51
14
3
港鐵上環站 E3 出口, 步行約8分鐘 繼續閱讀
電話號碼
28660300
獎項殊榮
米芝蓮一星餐廳 (2020-2021)
營業時間
今日營業
12:00 - 14:30
18:00 - 22:30
星期一
全日休息
星期二至日
12:00 - 14:30
18:00 - 22:30
*酒吧: 星期二至日: 12:00-23:00
付款方式
Visa Master 現金 AE 銀聯 Apple Pay
其他資料
支持防疫 詳細介紹
Wi-Fi
酒精飲品
電話訂座 詳細介紹
加一服務費
室外座位
食評 (75)
等級4 2021-03-31
2795 瀏覽
This was my 4th visit to Louise and I must say their standards are consistently high! This time we tried their dinner signature tasting menu which I believe is a new creation since they never served tasting menus for dinner except special limited-period ones. The 6-course menu costs $1588 per person which is reasonable for a one-star French restaurant in Central. My favourite courses were the langoustine with cinnamon in yellow wine and the line-caught pollock with Kristal caviar. The langoustine was just cooked so that it retained the juiciness and tender, bouncy texture. The best part of the dish however was the yellow wine sauce! It was so very fragrant and tasted creamy and decadent. The pollock quite surprised me with its freshness and firm texture as my impression of pollock had always been the tasteless canteen type I had on university campus. And of course fresh fish and caviar will always make a grea dish! If I had to make any criticism, however, it would be that the beef and the foie gras in the Rossini were both slightly overcooked. I would say the beef was 50-60% done when I would have liked 30-40% whereas the foie gras just seems a bit too solid when I prefer it to be soft and creamy inside. I should also note that they did not ask us how we would like our beef served so I think they should do that to better cater to the preferences of different guests. Nonetheless the French beef was quite tender and flavourful so it was still an enjoyable course. Food was excellent overall and service was friendly and attentive. Although we would have liked to sit inside the lusciously designed main dining room, the balcony was quite nice as well as it wasn't too hot or cool or windy that night. Will definite come back for more! 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級4 2021-03-17
3429 瀏覽
清假的日子六(星期三)幸運地早一日online book都book倒位,天氣靚☀️,Terrace 嘅位當然無,booked咗 main dining room, 即係二樓。重覆,weekday 嘅餐廳都係人頭湧湧,唔通個個都好似我咁要清假🤔?檯好細,其實得我地係咁細,其他人係二人坐四人檯,我地就真係坐二人檯,不過值得讚係跟足1.5 m 距離👍,menu 有法文同英文,字好細好難睇,不過waitress 好好💗,好用心解釋。餐前包好味,個牛油都好好味,牛油好滑,上面仲有啲葵花籽。另一個小食個樣好似油角,濃味嘅。appetizers 我地要咗最出名叫薯蓉蛋同organic vegetable.嚟自新加坡米芝蓮三星🌟🌟🌟嘅smoked organic egg 賣相非常普通, 不過食落係好香,薯蓉唔太漏,蛋係半熟嘅,名不虛傳。另一個grot cheese with seasonal dressing , 係冷盆,cheese 都幾羶,紅菜頭新鮮,賣相都係正常無驚喜。main course 要咗pot au feu 即係牛,牛好滑配個湯好清,另上嘅牛骨髓好濃味好heavy , 麻麻。另一個魚好淡味嘅,魚質幾好,啱啱熟,旁邊係菜。2個course 係398,waitress 攞甜品過嚟介紹又幾吸引🍰,所以加到3個course 即係498,dessert 有幾款,我地揀咗以下面係焦糖,白色係雲尼拿籽(質感同味好似movenpick 雪糕),中間係吉士醬,底係拿破崙,幾香👍,不過唔夠脆另一個外型得意嘅,圓型,不過好甜😐,面係白朱古力,中間係梨,調過味,酸酸鹹鹹咁。最尾送咗蛋糕仔,微脆,啱啱焗起,貝殼型,有水準嘅👍。整體水準平均,不過完全無驚喜,賣相無乜心思,感覺平淡🤨。 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
