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完美法式燒雞
2019-07-15 2532 瀏覽
Odette的Julien Royer在原本Aberdeen Street Social的位置開了Louise, 籍著本身Odette的名氣, 令Louise的話題性滿載. Louise本身並不太走Fine Dining的路線, 反而是比較Chill而又Causal, 下層是酒吧, 而上層則是Bistro, 兩層的菜單也有些少不同. 來到Bistro的空間, 位置不大, 充滿植物的擺設和柔和色調的Deco也令我感到來這裡用餐就不用太拘謹吧!和女朋友點了可以分給四人的法式燒雞, 有點瘋狂, 但這隻雞真的很好吃. 用上本地三黃雞烤製而成, 比法國雞更多雞油, 更香而且肉質很腍, 連胸肉也沒有渣. 用上原條Rosemary一起燒製, 香而沒蓋過雞的油香. 雞飯以新潟米和雞湯煮成, 帶有Risotto的口感, 而上面的脆雞皮脆又是一絕. 這道菜以香港食材, 法式烤法, 再加上新加坡式的海南雞飯表達出來, 三地聯手, 誠意之作!
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 Odette的Julien Royer在原本Aberdeen Street Social的位置開了Louise, 籍著本身Odette的名氣, 令Louise的話題性滿載. Louise本身並不太走Fine Dining的路線, 反而是比較Chill而又Causal, 下層是酒吧, 而上層則是Bistro, 兩層的菜單也有些少不同. 來到Bistro的空間, 位置不大, 充滿植物的擺設和柔和色調的Deco也令我感到來這裡用餐就不用太拘謹吧!
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和女朋友點了可以分給四人的法式燒雞, 有點瘋狂, 但這隻雞真的很好吃. 用上本地三黃雞烤製而成, 比法國雞更多雞油, 更香而且肉質很腍, 連胸肉也沒有渣. 用上原條Rosemary一起燒製, 香而沒蓋過雞的油香. 雞飯以新潟米和雞湯煮成, 帶有Risotto的口感, 而上面的脆雞皮脆又是一絕. 這道菜以香港食材, 法式烤法, 再加上新加坡式的海南雞飯表達出來, 三地聯手, 誠意之作!
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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Fantastic brunch experience
2019-07-11 7411 瀏覽
If Ecriture was the most anticipated restaurant opening in Hong Kong last year, then this year's title has got to belong to recently opened Louise at PMQ. Taking over the space previously occupied by one of my favorite restaurant Aberdeen Street Social, Louise is a brainchild between JIA Group and Chef Julien Royer of Odette Singapore which has just been freshly crowned Asia's Best Restaurant earlier this year.Renowned designer Andre Fu (who's behind the design of the new St Regis Hotel in Wanch
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If Ecriture was the most anticipated restaurant opening in Hong Kong last year, then this year's title has got to belong to recently opened Louise at PMQ. Taking over the space previously occupied by one of my favorite restaurant Aberdeen Street Social, Louise is a brainchild between JIA Group and Chef Julien Royer of Odette Singapore which has just been freshly crowned Asia's Best Restaurant earlier this year.
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 Renowned designer Andre Fu (who's behind the design of the new St Regis Hotel in Wanchai) has turned the space into a more intimate and cozy place highlighted by its colonial chic decor.
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 Unlike Odette, Louise is more of a casual bistro serving hearty traditional French fare with a modern twist.
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 The weekday set menu is not available on Saturdays and Sundays. Instead, they offer a short and sharp brunch menu with a section dedicated to eggs.
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 Homemade brioche ($28) - Starting things off for us was a basket of buttery homemade brioche, served with butter and raspberry jam. Perfect start for my little one who's a huge bread lover.
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 Ôra King salmon gravlax, warm potato, dill cream ($238) - I love fuller, thicker slices of smoked salmon and salmon gravlax so these are right up my alley.
Ôra King salmon gravlax, warm potato, dill cream
$238
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 What impress me the most about these gravlax is the fact that they weren't overly cured so the texture was still nice and moist. A terrific starter with the slightly lemony dill cream marrying well with the distinct salmon flavors.
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 Polmard beef tartare, French fries, salad ($258) - Made with prized beef from renowned French butcher Polmard, our tartare dish was presented the traditional way with a raw egg yolk atop. 
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 There were great depth of flavors coming from the aged Polmard beef, combining well with the garden green and pearl onion for a perfect, palate-pleasing finish.
Polmard beef tartare, French fries, salad
$258
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 Confit cod, white beans, chorizo, piquillos, mint ($348) - A beautifully plated dish with slices of confit cod fish sitting on a bed of diced chorizo, white beans, piquillos and mint, finished off with a trio of crispy chorizo wafer on top. Not an overly complicated dish but the interpretation was simply flawless.
Confit cod, white beans, chorizo, piquillos, mint
$348
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 Louise "Croaffle", whipped cream, maple syrup ($128) - A happy marriage between a flaky croissant and crispy waffle. This was served like a typical waffle with fresh strawberries, whipped cream and maple syrup. Not a bad way to wrap up this meal at all.
Louise "Croaffle", whipped cream, maple syrup
$128
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 “Mama Royer” yogurt cake and ice-cream, confit lemon ($118) - Less successful was Mama Royer's yogurt cake with yogurt ice-cream and confit lemon. This really tasted like a typical French pound cake with a zesty glaze. A dish I could probably do without.
“Mama Royer” yogurt cake and ice-cream, confit lemon
$118
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 It's a truly impressive meal. Nothing really fancy, just some simple, hearty French dishes done right.

