Cépage (Closed)

已有一段時間沒有光臨星街的Cepage，心思思想回味一下她們的巧手菜式，今天終於有此機會。久別之後，Cepage已經升價十倍，就連世界知名的飲食雜誌《餐廳》也在2010年將她評選為全球第九十六位最出色的餐廳，足以證明她在飲食界的地位舉足輕重。商務午餐並不便宜，一樣照身價「升呢」，前菜加主菜兩道菜要$370，前菜、主菜加甜品三道菜就要$418，倘若想試足各款廚師手藝，還可選擇尊貴的$1070套餐。 蒸塔斯曼尼亞帶子 (Grade: 2.5/5)揀選了普通三道菜的套餐，先來前菜的燒塔斯曼尼亞帶子，望了一眼已覺得有點不對勁，不要被以下照片所誤導，其實可謂的「帶子」原來是小小的扇貝，一啖子便可輕易吞下。味道就不值一提，帶子用了牛油、香草等一起燒，沒有特別的驚喜。 鵝肝醬配多士 (Grade: 4/5)鵝肝醬自家製做得非常滑溜，入口細嚼後還有濃厚的鵝肝香味，又不帶油滯，絕對是上乘佳品。 焦糖燒鵪鶉 (Grade: 4.5/5)廚師選用了六、七塊鵪鶉脾肉，切除筋後輕輕釀入些少份量的鮮鵝肝，再用焦糖慢火燒，火候真掌握得恰到好處，味道無懈可擊。特別要一讚這個wasabi醬汁，調較得很有技巧，完全沒有奪

中午走進Cepage，服務員二話不說只把Lunch Set Menu遞上，表明來意不是想吃午市套餐，一個操星加坡英語的經理走過來開始叨叨嘮嘮(不明白他為甚麼明明知道我說廣東話還堅持要說英語)，我說不想吃肉類，他像啞了一樣，結果還是我自己選擇，他一點未有任何幫上忙。頭盤是個冷盤，魚子醬天使麵，一客HK$3XX，沒想到份量真的那麼小，魚子醬只有約少於25mm的直徑，薄薄鋪在同樣少得可憐的天使麵上，幾乎三口可吃光。這道冷盤處理得過份簡單，吃得出意大利麵泡至半熟，過了冰水只加了橄欖油，鋪上魚子醬，就上桌，你我在家裡都做到，實在未達米芝蓮星級大師應有的期望吧？！主菜地中海式乳鴿，包括豬網油煎乳鴿胸、培根鴿腿和黑醋鵝肝，首先，不明白為何鴿胸要包著豬網油去煎，鴿的皮下已有一層脂肪，再加網油是多此一舉，鴿胸煎成半生熟是很嫩滑的，但自從有了禽流感，是否可改用慢煮或其他烹調法，也可達到同樣效果但吃得放心呢？煙肉包鴿腿也一樣用豬油香去處理鴿肉，這位大廚實在是蔡瀾粉絲，十分喜歡豬油！鴿腿小得驚人，配了一件土豆加什麼揉合成的炸餅，味道很一般。加上一件又是很小塊的鵝肝，還好不是鴿的肝，這頓午餐極有減肥餐單的概念啊

平日見客或者帶啲外國客去食飯去Amber同Caprice最穩陣! 好少出事! 啲菜式大方有體面!　不過上星期同幾個Friend 去食法國菜，今次就試新嘢！去灣仔日月星街同永豐街試下睇下有咩好嘢！　今次就去左一座樓高三層的餐廳，叫ＣＥＰＡＧＥ，係法文，個侍應話係葡萄酒既法文，佢話佢地餐廳有個全港酒類最齊全酒窖！挺利害！我同朋友四人每人－個ＳＥＴ，自己最鍾意食海鮮，所以最鍾意個Skewered　Scallops同Amuse bouche同埋個ＨＡＭ，個Waitor 仲介紹我地配埋佢地嗰隻法國礦泉水Ventadour配埋個ＨＡＭ，好正，啲氣好Match咸咸地既Italian Ham，個Grilled Fillet Steak的汁好好味！當晚算幾多人，不過好寧靜，食客都好似上流社會人仕居多！靜靜地同朋友傾計一流～最後我地叫左支Ｂelgium 既Ｆruit Wine，埋單位位一千，唔錯！

It was a birthday, and we wanted a special dining experience. Cepage certainly provided it.The menu must change to accomodate seasonal factors -- none of the stuff listed in prior reviews was on the menu on the night we were there!The decor and service were of the highest calibre......staff were friendly and helpful. (The one little minus was the investment bankers and mandarin-speaking tourists (maybe they were mandarin-speaking investment bankers, who knows?) talking on cell phones, but I

