19
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港鐵香港站 C 出口, 步行約4分鐘 繼續閱讀
電話號碼
26686488
開飯介紹
餐廳名稱的法文意思為「您的人生」,日文則指「旅程」,提供法日混合烹煮的菜式。由天空龍吟日本料理創辦總廚山本征治先生徒弟佐藤秀明主理,希望透過食物帶客人進行一次味覺之旅,餐牌每一至兩個月更換一次。 繼續閱讀
獎項殊榮
米芝蓮二星餐廳 (2017-21), 米芝蓮一星餐廳 (2016),, 亞洲50最佳餐廳 (2017-2019)
營業時間
今日營業
18:30 - 21:30
星期一至六
18:30 - 21:30
星期日
全日休息
付款方式
Visa Master AlipayHK 支付寶 現金 AE 銀聯
座位數目
40
其他資料
Wi-Fi
酒精飲品
自帶酒水 詳細介紹
切餅費 詳細介紹
加一服務費
當面支付
食評 (29)
等級4 2020-12-31
1458 瀏覽
Ta Vie was offering a Festive Lunch Menu. Again since it was a weekday on my long annual leave, I was able to book a table here with relative ease.The server greeted me politely and introduced their menu in detail. Their decor was simple yet elegant, just like their food.They will serve you one bread at a time and the first one was definitely my favorite, witch its crunchy exterior and fluffy inside. Their ricotta cheese and house-made butter was heavenly.The first course was the Crab House Sandwich, which is crab salad. The crab was sweet in its own way, matching the salad especially the avocado well. The crispy crepe was also extremely cute in a crab shape.The duck consomme was as clear as a consomme can be yet tasting extremely rich. The oyster filling of the ravioli also burst with flavors.For the Deep Fried Chicken Wing and the Wagyu Beef Rossini, both had truffles on it but were not shaved at the table(maybe due to COVID). However, I have to say the aroma was definitely less intense.Back to the flavor, the I felt the sauce was the star of the Chicken Wing. The taste of the Shaoxing wine sauce was intense without being overpowering.The beef of the Rossini was almost as tender as the foie gras and eating it with the bread wrapping balanced their strong flavors. Chef Hideaki Sato himself came to serve this dish.The langoustine was my favorite main course(this was between the Rossini and Chicken Wing, I described it out of order due to the truffle issue). The langoustine was springy and the presentation was extremely simple yet beautiful, with the outer pastry wrapped carefully layer by layer to resume the shell.After all the main, they prepared a lovely hibiscus drink to refresh our palate to prepare us for dessert.The dessert came and wow, it was a stunner. The dessert was constructed like an artpiece and the dish they choose was glistening under the light(the photo I took does not do it justice) . If possible, eat all 3 layers together. The richness of the ice-cream, the sweetness and juiciness of the pear and the "Baba"/Cake were such a lovely combo. I also checked afterwards and the pear they used "Le Lectier" is a Niigata pear famous for its flavors and infamous for its difficulty to store, hence named "Queen of Pears".Their French Press Indonesian Coffee was smooth and instead of Petit Four, the chocolate mousse served was exceptionally good with a hint of citrus in it. When I left, the server also came to the entrance to thank me again before leaving, kind of like restaurants in Japan.This menu does come with a hefty price tag(even when compared with other Michelin restaurants) but given the food and service, it justifies the price but I think in the future, I will only reserve it for special occasions.  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5 2020-12-27
658 瀏覽
This French restaurant is managed by chef Hideaki Sato and has been awarded Michelin 2-star status. Located in The Pottinger Hong Kong, we came on the Boxing Day for lunch, as the dinner service is not available with the government's current restriction measures on social gathering. Greeted warmly, we were shown to our table. The décor is very comfortable and relaxing, cleverly using live plants and details on the decoration and setting to create a cozy ambience. I like how the dated texture of the wooden floorboards and cabinet giving me a feel of visiting a place with history. We ordered the special