If there's a blemish from this meal, it's probably the fact that dishes like glazed Challans duck, pan-seared French veal sweetbread and Brittany dover sole “Meunière” were not on the brunch menu. I guess a return trip is a must.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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    2019-07-06
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    人均消費
    $650 (午餐)
    推介美食
    Ôra King salmon gravlax, warm potato, dill cream
    $ 238
    Polmard beef tartare, French fries, salad
    $ 258
    Confit cod, white beans, chorizo, piquillos, mint
    $ 348
    Louise "Croaffle", whipped cream, maple syrup
    $ 128
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    Casualness in a fine setting.
    2019-07-06 2299 瀏覽
    This restaurant as been introduced to me as a new fine dining French restaurant designed by Andre Fu. I didn't know it was the old Aberdeen Social before. I must say the decoration was very nice, formal enough with a casual twist. Was indeed quite cool. Started off with a nice plate of sourdough.Quite a nice amuse bouche. Grilled octopus. Was quite delicious. Their famous chicken. Supposed to serve 3-4 people but the two of us finished everything. It was really juicy and very nicely cooked. It's
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    This restaurant as been introduced to me as a new fine dining French restaurant designed by Andre Fu. I didn't know it was the old Aberdeen Social before. I must say the decoration was very nice, formal enough with a casual twist. Was indeed quite cool.

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    Started off with a nice plate of sourdough.
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    Quite a nice amuse bouche.
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    Grilled octopus. Was quite delicious.
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    Their famous chicken. Supposed to serve 3-4 people but the two of us finished everything. It was really juicy and very nicely cooked.
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    It's actually smaller than I imagined.
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    And some Japanese rice with Chicken skin that came with the chicken.

    I like the environment a lot and it's kind of fine dinning yet it doesn't give you the really rigid and proper fine dinning pressure. I'd say the set up is quite fine dinning but not the way they serve/present their food. Price was fair as well so I'd definitely come back.
    (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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    可能新开张还需要磨合
    2019-07-06 1983 瀏覽
    香港新餐廳，Louise: 座落在PMQ, 原Aberdeen street social 的位置。是新加坡一家米其林一星餐廳主廚第一次在國外開設新的餐廳。帶着滿滿的期待而去，失望而归。现实不如預期，菜式，裝修肯定是米其林的層次，但是食物卻無特色。只能說是好吃的法國菜。主廚Julien Royer 主打家庭兒時菜式，但在我看來有點不倫不類。並沒有十分homie 的感覺。菜肴定位模糊，主要靠貴的食材（龙虾🦞，truffle, Caviar) 取勝。本來應該清淡為主的cod fish, 用油膩的chorizo 包住，鱼肉变得很有嚼劲且失去了鱼的鲜味。我要是想吃这么有力量的鱼不如点monk fish! 我只能说这是一家价格，服务，装修达到水准的餐厅。可能才开了一个月还在找感觉吧。
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    香港新餐廳，Louise: 座落在PMQ, 原Aberdeen street social 的位置。是新加坡一家米其林一星餐廳主廚第一次在國外開設新的餐廳。帶着滿滿的期待而去，失望而归。现实不如預期，菜式，裝修肯定是米其林的層次，但是食物卻無特色。只能說是好吃的法國菜。主廚Julien Royer 主打家庭兒時菜式，但在我看來有點不倫不類。並沒有十分homie 的感覺。菜肴定位模糊，主要靠貴的食材（龙虾🦞，truffle, Caviar) 取勝。本來應該清淡為主的cod fish, 用油膩的chorizo 包住，鱼肉变得很有嚼劲且失去了鱼的鲜味。我要是想吃这么有力量的鱼不如点monk fish! 我只能说这是一家价格，服务，装修达到水准的餐厅。可能才开了一个月还在找感觉吧。
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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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    2019-06-30
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    $750
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    DelightfulDining Experiencechez Louise!
    2019-06-27 1211 瀏覽
    The long-awaited “Louise” is finally open! This delightful, fresh new restaurant has given us new reasons to head to PMQ. Chef Julien Royer, the same chef of Singapore’s legendary “Odette” has brought “Louise” to Hong Kong. Designer Andre Fu has again worked his magic by renovating the space previously occupied by “Aberdeen Street Social”; revamping what used to be a somber and dark interior by giving it a light and airy feel (the space even seems larger).. elegant beige with primary accent tone
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    The long-awaited “Louise” is finally open! This delightful, fresh new restaurant has given us new reasons to head to PMQ.


