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大戰法式九大簋!
2013-08-08 37 views
agnès b. le pain grillé 由地鋪搬上CUBUS 後, 感覺環境更清靜又有情調, 適合兩口子或者商務客人來用餐. 我跟魚子媽也是第一次來這裡吃晚飯, 當然想試最出名的菜式, 面對餐牌幾十款主菜, 海鮮, 意粉, 選擇困難症又發作了! 還是得請侍應向我們一一介紹, 最後由頭盤到甜品足足點了九道菜, 名符其實是法式九大簋!麵包: 分別為法國麵包, 全麥法國麵包 及果仁無花果包. 三款皆有水準, 而我最喜歡後者, 配桌上的海藻牛油, 夾著果香及果仁口感, 很好吃但也不敢吃多, 因為接下來要留多點空間給肚皮呢~頭盤1: 打響頭炮是海鮮併盤, 包括: 生蠔,龍蝦, 聖子, 蜆, 蟹腳, 凍蝦. 份量十足~ 先說我最愛之蟹腳, 雖是凍吃, 但絕不失鮮甜蟹味, 一絲絲蟹肉放入口的感覺真是非凡享受~ 其次是美國大硯, 肉嫩又帶有微微海水味! 而龍蝦肉則夠爽甜, 還有豐腴蝦膏, 好吃!! 生蠔也鮮甜, 雖不是蠔季但有如此貨色已合格有餘. 凍蝦件頭也很大, 不過蝦味略嫌不太夠了.頭盤2: 三文魚三重奏. 包括三文魚子, 煙三文魚及他他. 味道清新自然, 作開胃小食之不錯之選, 唯墊底之
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agnès b. le pain grillé 由地鋪搬上CUBUS 後, 感覺環境更清靜又有情調, 適合兩口子或者商務客人來用餐. 我跟魚子媽也是第一次來這裡吃晚飯, 當然想試最出名的菜式, 面對餐牌幾十款主菜, 海鮮, 意粉, 選擇困難症又發作了!
還是得請侍應向我們一一介紹, 最後由頭盤到甜品足足點了九道菜, 名符其實是法式九大簋!
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 麵包: 分別為法國麵包, 全麥法國麵包 及果仁無花果包. 三款皆有水準, 而我最喜歡後者, 配桌上的海藻牛油, 夾著果香及果仁口感, 很好吃但也不敢吃多, 因為接下來要留多點空間給肚皮呢~
三色法包
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 頭盤1: 打響頭炮是海鮮併盤, 包括: 生蠔,龍蝦, 聖子, 蜆, 蟹腳, 凍蝦. 份量十足~ 先說我最愛之蟹腳, 雖是凍吃, 但絕不失鮮甜蟹味, 一絲絲蟹肉放入口的感覺真是非凡享受~ 其次是美國大硯, 肉嫩又帶有微微海水味! 而龍蝦肉則夠爽甜, 還有豐腴蝦膏, 好吃!! 生蠔也鮮甜, 雖不是蠔季但有如此貨色已合格有餘. 凍蝦件頭也很大, 不過蝦味略嫌不太夠了.
海鮮併盤
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 頭盤2: 三文魚三重奏. 包括三文魚子, 煙三文魚及他他. 味道清新自然, 作開胃小食之不錯之選, 唯墊底之軟餅有點硬, 如果改成薄脆相信口感會較好.
三文魚三重奏
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 頭盤3.法國布根地濃蕃茄蒜蓉醬焗蝸牛: 傳統方法都以香草牛油作調味, 反而改用蕃茄後更覺開胃. (說到這裡, 不得不提到一位服務超讚的侍應生K, 他見我用小叉挑不到蝸牛出來  ,秒速地提出拿回廚房幫忙, 態度有禮, 同時証明他很留意食客的需要, 讚!!
)
法國布根地濃蕃茄蒜蓉醬焗蝸牛
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 意粉: 黑松露阿拉斯加蟹肉幼扁意粉. 吃後一星期至今, 仍想著那鮮蟹味道, 沒想到用來炒意粉也用上那麼新鮮的食材, 單吃蟹肉也十分鮮味! 黑松露在此也發揮作用,兩者味道非常匹配, 意粉煮得al dente, 值得一吃再吃!
黑松露阿拉斯加蟹肉幼扁意粉
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 主菜: 紅酒乾蔥汁煮牛腹扒(ONGLET STEAK) .這個真的很少吃到, 在網上看過資料, 原來是牛近橫隔膜的十二/十三肋骨中間的一塊肉. 聽起來很複雜, 味道才是最重要~ 按侍應建議不要吃得太熟, 所以我們點了medium; 切開時生熟程度剛好, 肉質很柔軟, 與濃郁的紅酒乾蔥汁同吃真是超可口! 伴菜有少量煮薯仔片及沙律, 由於我們太欣賞這個汁,便笑說向侍應反映, 最好要多點薯條來清碟呢!~~
紅酒乾蔥汁煮牛腹扒,
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 甜品: 其實我們都已有八成飽, 但也不能錯過精彩甜品, 於是一口氣點了四個~(兩個女生吃, 真誇張!
)

開心果梳乎里: 這個是四款中最輕盈的, 而且建議趁熱吃, 因為蛋白一旦冷卻便會下榻, 影響口感. 梳乎里賣相不錯, 升得高高的, 可惜開心果味不太明顯, 內裡也沒有開心果肉, 對我這個開心果迷有點失望.
開心果梳孚里
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 黑朱古力焦糖果仁心太軟: 說明用上agnès B delices 之朱古力炮製,當然很期待! 一上枱已急不及待地切開來看, 香濃的朱古力漿慢慢流出,蛋糕很鬆軟, 朱古力漿內有點粒粒的東西, 原來是果仁啊!! 更有股特別的焦糖味~果仁X朱古力X焦糖加上香滑雲尼拿雪糕, 是天衣無縫之美味呢! 高度推介!
黑朱古力焦糖果仁心太軟
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 薄萍果批配焦糖雪糕: 傳統萍果批餡料很多, 一般都比較甜膩, 而這個輕量版本就剛好沒有這弊病, 兩片圓切萍果批夾著一球焦糖雪糕, 一脆一凍, 飯後吃也不覺漏.
薄萍果批配焦糖雪糕
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 香橙酒煮班戟: 法國甜品crêpe suzette 相信很多人也認識, 有點特別的是這個班戟不是對摺成一塊而是卷成條狀再煮, 那吃起來就更方便, 不用切成多塊也可以, 是聰明的做法, 但相對口感上就會實淨一點.
crêpe suzette
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 主打傳統法式美食, 其質素, 味道, 服務都令我們很滿意, 另外也建議店方多作創新嘗試, 以切合港人多變之口味~

