Chez Didier Bistro (Closed)

Fabulous food, carefully prepared, and attentive service in a cozy environment - a great dinner experience!Treated good friends from Tokyo there last night, and we all thoroughly enjoyed it.  We picked two different sets (each set serving two, about 1050 and 1150 a set, I think) of 6 course dinner.  The steak tartare came out great, even though I am not a huge fan for raw meat in general.  They were also flexible (the steak tartare was a subsititute, since we really wanted to try it).  The ladie

I visited this place with my French boyfriend and we were all amazed by the clean and sensitive taste of their food.We ordered pan fried fish and steak. I was quite amazed that the chef chose a local fish - not the frozen sea bass chosen by most western restaurants, he understands fresh ingredients are much more important than the type of the fish. The green pesto sauce was a perfect match.My boy friend liked the steak very much and he said it is good meat with a authentic french cooking method.

i recently visited Chez Didier Bistro in North Point, with my wife and my parents who were visiting! the restaurant was quite busy when we arrived, so we were worried we would have to wait a while but that was not the case! withing 10 minutes we received our 3 entrees. we had a crab salad, pan seared foie gras and an iberico ham salad, they were all delicious!! especially the iberico hamAs a main course we all shared 4 courses, 2 a la carte and 2 specials,  the first was a bouillabaisse seafood

之前食法國餐都係去中環soho, 去第二度又驚食豉油法餐，上次去黃長興天后嗰間都唔錯，但係感覺唔夠地道。今次呢間真係唔錯，正宗法國人做。個人salmon味道好特別，唔知點marinated，唔似D普通 smoked salmon味道，鮮中帶甜！我老婆鐘意佢D細mussel,我就嫌佢冇咬口，鐘意D大大粒！鴨和魚湯都好好食，但係最精彩係D秘制法國南部醬,配麵包一流。甜品係絕對驚喜，lavender cream burlee真係第一次食，個橙味brownie 好好食。以後唔使再去天后食嗰D垃圾甜品(除左甜姨姨）！

聽講 chef 來自南法，想重溫南法風味，於是和同事試試這間新餐廳. 我點咗普羅旺斯魷魚飯，滿心期待。好可惜我個飯魷魚雖然算多（註: 成HKD138!! + 10% 得 so-so 嘅 vege 湯同呢個飯! no 餐茶）, 個飯係廣東式米飯放到成個碟頭飯咁都算, 味道一般，賣相以為 curry ，都算~~最難受係將 d 飯放響 d 好稀嘅汁上面. 其實我覺得你收得呢個價，你要真係比到個 quality! 整個飯我只食到『吊高來賣』的感覺。我同事的普羅旺斯雞飯也不遑多讓，但我沒吃太多，不便評論。我哋決定比到多次機會，食staff 推介嘅甜品 （HKD40）。orange chocolate 味道尚可，lavander macaroon （？）非常甜，我和同事都 gave up............我知道要尋回南法的風味不易，但至少不要太名不付實。或者新店還需要摸索，或者我沒有試到他的拿手菜式，但客人是現實的，沒有任何 excuse. 今天我和同事已決定是最後一次來這店..... 95% 失望的客人只會默默離開，5% 或更少會 feedback， 錦屏街食肆是Beans 和 青藏牛肉麵

糖不甩上個星期先食完法國菜，今日又繼續食。在雜誌看到這店的介紹後念念不忘，是法國廚師主理的家常南法鄉村菜，價錢又不太貴，Bistro格局。進入店子，只有一枱6位客人。我們坐於餐廳的另一角。老闆娘先讓我們看看餐牌，再介紹黑板上的今天推介。黑板上比較多的是芝士菜式。另外也有牛肉類菜式，以牛頭，牛面頰，豬頸肉為主。我們點了其中一樣。先點頭盤。我們點了馬賽魚湯，Soupe De Poisson，$98。上桌時也令我們很驚喜，碗邊灑滿玫瑰紅色的粉未，把整碟菜式增加了優雅，減少了鄉村菜的大手大腳。因為未嘗過這種湯，正宗不正宗就不知道了，只能說味道。魚湯始終沒有肉湯的濃味，有點像淡味的龍蝦湯，開到喝得不太習慣，之後越飲越覺不錯，湯頭濃郁。鮮紅的顏色加了幾滴檻攬油，十分漂亮。 那個toast很美味，加了蒜茸和自製醬汁，實在唔夠喉呢！另外的頭盤是生牛肉他他，tartare de bgeuf，細，$138。他他加了檻欖油等，而且也沒有恐佈血水，非常容易入口，又是越吃越想吃，這個頭盤也是我大愛。主菜點了老闆介紹的 Braised Veal Head，$310。當她介紹時，我們已經十分有興趣，立即點了這個。她

看到雜誌介紹，慕名來到位於北角的小店，港鐵站Ｂ4出口行一分鐘便到，方便！小巷子裏很多食店，這青橄欖色的小店很突出。餐廳內佈置很舒服，尤其是那木製的椅子，很喜歡。店方服務很親切，期間主廚還會出來打招呼呢。食物水平很不錯，菜式很有新鮮感！愉快的餐飲體驗，應該會再去的＝）

今日冬至,諗住同男朋友食返餐好。。貴貴地都試下呢間。。點知失望而回點了兩個set lunch, 一個牛脷一個雞, 要餐湯。。。首先, 餐湯係薯仔雜菜湯。。除左咸係飲唔到其他味。。個set 唔包餐包。。跟住主菜。。個碟已經企唔穩。食野一邊切一邊轉。。牛脷超咸。。個雞味ok...但個飯少到食唔飽。。。埋單。。店員企係到望實有無比tips 個下真係呆了。。呢個價我早知食樓上beans仲有餐飲

朋友介紹得知北角近書局街附近開了一間法國餐廳，口碑不錯，適逢舊同學聚會便訂了位子試試。我們6位女士先點了些頭盤和飲料，邊吃邊聊天。首先是「鮮蟹肉沙律」和「香草牛油蒜蓉焗蝸牛」，這沙律鮮甜醒胃，而焗蝸牛更是美味可口，所以只顧品嚐而忘了拍照呢！跟著老闆娘介紹了我們吃「手切生牛肉他他」，我不吃牛，但見同學們都吃得津津有味，説肉質嫩滑又有牛香；另一道菜也是牛，「小牛仔頭配法國野菌醬」，這幾位牛魔王只管低頭密密吃，我也能感受到美味的程度很高了！不得不提的是「白酒忌廉法國青口」配上酥炸薯仔片一起吃，簡單利落的一道菜，清甜可口，要我獨自一人吃上一鍋也行呢！吃法國菜不能少了「油封鴨腿」啦，這裡配上無花果醬，味道一絕，傳統的法式烹調～「油封」，更令鴨腿肉質鬆軟。另外我們還點了「普羅旺斯式焗魚」，有同學讚魚夠滑，我個人口味則覺中規中矩。吃罷基本上我們已認為沒有選錯餐廳，並同意下次歡聚也會再來，因為餐廳雖不算很大，但環境舒適，交通方便，老闆娘又親切友善，閒談之際，才知道原來所有菜式都是由法藉老闆親自烹調的，全部都是用心製作！最後來的驚喜，就是兩款甜品：「粟子慕絲無花果蓉」和「法式花粉焦糖燉蛋」，吃完你會開心