Winter Festive Season Menu ($2,180 each), with me also going for the wine pairing ($1,280). The restaurant also offers a wide range of wine, as well as sake too. Even the bottled natural water Azumino ($88) is special, coming from Nagano in Japan. The first course is 'Crab House Sandwich'. Very interesting on the presentation, the crispy buckwheat crepe has a crab shape, and underneath is Hokkaido kegani (horsehair) crab salad. The crab meat is very delicious, and together with avocado, tomato, thin radish slices and a nice dressing which blends all the flavors together, with a perfect acidity to make this a wonderful starter of the meal. The wine paired is Paul Bara Reserve Brut Champagne NV with the crisp acidity refreshing and complimentary.The second course is Duck Consommé. The delicate yet intense soup is certainly mind-blowingly delicious, and there are also house-made ravioli contained duck meat, as well as a poached oyster from Hokkaido Akkeshi of silky texture. The flavors are further enriched by the black truffle strips on top. The wine paired is Famille Plageoles Vin de Voile 2008, with the oxidative aromas and taste matching well with the consommé. The third course is Deep-fried Lung Guang Chicken Wing. A signature of the restaurant, the chicken wing has the bone removed and then stuffed with Jpanaese burdock and white truffle rice, before deep-fried to give a crispy skin. Underneath are some pea sprout which is right in season, and added with an intense Shaoxing wine sauce. With a few shaves of truffle on top, this is another great dish which is a must-try in my opinion. The wine paired is Domaine de Montille Beaune 1er Cru Greves 2015. The earthy notes are a good match with sauce.  The fourth course is Pan Seared Langoustine. Another of my favorites, the langoustine is wrapped with a thin puff pastry to reminiscent of a crispy edible shell. The langoustine itself is very good, fresh and very tasty, great in both appearance and flavors. There are also the seasonal parsnips which added a different texture to the dish. The wine paired is a wine from Yamanashi, Adega d'Arvga Bosque 2017 made from local variety Koshu with good mineral notes to match with the langoustine. The fifth course is Wagyu Beef 'Rossini', with a piece of nice Nozaki Wagyu beef as well as a piece of foie gras wrapped in a brioche, paired with red wine sauce and some black truffle. Both of us always are shy of the fatty meat, but I found it amazing that both the beef and foie gras did not show any oiliness, simply perfect on how they are cooked. Wonderfully done, the wine paired is also beautiful, with the 1995 Clos du Marquis offering a nice savory development to the dish. Before transitioning to dessert, we are given a cup of home-made hibiscus beverage, which helps to cleanse the palate. It is very refreshing and I wonder whether the chef can share the recipe as I want to make this at home as it is so good. The sixth course is Fresh Japanaese Pear 'Le Lectier', with a sponge cake soaked with pear liqueur on the bottom, with the fresh and juicy pear on top, on top with a fresh cheese ice-cream and beautiful garnish. A piece of art, it also delivers on the flavors, with the pear liqueur strong but balanced with the sweetness from the ice-cream, and the delicate of the pear is not suppressed interestingly. The wine paired is spirit from Capovilla Distillati, using Decio di Belfiore apples.With an Indonesia Coffee (dripped by French press) to wrap up, the restaurant also provided a chocolate mousse dessert to pair which is highly complementary. A very good meal, and the portion size is also appropriate, making us full but not overly so, enabling us to really savor all the dishes to the complete extent. The service is very good, with the staff attentive to our needs without asking and able to remain 'invisible' most of the times to allow a