P.S 臨行侍應k發現我們手上捧著物品, 又主動送上紙袋, 真貼心!
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2013-07-30
Dining Method
Dine In
Type of Meal
Dinner
Dining Offer
Tasting Event
Recommended Dishes
三色法包
海鮮併盤
三文魚三重奏
黑松露阿拉斯加蟹肉幼扁意粉
紅酒乾蔥汁煮牛腹扒,
黑朱古力焦糖果仁心太軟
薄萍果批配焦糖雪糕
  • 紅酒乾蔥汁煮牛腹扒
Level4
138
1
High tea at higher floor
2013-08-06 463 views
今次罷了大烏龍, 因為我的航空公司的里數, 不能換到機票, 所以我換了一張2人Agnes b下午茶的換領卷, 因為在家附近, 可以和媽媽一起去了, 一早訂好星期六及說明有Coupon, 可惜到店時才發現過了期, 呵呵!但已經入座了, 只好付款吧! 店位於開平道Cubus, 喜歡這裡旺中帶靜, 平時常常去頂樓HH的地方, 而這店的環境不錯, 人客不多幽靜, 有很多盤栽綠化, 佈置相當不錯, 相對其他位於商場裡的優勝, 但仍然懷念以前地舖的那一間, 好像罝身法國的感覺, 其實2人分下午菜, 我們4個女的吃, 再點飲料都足夠, 上層有必備的提子scone配果占牛油, 好鬆化有牛油香, 比中環置地酒店的鬆餅來得好, 中層是甜點, 有朱古力, 內有好像raspberries sauce, 酸酸地中和朱古力的甜, 不錯! 有Caneles是一種外皮好硬內軟的蛋糕, 不是我心頭好, 有乾果tart, blueberry tart, puff 和cheese cake, 很精緻, 一口一個, 但我還是欣賞最下層的咸點, 比其他只有三文治的更有特色, 其中一個看似綠茶moouse, (因為媽媽不喜
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今次罷了大烏龍, 因為我的航空公司的里數, 不能換到機票, 所以我換了一張2人Agnes b下午茶的換領卷, 因為在家附近, 可以和媽媽一起去了, 一早訂好星期六及說明有Coupon, 可惜到店時才發現過了期, 呵呵!但已經入座了, 只好付款吧!
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 店位於開平道Cubus, 喜歡這裡旺中帶靜, 平時常常去頂樓HH的地方, 而這店的環境不錯, 人客不多幽靜, 有很多盤栽綠化, 佈置相當不錯, 相對其他位於商場裡的優勝, 但仍然懷念以前地舖的那一間, 好像罝身法國的感覺, 其實2人分下午菜, 我們4個女的吃, 再點飲料都足夠, 上層有必備的提子scone配果占牛油, 好鬆化有牛油香, 比中環置地酒店的鬆餅來得好, 中層是甜點, 有朱古力, 內有好像raspberries sauce, 酸酸地中和朱古力的甜, 不錯! 有Caneles是一種外皮好硬內軟的蛋糕, 不是我心頭好, 有乾果tart, blueberry tart, puff 和cheese cake, 很精緻, 一口一個, 但我還是欣賞最下層的咸點, 比其他只有三文治的更有特色, 其中一個看似綠茶moouse, (因為媽媽不喜歡綠茶), 店員主動上前解釋是開心果慕絲加果仁碎, 服務不錯, 我就喜歡墨汁芝士火腿三文治, 大蝦粟米餅, 蕃茄煙鴨肉卷, 蟹肉墨汁餅等...
個人認為咸點比甜點出色, 但論環境這裡真的很舒適
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
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Date of Visit
2013-05-04
Dining Method
Dine In
Spending Per Head
$150 (Tea)
Level2
22
10
Oh Agnes B
2013-07-05 405 views
This was my first forway into the culinary delights at Cubus in Causeway Bay. I always pass by this building on my way home while taking the mini bus. I finally made it here to sample all this place has to offer. Having read many poor reviews of the Agnes B in Central and having been there myself, I was a bit skeptical when my mom said we should come here for lunch. Nevertheless, she had heard good things about it from her friends and who am I to argue when it comes to a free lunch. My mom was p
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This was my first forway into the culinary delights at Cubus in Causeway Bay. I always pass by this building on my way home while taking the mini bus. I finally made it here to sample all this place has to offer. Having read many poor reviews of the Agnes B in Central and having been there myself, I was a bit skeptical when my mom said we should come here for lunch. Nevertheless, she had heard good things about it from her friends and who am I to argue when it comes to a free lunch. My mom was particularily excited about the bread. The restaurant is located on the 15th floor and as soon as the elevator doors open, you are greeted by a blast of frigid air. In contrast, the greeter is warm and friendly and seated us at a very spacious table. The chairs were very plush and comfortable too. I immediately noticed the modern decor and excellent white lighting - perfect for us foodies. The restaurant was definitely French, but with a modern sophisticated elevated sense of design had been applied to its assembly. Nothing overly complicated, everything was simple and elegant. Our waiter told us the soup of day and catch of the day and gave us time to peruse the menu. We all opted for the set-lunch and the much anticipated bread basket was served. 
bread basket
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The bread was served nice and hot. When I broke it into two pieces to share with my grandmother, there was a crackle that was a symphony to my ears. Only great breads can sing with such power. I appreciated that there was a large variety of breads to choose from: white, wholewheat raisin and walnut, wholegrain, and brown bread. The crusts of the bread was nice and crunchy, while the inside was soft. The bread was very fresh and when you spread room temperature garlic infused butter onto it, it melted instantly. Lets just say my mother was not disappointed. Once the bread basket was finished the waiter asked if we wanted more, and we ended up devouring two more baskets before our appetizers arrived.
shrimp timbale with assorted vegetables, pine nuts, cucumber salad & lobster reduction
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The presentation of this dish was lovely. The colours looked great on a simple white plate, but what really matters is the taste. The vegetables were cooked well. There were yellow and red peppers, eggplant, tomatoes, lettuce leaves, and cucumber slices which all complemented each other well. There was also corn, which I think degrades a salad. The eggplant was particuarily juicy and delicious. For a shrimp timbale, the amount of shrimp was dainty at best, but it was very fresh. What ruined the timbale for me was the overwhelming amount of mayonnaise that was incorporated into the vinaigrette dressing. Overall though, despite the drenching of sauce the vegetables had a nice crunch to them, it just would have been better with less sauce. 
stew spring chicken with baby onion, smoked prok belly & wild mushroom in organic french beer
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The plate was steaming as it was served, which was the first good sign. All the vegetables were served in little balls. There were yellow peppers onions. The onions were caramelized beautifully and they were cooked to perfect. Soft, yet still retained a slight crunch upon biting into it. There were also carrots, but I felt they were a bit undercooked. The cucumber did not really go with the other vegetables. The chicken was nice and moist, but the skin was not crispy enough. The wild mushrooms were plentiful and there was a large variety, all very fresh and delicious. The pork belly was soggy, it should have been more crispy and less fatty. The presentation was average at best, however the portion was quite generous for main course at a French restaurant. This dish was not overseaoned and was well balanced in that regard. I could not taste even the slightest hint of "beer" in the dish even though that was what it was apparently cooked in. Maybe it was a really light beer?
coffee cookies
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The set comes with a choice of coffee or fine tea. I opted for a fine tea, which turned out to be darjeeling, one of my favourites. These cookies complemented the tea wonderfully. Not too buttery, but still have a nice crunch and crumbling effect to them. Wish they gave us more. 
banana trio ''cake, souffle & fritter'' with cameral sauce, rum & raisin ice cream
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banana trio ''cake, souffle & fritter'' with cameral sauce, rum & raisin ice cream
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This was definitely a "banana" platter. Each bite of each individual element was full of fresh banana. The souffle was definitely my favourite part. It was sweet, light, fluffy and looked beautiful in its container. The inside had been lined with sugar and it was an absolute pleasure to eat. I would highly recommend it. The ice cream was definitely homemade. However, the rum dominated the ice cream and masked the raisin flavour. There was also a banana bread. This was soggy, a good banana cake should be light and fluffy without giant chunks of banana in it. The fritter was delicious and fired to perfection. I liked how there were two raspberries on that accompanied the dessert too. It looked quite well put together and was very generous on the bananas. 