在香港的摘法星之旅, 來到這一站, 暫時告一段落. 怎知道有點期望的一餐, 理想跟現實是不大相同. 先講店子的地段, 跟其他法星不太一樣, 不是在酒店或者商場, 而是在永豐街上, 在環境一項, 似乎就被其他法星店子比下去.星期六的下午來到, 相當清靜, 大部份的位也是吉的, 生意難做. 這裡的午餐, 是幾間法星店中最相宜的, 2道菜$320, 3道菜$390, 當然要3道菜, 能夠試多一點嘛.先來的麵包, 是幾熱的, 但相當之硬, 不太合心水.Amuse bouche: 9分, 是炸牛肉配溏心蛋. 牛肉的肉質幾嫩滑, 外皮炸得香脆, 溏心蛋是相當溏心, 撈上牛肉同吃也不俗.Octopus carpaccio, tomato vinaigrette, basil: 8分, 前菜是八爪魚薄片, 切得薄薄的, 幾爽口, 配上番茄醋及紫蘇葉, 酸酸甜甜的, 相當開胃.Oxtail consommé, foie gras quenelle, celery: 8分, 另一個前菜揀了湯, 就是牛尾清湯, 湯的牛尾味濃郁, 鵝肝肉湯圓幾香, 其實都幾怕肥膩的鵝肝, 這裡的做法, 把鵝肝放進湯內, 再配

是夜跟阿蘇伉儷在位於灣仔星街轉角、坡仔過江經營的 Cepage 用法國餐。早到了，頂層酒吧卻在裝修中，唯獨個兒先就坐。農曆七月，週遭果然鬼聲鬼氣。不解的是我表明身份後，光頭侍應仍堅決用港式英語對話…蘇、毛及至。寒暄後，看過餐單，大伙兒沒有理會光頭哥推介之 tasting menu，都選主菜為 steamed pigeon 的 european set。光頭隨即補充: 這鴿是來自全法國最有名的 £@%^&* (聽不懂他的港式法語，應該不是髒話) 地區送來。品酒師的腸胃不好，但跟我的社交距離越見縮短，看他專業又熱心/氣，應他推薦選了意國白酒。厚身、酸度果味平衡，讚。另外點了風乾三年的西班牙黑豬火煺當頭盤，回甘味濃，買手應記一功。頭盤二: tuna tartar，ok而已。熱葷登場，一隻孤獨的迷你餛飩飄浮在清湯中，湯溫 lukewarm, 甚為失望。主菜乃飛鴿配鵝肝，份量比“煮飯仔”還少，口感像豬紅! 調味也不足。一眾臉上掛滿問號…甜點奶酪榛子蛋糕配紅莓雪酪，力挽狂瀾。藍奶酪: 入口後咸香四溢，"籃靜脈"帶來粗鹽般口感。我跟不嚐奶酪的阿蘇形容其氣味就像雨水淹腳後走半天路再脫襪般的酸臭，阿

"We do not remember days; we remember moments. Your special moments, are ours too" - CepageIf you are looking for a special 5 star "tailor-made" experience, Cepage is the way to go!Last weekend was me and my boyfriend's one year anniversary and I have arranged a special anniversary lunch to suprise my boyfriend. Our experience here was a terrifc one! It was very memorable & unforgettable, thank you Cepage!08.22.10/13:30 Corner table was where we sat as arranged. It was Ernest who served us and t

wanted to give it a try after learning about Cepage on TV and here we were... spending a cozy night at Cepage. We were seated at the private dining area with 4 tables in the room.As lazy people, we decided to have the 7-course Tasting Menu~ We were then served with 2 welcoming appetizers - Croquette with mozarella cheese and Norwegian Salmon with Asparagus Mousse. The croquette tasted with strong mozarella cheese while the mousse was surprisingly good! A very nice approach to have mousse as a

Three of us tried Cepage tonight for the first time after her opening more than a year ago. Why? Perhaps it's because of her location; and average reviews from friends.I was very impressed by the service and the ambience, and especially stunned by the outstanding selection of fine wines. I must say the wine list is the BEST among all top end restaurants in Hong Kong.As for the food, there are plenty to choose from both the a-la-carte and tasting menu. The appetizer I chose was Pigeon Salad . .