餐廳坐落於鴨巴甸街元創坊,經過花園進入兩層高小屋,裝修氣氛雅緻,菜色精緻獨到,服務周到。smoke organic egg potato chorizo buckwheat inspired by Odette signature dish由Odette特色菜啟發熏制有機雞蛋 薯仔 西班牙香腸 蕎麥(Odette 是新加坡一家米芝蓮3星法國餐廳)。chestnut veloute foie gras shaving sauteed seasonal mushrooms栗子鵝肝濃湯  炒蘑菇 Challans duck glazed with cider vinegar braised endive bigarade sauceBigarade sauce: A classic French brown sauce flavoured with oranges and served with duck. Bigarade sauce combines beef stock, duck drippings, orange and lemon juice, blanched orange peel慢煮法國櫻桃鴨 加上蘋果醋燒紅燒菊苣endive(苦白菜)配經典Bigarade 醬。 Bigarade sauce 是一種經典的法國棕色調味醬,Bigarade醬結合了牛肉湯,鴨汁,橙汁和檸檬汁。Pan-seared line-caught fish braised fennel tomato and piquillos condiment reduced fish soup  (Piquillo Pepper Sauce 西班牙紅椒汁)香煎魚柳紅燒,配菜 茴香 跟(Piquillo Pepper Sauce 西班牙紅椒汁 和 番茄汁  ) 法國農夫魚湯汁Desert sampler凡套餐可以選配甜品一款:Napoleon cake 拿破侖蛋糕french madeleines 瑪德蓮蛋糕 Canelé  卡納蕾蛋糕加$190 配餐酒兩杯,侍酒師為客人選配紅酒,但別期望過高。 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
❀ Louise #中環 ❀❗️米芝蓮一星法國餐廳 天下第一雞❗️——————————————————呢間位於中環大館米芝連一星嘅法國餐廳相信唔少人都聽過✨佢哋嘅法式燒雞、拿破崙更係享負盛名!呢間餐廳其實係大廚Julien Royer向祖父母致敬,所以菜式會帶點傳統法式家庭煮法,佢喺新加坡嘅餐廳Odette 仲榮獲米知蓮三星、全亞洲第一、全球第18,來頭絕對唔野少😲!餐廳裝修花盡心思,外型有種別緻小屋嘅感覺🏡綠白色嘅外牆同外圍嘅花園互相輝影,坐喺花園有種chill嘅感覺。相反內裏就有復古嘅味道,牆身用上花紋裝修,擺上畫作。.餐廳Booking非常之滿,想去嘅記住預先網上訂位‼️最重要係留意清楚你訂嘅位置,因為唔同位置係有唔同menu,千祈唔好好似我咁傻更更預約左一個冇得嗌拿破崙嘅位置。。。(當日星期六,預約咗樓下嘅drawing room,提供weekend brunch menu,但侍應話要預約樓上嘅dining room先會有拿破崙😭).✷𝑀𝑒𝓃𝓊✷☞ Mains ♥ Smoked organic egg $168屬於三星米芝蓮Odette嘅招牌菜-煙燻雞蛋薯蓉🌟。薯蓉極之細滑,誇張到好似醬咁,撈埋中間嘅溫泉蛋一齊食,非常順滑。再加上少許煎香嘅煙肉粒,為整個蛋帶點鹹香同埋脆口。佩服佢可以薯蓉整到呢個口感👏🏻不過自己略嫌有啲太creamy,好似食緊一堆醬汁多過一碟餸😶。味道: 4/5 性價比: 3.8/5.♥ Sautéed Hong Kong frog legs $268用上香港嘅田雞製作,細細粒肉非常精緻。煮法係不停向田雞淋上熱滾牛油,所以外層有少少炸嘅跡象,但入口又唔覺,口感同雞肉有少少類似🙈有少少失望,好在肉質都算滑。我略嫌味道淡咗啲,只係得少少香草同埋炸蒜。味道: 3.9/5 性價比: 3.7/5.♥ Roasted yellow chicken, Niigata rice en cocotte, salad $958呢個絕對係Louise嘅招牌菜🌟🌟🌟分量夠三四個人,有隻原隻雞、一大兜雞油飯、沙律。大廚又採用本地食材,用上三黃雞,配埋香港人每餐必食嘅飯,欣賞大廚入鄉隨俗嘅做法。店員先會呈上原隻雞,然後再幫你切件。曾經係Belon食過法式燒雞,當時驚喜唔算太大,今次再喺Louise食,無可否認調味、油脂的好香👍🏻但依然覺得同港式燒雞係有異曲同工之妙🙈(但貴過港式燒雞好多)。外皮微脆,鹹香十足,近脾嘅位置非常滑,皮下油脂慢慢滲出,不過雞胸位置就真係幾鞋🤓。相反我更加喜歡佢個雞油飯💕用上日本米,雞油嘅鹹香非常突出,飯粒粒分明,底下仲會有少少飯焦。表面加上少少香蔥同埋炸雞皮,香到不得了😋!另外個沙律就真係幾難食。。。調味幾乎零,而且啲菜好苦。。。最後都係主力食個飯就算。順帶一提,店員仲會幫你包走雞骨,俾你返屋企煲湯😹。味道: 4.2/5 性價比: 3.8/5.☞ Dessert甜品方面,侍應會捧上一個甜品盒俾你選擇,包括當日嘅精選甜品。客人可以先望到甜品嘅樣貌再決定試邊一款。.♥ Canele $58/3作為法國嘅傳統甜品,而且製作困難,嚟到梗係要試吓!雖然佢內裏冇蜂巢組織,但整體口感有水準,味道亦做到應有嘅焦糖冧酒香氣👍🏻。味道: 4.2/5 性價比: 4.5/5.♥ Saint-honore $128全日最可惜就係冇辦法試到佢哋嘅招牌拿破崙。但好在都有呢一款🤩底下同樣有拿破崙嘅酥皮,配上雲呢拿忌廉,同埋超級好味嘅焦糖泡芙!泡芙表面有層焦糖厚脆皮,一咬開,內裏creamy嘅custard爆曬出嚟,成個甜品口感極度豐富,甜度要平衡得剛好💞。係全餐我最欣賞嘅食物,極之好食!味道: 4.7/5 性價比: 4.4/5.整體來講,無可否認隻雞的確好香,肉汁香濃,不過係咪天下第一雞,究竟值唔值成$1000就見仁見智😶我自己最鍾意反而係個甜品,其次係個雞飯,其他菜式就冇我期望咁特別。另外值得一提呢度雖然係食法國菜,但係冇法國菜嗰種拘束,成個感覺都係好casual,好似係屋企食飯咁,大家都會大聲傾偈😆但相反,侍應嘅服務亦都冇咁周到,唔會好似其他酒店嘅餐廳咁,時刻留意着你嘅需要。 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
This French restaurant is located in PMQ Central, and has been awarded Michelin 1-star status this year. On the ground floor of the historic building is the reception and lounge, also having a bar. Arriving early in the evening, we were seated at the lounge while waiting for the restaurant to open, enjoying a sip of cocktail at the comfortable banquette seating. Soon the staff came to show us to the dining area on the first floor. What greeted us was a nice ambience, with warm lighting and cozy environment. The design and decor created a homey relaxation while at the same time showing elegance and neatness. Our table was on the window side, with its