83
28
10
港鐵銅鑼灣站 F1 出口, 步行約3分鐘 繼續閱讀
電話號碼
2505 6228
開飯介紹
以四季為主題的餐廳,廚師同時引入個人風格,將法國菜重新包裝,并親自挑選美酒搭配各款美食。 繼續閱讀
獎項殊榮
米芝蓮一星餐廳 (2015-2017)
營業時間
今日營業
12:00-22:30
星期一至日
12:00-22:30
付款方式
Visa Master AE 現金 銀聯
座位數目
201
其他資料
Wi-Fi
酒精飲品
加一服務費
室外座位
食評 (135)
等級4 2017-04-29
1830 瀏覽
今天與友人茶聚,試試這兒的Paris afternoon tea。$248/per person, $468 for twoTea set 的12件鹹甜點以木盤和高身架送上,每一様都細細件,(好似)好吸引。Savouries有五款:1.牛油火腿牛角包:無乜特別,仲漏左火腿,牛角包唔鬆化,仲有點韌,應該唔夠新鮮,沒有一星餐廳應有的水準。2.法式三文魚啫喱:三文魚肉浸在啫喱中,表面有些沙律醬,味道鹹鹹地,有少少半流質狀,唔係難食,不過唔太喜歡。3.磨茹鵝肝醬:這個磨茹配合鵝肝醬幾甘香,鹹鹹地,有少少松露香,是咸點中比較好少少的。4.阿拉斯加蟹腳、旦沙律:蟹肉鮮甜但好少,同旦沙律幾夾。5!豬肉泥配法包:這豬肉泥有點咸,法包又硬更韌,咬不斷。6.Homemade scones原味/提子鬆餅:整個tea set 只有這個是亮點,scone 入口鬆化,牛油味十足,加上牛油同jam,配合咖啡又幾唔錯!Pastries:7.泡芙:感覺是超市的雪藏貨式,口感唔脆仲有點稔,忌廉也是超市的那一種。8.檸檬貝殼旦羔:這只是最普通的旦羔,質地結實,味道比較甜。沒有Joel Robuchon 的做得好。朱古力咖啡醬忌廉:這是唯一在甜點中比較好少少的,入口滑滑地,朱古力味十足,有少少甘醇的味道。雲尼拿千層酥:雲尼拿cream 應該不是用雲尼拿籽造的, 味道甜美但唔夠雲尼拿香,酥皮也不鬆化。Apple cinnamon mousse:味道幾清新,微甜有少少酸,很light 的質地。今次幾次叫待應加水,他也忘記;而牛角包更漏夾火腿;是次是第三次到seasons, 上兩次食午餐不過不失,而今次食tea 實在失望。無論咸點同甜點都無乜驚喜,味道十分普通,而法包更入口韌到咬不下,以這價錢應該有不少更好的選擇,應該無下次。 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
有質素嘅tea 焦點食評
等級4 2017-02-08
8673 瀏覽
PARIS AFTERNOON TEA🇫🇷$248 for 1; $486 for 28/10甜點 Pastries🍩1️⃣雲尼拿法式千層酥 Vanilla Mille-Feuille 🍪2️⃣法式檸檬貝殼蛋糕 Madeleine🐚3️⃣朱古力咖啡忌廉 Café Viennois🍫4️⃣蘋果肉桂慕斯 Apple & Cinnamon Mousse🍎5️⃣巴黎泡芙圈 Paris-Brest🇫🇷6️⃣原味+提子鬆餅配忌廉及果醬 Scones with clotted cream and jam🍇🍴平時好難book,新年唔洗book都有位😜整體上唔會話太大驚喜,不過勝在樣樣都好食,有一定水準😋👌🏻最怕tea set甜點甜到假,好彩呢度果d唔會🙅🏼最好食係雲尼拿千層酥😍😍好香脆層次豐富,唔會一咬就碎,雲尼拿忌廉都好香濃🍼慕斯同朱古力咖啡忌廉味道偏甜,不過都好好味👍🏼鹹點 Savouries🌭1️⃣阿拉斯加蟹腳配雞蛋沙律 Alaska King Crab and Egg Mimosa🍳2️⃣牛油火腿牛角包 Ham and Butter Croissant🍔3️⃣鵝肝醬蘑菇 Foie Gras Paris White Mushroom🍄4️⃣豬肉泥配法式麵包 Pork Rillettes on Toasted Baguette🍞5️⃣法式三文魚啫喱 Salmon A La Parisienne🐟🍴鹹甜方面我覺得最好味係鵝肝醬蘑菇🍄😝唔會好腥,細細粒幾juicy幾好味👌🏻另外將三文魚啫喱搽埋落個牛角包度都幾好味😋不過單食牛角包就麻麻啦,唔夠香脆唔夠軟,味道都偏淡🙈 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
味道keep得住水準 焦點食評
等級4 2016-08-17
7611 瀏覽
呢間high tea我大大話話都食過4,5次環境好質素又保持到有時有d食high tea都係呃like影張相未必好食呢間令我食完又食 因為食物質素唔錯次次去都多人 所以最好book定而且餐廳有浪漫d嘅位(暗d嘅)同有太陽光但有冷氣嘅位(光d影相靚d)睇下同咩對象黎啦同朋友想影相靚d就後者啦😍😍😍點左二人份好快就有杯飲品先我地都一人點左一個熱茶店員都會定時幫我地加水 唔驚傾計傾到口水乾😂😂😂因為係二人枱 餐點到左就好full lu木盒入面係甜嘅三層架就咸嘅😋😋😋通常都會食左咸先,不過都係個人喜好啦我同朋友都係第一時間食便個鬆餅切開仲係熱架 其實呢到嘅鬆餅勁好食焗得好脆個心又夠軟 加d牛油食一絕呀加果醬食又好香甜 如果兩個都係牛油味就好唔喜歡提子乾味 會了走d提子乾食😛咸食由上以下鵝肝蛋😋😋😋其實都好一段時間無食鵝肝,太殘忍唔會叫黎食 set包埋就食好香同蛋好夾 喜歡鵝肝嘅朋友一定喜歡迷你漢堡😋😋凍到好硬 可以話係今餐嘅敗筆今次影相明明唔係影太耐入面牛肉都好乾。。。。龍蝦啫喱😋😋😋😋😋正呀!雖然比較重口味 但味道濃先似食緊龍蝦架ma 入面有d蝦肉好爽口同新鮮👍🏻我最喜愛的咸點👍🏻炸物就係。。。。芝士火腿三文治😋😋😋都係凍左,不過炸過唔油都唔錯口感不錯啦蝦多士😋😋😋😋好似炸蝦丸😂都係凍,不過幾好味👍🏻甜點除左比較出色嘅鬆餅其他都係正常貨仔士多啤梨馬卡龍做得夠脆不錯👍🏻👍🏻👍🏻😋傾下計食下又一件食下又一件真寫意 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 2016-08-16
