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5-min walk from Exit C, Hong Kong MTR Station
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Opening Hours
Mon - Sun
10:30 - 20:00
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
愛吃朱古力並不是女生的專利，而朱古力並不一定是以朱古力的形態出現。Jean Paul Hevin於中環的分店，原來有玄機，進入店內，有一條樓梯通往餐廳。把朱古力融入菜式當中，運用不同濃度的朱古力令味覺產生變化。Cream of Peas and Mint, Cream Foam, Cocoa Powder漏斗形的玻璃，放上豆和薄荷混合的湯，是忌廉狀，因此口感會比較輕巧。朱古力碎由店員在面前磨碎，而豆蓉中帶有淡淡的薄荷味。Pan Seared Scallop, Ivory Chocolate Butter半熟的大帶子被白朱古力醬包圍，但白朱古力的甜味蓋住帶子的鮮味。未能做到兩者合體的感覺。Pan-Fried Foie Gras, 75% Chocolate and Cocoa Bean份量真是頗大的鵝肝，鵝肝底還是有一層的油份。沾上濃度75%的朱古力，和開心果碎，增加整體口感。但朱古力醬和鵝肝兩都實屬濃味，或許用較底濃度的朱古力會更配？Warm Green Asparagus, Hazelnut Oil Vinaigrette, Granted Domgino Chocolate到中段，有帶略鹹的蘆筍，份量剛好。Roasted Cod Fillet Black Olives, Saffron and Extra Bitter Dark Chocolate Sauce, Sautéed Spinach煎得超脆皮的銀鱈魚，雪白的魚肉，順著紋理切下去，魚入口滑嫩。底下有菠菜作點綴，和濃黑朱古力是不錯的配搭。前者為淡味，後者濃則不甜。Chicken Filet, Ceps and Chocolate Pralin雞肉容易切開且比想像中的要水潤，超喜歡朱古力會杏仁的混合，入口帶有微微的朱古力香。還有薯蓉，無論雞配任何一樣，都不錯。Dessert Platter, Le Parisien Hot Chocolate小甜點帶點苦的朱古力作結~
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朱古力是一種零食，抑或是一個品味玩意？大家都有不同的意見，可是將朱古力來入饌，就相信未必有太多人試過？最近，Jean-Paul Hevin Chocolatier就推出了一個「朱古力品味體驗之旅」，而且只限在香港地區供應，不知一眾朱古力迷有沒有興趣去嘗試呢？這個品味體驗之旅共有八道菜，供應時間只會在11:30-18:00，讓客人可以好好品嚐一下由朱古力製成的美食。若嫌八道菜太多，又會另有一個只有五道菜的「朱古力啟蒙體驗之旅」，總可讓客人有一個全新的朱古力體驗。八道菜的開首先以一道清新的涼湯開始，【薄荷青豆蓉湯配忌廉泡沫及朱古力粉】青豆蓉湯打得細緻幼滑，感覺清涼。喝湯之前，將有少許咸味的忌廉泡沫拌勻，更能增添味道，而泡沫上的朱古力粉又與薄荷相當合襯，從中更提升了味道複雜的層次。接著的是【香煎帶子配朱古力牛油】，帶子煎得相當好，質感細嫩滑溜，呈現半生熟，剛剛與旁邊的朱古力牛油產生了共鳴，令帶子更為美味，不禁令人輕易愛上。再來一道相當引人入勝的【香煎鵝肝配朱古力可可豆】，甘香豐腴的鵝肝煎得微微香脆，入面口感細膩，配合脆口的可可豆碎及甘甜75%朱古力醬，只感到朱古力的那份甘醇香甜，油而不膩的境界。一輪頭盤後，來點清新的【青蘆筍配榛子油醋及多明哥朱古力碎】讓味蕾竭息一下。榛子配朱古力永遠都是這般合襯，果仁香與可可的甘香令青翠的蘆筍更為可口，更為清甜，著實是一道不錯的清新菜式。主菜就由【黑朱古力烤鱈魚配黑橄欖、藏紅花及醃製菠菜】開始，鱈魚烤得皮脆肉嫩，與黑橄欖形成強烈的對比，吃時蘸上旁邊的朱古力醬，竟然令魚肉變得更為香口，並且有種意想不到的清香。鱈魚配朱古力已是令人驚喜，可是這道【雞柳配白蘑菇及朱古力果仁】更是有過之而無不及。用上雞柳這方面的確是有點失色，可是，就是這樣清淡的味道卻才能令朱古力果仁甘醇香口的一面表露無遺。一口吃下拌隨著果仁的雞柳，令原本平平無奇的雞柳進入另一個層次，帶著甘澀，又帶點香甜，想著究竟是吃著朱古力的甜點，抑或是咸點，十分有趣的組合。來到最後的甜品了，份量真的很充足。是一份包括夾心朱古力、馬卡龍、朱古力磚及朱古力熱飲的組合，馬卡龍及夾心朱古力都會隨著侍者的心意而放上，所以每次的味道都可能不同，可是都有同一個共通點，就是美味。一向對這兒的馬卡龍讚賞有加，質感脆身而軟糯，餡料軟滑，加上甜度適中，實在美味。當然不能不喝上一杯招牌的朱古力熱飲，可可味香濃，甜而不膩，總是令客人回味。這個「朱古力品味體驗之旅」定價為$380一位，雖然不算便宜，但份量十足，加上能令客人體驗著由始至終都由朱古力化身為菜餚的奇妙，實在是值得的，也是一眾朱古力愛好者之福呢！******************************更多有趣的分享，請到Blog (www.jamelchui.com)Facebook Page (facebook.com/jamel.food)instagram (instagram.com/jamel_zysk)Email 聯絡 (zysk@ymail.com)
