭盤還是做得不錯,但跟很多餐廳出現的問題一樣、就是主菜不行,做得不好。其中一味主菜是生牛肉,淡而無味,沒有加入什麼調味,後來主廚解釋他們是用法國北部一種特別的牛,為了特顯牛肉的味道所以只加了一些橄欖油作調味,一來餐牌上從來沒有提及此牛有什麼特別,侍應生也賴得去介紹,最重要是其肉味並不濃烈,而且剁得太碎,有如做牛丸的肉醬,完全沒有口感,再加上賣相一般,絕對是中伏之選!另一主菜的魚,味道一般,魚肉不鮮美,醬汁過多,賣相有點兒像漕溜魚片,完全不吸引,但價錢並不一般,400元有多的主菜!甜品亦只是一般貨色。一個午餐平均每人消費600多元絕對不合理。更奇怪的是,以這樣價格水平的餐廳,當我要求侍應再加添麵包時他們說有收費,簡直是鬧劇!以二、三星米芝蓮餐廳的收費提供一般水平的食物及服務,值得嗎?試一次還可以再試就不用了!
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其實頭盤還是做得不錯,但跟很多餐廳出現的問題一樣、就是主菜不行,做得不好。
其中一味主菜是生牛肉,淡而無味,沒有加入什麼調味,後來主廚解釋他們是用法國北部一種特別的牛,為了特顯牛肉的味道所以只加了一些橄欖油作調味,一來餐牌上從來沒有提及此牛有什麼特別,侍應生也賴得去介紹,最重要是其肉味並不濃烈,而且剁得太碎,有如做牛丸的肉醬,完全沒有口感,再加上賣相一般,絕對是中伏之選!另一主菜的魚,味道一般,魚肉不鮮美,醬汁過多,賣相有點兒像漕溜魚片,完全不吸引,但價錢並不一般,400元有多的主菜!
甜品亦只是一般貨色。一個午餐平均每人消費600多元絕對不合理。更奇怪的是,以這樣價格水平的餐廳,當我要求侍應再加添麵包時他們說有收費,簡直是鬧劇!以二、三星米芝蓮餐廳的收費提供一般水平的食物及服務,值得嗎?試一次還可以再試就不用了!
題外話/補充資料: 用餐平與貴並不重要,便宜的餐廳我不會有什麼要求,你敢收費我當然對食物和服務水平有要求啦!
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2019-09-07
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2019-09-07 1147 瀏覽
Taking over where Aberdeen Street Social used to be in PMQ is Louise. Opened by famous French chef Julien Royer it was said to represent what his family tradition and heritage. If you dont know Julien is, his resturant Odette just won asian no.1 in 2019 in asian top 50 resturant. Like most typical french it satrts off with bread and butter, the nuts was a nice small addition.Next came the small on the house apertiserThen came my order of apertiser which from meal was said to be an inspiration f
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Taking over where Aberdeen Street Social used to be in PMQ is Louise. Opened by famous French chef Julien Royer it was said to represent what his family tradition and heritage. If you dont know Julien is, his resturant Odette just won asian no.1 in 2019 in asian top 50 resturant.

Like most typical french it satrts off with bread and butter, the nuts was a nice small addition.
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Next came the small on the house apertiser
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Then came my order of apertiser which from meal was said to be an inspiration from Odette.
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For main I had a ravioli , very french, and comfort in taste.I love it.
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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2019-08-24 13221 瀏覽
連曰加班工作至深夜,今天決定要休息一天。在雜誌的介紹下,發現一家由米芝蓮二星大廚Julien Royer開設的新餐廳。餐廳位於中環PMQ, 分別設有室內和半室外座位。這兒的裝修優雅,落地玻璃窗引進陽光,加上綠色植物,是悠閒舒適的殖民大宅風,情調十足。Week lunch at the Parlour$158每日不同,今日是Hake ‘Aioli這太平洋白魚口感幼滑,肉質細緻,油份比真鱈魚高,而且完全無骨又唔腥,配上酸酸地又 creamy的旦黃醬,真的豐腴滑溜,好吃!配菜有紅蘿白、新薯和扁豆,真是健康又美味。Section of homemade pantries $118在三款pantries 之中,選了Chocolate 。這朱古力波波有脆香的花生朱古力脆皮,中間是幼滑的榛果朱古力慕絲和朱古力流心,嘩!就好像一顆超大的金莎朱古力一樣,榛子味又濃又香,而朱古力味甜而不膩,加上脆滑流心滋味,正呀!Flat white $38這flat white 咖啡味道尤其甘香順喉,泡沫幼細,口感幼滑,正好為這午餐作完滿的句號。估唔到在這悠遊雅緻的地方用餐會索值不菲,難得week lunch 和普通c
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連曰加班工作至深夜,今天決定要休息一天。在雜誌的介紹下,發現一家由米芝蓮二星大廚Julien Royer開設的新餐廳。餐廳位於中環PMQ, 分別設有室內和半室外座位。這兒的裝修優雅,落地玻璃窗引進陽光,加上綠色植物,是悠閒舒適的殖民大宅風,情調十足。
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Week lunch at the Parlour$158每日不同,
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今日是Hake ‘Aioli
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這太平洋白魚口感幼滑,肉質細緻,油份比真鱈魚高,而且完全無骨又唔腥,配上酸酸地又 creamy的旦黃醬,真的豐腴滑溜,好吃!配菜有紅蘿白、新薯和扁豆,真是健康又美味。



