Racines

營業中

休息中

盛夏餐單以唔同嘅當季香甜多汁水果為題貫穿🌞夏日感滿滿得嚟亦為每道菜式添咗新嘅味道層次雖然食咗成九道菜 但係食完一啲沉重感都冇🥰每次嚟都好期待佢哋同Levain Bakery合作嘅酸種麵包用上Chef Romain嘅自家配方👏🏼 加入咗黑芝麻 亞麻籽 小麥胚芽 燕麥片等穀物🌾最特別係拌入espelette辣椒粉嘅櫻桃木煙燻牛油☺️口感香醇滑身 面頭嘅波特酒煮梅子果醬甜甜地 一流Amuse bouche用精緻盒仔載住socca小窩夫餅✨配自家製鴿肝醬同加入鯷魚 大蒜 番茄汁煮成嘅洋蔥醬個人最喜歡佢哋兩道魚嘅菜式🐟煙熏鯖魚生熟度剛好 伴以絲滑嘅Ajo Blanco😚加上新鮮車厘子做成嘅果醬同車厘子片做點綴🍒另一道金線紅衫魚嘅醬汁口感濃稠 以炸魚骨 魚高湯同魚肝慢燉而成 真喺啖啖精華🤩另外餐廳招牌嘅創新芝士菜式今季用上香甜嘅哈密瓜配上面頭嘅煙燻burrata cream, scamorza同薄荷葉等等感覺輕盈清新一啲都唔腬🥳/🔖 'Plénitude' MenuA creative process completed in 9 coursesRacines Cereal SourdoughSmoked Butter, Espelette, plum Jam 🌟Plénitude Amuse BoucheLiver, Onion Jam, Beef TartareCherryMackerel, Almond, Tarragon🌟TomatoNasturtium, Smoked Sardine, PeanutRaspberryGolden Threadfin, Olive, Sorrel 🌟White PeachPigeon, Verbena, Sansho PepperMelonSmoked Burrata, Scamorza, MintBlack OliveEggplant, Basil, SorbetMignardisesMadeleine, Chocolate_ 繼續閱讀

話係米芝蓮一星，但食物價錢非常不合理，每個人消費 $2500，除了乳鴿比較好食，其他食物都一般般，性價比超低。食乳鴿也要每人加$288。餐廳座位亦很狹窄，坐得很不舒服，不會有下一次。我通常會去灣仔的一間米芝蓮二星酒店，吃法國菜，吃紀念日晚飯。這間酒店的價錢，與 Racines 相若，都是二千幾蚊一頓晚餐，但這裡的法國餐廳，味道及食物名貴，有兩款好味的魚子醬、有好好味的西班牙紅蝦等名貴食物，不用加錢，服務態度亦一流，以後都會去返這間酒店吃，百吃不厭。 繼續閱讀

一家cozy既法式餐廳，無論食物同埋服務態度都係一流麵包係自家製既sourdough ,好香好脆，牛油都絕不馬虎～ 加左少少JAM 令都牛油無油膩感前菜係鵝肝既冷盤，完全沒有油膩感，非常出色的餐前小食跟住有好特別既atlantic john dory, 魚質係同一般有d 唔同，有彈性！ 配汁同配菜都好出色主菜選擇左羊，有羊但無羶味，煮得好冧～ 餐廳會特製既刀，每把刀都有自己既故事，令晚餐更有特式～好有驚喜既'cheesecake',真係原塊cheese, 但係鋪上citrus,,中和左cheese 既厚重味道而且好夾！ 真心係好surprise甜品都係充滿驚喜，唔好以為雪糕咁簡單，佢入面加左white asparagus, 非常refresh 同質感！ 相當出色～ 當然無論waiter/waitress同chef 都好好客熱情， 整個餐廳既紛圍都好好值得再試 繼續閱讀

