Chez Patrick Restaurant (Closed)

Chez Patrick 是知名的法國菜館，馬賽海鮮湯更是招牌菜式之一，得知有普羅旺斯馬賽海鮮湯之夜，當然勿失良機！位於灣仔的 Chez Patrick 餐廳有私人電梯直到。大門招牌上有美食圖片，令人食慾大增。環境雅緻舒適，簡潔光明。餐具如是，白色為主，感覺高雅但不奢華。 Bouillabaisse in Provencale Menu三道菜晚餐，每位$588，價錢非常合理。 因為晚餐八時方開始，餐廳送上鴨肝pate及火腿小吃於早到的客人，pate滋味，風乾火腿醎香濃，與麵包同吃，正好招乎肚子，免得她發聲投訴！Fresh tuna tartare, peppadew, red bell pepper, virgin olive oil tapenade  前菜是免治生吞拿魚扒，饀料混合青椒、紅椒、大量洋蔥及橄欖油，鮮嫩中帶爽，調味恰當，合符水準。Traditional Marseille's bouilabaisse, rocky fish and saffron soup  慕名已久的馬賽海鮮湯，果然名不虛傳，三種魚類均來自法國，是不一樣的品種，大廚根據魚的特質在不同時間加

Visiting this French bistro is always a delight - the maître d' (yes the great Patrick himself) was always jovial and attentive. As I arrived before my dining companions, he was kind enough to bring a mini amuse bouche to sweeten the wait.The gazpacho was light spicy and quite stimulating; there was much more to it than plain tomatoes - it actually contained garlic and brioche! Naturally this completely outshone the garnishes. As for the appetizers, the seasoning was a shade too heavy on the her

It was Le French Gourmay month that attracted me and my wife to experience Chez Patrick Lyonnais menu.  I took their promoted menu but my wife decided to try 2 of their signature dishes instead.The 4-course with wine pairing was HK$810 per head.  I would say that this was an impressive experience of "Cuisine Bourgeoise" as they positioned.The Amuse Bouche was good especially the Asparagus soup.The 4 courses were:1. Black pudding tartlet, comfit apple and creamy cardoon veloute - this was very we

At the point of writing this, I have already been to the restaurant for 4 times. On each and all occassions, the dining experience was near perfect. (perfection is an illusion).I write on my first experience at dinner on 29 March 2014.1.   The restaurant was very simply designed with modern awnings and wall paper. It was located diagonally opposite the Hopewell centre. 2.   When we arrived, we were immediately shown to our table at a comfortable corner and was offerred the drink list and the men

Date of visit : 28 February 2014 (Fri) 7:30pmNo. of diners : 2Average cost per head : $500 (with wine)Food quality : 7.5/10Environment : 8/10Service : 7.5/10Value-for-money : 7.5/10Overall rating : 7.5/10This is one of my reviews on meals booked in the Restaurant Week event.I have only visited Chez Patrick Deli on Star Street for lunch. I picked Chez Patrick Restaurant given some positive feedback from my friends. The menus offered in the Restaurant Week were of the middle tier, at $348 for dinn

Dinner with friends. Arrived at 7pm to an empty, small restaurant that seats around 30, but the tables are spaced comfortably. The restaurant quickly filled up within an hour though.My friends were half an hour late and chef patrick gave me some cheese cookies and sausage while I waited. Even though the cheese biscuits werent the tastiest stuff I have tasted, I appreciated the thought and consideration : ) The waiters also bantered with me a bit while I waited which made the time pass a bit easi

上週有幸被邀率先試「Chez Patrick」的「Restaurant Week」的新菜式，又與 Chef Patrick 見面了！這次我們一行四人，部份午餐與晚餐的菜式都有吃到 (以午 / 晚標示)，兩者都是 3 courses 包頭盤、主菜及甜品三項，每項又可二選一，唔使擔心要唱阿 Sa 首「二缺一」。。。先上頭盤的部份，「Snail Terrine with Merlot」(午)上次來「Chez Patrick」我已很喜歡這道田螺肉醬，上次伴的是蕃茄汁，今次是伴紅酒方塊啫喱，是很夏日田園的擺盤。有機田螺來自法國，將其切粒，混入香料及肉碎，並用法國傳統「Pâté」的方法打製成肉凍。田螺沒有被切得太碎小，吃時仍可吃到一粒粒的田螺肉，用來塗法包不錯，有咬口，味道亦蠻鮮，而且紅酒啫喱粒亦令味道多一份深度及酒香。「Warm Chicken Liver Cake from Lyon, King Pawns Sauce」(午)一道較 heavy 的選擇，將雞肝去筋打成醬做成布丁的模樣，再淋上蝦汁。它的質感比我想像中更滑溜，有吃「玉子豆腐」的質地，味道是肝的甘香比蝦味突出，在我來說是略嫌滯膩，若