Section of homemade pantries $118
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在三款pantries 之中,選了Chocolate 。
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這朱古力波波有脆香的花生朱古力脆皮,中間是幼滑的榛果朱古力慕絲和朱古力流心,嘩!就好像一顆超大的金莎朱古力一樣,榛子味又濃又香,而朱古力味甜而不膩,加上脆滑流心滋味,正呀!



Flat white $38
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這flat white 咖啡味道尤其甘香順喉,泡沫幼細,口感幼滑,正好為這午餐作完滿的句號。


估唔到在這悠遊雅緻的地方用餐會索值不菲,難得week lunch 和普通cafe 定價相約,
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而且菜式的水準也不錯。值得一訪




(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2019-08-23
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2019-08-18 1363 瀏覽
In these troubled times we find ourselves, writing about restaurants feels trivial, disrespectful even. As I look around at the plutocrats pissing away their inherited wealth on wine they don’t understand, apathetic towards the plebeian protestors and their selfish pursuit of a fairer future, it’s hard not to see restaurants like Louise as part of the problem. This sets an unfairly high bar when reviewing it. Louise – the sister restaurant of Asia’s best – can’t just be good, she needs to except
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In these troubled times we find ourselves, writing about restaurants feels trivial, disrespectful even. As I look around at the plutocrats pissing away their inherited wealth on wine they don’t understand, apathetic towards the plebeian protestors and their selfish pursuit of a fairer future, it’s hard not to see restaurants like Louise as part of the problem. 

This sets an unfairly high bar when reviewing it. Louise – the sister restaurant of Asia’s best – can’t just be good, she needs to exceptionally good – so good that she causes me to abandon my moral fortitude for a few hours, forget the city is on fire and ignore the very real possibility of my parents-in-law never making it past the airport departure gate. A high bar indeed. 

Louise occupies the two-story PMQ space previously frequented by Aberdeen Street Social. With soft lighting and an Insta-cool forest green palette, the downstairs Bar is gorgeous but lacked any real human atmosphere on the night we were there. The upstairs interior isn’t quite as successful feeling, as it is, a Hong Kongers interpretation of Parisian dining. There are nice flourishes here and there but these are overshadowed by the big boxy Kef speakers that too frequently punctuate the white wood panelling and pump out new wave French drivel. 

Louise promised ‘traditional French cuisine, reimagined’. That word after the unnecessary comma renders mistaken expectation. I was anticipating progressive wank and whimsey. I’m very glad to be wrong. What we have in Louise is a cannon of classic French gastronomy. Big, opulent,  unapologetic French gastronomy. 

It’s a menu of Dover sole, Pâté en croûte and frogs legs (which, for reasons beyond my comprehension, are labelled as Hong Kong frogs legs, as if that’s some sort of virtue. ‘Monsieur, cahn I offair you ze frahgs legs? zey were caught een a Mong Kok puddle ziss very mahrneeng’. No merci, mate). 

Mrs A, whose decision making is normally catatonic, selected her two dishes (the signature oeuf fume and sweetbread) with uncharacteristic certitude before I’d even had chance to open my menu. So, I was effectively down two dishes. Not to worry, I’ll have the Heirloom tomato tart and Poulet I’ve heard so much about. Sadly not, both dishes were now finished for the evening (we booked the second sitting). Other dishes were struck-off before I really had chance to consider them. I eventually landed upon shellfish and beef. 

A generous batch of sourdough kept us occupied before our dishes arrived. Regular readers may have noticed I’m particularly pedantic about bread. Firstly, that’s because I really love good bread. But, secondly, it’s because I find the consideration given to the bread course a particularly good indicator of the consideration given to the overall experience (Jay Rayner feels the same way about restaurant toilets). If a chef bakes his own bread he generally care about his/her diners. If – and I’m pretty sure Louise does – a chef cultures a sourdough starter, then you are usually in for a treat.
The sourdough at Louise was magnificent. A rugged crust of oak, smoke and roasted hazelnut protected soft spongy innards. When slathered with the seed crusted salty butter it was utterly scrumptious. 
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A cook tease (amuse bouche) of sweet heirloom tomato and watermelon was very nice. The flavours were fashionable and tasty, but they’ve been done to death recently. 

Mrs A’s starter was the star of the day. Smoked organic egg, potato, chorizo and buckwheat somehow all came together in a perfect little bowl of creamy beige cream. The cream had the colour and consistency of Dulux Grand Piano emulsion, occasionally punctuated by small, salty pieces of fried chorizo. It was velvety, frothy and very French. Oo-la-la, it was good – or, I should say, the one teaspoon Mrs A would allow me to have was very good. 
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My starter of shellfish à la marinière was cut from a similar cloth. Luxuriously fresh mussels and razor clams hung in a light buttery liquor. Slices of fennel gave the sauce a light perfume but they were too cumbersome to be cut and enjoyed with the poncey spoon I’d been given. 
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My father-in-law had a far simpler, but by no means less impressive, plate of salmon gravlax. 

