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2022-12-12
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時隔一年,終於再次encore L'Atelier de Joël Robuchon。L'Atelier轉左menu,唔再提供3-course,最少都要從4-course開始揀。牛油同麵包籃,一如既往出色。L'Amuse-Bouche, 用咗當季mushroom,鵝肝同西芹製作,鵝肝同西芹味好重,我唔係好中意西芹,所以這個前菜麻麻地。L’Hamachi,當季油甘魚刺身,食落好肥美,入口即化,油甘魚做了調味,食落味覺層次好豐富,唔錯。La Betterave,紅菜頭搭配芥菜雪葩,好特別啲搭配,侍應特別交代要兩個撈埋一齊食,話分開食都唔好味。兩個撈埋一齊食,真係好清爽,唔會食到芥菜D苦味,OK喔。Soup, 湯底有層薄薄啲燉蛋,上面插住當季啲栗子脆片,倒落湯都係撈埋一齊食。湯同燉蛋一齊食,有少少奇怪,好似食更泡飯。Le Black Cod, 銀鱈魚煎得啱啱好,食落好幼滑,同埋黑胡椒source帶出銀鱈魚鮮甜,極其好味。La Volaille,第一次在Robuchon食到更大份啲主菜,睇到都O晒嘴。一份有3件雞肉,每一件都有巴掌更大,雞肉煎得啱啱好,表皮好焦香,內裡爆晒汁。不過份量真係太大啦
麵包籃
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L'Amuse-Bouche, 用咗當季mushroom,鵝肝同西芹製作,鵝肝同西芹味好重,我唔係好中意西芹,所以這個前菜麻麻地。
L'Amuse-Bouche
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L’Hamachi,當季油甘魚刺身,食落好肥美,入口即化,油甘魚做了調味,食落味覺層次好豐富,唔錯。
L’Hamachi
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La Betterave
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Soup, 湯底有層薄薄啲燉蛋,上面插住當季啲栗子脆片,倒落湯都係撈埋一齊食。湯同燉蛋一齊食,有少少奇怪,好似食更泡飯。
Soup
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Le Black Cod, 銀鱈魚煎得啱啱好,食落好幼滑,同埋黑胡椒source帶出銀鱈魚鮮甜,極其好味。
Le Black Cod
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La Volaille,第一次在Robuchon食到更大份啲主菜,睇到都O晒嘴。一份有3件雞肉,每一件都有巴掌更大,雞肉煎得啱啱好,表皮好焦香,內裡爆晒汁。不過份量真係太大啦,食完好滯,一份比一件雞肉好足夠。
La Volaille
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Le Framboise, 哩個甜品以respberry為主,食落好清爽,仲有少少酸TIM,中和了之前雞肉D油膩,啱啱好。
Le Framboise
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Le Parfum Des Iles, 哩個甜品係全場最佳,之前一直覺得甜品係Robuchon短處,今次這個甜品真係好好食,椰子慕斯,加埋朗姆酒雪葩,再配上熱情果cream,分開都好好味,撈埋一齊更加好味,味道不會互相遮蓋,仲互相搭配TIM。
Le Parfum Des Iles
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Petit four同咖啡,由最初啲5件小甜點,到去年啲3件,再到今年啲2件。雖然失望不少,但是5件又真係太多,我覺得maintain返3件會好少少,2件完全唔夠喉。
Petit four
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已經唔記得encore過幾多次Robuchon,都係一如既往D好味,值得再encore!
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