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菜餚的世界有米其林巧克力的世界有“磚頭”連續五年獲得法國朱古力鑑賞協會的「五磚朱古力」Jean Paul Hévin可不止在甜品世界滿載榮譽這個夏天他們還把巧克力的元素放入食譜帶我們體驗豐富的朱古力的菜餚朱古力品味體驗之旅 八道菜 價位：HKD380/位朱古力啟蒙體驗之旅 五道菜 價位：HKD250/位供應時間：11:30 – 18:00注：僅限中環擺花街分店薄荷青豆蓉湯配忌廉泡沫及朱古力粉青豆蓉濃稠 滿口的豆香撒上了濃度72%的朱古力粉本是略為單調的清爽 便突然有了回甘的層次感香煎帶子配朱古力牛油選用加拿大帶子 本已肥美巧妙的是把白朱古力和可可油加入醬汁中再煎香口感嫩滑之外 還吊起了帶子的鮮甜 很是精彩香煎鵝肝配朱古力可可豆鵝肝豐腴又香滑搭配上75%馬達加斯加朱古力粒粒不但平衡了油潤 還多了顆粒的質感對比 很是有趣青蘆筍配榛子油醋及多明哥朱古力碎青蘆筍新鮮爽脆 簡單的油醋汁就夠味聰明的選擇了也較為平和的75%多明哥朱古力碎嫩嫩的菜香 也有了醇香的朱古力回味黑朱古力烤鱈魚配黑橄欖、藏紅花及醃製菠菜肉質細嫩的鱈魚塊 配上帶有煙熏味的黑朱古力而巧妙的是這80%的高濃度醬汁 與脆脆的魚皮和黑橄欖碎一起吃 是別有一番的滋味一定 要記得這細節哦雞柳配白蘑菇及朱古力果仁帶有果仁香的朱古力醬 搭配了慢煮的雞柳肉 也平添了不少姿色而甜品有什麼選擇呢?當然都是招牌組合！嚐味拼盤Pause Gourmande熱朱古力飲品 配夾心朱古力 法式杏仁餅及兩片方型朱古力而另外愛喝冷飲的 也不要錯過他們的凍朱古力飲還可以貼心的選擇巧克力濃度哦冷製的口感 更突出巧克力的香醇 很是令人回味
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Before trying this 8 course meal, I thought Jean-Paul Hévin just did high teas and chocolates.Each course had an element of chocolate in it.The Eight course “Chocolate Tasting Journey” costs HK$380 and the 5-course “Initiation Menu” is priced at HK$250 served 11:30 a.m. to 6:00 p.m. daily which makes it an extra option for lunch in Central.Here were the eight courses that I had:★☆★☆★☆★☆★☆★☆★☆★☆Cream of Peas and Mint, Cream Foam, and Cocoa Powder:When this is served, they sprinkle the cocao powder infront of you.It was a cooling pea and mint soup to start, perfect on a hot day.The taste of delicate peas and mint went nicely with the chocolate smoothed out by the cream. Beneath the glass, there are flowers to garnish which I took a picture for fun.★☆★☆★☆★☆★☆★☆★☆★☆Pan-seared Scallop with Ivory Chocolate Butter:This was a lovely scallop on top of sweet white chocolate butter.The sugary sweetness of the chocolate went surprisingly well with the seared scallop.★☆★☆★☆★☆★☆★☆★☆★☆ Pan-fried Foie Gras with 75% Chocolate and Cocoa Bean:I loved the contrast of the soft silky foie gras against the crispy crunch of the cocoa beans which gave it a lovely bitter nutty balance to it.★☆★☆★☆★☆★☆★☆★☆★☆ Warm Green Asparagus, Hazelnut Oil Vinaigrette with Grated Domingo Chocolate:They grate chocolate onto the asparagus which melts into fine tiny droplets.The asparagus had a lovely nutty taste which was magnified by the hazelnut oil with hints of sweetness from the chocolate.