Each of the mains consisted of a perfectly cooked hunk of meat – be it duck, beef fillet or veal sweetbread – all of which were the size of my daughter’s head. Each came with a small adornment of vegetables and a sumptuous sauce that kicked a magic mule. 
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Given the generous portion sizes we opted out of dessert and made do with four perfect little Canelé. 
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So, the fare at Louise is very good. But there’s something missing. An absent je nais quoi. The Gallic arrogance on display hasn’t quite been earned. There are too many rough edges in the service delivery. 

My overwhelming recollection of dining in France is an experience of being totally taken care of. On our first trip to Paris together, a teenage Mrs A and I naively made a reservation at Le George V – a restaurant utterly out of our league and price bracket. Despite foregoing wine, sharing courses and ordering the cheapest mains, the staff went out of their way to make us feel like millionaires. 

Service at Louise doesn’t come close to this. It was all slightly clumsy, lacking the regimental flair I associate with French dining. All the requisite roles (chubby maitre d, geeky sommelier, young waitress) are there, but they’re an am-dram interpretation of what they should be. The maitre d failed to offer a wine menu, the sommelier sauntered over with awkward confidence of a drunk history teacher at a school dance and my mother-in-law was virtually scorned for ordering a dish from the downstairs menu. All of which detracted from the experience and focused attention back onto the amount you’re being charged for the privilege. 

So, did Louise attain the high bar set by Odette. Not quite. We didn’t loose ourselves in the experience. The painful malaise of our city streets was never far from minds and conversation, and we left feeling a tad underwhelmed. 
 
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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2019-08-12 7555 瀏覽
第二次幫襯Louise 開業兩個月 相信水準穩定左好多 Menu都唔同左要試晒成個Menu真係起碼要黎四次🤫上次坐下面 今次終於book到上面因為Menu同plating都唔同架!😌Starter前 先食個Refreshing的前前菜酸酸甜甜的西瓜蕃茄配Jelly, Mozzarella Cheese之後係熱辣辣的Homemade Sourdough配自製Butter 混合Nuts Yoghurt等製作而成的Bread Spreading 好Smooth好Creamy 感覺輕盈 無牛油咁HeavySourdough 外脆內軟 麥香味濃!必食的Pâté en croûte 上次食過今次要encore!口感扎實 層次分明 但不失Smoothness Blue Lobster Bisque 超超超濃郁龍蝦湯有成壺比你自斟自飲 口感幼滑 仲有不少新鮮龍蝦肉Smoked Organic Egg, Potato, Chorizo 堪稱Perfect Egg 用64℃慢煮的蛋加入薯仔 但食落係前所未有咁Smooth同輕盈但啖啖濃郁薯味!Heirloom Tomato tart, Burrata, B
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第二次幫襯Louise 開業兩個月 相信水準穩定左好多 Menu都唔同左
要試晒成個Menu真係起碼要黎四次🤫
上次坐下面 今次終於book到上面
因為Menu同plating都唔同架!😌
Starter前 先食個Refreshing的前前菜
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酸酸甜甜的西瓜蕃茄配Jelly, Mozzarella Cheese
之後係熱辣辣的Homemade Sourdough配自製Butter
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混合Nuts Yoghurt等製作而成的Bread Spreading 好Smooth好Creamy 感覺輕盈 無牛油咁Heavy
Sourdough 外脆內軟 麥香味濃!
必食的Pâté en croûte 上次食過今次要encore!
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口感扎實 層次分明 但不失Smoothness
Blue Lobster Bisque 超超超濃郁龍蝦湯
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有成壺比你自斟自飲 口感幼滑 仲有不少新鮮龍蝦肉
Smoked Organic Egg, Potato, Chorizo
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堪稱Perfect Egg 用64℃慢煮的蛋
加入薯仔 但食落係前所未有咁Smooth同輕盈
但啖啖濃郁薯味!
Heirloom Tomato tart, Burrata, Basil sorbet
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甜度高的羅馬蕃茄 配酸的Sorbet 中和味道
Angel Hair Pasta, Kristal Caviar, Black truffle
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呢碟就矜貴啦 魚子醬加黑松露 食落好鮮味
但略嫌有少少oily 做多左少少的感覺
主菜的魚 都相當出色 原份上枱比我地影相再幫我地分成6份 一人2件
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成件事好夢幻好靚 好多不同的味蕾層次
Challans duck glazed with cider vinegar
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兩件鴨胸 醋酸中和皮脂的油膩感
最後係甜品🤤三隻貪心的小狗叫左四款
Madagascar Vanilla Mille Feuille, raspberry sorbet 層次分明 好酥脆 raspberry 清新減低heavy感
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Selection of Homemade French Pastries
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十分完滿的餐 期待下次再訪🥰
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2019-08-11
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