Overall, I had a good time because of the company with me. Certain parts of the meal were very enjoyable. The souffle really made my day. This one is much better than the Central one in terms of overall food quality and service. However, French food has to taste very good, and there is just a little bit missing from this restaurant before it can truely claim to cook this cuisine. 
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2013-06-28
Dining Method
Dine In
Spending Per Head
$275 (Lunch)
Recommended Dishes
bread basket
banana trio ''cake, souffle & fritter'' with cameral sauce, rum & raisin ice cream
  • banana trio ''cake souffle & fritter'' with cameral sauce rum & raisin ice cream
Level4
231
0
恍惚
2013-05-17 199 views
兩個人吃晚餐:先來amuse bouche 和麵包:餐前小吃賣相精緻, 麵包熱辣辣, 合桃果件十分好吃.Appetizer :他選了 Grilled scallop & spinach in olive pesto & aged balsamic cream 帶子煮得恰到好處, 配上黑醋汁, 味道不錯.我是Classic Tasmanian natural onglet beef tartar with avocado, mushroom & chili pepper condiments 牛肉他他配牛油果, 香菇和辣椒三種做法,一次過品賞三種不同口味!海鮮類:他選了Grilled king tiger prawns stuffed with assorted mushroom 虎蝦大大隻, 很有口感, 不足夠的是牛油汁只有幾點.我是 Black truffle favoured tagliolini with Alaskan crab & seaweed butter 上枱已嗅到黑松露味, 在海苔牛油的調和下, 蟹肉意粉味道濃郁!主菜:他選了Slow cooked Waygu be
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兩個人吃晚餐:

