Racines

營業中

休息中

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

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

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

This restaurant has just got its Michelin 1-star status in 2024 and is located on Upper Station Street in Sheung Wan, an old yet chic neighborhood that I immediately fall in love when arriving. The entrance of the restaurant has a classy feel which reminds me of nice diners we visited in Europe.The restaurant is pretty small in size, with a few dining tables and also counter seats facing the kitchen. We have booked a dining table and got assigned to the one nearest to the counter, so able to see

適逢🐝生日，🐝🦒去今年拎咗Michelin 1星🌟嘅cozy餐廳Racines慶祝。兩位主廚細細個就認識，一齊喺法國Michelin餐廳同各自喺香港嘅Shangri- La同Four Seasons做。再一齊拍檔開咗呢間Racines (Roots in French)南法餐廳，用食物帶領我地番去佢地嘅Roots🇫🇷Chef同Staff都好熱情，每上一個菜都會詳細介紹，食到一半會走黎同你吹吹水。又叫你揀刀然後講番嗰故事你知，好似去咗場法國之旅☺️Genese 6 $1,688pp首先上嘅係Sourdough🍞配上自製嘅Smoked butter with plum jam🧈。Sourdough mix咗4種seeds，上而crunchy嘅skin脆到好似cracker咁，而內裏非常非常軟熟🥺無論係flavour同texture🐝🦒都覺得係unbeatable!!!💯🦒：係我食過最好食嘅sourdough🤣Amuse bouche 有3道，最令🐝深刻嘅係雞肝Parfait，既creamy滑溜又濃郁，加上mustard seed aftertaste好有層次感。不過唔食內臟嘅🦒表示唔識欣賞🤣

餐廳氣氛好好，staff同chef都好friendly。食物有驚喜，雖然係溫馨小酒館，但食物水準好高，比酒店餐廳更高😆 一開始黎左個麵包好好食，好大個，新鮮出爐，配佢地自己整嘅牛油實在太好味！都未開始已經食左半個😂 菜式都比較輕盈清新唔會話好漏。甜品都好特別，健康清新，係artichoke 🤣絕對會再去的法式餐廳🥰7個course$1788，埋單$2500/位，有叫酒同加左白松露同魚子醬😆我本身係唔食法式個種乳鴿，怕有種血腥嘅感覺。但佢呢間個乳鴿整得好食，一啲血腥味都冇好彩有試到。乳鴿係佢地signature dish

👉🏻5 Course Full Menu💲14881️⃣Camus ArtichokeFoie Gras, Gizzard, Green Beans2️⃣Basque River TroutCauliflower, Almonds, Sabayon3️⃣Racan PigeonFigs, Celeriac, Lavender4️⃣Banon ProvenceKumquat, Chutney, Pinenuts5️⃣Root Jerusalem Artichoke Hazelnuts, Ice-Cream, DulceChocolate-First time refilling sourdough during fine dining haha the smoky plum butter was bring it to the next level😋 ngl the pigeon was the best that i’ve ever had so far🥰 i think this would be the first fine dining resto that I would like to revi

. [🇭🇰香港- 上環].大愛呢間法式小酒館, 多得 推介💕兩位大廚細細個就識, 之後一齊係香港開左呢間食南法菜嘅小店, 好有愛🫶🏻以Root為主題嘅7道菜, 各有驚喜! 最愛係Caillette - 將Artichoke同豬肉釀埋一齊, 好似肉餅咁😂係近期食到較高質嘅fine-dining🥰 餐廳定期都會轉menu, 期待再訪!! .🔻🍽 Racines📌 地址: 上環差館上街22號地舖

呢間餐廳係無意中發現嘅～ 兩位總廚係來自Four Seasons同Island Shangri-La HK🫶🏻 所以由佢地出手嘅食物都有返咁上下質素架😊🔈上主菜前主廚會有一盒刀比客人揀自己想要邊把刀食主菜 覺得幾特別🔈臨走前餐廳會送每人佢地自製嘅餐前麵包🔈餐牌會經常轉 我一個星期去左2次已經換左餐牌唯二我覺得唔係幾好嘅就係1️⃣餐廳偏細所以會坐得逼少少 同埋2️⃣價錢偏少貴⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯🍸genèse - 5 courses🍸 HKD1,388Oyster ⭐️⭐️⭐️⭐️Red Mullet ⭐️⭐️⭐️Pigeon ⭐️⭐️⭐️⭐️⭐️Clachitou ⭐️⭐️⭐️Strawberry sorbet ⭐️⭐️⭐️🍸plénitude - 7 courses🍸 HKD1,788Mackerel ⭐️⭐️⭐️Artichoke ⭐️⭐️⭐️Zucchini ⭐️⭐️⭐️⭐️Red Mullet ⭐️⭐️⭐️Wagyu ⭐️⭐️⭐️⭐️Ossau Iraty ⭐️⭐️⭐️Fennel sorbet ⭐️⭐️⭐️⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯小編的話：唔好睇佢每一碟個份量好似好少咁 小編食5 courses都已經好飽啦～真心覺得呢間餐廳啲食