★☆★☆★☆★☆★☆★☆★☆★☆ Roasted Cod Filet with Black Olive Crust, Saffron and extra-bitter Dark Chocolate Sauce:The cod was beautifully done, it was flakey and moist flavoured by the crisp black olive crust which gave it a lovely aromatic saltiness balanced by the sweet tender spinach leaves.★☆★☆★☆★☆★☆★☆★☆★☆Chicken Fillet with Ceps and Chocolate Praline:This was the last savoury dish with a tender Chicken Fillet, crunchy Chocolate Praline and silky mash.The silky mash and chicken were just divine.★☆★☆★☆★☆★☆★☆★☆★☆Petits Fours:Finished off with Petits Fours.On the plate was a raspberry macaron and two square tablets.Jean Paul Hévin’s signature Le Parisien Hot Chocolate.This was definitely a sweet ending with JPH delights especially the hot chocolate that was rich with a strong cocoa taste.★☆★☆★☆★☆★☆★☆★☆★☆As well as the eight course, they also have lighter set lunches priced from HK$148 – HK$188 per person which includes a soup and salad starter, a main course of pasta, meat or seafood, finished with Jean-Paul Hévin’s Gâteau du Voyage Chocolate Cake Slice. Le Parisien Hot Chocolate, coffee, or tea will be paired with the lunch set.★☆★☆★☆★☆★☆★☆★☆★☆◎ⓢⓤⓟⓔⓡⓢⓤⓟⓔⓡⓖⓘⓡⓛ◎
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朱古力會令你想起甚麼? 就是甜。但原來，當甜品加在鹹點中也是一件不錯的經驗。Jean-Paul Hévin Chocolatier最近推出了「朱古力品味體驗之旅」，這個體驗之旅其實餐廳與Maison Escoffier合作，八道菜的「朱古力品味體驗之旅」每位$380，每日早上十一點半至下午六時供應；另外還有五道菜的「朱古力啟蒙體驗之旅」，每位為$250；以這樣的價錢，能享有八道菜，其實真的不妨一試呢。薄荷青豆蓉湯配忌廉泡沫及朱古力粉先來一份青豆蓉湯，在這炎炎的夏日，喝著一份冰涼的青豆蓉湯是，感覺真的不錯呢；青豆湯頗濃稠的，吃時伴以忌廉泡沫，湯更香更滑，很喜歡這個湯呢；而且這個presentation也很美呢，喜歡!香煎帶子配朱古力牛油接下來便到香煎帶子，帶子肉質嫩滑，熟度剛好，味道鮮甜；旁邊的朱古力牛油很香，與帶子味道很相配，喜歡!香煎鵝肝配朱古力可可豆鵝肝雖然對身體不太好，我的確有戒掉吃鵝肝的想法，但實在太美味，面對著美食，抗拒度是0的；這鵝肝煎得很棒呢，入口即化，充滿了油香；當與朱古力配上時，兩者便結合了，很特別的組合呢。青蘆筍配榛子油醋及多明哥朱古力碎吃過邪惡的鵝肝後，便來些清新的蘆筍；蘆筍軟腍中帶脆，味道清甜；那榛子令整道菜增添了不少口感，脆脆的很香呢。黑朱古力烤鱈魚配黑橄欖、藏紅花及醃製菠菜吃過清新味蕾的蘆筍後，便來一份烤鱈魚；用上了黑橄欖，帶著輕輕的鹹香；魚肉味道濃郁；頗喜歡旁邊的朱古力呢。雞柳配白蘑菇及朱古力果仁最後的鹹點則是雞柳，雞肉配著朱古力果仁的感覺真的很特別，那帶苦的朱古力質感有點像蓉，想不到兩者也頗相配的；特別喜歡旁邊的薯蓉，超香超滑，雖很肥，但也要吃清呢。Plateau Gourmandises最後，當然少不了這裡的朱古力吧；來了一杯熱朱古力，這裡的熱朱古力味道不會太甜，但又充滿了很濃的朱古力味，質感creamy，真的很棒；配上macaron和朱古力，為這頓朱古力品味體驗之旅劃上完美的句號!美味指數: 3.7/5餐廳: Jean-Paul Hévin Boutique et Bar à Chocolat地址: 中環擺花街13號電話: 2851 0633請支持一下小妹，給我一個like
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