good privacy on the conversations. Chef Hideaki Sato also came to introduce a couple of dishes himself, and both of us were amazed by his young and handsome look. Definitely the quality of a celebrity chef. The bill was $6,301 which is a bit expensive but considering the quality of the food, the choice of wines, and the overall dining experience, I would say it is worth the price tag. As chef Hideaki Sato personally written on the menu, his motto is 'pure, simple, seasonal' and I truly can relate to that through his dishes. It is one of the most pleasant meals I had for a while and for that, I wholeheartedly recommend the restaurant. 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
呢間係我睇人哋嘅post&其他平台,望到讚成咁樣,又二星,點解我未去過,同埋點解我冇預備去。原來一睇返OpenRice,呢一間淨係做晚市,因為而家咁樣迫於無奈開既Lunch。(個人控制卡路里,唔會係出面食晚餐)再上佢FB page睇,天呀,而家有lunch,即wasp book。用中文預約但對方要求英文對話,後尾再睇原來係日籍既😅😅😅一有得book就好緊張好趕咁,因為我個人係想好快食到,等一兩個月真心會謝左。當日lunch menu 包好味,芝士醬好正。佢有講兩種都係自己整嘅。中途有俾另一個包俾我,但我驚食唔晒無要到。呢餐既份量係較細既,我細食啲都應該要第二個包😂。好味,係正正路路拼湊好材料咁既味道,唔係驚喜,係可以幻想下咁樣材料夾埋咪咁嘅味囉個種前菜黎講都叫大份,比起差唔多價位既話好味,意粉份量太少;手製好好咬口😭。俾多三四條我先覺得係正路份量(意思係貴啲既餐廳份量少,佢真係太少😂),海膽都鮮甜既,但唔係最高質個種。溝埋啲昆布,好日式味道,好好味。食緊呢個知道呢餐飯差唔多完,食唔飽,仲想問返佢哋攞一個麵包,同埋因為個芝士醬真係太好食。龍蝦好鮮甜,貴野好品種。個人味覺唔係好銳利,見識唔多,個下覺得似而家喺屋企食緊「救救澳龍」差唔多嘅鮮甜😂。但呢度配佢既汁同技術當然好會好啲。上菜係主廚上,會介紹吓,👍🏻。我見到佢個source有啲油,我仲想唔點啲汁食,開頭一細啖剩食無點汁,第二啖點左佢既汁。卡路里?算啦算啦一餐半餐咁抹乾淨晒個碟😂😂😂😂😂。食到一半主廚又拎個龍蝦熱狗仔出黎,好得意食完我就飽左,無再企圖問麵包😂兩啖難趙既份量,應該分三啖食(對我黎講)好味,一細杯俾你清口既花果茶?唔記得係咩材料。淨係記得好細杯好味,都爽口,想再要多杯😂甜品,雪糕加蘋果批。我唔鍾意食甜野都係是但食一兩啖就算。滴漏咖啡,present得好好,仲有朱古力慕絲,佢應該有加啲東南亞嘅香葉,唔知係咩,都係了一細啖試下味。服務超好,嗰日主要係老闆娘同埋另一個一籍女侍應。係日本,松屋既服務都好好啦,更何況係呢種餐廳,唔怪得咁多好評。我六點後食野唔多,唔會出去食呢啲咁既野。我睇返點解勁好評都無放佢去想去既list ,原來只做晚市。食完種應覺係貴左啲,同類水平餐廳lunch黎講;但再睇返食材,又無人地咁係咁 add on之類,係好值既👍🏻如果大吉利是仲要開午市我會再去🥲。(please don’t) 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
The Restaurant is not big but the seats are wide and confortable, the environment is soft, quiet, relxed and romantic. We look forward to food tasting there soon.The First are two warm housemade breads was fluffy and crispy. Shiro ebi was a very fresh baby white shrimp and green asparagus tartar topped with Oscietra caviar. Housemade pasta with Aonon Seaweed sauce topped with Hokkaido “Bafun” uni. The sea urchin in the was so creamy and rich. The Grilled Hotaru squid from Toyama Bay with organic Chinese kale Gai lan salad was tasty and refreshing.I liked delicious. Simmered Whelk Matsubu twist clam with fresh Yunnan morel mushrooms, potato stir-fried with beurre. Pan-fried 活鯒 with tapenade beurre blanc sauce, the Pan-fried 活鯒 was fresh and sweet. Maybe I don't like the taste of lamb, I didn't eat too much of the Roasted Aveyron Lamb with Yuzu kosyou sabayon. Almond tofu with peach compote, had fresh lychee and oolong tea which jelly was so juicy and sweetie.A cake was Blueberry, lavender & chocolaee mousses, the cake is not too sweet. Not bad! Conclusion - We greatly loved this dinner. Every dish was delicious and of good quality. 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
餐廳名 Ta Vie 是法文,意思是「您的人生」,同時也是日文,意思是「旅程」,主廚佐藤秀明是希望透過食物讓客人用味蕾來體驗這一餐法日式料理。餐廳裡的佈置卻富懷舊感,同時感覺似在一個大客廳,灰綠白色直條梳化,古董擺設,牆上貼了黑白舊照片,幾有特色。餐廳裡面不大,只有10張枱左右。除咗老闆娘之外,也只有另外2個樓面同事,不過服務貼心也很有效率,所以此店已經連續4年(2017-2020)獲得米芝蓮二星的殊榮,也曾經是亞洲50最佳餐廳之一 (2017-2019)。在今年的餐廳週活動,此餐廳更是「頂級精緻餐廳」的得獎者,所以我可以以HK$650 (另收加一服務費) 享用3道菜的一餐。前菜:鵝肝及無花果乾法式肉醬 Foie gras & dried figs terrine這片凍法式鵝肝醬很特別,因為中間釀了一些無花果乾,這樣食起嚟不會覺得只有肥美奶油的鵝肝,也多了一些無花果果甜清新的口感,食完不會覺得成口油膩。配上一片脆口的多士,可以與鵝肝醬一齊食,正呀👍🏻麵包:酸麵包配淡牛油和茅屋芝士 Sourdough with lightly salted butter cream and cottage cheese熱辣辣的酸麵包,外脆內軟,塗上茅屋芝士或淡牛油真係好好味,不過我比較喜歡茅屋芝士多一啲。食一件酸麵包唔夠,老闆娘發現我想食多一件,就再提供多一件熱辣辣的酸麵包,滿足😃意粉:自家製意粉配青海苔汁伴馬冀海膽 House made pasta with “Aonori” sauce, topped with Hokkaido “Bafun” uni這碟是餐廳的招牌菜,薄切的自家製意粉煮得煙韌度適中,也很容易掛上青海苔汁。北海道馬冀海膽份量多,肥美又有奶油口感,可惜不夠鮮甜,有少少腥。主菜:烤法國勃根地奶牛日本冬季蘿蔔伴鼠尾草碎 Roasted French milk fed veal from Burgundy粉紅色的奶牛肉排,是稀有食材,因為不是度度都有。奶牛肉啲肉質鮮嫩多汁,牛味濃郁,非常美味。配上煎得一層脆皮的蘿蔔和薯仔,外脆內多汁,好味。 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)