traditional frames commonly seen in the 60s, bringing back a lot of memories. We were served the Amuse Bouche which contained a langoustine mousse on the bottom, with a layer of gelatin with tomato extracts, then having some basil puree, small pieces of cucumber and croutons on top. I like how the acidity of the tomato in the gelatin giving a refreshing taste, integrated well with the soft creamy langoustine mousse with the sweetness. The basil puree provided not only a contrast in color but also flavor, with the cucumber and croutons further enriching with a crunchy texture. A very nice starter. We ordered two appetizers to share. The first was Hamachi Tartar, Cucumber, Citrus Dressing and Smoked Cream ($278). The presentation was very attractive, plus the dressing was only added at the table. The raw fish pieces were fresh and great, full of flavors which was further highlighted by the citrus dressing. I also liked the smoked cream which provided an integrating effect to the overall dish, combining and enriching the whole experience. The second appetizer was Sauteed Hong Kong Frog Legs, Parsley, Garlic Crisps ($268). A pleasant surprise seeing this on the menu, the frog legs were trimmed to look like a drumstick, allowing us to eat them by holding the bone. The restaurant had smartly provided us with a tray of lemon water and towel to clean our hands afterwards. The frog legs were very tasty, seasoned well, and with some nice aioli and crispy garlic slices to further add to the feast of flavors. Another good one.Coming to the main course, we had the Roasted Hong Kong Yellow Chicken, Niigata Rice 'en cocotte', Salad ($958). Certainly the highlight of the evening, this chicken is definitely a must-try in my opinion. After roasting it was first served to us to take a look, and then the chef would carefully carve and cut the chicken into pieces, before serving together with the rice and salad. The chicken was so juicy and moist, and even the breast was not rubbery at all. Another great thing was that there was no fat underneath the skin. Even the rice was fantastic, with the Japanese rice fragrant with the chicken jus, parsley and the roasted chicken skin added. The portion was also big and could easily serve 3-4 people. One of the best roasted chicken I had tasted. For dessert, I opted for Selection of Artisan French Cheese ($358) while my wife had the 'Grand Cru' Chocolate ($148). The cheese unfortunately was only mediocre in my opinion, and typically I would crave for Comte and blue cheese but both were not in particular appealing to me. The only one I found appealing was the goat cheese which together with the sultana was fairly good. Probably better to skip the cheese and order other desserts next time.The service is good, with the staff coming to check with us on things and also helpfully explained each dish so we could better understand and appreciate the ingredients and the specialty of the cooking and such. The bill was $2,424 which was reasonable and considering the total experience I would say they well deserve their Michelin star. 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)