先來amuse bouche 和麵包:餐前小吃賣相精緻, 麵包熱辣辣, 合桃果件十分好吃.
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 Appetizer :
他選了 Grilled scallop & spinach in olive pesto & aged balsamic cream 帶子煮得恰到好處, 配上黑醋汁, 味道不錯.
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我是Classic Tasmanian natural onglet beef tartar with avocado, mushroom & chili pepper condiments 牛肉他他配牛油果, 香菇和辣椒三種做法,一次過品賞三種不同口味!
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海鮮類:
他選了Grilled king tiger prawns stuffed with assorted mushroom 虎蝦大大隻, 很有口感, 不足夠的是牛油汁只有幾點
.
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 我是 Black truffle favoured tagliolini with Alaskan crab & seaweed butter 上枱已嗅到黑松露味, 在海苔牛油的調和下, 蟹肉意粉味道濃郁!
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 主菜:
他選了Slow cooked Waygu beef cheek, braised coco beans & caramelized shallots 和牛煮得好腍, 整個味道似曾相識, 好像是米芝蓮CAPRICE果種感覺.
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 我是Duck leg confit, stewed pear, mesclun green & fig coulis 簡直是反高潮, 鴨胸咸得可怕, 恍惚是落了幾份盬, 服務員建議我配埋無花果中和一下.
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 Desserts和咖啡
他選了pear & custard tart, vanilla ice cream , 我是pistachio cake & ice cream : 正常.
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環境和服務不錯, 但食物的質素有點參差, 不敢推介笑面.
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Spending Per Head
$500 (Dinner)
Recommended Dishes
  • 1. Classic Tasmanian natural onglet beef tartar with avocado
  • mushroom & chili pepper condiments 2. Slow cooked Waygu beef cheek
  • braised coco beans & caramelized shallots
Level4
562
47
High Tea For Two
2013-02-23 164 views
趁著聖誕新年+假期的好心情，今個星期六又出動去銅鑼灣，這次的目的地是食廈CUBUS15樓的Agnès b. Le Pain Grillé。 餐廳不算很大，但勝在設計裝潢簡潔，以淺木色為主調，感覺舒適。 High Tea For Two $318第一層是scones，只有小小的兩個scones，而且又乾又硬，不太好吃。第二層是Sweets，有cake, fruit tartlet, ccanneles, mascarpone & nuts shooters, chocolate & fresh fruits，一口一件的細小甜點，幸而味道不錯。第三層是Savouries，有croque-monsieur, cod fish & leek, cheese puff, smoked duck breast & confit cherry with quinoa, warm prawn, polenta cake & avocado mousse，賣相精緻之餘，味道更是三層中最好的。不像其他酒店的Tea Set，吃完之後並沒有覺得太飽肚，感覺不太充實。幸好，還有可以無限次refill的冷熱咖啡。
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趁著聖誕新年+假期的好心情，今個星期六又出動去銅鑼灣，這次的目的地是食廈CUBUS15樓的Agnès b. Le Pain Grillé。
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 餐廳不算很大，但勝在設計裝潢簡潔，以淺木色為主調，感覺舒適。
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 High Tea For Two $318
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 第一層是scones，只有小小的兩個scones，而且又乾又硬，不太好吃。
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 第二層是Sweets，有cake, fruit tartlet, ccanneles, mascarpone & nuts shooters, chocolate & fresh fruits，一口一件的細小甜點，幸而味道不錯。
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 第三層是Savouries，有croque-monsieur, cod fish & leek, cheese puff, smoked duck breast & confit cherry with quinoa, warm prawn, polenta cake & avocado mousse，賣相精緻之餘，味道更是三層中最好的。
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 不像其他酒店的Tea Set，吃完之後並沒有覺得太飽肚，感覺不太充實。
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 幸好，還有可以無限次refill的冷熱咖啡。
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 就這樣，二人過了一個悠閒的下午。
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Decor
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Value
Dining Method
Dine In
Spending Per Head
$175 (Tea)
Level4
411
34
agnès b ♥ 法式浪漫
2013-01-06 93 views
還記得中學時期對b仔趨之若騖，KsMeow經常敗入她的產品，今次托老闆鴻福，有幸到b仔品嚐法式午膳...餐廳佈置簡潔優雅，確實有法式情調之感，令人未吃先興奮！前菜可選沙律或餐湯，KsMeow當天想吃得清淡些，選了沙律作前菜，三文魚扒為主菜。待應先上形狀可愛的麵包籃，里面有些乾果，感覺健康！牛油刀形狀有別於一般所見，他們還熱心展示如何使用！麵包質地堅挺，想撕開有些難度（淑女朋友們要注意喔！）溫度尚可（再提升點會更好！）沙律的口味完全出乎意料，原以為會較清淡，但今次以香腸為主角的沙律。香腸微微煙薰過，帶小小鹹香，另把炒香過的洋蔥及薯仔墊底，配搭相當新鮮！我的主菜出埸了！三文魚扒以煙肉卷著，令魚扒不用再加太多調味，另以鮮豆苗墊底，完全是輕怡之選！如魚嫩滑啲會更好！KsMeow亦有試到一口牛扒！牛扒比較薄及多筋！牛味則頗香濃，但火喉略嫌不足！跟餐可加20個大洋多換一件蛋糕，最欣賞是待應先拿出真實Sample（非模型）供我們選擇，最終點了幾件分著吃！每一樣蛋糕的賣相相當漂亮，奶白色那塊海綿蛋糕口味清新，做得非常軟熟；紫色心型那塊很美，唯味道偏甜！最後以一杯熱啡作結，但味道苦澀，不是KsMeow那
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 還記得中學時期對b仔趨之若騖，KsMeow經常敗入她的產品，
今次托老闆鴻福，有幸到b仔品嚐法式午膳...

餐廳佈置簡潔優雅，確實有法式情調之感，令人未吃先興奮！
前菜可選沙律或餐湯，
KsMeow當天想吃得清淡些，選了沙律作前菜，三文魚扒為主菜。
麵包質地堅挺，想撕開有些難度！ （淑女朋友們要注意喔！）
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蕃茄餐湯
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 待應先上形狀可愛的麵包籃，里面有些乾果，感覺健康！
牛油刀形狀有別於一般所見，
他們還熱心展示如何使用！
麵包質地堅挺，想撕開有些難度（淑女朋友們要注意喔！）
溫度尚可（再提升點會更好！）
沙律前菜
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 沙律的口味完全出乎意料，
原以為會較清淡，但今次以香腸為主角的沙律。
香腸微微煙薰過，帶小小鹹香，另把炒香過的洋蔥及薯仔墊底，
配搭相當新鮮！
三文魚扒以煙肉卷著，令魚扒不用再加太多調味！
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 我的主菜出埸了！
三文魚扒以煙肉卷著，令魚扒不用再加太多調味，
另以鮮豆苗墊底，完全是輕怡之選！
如魚嫩滑啲會更好！
KsMeow亦有試到一口牛扒！
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 KsMeow亦有試到一口牛扒！
牛扒比較薄及多筋！牛味則頗香濃，但火喉略嫌不足！
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 跟餐可加20個大洋多換一件蛋糕，
最欣賞是待應先拿出真實Sample（非模型）供我們選擇，
最終點了幾件分著吃！
味道苦澀的熱啡
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 每一樣蛋糕的賣相相當漂亮，
奶白色那塊海綿蛋糕口味清新，做得非常軟熟；
紫色心型那塊很美，唯味道偏甜！
最後以一杯熱啡作結，但味道苦澀，不是KsMeow那杯茶呢！

