影片
開飯介紹
Chez Patrick一貫希望為客人提供猶如在家一樣的體驗,希望營造一個典型的巴黎公寓的氣氛,貫徹在餐廳中的木地板和白色的牆壁板。午餐菜單每逢星期一就會更換，提供了更新和多樣化的選擇.至於晚餐，亦提供了更大的選擇的菜餚,例如傳統的3種菜式晚餐，甚至更多款菜式。
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特色
浪漫情調
慶祝紀念日
營業時間
星期一至六
12:00 - 15:00
19:00 - 23:00
星期日
全日休息
以上資料只供參考, 請與餐廳確認詳情
招牌菜
食評 (19)
This is a delicious food, I really enjoyed myself! I went with my husband for the first last week and will be back soon! It was very good, especially the lamb chop with roquefort cream!It's nearly the anniversary of my sister, I will take her to taste the specialties of French Chez Patrick, she will love!
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紀念日特別找了這間高級法國菜餐廳來慶祝，還預早了一個月訂檯呢！一早到達，餐廳的裝修十分豪華典雅，以黑、白、紅色為裝潢，很有格調。以這級數的餐廳來說，價錢也不算很貴。三道菜$499，四道菜就$599。食物的整體質素都很好，特別值得一提的是煎鵝肝，煎得外脆內軟，油香四溢，是吃過最好的煎鵝肝。還有不得不提sea bass，表皮煎得十分香脆，而魚肉依然嫩滑，極之好吃。晚飯後還可以在星街小區稍為逛一下，在滿街燈飾下散散步還挺浪漫的。
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在 openrice 看到Chez Patrick 的食評都好，於是也慕名一試。走進星街小區，不難看到Chez Patrick這特色的大門。餐廳內的檯櫈都以黑白配搭，給人很高雅而且有格調的感覺。很驚喜的 Chez Patrick 有不少鵝肝菜式可選。其中點了最出名的 pan-seared foie gras 及 trio de foie gras。Pan-seared foie gras 份量十足而且很有水準。鵝肝兩面煎得很香脆，中間微暖而且很嫩。鵝肝的油脂很充足，吃罷香味依然在留在口中。個人認為 trio de froi gras 更值得推介，因為這是很有特色的一道菜。鵝肝雪糕配搭泡芙很特別，加上朱古力醬，味道十分豐富。而另外有大大塊的鵝肝醬，入口很幼滑，配多士吃實在一流。在 Chez Patrick 只消數佰元便可品嘗高質素的正宗法國菜，還有多款鵝肝菜式可以品嘗，實在物超所值，一定會再來。
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這是一家相當不錯的法國餐廳。首先是氣氛不會讓人覺得拘謹嚴肅，可以在輕鬆的環境下享受美味的法國菜。主厨Patrick來跟我們打招呼，用英法夾雜的話語介紹三款烹調特別的鵝肝鵝肝雪糕puff, 鵝肝味同朱古力醬竟然出奇地契合！The taste is so funny！當然仲有用鵝肝醬凍批，呢個傳統既煮法亦無令我地失望最後一款當然係衆人熱愛既原份鵝肝呈現。這道pan-seared foire gras 出奇地不會像一般法餐廳煎得size大縮水之餘，味道到家，嫩滑，完全展現那塊鵝肝的優點，舌底含香～回味無窮！然後我們還嘗了scallop cappacio,带子新鲜且鲜甜,主厨自制既挪威烟三文鱼、更是美味异常，不会太咸，有一种特别的木糠烟熏味道，充分感受鱼脂肪的甘香~接着是white peach sorbet，现在的法国餐厅，比较casual的也好或是五星级酒店里的法国餐厅，都不幸地，不会在main course之前serve sorbet，而幸运的是这一家展现了传统的一面，以致令我感到相当惊喜~而且这种homemade sorbet清甜得来又不会太呛，不想lime sorbet那样酸非常适合在main course之前上，更能体验到主菜的精彩我点的是veal, brown compound sauce.非常喜欢吃这道菜，很难形容那种味道和口感，只能说让人胃和palate都富足。友人点了鹌鹑釀鹅肝，鹅肝的品质确实很让人讶异，香味充斥了整个口腔，和鹌鹑肉相得益彰，感觉肉汁爆满，甘香四溢! 强力推荐喜欢鹅肝的人去这家餐厅嘗下他們的鵝肝菜式！另外還有roasted pigeon~聞起來相當不錯，可惜我錯過了熱騰騰的時間，吃的時候已經有點涼了～下次不該在上菜的時候跑出去接電話然而甜品拼有點平平無奇了～無法為此頓飯畫上完美的句點，不過總的來說，菜式很有新意～佳品！
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It's a great little set up, very quaint and reminiscent of an eatery in France. And Patrick does his thing with the meet-and-greets. He comes across as kinda shy and so not a whole lot of conversation unless you really engage him. The food was fine but not overly impressive for some of the hype I've seen. Maybe Patrick has his good and bad days. I went on a neutral day, I think. Competent but not a whole lot of soul.The fish terrine amuse bouche was well, fish. Nothing else to be said. But the freshly baked rolls were good. They might have used better butter but I was happy enough. Patrick's signature appetiser of the foie gras trio was interesting for the presence of a foie gras ice cream profiterole but it was my least favourite. I had trouble enjoying cold liver. But I did like the baked foie gras profiterole, which make it less greasy yet retaining the full bodied richness of the liver. The terrinne was decent also but not unexpected. The dark chocolate/balsamic vinegar sauce is a nice touch. The mains special of the evening was veal steak with a cheese crust served with a rich wine sauce, accompanied by each of a beetroot and potato mash. The quality of the meat was not as good as I would have liked. Not to say that it was bad but it was just a tad tough. The cheese crust was tasty but overall, not a dish I might order again.C's fillet mignon in a similarly rich wine sauce, on the other hand, was more impressive. A better piece of meat, and had excellent companions - escargots, what tasted like cheese polenta and a baked cheese stick. The common presence of beetroot really didn't do much for either of us. But the steak was certainly enjoyable. The best parts of the evening were the desserts. Far superior to the savouries, these were perfectly executed. The star was the apple and almond tart, served with a vanilla and calvados ice cream. Of course, served warm, the tart was almondic in fragrance, lightly crisp, with a slight chewiness, the combination was delightful and not overly sweet. The chestnut cake with chocolate sauce and a maple like ice cream was also very good. Looking every bit like a chocolate cake but so different in taste - much more delicate and brought home by the good quality chocolate sauce. Chez Patrick would be worth another shot if you like the neighbourhood enough but there seem to be many other choices. But otherwise, it is a quaint place to have a traditionally French home-style dinner at and there aren't that many choices if that's the criteria. And hailing from Burgundy, the wine list was certainly quite illustrious. Hopefully, I go from neutral to good next time.For the original, please visit www.edeats.blogspot.com
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