自從去年於 Restaurant Week 首度品嚐過當時還在中環的 Chez Patrick 出品後, 至今仍然回味無窮, 卻一直未有機會到訪搬遷後的灣仔新店。最近有幸獲得公關朋友的邀請, 品嚐這裡為一年一度的 Le French May 而設的 Burgundy Menu。首次來到這家位於灣仔 GARDENEast 的新店, 面積不比舊店大, 卻因樓底頗高的關係, 空間感大為提升, 感覺甚為舒適。Burgundy Menu 共有四道菜, 第一道菜是蕃茄汁伴有機田螺 (Organic Snail Terrine, Capers and Diced Tomato Dressing), 「檸茶」於上次到訪已經品嚐過這裡的一道田螺菜式, 即其中一款「名物」Farmed Snails in Crispy Shell, 這次以 Terrine 形式呈現出來, 加入了豬肉和香料, 整體甚具口感; 伴碟的「蕃茄汁」含有新鮮蕃茄粒、酸豆、香草等植物, 看其形態和顏色已經垂涎欲滴, 味道當然如賣相般美味, 不過比較過只吃這款食品和加入田螺凍來吃後, 個人還是喜歡把兩款食品分開吃, 可以品嚐兩者的原有

五月，除了令人想起天團「五月天」，當然也有「French May」啦。回想小弟早兩年也有到過巴黎學廚，都是很好玩的體驗。沒時間飛往巴黎，也可以在港享受一頓精緻的法國菜，感受「法國五月」情懷。先謝有關方面的邀請，這次到灣仔的「Chez Patrick Restaurant」有幸與 Patrick 會面，及一試他們今年推出的「Le French GourMay」餐單。先來一系列的餐前小吃：「Organic Snails Terrine，Capers & Diced Tomato Dressing」頭盤先來冷的，是有機田螺伴蕃茄汁，很精緻的擺盤。田螺是來自法國的有機品種，將其切粒，混入香料、肉碎並用法國傳統「Pâté」的方法來打製成肉凍。吃時先吃小撻，再將肉凍混合蕃茄粒來吃，我喜歡它不會將田螺切得太碎小，吃時仍可吃到一粒粒的田螺肉，而且味道是很 refreshing，也蠻鮮。「Poached Egg <<Meurette>>，Toasted Brioche，Pinot Noir Reduction & Diced Portobello」水煮蛋伴奶油起司、布根地

五月不知不覺已過了兩個星期，這幾星期也吃了不少法國菜，有較親民的Crepe，亦有法式甜品，若你在選擇地方吃晚餐，可考慮到灣仔Chez Patrick。他們今年推出的Le French GourMay餐單，四道菜，每位價錢$500，環境有如Fine Dining般優雅，但就可享用四道精緻的法國菜，絕對值得一試。這天公關邀請前來一試，第一道菜前，也先送上麵包及開胃小吃。Organic Snails Terrine，Capers & Diced Tomato Dressing，蕃茄汁伴有機田螺，大廚用了來自法國的有機田螺肉，並以法國傳統Pâté的製作方法來打製成肉凍，，將有機田螺切碎，再混入肉及香料，入口仍咬到粒粒細小的田螺肉，口感豐富，而調味不過多，味道不會很複雜，伴著少許酸豆及蕃茄粒，微酸可中和一點膩。Poached Egg <<Meurette>>，Toasted Brioche，Pinot Noir Reduction & Diced Portobello，水煮蛋伴奶油起司、布根地紅酒煮蘑菇，Meurette是一種加入了紅酒來煮成的濃縮醬汁，味道會偏酸

Dining at Chez Patrick was a bit like being invited to a well-to-do friend's home for lunch. It felt intimate and cozy (part of the dining room was closed off for lunch), but at the same time remained elegant and sophisticated. The high ceilings, simple decor, and wide windows make it a welcoming place for a business lunch (formal enough), a date (romantic enough), or catch-up with friend (friendly enough). Chef Patrick was certainly quite the host. He greeted each table and checked up a few tim