已計加一，定價約300個大洋之內，單是享受一下環境亦感覺值回票價！
（但今次老闆請，所以唔使錢！哈哈！）

今回小分享完畢，謝謝！
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Date of Visit
2012-12-24
Dining Method
Dine In
Type of Meal
Lunch
Dining Offer
Others
Recommended Dishes
沙律前菜
  • 沙律
Level3
55
41
True French dining experience
2012-12-15 65 views
The design of Agnès b. is more than fashion with her desire to clothe people's feelings, emotions and lives. Being a keen observer of daily life, she considered dining an important part of one's lifestyle, which truly is for most people, ourselves included. 'le pain grillé' means 'toasted bread' in French, which is an essential element in French daily diet. Of course, it does not mean just a piece of bread but rather an iconic symbol to French cuisine. Integrating the concepts of French cafe, bi
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The design of Agnès b. is more than fashion with her desire to clothe people's feelings, emotions and lives. Being a keen observer of daily life, she considered dining an important part of one's lifestyle, which truly is for most people, ourselves included. 'le pain grillé' means 'toasted bread' in French, which is an essential element in French daily diet. Of course, it does not mean just a piece of bread but rather an iconic symbol to French cuisine. Integrating the concepts of French cafe, bistro and cake shop, let us begin our voyage discovering the authenticity of French food!

(Due to the limitations in photo uploads, please visit us at our blog if you wish to view more photos)

Agnès b. Special Black Tea
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 The proper and unique way to enjoy afternoon tea is not merely the quality of food and tea served, but rather as soon as one arrives at the table. The setting for the table has to be meticulous, china cups and saucers, a dainty linen table cover and even matching napkins. All these were attentively being well taken care of at Agnès b. The sugar cubes were already in a closed lid container at the table, so the pot of tea was only brought along with some warm milk. (Yes, serving milk should never be cold for it would affect the temperature of the serving tea). The choice of loose leaves in the tea pot was authentic and prior to serving, one should pour it through the strainer, just so to ensure that you do not get some tea leaves in your cup of tea.

The black tea leaves were very fragrant and typically, they were more oxidized compared to its relative oolong, green and white teas. As such, black tea is generally stronger in terms of taste, flavour and colour of brew. A perfect wake-up cup of afternoon tea was in place for the lady before the food test, but how about the coffee?

Verdict: 8.5/10

Afternoon tea set for 2 ($318/-)
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 Scones with apricot jam and clotted cream
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 The scones were served warm which scored another tick on the score sheet. I was seeking for a comparable rendition to the recently tried high tea at Joel Robuchon, but I remained challenged. The apricot jam was luxurious, thick and rich with small pieces of apricot fruit. The clotted cream was perfect, being right in every way it should be, light and fluffy though not too airy on the inside either. It was mildly sweet, just sufficient to complement the jam. What I desired most and still made me salivate was that it was not greasy at all which would not cause satiation. For the first time, I would actually help myself to more clotted cream not simply for food tasting, but rather the want to enjoy more.

The scones were crisp on the outside and moist on the inside. It was fragrant and thoughtfully being sliced into half. There was a good 'buttery' flavour and taste to the scone itself, but it could be richer like that tried at Robuchon. This is however a purely personal preference but I would certainly enjoy this scone over and over on any given day.

Verdict: 8.5/10

Warm prawn, polenta cake and avocado mousse

Personally I did not quite enjoy this as much due to the prawn being overcooked. The prawn was crunchy but barely and the surface had a stiffened texture to it. It might be owed to airing or exposure. The texture of the polenta cake was good but it lacked thickness and mass. The size and texture of the prawn dominated this treat and the sweetness from the cake but the richness from the avocado mousse compensated. It was thick and rich in texture due to its density, yet mild and subtle in its flavour. It would have been a perfect mouthful bite if the polenta cake had greater mass to give the snack more volume and sweetness to balance the flavours.

Verdict: 6.5/10

Smoked duck breast and confit cherry with quinoa
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 I simply love the combination of this unique concoction. The smoked duck breast tasted almost like parma ham and the quinoa seeds helped to give the 'beaded' texture. The confit cherry which was wrapped underneath the smoked duck breast was soft, ripe and burst out with juices. I would have preferred a crisp touch to the dish to round up the textures, but it was still an interesting treat.

Verdict: 7.5/10

Croque-monsieur
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 This gave the afternoon tea a 'French' touch for this grilled ham and cheese sandwich originated in French cafes. The name came from the verb croquer (to crunch) and the word monsieur (mister). Typically Emmental or Gruyere cheese is used. We suspected that it was either squid ink or charcoal toast but we figured it would more likely be the latter. The toast was done perfectly, very crisp surface with a slightly soft interior, so you know that you are enjoying toast and not 'biscuit-toast'. The melted cheese was generous and together with the ham slices complemented the making of a savoury sandwich.

Verdict: 8.0/10

Cod fish and leek
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 The biscuit-like base to this snack was the same as the toast used in the croque monsieur. It was crisp and was very enjoyable with the mashed cod fish. The usage of fresh cod fish was ideal for it did not possess an acrid and fishy smell which might put diners off. The texture of the cod fish was smooth and tasted almost like fish paste. I would like to compliment the finishing touch with the slices of fresh cucumber, which gave a note of crunchiness to the bite.

Verdict: 7.5/10

Mascarpone and Nuts Shooter

Most foodies should be familiar with mascarpone, which is an Italian cream cheese, coagulated with citric acid. The mascarpone carried a rich and sustaining taste yet the texture was light. The chopped nuts on the surface of the cheese gave a gritty, coarse texture to go along with the smooth cream cheese. Certainly a good shooter to titillate your taste buds a little and get them prepared for the sweet treats coming up.