兩年前 @racines.hk 新開張 黎食左個lunch估唔到呢兩年sup一聲就過左 恭喜取下一星之席🌟今次返黎試dinner menu 只有一個set $1688/6 coursesWine pairing 3/5 gls $698/998 🥂Chef @rdupeyre 將食材化身藝術 道道都要拎起電話🤣首先當然係#Sourdough x Smoked Butter🧈佢的包包加入四種不同種子 最Signature係面頭蓋頂的脆脆 牛油都要拍片 之後一路上菜知我隻手有幾忙🤣To start with.. #AmuseBouche 有三款 款款有驚喜有誠意最喜歡匙羹上的Chicken Liver Parfait 幼滑但Powerful#ChickenLiver 在口腔爆發 而香氣久久不散之後係現代美化版的沙律 加入#Foie Gras 鴨肉 魚肉Artichokes 上有薄薄一層黑醋汁啫喱 減少肉膩感味蕾衝擊 不同口感的食材在口內融和而不失個別色彩之後係#Oyster dish 呢個係MVP之一青泡沫下係雞油菌 Sabayon 豬腳 伴Creamy生蠔x2菇類sauté 得惹味 牛油香提升生蠔鮮味再繼續 就係冷暖versions的fish dishes 🐟#Bouillabaisse 啖啖濃郁 倒入脆皮的紅衫魚 八爪魚 薯仔係呢個時候再encore左第二次包包 要食盡個湯🤭Main courses 有pigeon(+$208)/beef 建議各一 試晒兩款首先係原隻Pigeon比你影張相 先煎後焗 外皮香脆而肉嫩加上柬埔寨香料 陣陣spices香氣 配菜都絕不馬夫無花果內釀入鴿肉再焗至香軟 celeriac蓉加上lavender 淡淡花香唔會搶去風頭 為整體巧妙地加入一絲elegance牛肉配上beef jus 焗茄子 紫蘇魚子醬 第一次試呢個組合紫蘇的fragrance 混和魚子醬的鹹香及口感 (+$98)Cheese係法國菜不能少 次訪所以早知會係特別的模樣但都依然驚喜到！Chef中意做成cheese course 更顯功架芝士Sorbet球 加上藍莓蓉 Focaccia脆粒 遊走於鹹甜之間最後同樣MVP! 栗子榛子的nutty香 meringue碎條的口感同Alba White Truffle的獨有香氣 (+$118/1g) 要加✨✨菜單每一道菜都充滿細節 口感同味道都層次分明豐富每一口都令人感受到主廚的用心和熱情🌟會再再回訪📍Racines @racines.hk by Chef @rdupeyre 上環差館上街22號地舖🌎#iam上環foodaholic 繼續閱讀