並不是每一個問題，都有能讓你我去選擇的餘地，可是一但選項剎那間出現在前，又是否能從容取捨..?我是個不折不扣的九龍人，什少離開我的地盤，妳說，就讓妳來做我的嚮導，話中的話聽著聽著，不無感激..由確認訂位到引領入座，再由點菜到上菜，服務是有禮且什具效率的，可是就只此而已，有欠細緻的地方實不在少，譬如說上菜時理應向客人解釋菜式及食材等，機械式的服務令這頓高質的晚餐留下了一點遺憾..Amuse Bouche是蕃茄凍湯及半生熟三文魚球，Amuse-bouche直譯中文為 "娛樂嘴巴" ，有點像是刺激味蕾的意思，一般在前菜之前吃，通常做成一小份，大概一次一口可以吃完的份量，配色都滿漂亮的，這樣的兩個小食用想的都知到能安份地完成它的任務吧..自家製的鵝肝凍批，以無花果蓉梅花間竹相隔為型，首嚐，啖一口鵝肝凍，入口甘香豐腴，軟滑無渣，再嚐，以無花果蓉佐之，達到了完美的平衡，三嚐，把附有的吐司片以三文治的方式夾著鵝肝凍，非常好吃，唏，不吃鵝肝是妳的損失呢..鱸魚煎得香脆而肉質保留軟滑，在其之上的一團黑魚子咸香鮮美，是今夜鱸魚的好拍檔，噢，伴在碟旁的龍蝦湯汁簡直為這道菜式注入了靈魂，以為就此吃完？那個充分

等咗嚟呢度飲海龍皇湯幾年了...............終於等到攪手有局.............jul 04, 12...............38人嚟dinner.............攪手安排咗 :1) bread (免費)- 當晚有2款麵包,呢叫baguette,另外1個喺切片嘅蒜蓉味french loaf-我揀咗圓形嘅baugette-幾暖熱,裡面軟,伴埋牛油食,都ok不錯的-身旁嘅食友揀埋french loaf,都覺得baguette好d~~~~2) petite friture d'alevin, mousse de fenouil a l'orange -deep fried whitebait, orange and fennel dip sauce-之後就嚟個starter,喺炸白飯魚...........唔脆又唔腍咁,勝在好乾爽...........鹹味都好淡-大家1致認為都喺中國人整炸白飯魚耍家好多-反而個sauce味道很特別,有點複雜嘅味道,睇menu先知有橙同fennel-我好盡量咁食咗大1/2,其餘的放棄,決定唔好side quota3) la bou

上一次去法國已經是七八年前的事了，那時是以backpacker的模式體驗，完全沒有印象吃過什麼好吃的東西，有到過馬賽，卻沒有吃到享負盛名的bouillabaisse，是晚很感謝食友的安排，可以一嚐這個正宗馬賽bouillabaisse。第一次來到灣仔的分店，走過長長的走廊，侍應領著我來到用餐的地方，是晚四十多人，我們安排坐在一間大房裡。首先侍應送上一客小吃，有醃青瓜、檸檬香草磨菇慕絲和salami條，salami切成條狀，有咬口，帶鹹香，會讓人忍不住一條一條接著吃。慕絲很清新，下面的多士很脆，上面的不知道是什麼，但檸檬和香草調配而成的醬很好吃。前菜是Deep fried white bead, orange and fennel sauce。沒想到法國菜也會有炸白飯魚吃，不過炸功似乎不夠廣東菜般做得好，雖然吃的時候一點也不覺得油膩，可是就是不夠新鮮熱辣也不夠酥脆，所以需要點時間咀嚼，吃到後期覺得牙骹有點軟。配著炸白飯魚吃的那個醬汁調得不錯，酸酸地又有點蒜香，如果不是那個醬的話，我也未必可以吃掉三分二碟。今晚的主菜 – bouillabaisse。Bouillabaisse源自馬賽，最正

Chez Patrick個名聽就聽得多，因為熱愛烹飪o既媽咪都有上過Chef Patrick教o既堂。媽咪經常讚Patrick師傅除左煮野食有諗頭，個人亦好大方慷慨，唔會收埋收埋D秘技又或者唔比人試食。所以一聽到佢喺公司附近開新店，又可以用Tablemap訂位時，我就立即約表妹一齊試食，順便賺取QRE分數。對我依個喺灣仔返工o既人黎講，Chez Patrick餐廳位置真係好方便，由公司出發，行幾步就到。因為食過之前同舖位o既法式餐廳La Bons，所以一早知道佢樓面高，間隔寬敞。唯一好似覺得新裝修後，好似少左好多位；咁都好o既，因為人少左，雜聲冇咁勁，食得舒服左。小弟黎幫襯前都做過功課，睇過食評，知道Chez Patrick餐廳內o既服務生質素參差，今次見識過後，諗左幾日，都覺得有必要喺食評中講出自己差不多o既經歷。話說當日，一上到門口，XO用超純正o既廣東話同接待小姐講我經Tablemap訂左兩個位，嗰位妹妹非常迷茫地睇左佢本薄一眼，跟住帶我地入餐廳揀枱。然後唔知點解，佢本身講廣東話o既同事突然轉哂channel，同我地講英文，之後仲索性叫位外籍姐姐招呼我地添。雖然我同表妹都講得一口