Verdict: 7.5/10

Cannele
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 Served with a slice of fresh fig, it stirred interest in my appetite even before trying out those savoury snacks. I am a huge fan of caneles and figs, so this was something that I was really looking forward to. Canele is a small French pastry with a soft and tender custard center and a dark, thick caramelized crust. It has this classic striated cylinder shape and originated from Bordeaux region of France though it is also a treat commonly found in Parisian patisseries. The shape comes from the similarity in French of the word wave with the word 'cannelure' which meant corrugation or striations. It is made from egg, sugar, milk and flour flavoured with rum and vanilla, though the last two ingredients were an improvised version which originated from the first quarter of the 20th century.

After some background introduction, on to the actual food tasting. To be perfectly honest, I was rather disappointed. The shape seemed rather 'willy-wonky' and did not look too stable on the plate. It was too dense and tasted too much of the flour despite the chewy texture which was good. Being a sweet treat, the caramelized crust was insufficient to bring out the much desired nectarous nature of this snack.

Verdict: 6.0/10

Cheese Puff

I felt that the cheese puff was too salty for my liking. Despite the crisp texture on the outside contrasted with a light and fluffy interior with pockets of air, the overall after-taste was too dry. I was expecting some moist cream on the inside to neutralize the texture but it was actually cheese which added a tinge of salinity to the taste. Perhaps it was not what I had in mind prior to tasting, but it certainly did not deliver a pleasant surprise on the after-taste - too dry and salty, I would pass on that on any other given day.

Verdict: 6.0/10

Fruit tartlets (Melon and pineapple)

The bases to the tarts were solid crusts and it was the cookie-biscuit type. Depending on individual, the custard on the inside and the stiff crust went 'okay' by my standard though I felt it was rather pedestrian and nothing too impressive to blow me away. The chopped fruits and nuts scatted at the top gave a good contrast in terms of texture, with the crunch from nuts and a sweet mellow softness from the fruits.

Verdict: 6.5/10

Artisan Chocolates
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 The chocolate balls certainly took us by surprise when a fresh blueberry fruit exploded as you bite into it. I was expecting it to be dense, possibly with some ganache like most chocolates but this was something new and different. The chocolate cake in the middle was rich and the dark chocolate was bitter-sweet. As the saying goes, save the best for the last. Being the last delicacy left on the tea set, the luscious chocolates were indeed the perfect treats to round up two satisfied foodies' stomachs.
Other Info. : The ambiance of the restaurant was cosy and with a quiet setting, it was the perfect place for couples on a lazy Sunday, friends to catch up over some tea and coffee or even for a more formal event such as business lunch. The service of the waiting staffs were impeccable and they were attentive to our requests. I must commend on the generous offering in terms of fine quality ingredients used and the thoughtfulness of the restaurant in general. They provided Aesop brand hand wash and on top of that, luxurious Aesop hand lotion were supplemented for customers' usage. This was our first visit and certainly would not be the last for this was a true French dining experience infused into one's lifestyle and certainly left us with a good impression.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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用心的擺設
2012-10-03 11 views
期待已久, 在舊舖時已好想去, 但不知是否於地舖原固, 較多人.1. 期間限定的青口 $235有250g ~ 供應期是由16 Aug至30 Sep, 細細隻, 兩人食的份量剛剛好, 不過有D殼唔開的. 我選了cider及諾曼第的double cream, 起初也怕膩, 不過最後個汁也OK.2. 和牛面珠 $280 ~ 標明是慢煮, 入口真的又淋又軟, 但我自己略嫌咸了點.3. 香煎大虎蝦 $268 ~ 師傅有兩煮, 一煮是原隻大蝦, 一煮是用大蝦包住菇粒, 好好味.
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期待已久, 在舊舖時已好想去, 但不知是否於地舖原固, 較多人.

1. 期間限定的青口 $235有250g ~ 供應期是由16 Aug至30 Sep, 細細隻, 兩人食的份量剛剛好, 不過有D殼唔開的. 我選了cider及諾曼第的double cream, 起初也怕膩, 不過最後個汁也OK.
2. 和牛面珠 $280 ~ 標明是慢煮, 入口真的又淋又軟, 但我自己略嫌咸了點.
3. 香煎大虎蝦 $268 ~ 師傅有兩煮, 一煮是原隻大蝦, 一煮是用大蝦包住菇粒, 好好味.
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青口
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牛面
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大虎蝦
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Other Info. : 19 :00坐下至20 :40離席, 全店只有3枱客, 可能人少, 兩位侍應站在附近, 令氣氛有點拘謹. 質素雖好, 但Portion太少, 物非所值, 這價錢應有更好的選擇.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Taste
Decor
Service
Hygiene
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Date of Visit
2012-09-27
Dining Method
Dine In
Spending Per Head
$431 (Dinner)
Recommended Dishes
青口
牛面
大虎蝦
Level1
4
0
名過其實
2012-05-20 16 views
一直以來都想試試這家由著名法國品牌開設的餐廳，想信質素應該有返咁上下，加上店址由地舖搬到上樓，租金應該平了一節，在沒有減價的情況下，相信食物應該相對地提升了吧。當天8點多到達，店內只有3枱客，我們選了窗邊坐下，不過老實說並沒什麼景觀可言。食物價錢是偏貴的，不過真的沒所謂，好吃就行了。我們點了Half bottle champagne. South African oyster for cold starter . Not bad. Foie gras for hot starter. Wa... 個foie gras really bad. 一d都唔香仲丁屎咁細，完全唔掂。跟住係 Lobster soup . 我同女友次次食飯都會點 soup 既，mostly lobster, if no then seafood, but this one 又一敗筆，唔夠味。唉。Main course we ordered Slow cook beef cheek & 2 way cooked prawn.個 Prawn just so so , 好普通囉，grilled & poached . 係
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一直以來都想試試這家由著名法國品牌開設的餐廳，想信質素應該有返咁上下，加上店址由地舖搬到上樓，租金應該平了一節，在沒有減價的情況下，相信食物應該相對地提升了吧。
當天8點多到達，店內只有3枱客，我們選了窗邊坐下，不過老實說並沒什麼景觀可言。
食物價錢是偏貴的，不過真的沒所謂，好吃就行了。
我們點了
Half bottle champagne.
South African oyster for cold starter . Not bad.
Foie gras for hot starter. Wa... 個foie gras really bad. 一d都唔香仲丁屎咁細，完全唔掂。
跟住係 Lobster soup . 我同女友次次食飯都會點 soup 既，mostly lobster, if no then seafood, but this one 又一敗筆，唔夠味。唉。
Main course we ordered Slow cook beef cheek & 2 way cooked prawn.
個 Prawn just so so , 好普通囉，grilled & poached . 係屋企都煮到既咁囉。
們 beef cheek 係我覺得全晚最好ga lor, tender and juicy.