首先恭喜Racines餐廳摘得米其林一星🎉🎉🎉First of all, congratulations to Racines for earning a Michelin star 🎉🎉🎉這家小小的餐廳就像是藏在城市裡的寶藏，只有十幾個座位，有一半的座位是廚房吧台，拉近了主廚和客人的距離，讓人感受到濃濃的家庭氛圍！This little restaurant feels like a hidden treasure in the city, with only a handful of seats, half of which are at the kitchen bar. This setup brings the chefs and guests closer together, creating a cozy family atmosphere!Racines的兩位主廚，Adrien和Romain，他們從小就認識，曾經在法國的米其林餐廳一起打拼，還在香港的Shangri-La和Four Seasons磨練過，最後決定攜手創辦這家南法餐廳。Racines這個名字其實充滿意義，在法語中是「根」的意思，他們用美食帶我們回到他們的家鄉，讓每一口都充滿了故事和情感。The two chefs at Racines, Adrien and Romain, have known each other since childhood. They worked together in Michelin restaurants in France and honed their skills at Shangri-La and Four Seasons in Hong Kong before deciding to open this Southern French restaurant together. "Racines" means "roots" in French, this is so meaningful! Through their food, they take us back to their hometown, making every bite filled with stories and emotions.我們那天去的時候，主廚Adrien不在，只有幽默風趣的Romain在掌廚。他的手上還刺有米其林星星的圖案，讓我感受到他對烹飪的熱情，真是太可愛了！而且這裡的廚房是開放式的，坐在吧台前可以親眼目睹美食的誕生，真的是視覺和味覺的雙重享受！🍽️✨On the day we visited, Chef Adrien is day off, and only the humorous and charming Romain was in charge. He even has a tattoo of the Michelin star on his arm, which shows his passion for cooking—how adorable!!!!! Plus, the kitchen there is an open kitchen, so sitting at the kitchen counter allows you to witness the creation of the dishes firsthand. It’s truly a feast for both the eyes and the palate! I love it so much!!! 🍽️✨服務生們也超級熱情，不僅會為你介紹菜式和酒，還會時不時和你聊聊天，讓整個用餐過程充滿了歡樂的氛圍。The staff is incredibly warm and welcoming, not only introducing the dishes and wines but also chatting with you from time to time, filling the dining experience with joy.⭐️⭐️⭐️⭐️酸種麵包 - 加入了四種不同的種子，外脆內軟。Sourdough - mix with four kind of seeds, skin is so crunchy but soft inside.⭐️⭐️⭐️⭐️⭐️煙熏牛油配果醬和紅甜椒粉 - 煙熏味很明顯，牛油和果醬一直都是好搭檔，愛慘！Smoked butter with plum jams and paprika - smoked smell is strong, butter and jams always match, love it so much!⭐️⭐️⭐️⭐️⭐️3道開胃小點 - 沒聽太清楚用了什麼食材，但很好吃！一口下去濃郁的香氣在嘴裡爆炸開來的感覺，不誇張，其中一道應該是雞肝醬，和Amber的鵝肝棒棒糖有異曲同工之處。3 Amuse bouche - I didn't catch exactly what ingredients were used, but it was delicious! One bite and the rich aroma exploded in my mouth—no exaggeration! One of the dishes was probably a chicken liver pâté, which had a similar essence to Amber's foie gras lollipops.⭐️⭐️⭐️⭐️⭐️朝鮮薊沙拉 - 配以肝、胗、豆角Camus Artichoke salad - with Fole Gras, Gizzard, Green Beans⭐️⭐️⭐️⭐️Tarbouricch 生蠔 - 配以雞油菌、沙巴雍、豬腳。我本身是不吃生蠔，原本以為是熟的，但其實也是很生🤣不過還是能接受的，不懂生蠔的我也能吃得出來品質很好很新鮮。Tarbouricch Oyster - with Girolles, Ceps Sabayon, Pork Feet⭐️⭐️⭐️⭐️⭐️完全忘記這是什麼了🙉只記得很好吃🥹Can’t really remember what is this🙉I only remember taste so good🥹⭐️⭐️⭐️⭐️野生紅鯔魚 - 馬賽魚湯、八爪魚、茴香。馬賽魚湯是法國普羅旺斯地區的一種傳統魚湯，起源於港口城市馬賽。Mediterranean Red Mullet - Bouillabaisse, Octopus, Fennel. Bolhabaissa is a traditional Provençal fish soup originating in the port city of Marseille.⭐️⭐️⭐️⭐️⭐️美國Brandt牛肉 - 茄子、黃香李、紫蘇。這牛排真的超棒的！絕對排在我心目中的前三！Brandt Beef - Eggplant, Mirabelle, Shiso. This beef was absolutely amazing! Definitely is one of the best three beef I had ever!⭐️⭐️⭐️⭐️⭐️Brittany 鴿子 - 無花果、西芹頭、薰衣草。Brittany Pigeon - Figs, Celeriac, Lavender⭐️⭐️⭐️Burgundy Clacbitou - Sorbet, Blackberry Chutney, Arugula⭐️⭐️⭐️⭐️⭐️Root Jerusalem Artichoke - Hazelnut, Ice-Cream, Dulce Chocolate這次的菜單幾乎每一道菜都充滿細節，口感和味道都層次分明、豐富，讓人忍不住一口接一口，每一口都讓人感受到主廚的用心和熱情。主菜有牛肉和鵪鶉，口感非常棒！軟嫩多汁，軟不是軟爛的那種軟，而是保有了肉該有的彈性和肉香。我絕對會再回訪！This time, almost every dish on the menu was filled with details, with distinct and rich layers of texture and flavor that made it impossible to stop at just one bite. Each mouthful reflected the chef's dedication and passion. The main courses included beef and pigeon, and the textures were fantastic! They were tender and juicy—not the kind of soft that falls apart, but rather a softness that retains the meat's elasticity and flavor. I will definitely be back💖6 courses menu - $1688Brittany Pigeon - $326Osmose wine pairing 5 gls - $99810% service charge👨🏻‍🍳味道 Taste：5/5🤵🏻‍♀️服務 Service：5/5🏠環境 Environment：4/5💰價錢 Price：4.5/5💖回訪 Return visit：5/5 繼續閱讀