    Chef Julien Royer, the same chef of Singapore’s legendary “Odette” has brought “Louise” to Hong Kong.


    Designer Andre Fu has again worked his magic by renovating the space previously occupied by “Aberdeen Street Social”; revamping what used to be a somber and dark interior by giving it a light and airy feel (the space even seems larger).. elegant beige with primary accent tones and rattan chairs.. makes one feel as if one has been invited to dine at the countryside weekend home of a stylish French lady..


    Stepping into the restaurant we were immediately welcomed by the friendly maitre d’, who led us to our table upstairs. We were there for a weekend lunch, and the sunlight from the terrace lights up the room giving a wonderfully relaxing atmosphere; the focal point of the dining area is the open kitchen, where you can see the dedicated and hands-on head chef orchestrating the well-run kitchen.


    The food exceeded all expectations.. we ordered from the à la carte menu and we were not disappointed. From the tender sautéed “Hong Kong frog’s legs”, the delicately-seasoned sweetbread, to the succulent octopus à la plancha- all was full of flavour and freshness, with very decent portions (we didn’t even have room for dessert!)


    Service was discreet, attentive and unobtrusive- they definitely got it right.


    All around, a really enjoyable dining experience- I can’t wait to go back for dinner to experience the evening setting.. I imagine “Louise” would make an intimate and romantic date-night venue with the lady...

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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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      2019-06-22
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      $1200 (午餐)
      推介美食
      • Sautéed Hong Kong frog legs
      • parsley
      • garlic crisps
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      亞洲第一名廚的水準
      2019-06-26 3983 瀏覽
      上星期二剛Opening期待已久的Louise主廚係今年奪取Asia 50 Best第一位的 chef_julien由前菜到小食主菜到甜品 Cocktails Mocktails都十分有水準的#FrenchBistro 🇫🇷餐廳分兩層 上下層的Menu不同上層會較貴價 下層chill啲首先predrink下 叫左一杯cocktail一杯mocktail 兩杯的balance都做得好好之後係前菜La tarte aux tomates anciennes, burrata Luigi Guffanti, sorbet basillc (英:Heirloom tomato tart, Luigi Guffanti burrata , basil sorbet) 羅馬蕃茄配上Basil Sorbet好清新開胃 配上新鮮手造Burrata 正！之後係Pâté en croûte Louise傳統經典法式料理 以酥皮包住chicken&duck liver加上其他食材增強口感 仲有層Duck Vinegar Jelly 酸酸地刺激味蕾 中和pate的heavy感覺 加添一份清新感之後係Le ta
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      上星期二剛Opening期待已久的Louise
      主廚係今年奪取Asia 50 Best第一位的 chef_julien
      由前菜到小食主菜到甜品 Cocktails Mocktails
      都十分有水準的#FrenchBistro 🇫🇷
      餐廳分兩層 上下層的Menu不同
      上層會較貴價 下層chill啲
      首先predrink下 叫左一杯cocktail一杯mocktail 兩杯的balance都做得好好
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      之後係前菜La tarte aux tomates anciennes, burrata Luigi Guffanti, sorbet basillc (英:Heirloom tomato tart, Luigi Guffanti burrata , basil sorbet)
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      羅馬蕃茄配上Basil Sorbet好清新開胃 配上新鮮手造Burrata 正！
      之後係Pâté en croûte Louise
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      傳統經典法式料理 以酥皮包住chicken&duck liver加上其他食材增強口感 仲有層Duck Vinegar Jelly 酸酸地刺激味蕾 中和pate的heavy感覺 加添一份清新感
      之後係Le tartare de bceuf “Polmard”, frites salade (英：Polmard beef tartare, french fries, salad)
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      上枱之後mix埋成碟食 食落帶鹹香 薯條新鮮滾熱辣炸起 好味！
      之後係Angel hair in truffle oil with caviar
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      凍食的天使麵 用松露油混和 香氣撲鼻
      之後係十分滿意的Joue de bceuf Wagyu braisée au vin rouge, carottes confites, oignons grelots (英：Japanese Wagyu Beef Cheek braised in red wine, confit carrots, pearl onions)
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      肉質鮮嫩 食到濃厚膠質 好好味 必食
      最後梗係要以甜品作結！
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      兩件homemade pastries
      環狀的係Hazelnut cream係Puff的中間 好濃郁好似食緊進化左的繽紛樂
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      另外呢個脆皮波波 入面係咖啡mousse好濃郁好好味
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      最後係法式甜點Madeleines 外脆內軟 好香
      呢餐咁完美的French bistro以一杯peach mocktail作結
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      Need to go back soon for other dishes on the menu.
      (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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        2019-06-21
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        • Pate  en  croute
        • French  pastries
        • Beef  Tartare
        • Wagyu  beef  cheek