Btw, serve with bread 個seaweed butter quite nice!

Well, quite disappointed of the food. Service is fair, can be more communication with ALL the guests, not just 1 table. I think I won't go to any agnes b restaurant again...
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Taste
Decor
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Hygiene
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Date of Visit
2012-05-17
Dining Method
Dine In
Spending Per Head
$850 (Dinner)
Recommended Dishes
  • Slow cook Beef cheek
Level4
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毯，同湯力是好朋友
2012-04-22 10 views
三月上旬‧有雨在這裡參與兩位法國客席廚師的晚宴，還在等待客人的時間，來一杯Gin Tonic。夠凍，點帶甜。口感爽而酒勁徐徐來，不強烈而平易近人。就是在生病邊緣的我也可以喝多兩杯，是很不錯的熱身酒。
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三月上旬‧有雨

在這裡參與兩位法國客席廚師的晚宴，還在等待客人的時間，來一杯Gin Tonic。

夠凍，點帶甜。口感爽而酒勁徐徐來，不強烈而平易近人。

就是在生病邊緣的我也可以喝多兩杯，是很不錯的熱身酒。
好喝
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Type of Meal
Other
Dining Offer
Tasting Event, Group-buy, Credit Card Offers, Others
Recommended Dishes
好喝
Level4
266
4
優雅舒適的環境
2012-04-20 9 views
終於到了銅鑼灣開平道的Cubus，選了位於15樓的agnès b. le pain grillé。這裡地方不算大，可是座位一點也不擠迫，感覺優雅舒適。就點set lunch吧﹗麵包有點硬，一般吧，但南瓜湯非常非常香濃可口，必點﹗﹗﹗ 如果你不想喝湯的話，可選 "yellow fin tuna carpaccio" 或 daily salad。主菜方面，我選了Pan-fried Garoupa(HK$228)，表皮香脆帶點點海鹽和胡椒味道，不錯﹗配菜是燒蕃茄和炸蕃薯球，美味 : )不想吃魚，你也可選 grilled rib eye steak (HK$258)，聽說也不錯啊﹗好像是加HK$30便有甜品(這個我忘了)，今天的daily dessert是這個朱古力puff。朱古力是帶點苦的，中間的雪糕冰凍清甜，puff略脆但不絕不會太硬，超美味﹗﹗﹗讚讚讚﹗另外亦可選雪芳蛋糕，鬆軟溫柔，令人滿心歡喜 : ) 喜歡餐廳的greenery，令人感覺放鬆，外面還有個小露台。這個下午和友人又享受了一個愜意的午後 : )
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終於到了銅鑼灣開平道的Cubus，選了位於15樓的agnès b. le pain grillé。這裡地方不算大，可是座位一點也不擠迫，感覺優雅舒適。
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 就點set lunch吧﹗麵包有點硬，一般吧，但南瓜湯非常非常香濃可口，必點﹗﹗﹗
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 如果你不想喝湯的話，可選 "yellow fin tuna carpaccio" 或 daily salad。
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 主菜方面，我選了Pan-fried Garoupa(HK$228)，表皮香脆帶點點海鹽和胡椒味道，不錯﹗配菜是燒蕃茄和炸蕃薯球，美味 : )
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 不想吃魚，你也可選 grilled rib eye steak (HK$258)，聽說也不錯啊﹗
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 好像是加HK$30便有甜品(這個我忘了)，今天的daily dessert是這個朱古力puff。朱古力是帶點苦的，中間的雪糕冰凍清甜，puff略脆但不絕不會太硬，超美味﹗﹗﹗讚讚讚﹗
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 另外亦可選雪芳蛋糕，鬆軟溫柔，令人滿心歡喜 : )
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 喜歡餐廳的greenery，令人感覺放鬆，外面還有個小露台。
這個下午和友人又享受了一個愜意的午後 : )

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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    傾談好地方
    2011-09-16 15 views
    有點事要傾，最好找個舒服的地方，吃些小食慢慢傾。原本想去28樓屬聘珍樓的Mamoz，不過人家在拍野，費事阻頭阻勢，便搭番Lift落樓下的agnès b. le pain grillé。感覺是很高檔的，就連桌上的刀刀叉叉都有型過人，既然如此，點飲品之餘，都再叫多客小食。小食的蝦炸得香脆不油，肉質爽口，沾上Aioli，真好吃，只嫌份量太小。是日沒有喝咖啡，改要了杯Marco Polo。很喜歡其散發出來的果香，味道芳香不過濃，是咖啡以外的好選擇。對這裡印象不錯，或者有機會晚上來試試。
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     有點事要傾，最好找個舒服的地方，吃些小食慢慢傾。原本想去28樓屬聘珍樓的Mamoz，不過人家在拍野，費事阻頭阻勢，便搭番Lift落樓下的agnès b. le pain grillé。

    感覺是很高檔的，就連桌上的刀刀叉叉都有型過人，既然如此，點飲品之餘，都再叫多客小食。

    小食的蝦炸得香脆不油，肉質爽口，沾上Aioli，真好吃，只嫌份量太小。是日沒有喝咖啡，改要了杯Marco Polo。很喜歡其散發出來的果香，味道芳香不過濃，是咖啡以外的好選擇。