5876 瀏覽
There is no secret that Seasons by Olivier E has slowly creeped up on my favorite list of French restaurants in town these days. Seems like that I've been visiting this place every single month and this time, I'm even bringing my 5-month old nugget with me (thanks to their kids friendly policy).I have always wanted to sit at the counter table to see all the chefs in full action but it's a little hard to achieve that with my nugget around.Prawn, avocado, lobster jelly, romaine leaves - I'm probably sticking with this starter until they take it off the menu. Very lovely texture and fragrance coming from the lobster jelly and creamy avocado. Each layer has a slightly different bite and contrasting texture to it (thanks to the diced prawns) and I just love the sprinkling of paprika on top. Perfect to go with the chilled romaine leaves (Grade: 4.5/5).Escargots fricassée with Pastis and tomato sauce - Jelloman wanted this dish badly and who could fault her for this (I would have taken this as my second dish too if not for the fact that I have had it a number of times already).This is very flavorful and obviously quite addictive. That was goooodd (Grade: 4/5).White "Paris" mushroom soup, fresh goat cheese foam - Some say Epuré has got the best white Paris mushroom soup in town but looks like Chef Olivier is catching up fast. This is silky smooth and very aromatic. I like the very rich mushroom flavors though a touch of truffle (or truffle oil) would probably bring this to another level (Grade: 3.5/5).Chilled melon soup with mint espuma, vodka granita - I fell in love with Chef Olivier's peach and plum soup last time I was here so I was expecting the same success from this chilled melon soup not as a dessert but a starter.This is just the perfect cure for the nasty heat wave in the dog days of summer. Very refreshing and soothing for the taste buds. Love the way the mint espuma and vodka granita worked with the sweetness of the melon soup. Marvelous job (Grade: 4/5)!Hokkaido seared scallops, tomatoes and pesto butter - For the first time this afternoon, everyone was on the same page as we all agreed on the main dish here. Well, this is a no-brainer considering how well this kitchen delivers their seafood dishes.The Hokkaido scallops were pretty nicely done. The supporting cast of fresh