- genèse (5 courses)丨$1,388 p.p.- plénitude (7 courses)丨$1,788 p.p.  餐廳以南法bistro嘅形式經營🤩 由Romain Dupeyre同Adrien Castillo一同主理 一開頭嘅sourdough同amuse bouche已經深得我心 酸種麵包烤得香脆帶微焦😙 內裏軟熟有亞麻籽 芝麻同燕麥片等穀物 連牛油都好有層次 煙燻過面頭有espelette flakes同plum jam  小木匙羹載着嘅雞肝parfait香滑味濃😋 餐廳招牌係嚟自布列塔尼嘅半熟煎焗乳鴿🤤 醃得非常入味 配茄子bb同puree 🍆 另外不得不提佢哋嘅芝士dish 法國餐廳好多時甜品前都會有cheese platter 🧀 呢度好有心思用唔同嘅法國芝士造成一道菜 用檸檬蜜糖紅椒等等襯托😊 十分驚喜

📍RacinesAddress: G/F, 22 Upper Station Street, Sheung Wan“plénitude” 7-course dinner tasting menu$1,788 per person+$888 for 5 gls of wine pairingThe dining experience at Racines (meaning “roots” in French), is about friendship, and about 2 long-time friends, Chef Adrien Castillo and Chef Romain Dupeyre, taking us back to their roots, which is the South of France. Aside from the chefs’ excellent storytelling skills, another thing I liked a lot was the casual and cozy vibe at Racines, which isn’t

Chef Romain及Chef Adrien開的Racines雖然營業不久, 但已吸引不少老饕, 週末的午市也長期處於客滿狀態. 兩位在Petrus及Caprice等星級法國食肆工作過, 身經百戰, 實力不會有問題. 我反而感興趣的是, 當法式Fine Dining在香港成行成市時, 他倆用什麼吸引我們的胃, Racines在法文解作”根”, 兩位出身在圖盧茲及尼斯的南法地方, 自然希望用他們的本土做法, 帶我們尋找他們的美食之根源. 餐廳地方不大, 但裝修精緻, 特別是一入門口的上面的樹根裝飾, Eye Catching之餘也很代表客廳. Chef Romain及Chef Adrien兩位合作, 前者很Energetic, 很喜歡和食客交流, 是餐廳的門面擔當; 後者烹調時沉實而專注, 一剛一柔, 相當有趣.三道菜的Set Lunch接近一千元, 定價比很多星級食肆來得進取, 食物質素相當不錯, 只是侍應服務並非不Sincere, 只是有時有點混亂, 而且餐廳氣溫偏高, 坐在Chef Table感覺真的有點熱. 菜式方面以來自Brittany的乳鴿最有驚喜, 終於不是烤三黃雞(笑)

呢間特色小店其實都算係臥虎藏龍兩位鬼佬嘅故事唔多講有興趣嘅朋友們可以去佢嘅餐廳網頁睇吓咁就基本上呢就係呢兩位仁兄，累積多年米芝蓮經驗將法國兩邊嘅美食特色帶來香港同亞洲建議坐吧枱counter 面向廚房呢個dining experience 應該係最完美因為兩條友都幾搞笑，幾多嘢講Book枱都有啲難度因為地方比較細好快就滿座，建議早啲book Sourdough 同埋個煙燻牛油幾特別啲頭盤啊，同埋其他主菜都做得非常之好你會感受到廚師用心去製造唔係亂嚟，係有鋪排好難得香港有呢啲小店真係幾地道，有少少身在法國的感覺鍾意周圍食嘢嘅朋友們應該一試

Two chefs celebrates their hometown glory and amazing friendship through beautiful asian-fused french cuisine. Staying true to their roots, which is exactly what ‘Racines’ translates, blend with their broad experience in michelin restaurants across France, Hong Kong and Asia, curating a unique menu that tells their story and introduces their hometown, Nice and Toulouse. A couple of exquisite flavor bomb amuse bouche to kick off. Finger-sized bites that delivers in looks, taste and texture. The T

It’d been a long time since I felt such excitement from dining at a small restaurant.  Given the credentials of the chefs, I'd set a high bar on the restaurant but Racines still didn’t disappoint. We chose the kitchen counter seats.  Throughout the course of dining, while Chef Adrien was engrossed in the cooking at the back most of the time, Chef Romaine was enthusiastically explaining to us the details of how each dish was prepared and what ingredients they used behind the counter bar.  I knew