    對這裡印象不錯，或者有機會晚上來試試。
    (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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    豪食法菜
    2011-08-21 9 views
    舊同學聚會,友人提議去食法國菜,見Agnes b換左新址,大家就決定去名店豪一次!Agnes b位處Cubus既15樓,餐廳內只有大慨十張枱左右,客人亦廖廖可數,但格局簡潔清新,寧靜兼浪漫既氣氛是極適合情侶進餐的。似乎我地選址有誤,因為聚餐拍照是盡量不能運用閃光燈的,以免影響其他食客。我地四個人分甘同味,仔細品嚐:-Daily soup($98x4)-忌廉菠菜湯:撒上香脆既粒粒麵包糠,相當香滑,nice try!呢款不知名堂既蟹箝(around$238x1)-幾特別,蟹箝肉好鮮味。七成熟羊架($398x1)-入口肉質鮮甜之餘,兼毫無羊羶味,肉質極有口感,加上薄荷醬後,美味無窮。香煎盧魚(around$238x1)-魚煎得好香好酥。蟹肉意粉(around$238x1)-比較普通。鴨腿肉幼麵(around$218x1)-鴨腿肉過鹹且有點鞋口,不值一試!最後order左四款deserts($108x4),尤以心太軟最得人心,甜而不膩,食後竟有種幸福既感覺。朱古力慕絲-有好濃烈既朱古力味道,既甜且滑。橙味蛋糕-帶有水果清香,可惜蛋糕唔夠鬆軟。朱古力蛋糕-友人話太甜,我就覺得甜度尚可接受,只是味
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    舊同學聚會,友人提議去食法國菜,見Agnes b換左新址,大家就決定去名店豪一次
    !

    Agnes b位處Cubus既15樓,餐廳內只有大慨十張枱左右,客人亦廖廖可數,但格局簡潔清新,寧靜兼浪漫既氣氛是極適合情侶進餐的。似乎我地選址有誤,因為聚餐拍照是盡量不能運用閃光燈的
    ,以免影響其他食客。

    我地四個人分甘同味,仔細品嚐
    :-

    Daily soup($98x4)-忌廉菠菜湯:撒上香脆既粒粒麵包糠,相當香滑,nice try
    !
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     呢款不知名堂既蟹箝(around$238x1)-幾特別,蟹箝肉好鮮味
    。
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     七成熟羊架($398x1)-入口肉質鮮甜之餘,兼毫無羊羶味,肉質極有口感,加上薄荷醬後,美味無窮
    。
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     香煎盧魚(around$238x1)-魚煎得好香好酥
    。
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     蟹肉意粉(around$238x1)-比較普通。
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     鴨腿肉幼麵(around$218x1)-鴨腿肉過鹹且有點鞋口
    ,不值一試!

    最後order左四款deserts($108x4),尤以心太軟最得人心,甜而不膩,食後竟有種幸福既感覺
    。朱古力慕絲-有好濃烈既朱古力味道,既甜且滑
    。橙味蛋糕-帶有水果清香,可惜蛋糕唔夠鬆軟。朱古力蛋糕-友人話太甜,我就覺得甜度尚可接受,只是味道毫無驚喜罷。
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    服務員態度良好,會細心地講解及推介每道菜式,實在令人窩心
    。

    總括來說,Agnes b既整體食材算不上高檔,以它這樣既消費價格,出色既食物亦見唔算多,皆因名店sell既係brand name & service,抵食與否就真係見仁見智了!
    (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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    2011-08-18
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    緬懷禮頓道
    2011-08-02 12 views
    好耐無食過 Agnes b，近來先知最初開設既禮頓道分店已搬遷到附近新building Cubus (即與謝霆鋒的電影後期製作工司同一座)全新Agnes b 似乎細好多...印象中成間餐廳得大概10 張，或者可以話好有privacy，每張都隔得好開。最可惜就是禮頓道分店原有的法國cafe裝潢及優雅環境都已隨著舊店消失了。新店好clean, 但似乎欠缺特別既格調。Appetizers:Beef Tartar ($168) – 牛肉切得太幼細，失去應有既口感．可贊的是配碟的三種醬: 牛油果，紅椒，ｘｘ（忘了）以前為佢以來的“洋蔥湯”都沒有了，剩下cream type的選擇 ($98), 味道一般．Pan-fried duck foie gras ($198) – 不過不失．Mains:曾幾何時很欣賞的tender steak with sautéed shallots 已經唔再 on menu…而家steak 既選擇只得一種:　Wagyu rib eye,＄588一客．唯有說服自己Wagyu點可起同以前的$300貨色比?…無奈覺得只是通脹作怪．Menu 多 pasta option
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    好耐無食過 Agnes b，近來先知最初開設既禮頓道分店已搬遷到附近新building Cubus (即與謝霆鋒的電影後期製作工司同一座)

    全新Agnes b 似乎細好多...印象中成間餐廳得大概10 張，或者可以話好有privacy，每張都隔得好開。最可惜就是禮頓道分店原有的法國cafe裝潢及優雅環境都已隨著舊店消失了。新店好clean, 但似乎欠缺特別既格調。

    Appetizers:
    Beef Tartar ($168) – 牛肉切得太幼細，失去應有既口感．可贊的是配碟的三種醬: 牛油果，紅椒，ｘｘ（忘了）

    以前為佢以來的“洋蔥湯”都沒有了，剩下cream type的選擇 ($98), 味道一般．

    Pan-fried duck foie gras ($198) – 不過不失．

    Mains:
    曾幾何時很欣賞的tender steak with sautéed shallots 已經唔再 on menu…而家steak 既選擇只得一種:　Wagyu rib eye,＄588一客．唯有說服自己Wagyu點可起同以前的$300貨色比?…無奈覺得只是通脹作怪．

    Menu 多 pasta options， 試Alaska Crab Tagliolini (幼面) ($248) – Truffle 好香，portion算大，蟹肉新鮮唔乾身．

    當晚是朋友生日所以預先book 已經問有冇特別蛋糕，佢話而家冇個Cake 櫃，只可以幫手預備個名 on 隻碟到當日即場叫 Dessert 用．Dessert 冇乜驚喜，離不開　Cake & Mousse. 所有choice一律 $108.
    好彩 chef 的畫功 (on the plate) 都算有心思, 算佢啦….
    (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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    Date of Visit
    2011-07-28
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    $800 (Dinner)