tomatoes and pesto butter was good though not spectacular (Grade: 3.5/5).Guanaja 70% chocolate cream and Cassis coulis, pistachio ice-cream - As much as I love the peach and plum soup, I wanted to try something different this time around. So in comes the chocolate cream, cassis coulis and pistachio ice-cream.This was just OK. I am a sucker for pistachio ice-cream (actually anything made with pistachio) so that part was alright but the chocolate cream was slightly disappointing. It felt like having a Magnum chocolate bar in a circular shape more than anything else (Grade: 3/5).Almond mousse with peach and plum soup, mango sorbet - Now I am regretting the fact that I didn't take a flyer on this dessert. Mom seemed to enjoy it very much as she raved about the perfect combination of sweetness and acidity in there (Grade: 4/5).Once again, I really enjoyed my meal here. As a matter of fact, out of all my recent visits to Seasons so far, the level of cuisine has been consistently high. Given the relatively acceptable price tag ($318 for 3-course) and Michelin star pedigree, it's difficult not to 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 2016-06-25
7768 瀏覽
月時才到訪 Seasons 享用午餐,對環境及食物都感到很滿意。最近三天 (6月23日 - 25日),Seasons 將其優雅的露天花園幻化成花園派對,場內有六個攤位,提供不同的得獎醇酒配搭現代法國佳餚,合共提供十款美酒及五款美食;都說最近與酒有緣,前天就去了湊熱烈。還記得初開時首次到訪 Seasons,也是在露天花園位;眼見這鬧市中的美麗花園化身迷你醇酒佳餚展,感覺有趣,而現場更有 DJ 打碟,以及新穎有趣的攤位遊戲來增加氣氛。當日參觀的首個攤位,是 Chandon 香檳區,賓客可依照個人口味以新鮮水果及果汁,親手調製最適合自己的 Bellini 雞尾酒--「Make your own Bellini」。 這杯 Strawberry Bellini,就是甜魔媽媽請職員代勞的製成品,這樣賣相及質素都較有保證嘛,哈哈~ 是的,場內設有美美的 Backdrop,還有大量 Pops,愛拍的女生可以慢慢拍照。第二個攤位是吞拿魚腩配牛油果蓉及香脆炸乾蔥配 Cloudy Bay 的 Sauvignon Blanc 及 Chardonnay 白酒,我只試了 Sauvignon Blanc。甜魔媽媽不太懂酒,但覺得這款白酒很易入口,清香可人,配搭美味的吞拿魚腩小吃感覺很妙!印象中這來自新西蘭的品牌不算貴,下回會自己買回家慢慢喝。第三個攤位有羊架配 Margaret River 名莊 Cape Mentelle 的 Shiraz 及 Cabernet Merlot 紅酒。甜魔媽媽當日只試了 Shiraz,繼老公對這款提子的熱愛,我也慢慢喜歡上 Shiraz 的香氣及辛麗,配搭上質與量都很優的羊架,只有兩個字:滿足。然後有炭烤牛肉串配阿根廷中部名莊 Terrazas de los Andes 出產的 Cabernet Sauvignon 及 Malbec 紅酒。我只要了 Cabernet Sauvignon 紅酒,味道也不錯,配搭份量十足又足料的牛肉串,感覺良好~ 接著還有意大利 Piedmont 酒區名莊 Boroli 兩款享負盛名的紅酒 Barolo 及 Barbera,配36個月西班牙 Bellota黑毛豬風乾火腿。可能這火腿太太太好吃,紅酒的味道完全不記得啦!XD最後還有 Glenmorangie 格蘭傑威士忌配「Les Freres Marchand」芝士拼盤。威士尼也有兩款,我試了基本的,咦,味道不令人抗拒呢,配上美味的芝士,唔,我可能開始開竅了~最後還有兩個遊戲攤位,據說 Chandon 這攤位是有獎的,五個圈扔進三個會有禮物的!當然甜魔媽媽沒那麼手巧~還是吃比較適合我。這天每個攤位取了一杯要求少份量的酒(其實部分攤位可以取兩杯,但對我太多了...),加上美食,已經微醺地好滿足了。酒鬼來到,應該會更加高興!今天正好是最後一天,正好這幾天都天氣晴朗,參加的應該都盡興而歸吧?也祝大家都有個愉快週末~ 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)