Never been more disappointed. Meal was ~$3500 for two. 2 soups, 1 appetizer, 2 entrees, and a bottle of red. Only consolation was that the assistant sommelier was cool and absolutely knew his wines well.2 soups. First was supposedly chicken consomme (ravioli) -> tasted like wontons in beef broth.Second was mushroom cappuccino -> tasted like Campbell's mushroom soup.Foie Gras.Foie Gras at a fine dining premium price. Okay, will let this slide. As they say, 'Willing to eat the salty fish..

Heard about this restaurant and wanted to give it a try today while it's been a dull rainy day. Needed something to spice up my day.Upon arrival, noted the reception was decorated as hotel reception or check-in counter. This is really cool. The restaurant actually has 3 stories. The ground floor has a bars area for those that arrived ealrier and wanted some drinks before their meal or any party hosted upstairs.We were served at the 2nd floor. It had about 8 tables and 1 room. High ceiling and v

終於試了位於星街小區內的Cépage，這可是評價十分之高的頂尖法國餐廳。在這裡吃晚餐動輒過仟，所以我還是選了午市為第一次嘗試。前菜是 'Taiyouran' organic egg confit, truffled oxtail gelee, lomo Iberico, croutons。半熟蛋煮得恰到好處，伴著風乾火腿絲、黑松露菌絲、雞湯啫喱等令整道菜變得矜貴。把材料拌起來同吃，好味到不得了。主菜點了Pyrenean milk-fed lamb rack, eggplant, cherry tomato, pearl onions, green beans。整道菜的賣相很好。羊架的肉質非常鮮嫩，有羊的香味但又不會羶。伴碟的小洋葱、茄子等都細心煮過，入口感覺清新。甜品試了Champagne & elderflower soup with fresh berries。酸酸的雜莓很新鮮，跟清香的champagne在味道上配搭得很好。是一個不錯的甜品。享受一頓高級法國餐只是數佰元，實在物超所值。

噚晚同朋友同埋佢BOYFRIEND嚟試吓, 我未試過, 但係個朋友之前以經嚟食過,仲話幾正!!　廢話唔講啦. 老實講，環境真係麻麻, 不過樓低都算高，但枱與枱既距離好近，我個人覺得唔係好掂.坐低之後，　WAITRESS 推介48months Joselito Jamon, OK, 我自己同朋友都好, 點一份 (25grams $200) SHARE. 跟手WAITRESS 攞多份 DRIED LAMB SAUSAGE and Home Made 薯片, 送的.基本上自己同朋友都唔係好有胃口，所以無人點TASTING MENU. 我個朋友直頭乜都唔食，淨係要杯COCKTAIL. 咁我同佢BOYFRIEND就點左 CHAMPAGNE LIME RISOTTO and OVER ROASTED CROISE DUCK IN TWO WAYS,兩樣嘢都係比人SHARE，SERVE MINIMUM TWO PERSON. 點好之後, WAITRESS 送上STANDARD餐前小食, 好似超MINI ICE CREAM CONE, WITH SALMON ON TOP. 幾得意，不過掛住傾，　無乜

Cépage 跟被英國飲食權威雜誌 "餐廳" 選為2009年全球第60名的餐廳 - 新加坡的 Les Amis 來自同一集團， 來頭當然不少。餐廳裝飾跟新加坡店差不多但比較細小， Dining room 只得五、六張枱。 午膳餐單並不豐富， 頭盤、 主菜只有數個選擇。食神選擇了一頓全海鮮餐， 頭盤先來一個三文魚刺身伴白蘆筍。 三文魚很新鮮但白蘆筍較酸， 這個組合不甚匹配。 主菜是來自北海道的燒帶子， 大大的帶子配以蕃茄忌廉汁， 非常滋味。 啫哩人則點了意大利雲吞湯和燒羊扒， 意大利雲吞加入鵝肝為餡， 令普通的雲吞顯得特別吸引， 燒羊扒就較為普通。值得讚的有兩點， 一是餐廳的氣氛， 餐廳雖小但環境雅緻舒適。 第二是餐廳無論在餐具和食物的擺設花的心思， 餐廳用的餐具、 碟、 乘牛油的器盎等都非常講究， 食物出色的 presentation 也為食客添了一份驚喜。

Today is our 11th wedding annivery. Have heard a lot of raving reviews on this restaurant so decided to give it a try. Interior decor was decent, as with one would expect. We were greeted warmly by the Maitre' D and we were seated at the main dining area. (Originally we were assigned to one of the 3 small tables next to the elevator but they moved us into the main hall since there was a cancellation. ) I ordered the 4 course tasting menu (salmon confit/alaskan crab with rice pilaf/ Kagoshima ste