Clarence

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最近無意中係IG發現咗呢間法式同日式嘅FUSION菜餐廳🤩第一時間😛係比嘅黃油雞一眼吸引住😛再睇埋餐廳嘅設計🧐🧐係呢家非常流行嘅流線型設計🤓🤓亦即係餐廳嘅枱櫈牆身都係一種波浪型嘅設計🤓🤓望落會同傳統法式西餐廳嚴肅嘅風格大有不同🤓🤓望落非常放鬆🤓🤓於是我同男朋友就決定係呢度慶祝我哋嘅2.5週年紀念啦（你無睇錯係2.5年🤪我哋係鍾意每半年慶祝一次嘅哈哈🤪🤪）餐廳係石板街位置對上😨係需要啲腳骨力去行呢個斜路上餐廳嘅🥵🥵不過先苦後甜🫠🫠做完運動先再食餐好嘅仲更有食慾😂😂嚟到餐廳後😂第一時間除咗比餐廳嘅設計吸引🧐🧐餐廳用咗L字形嘅座位設計比返兩人訂位亦係我非常欣賞嘅一個位👍👍👍因為L字形咁樣坐係會比面對面坐更加有親密感🥰🥰而啱啱一坐低🥰🥰🥰比大太陽曬住🌞🌞職員亦非常細心問我哋要吾要落窗簾👍👍👍行完大斜路再落埋個有氣水嚟飲就最正啦🥂🥂好驚喜嘅係🤔🤔餐廳竟然唔係上麵包😲😲而係上一款類似印度ROTI薄脆連一碗SOUR CREAM加 HERBS😲😲😲簡直係食到停唔到口😲😲要連上2碗呀🤣🤣🤣之後再上多個BABY RADISH 配上芥末醬比我哋清一清味蕾👍👍感覺就好似食日本野鍾意用酸薑比客人清走前面菜式嘅味

🎄Clarence CHRISTMAS EVE Menu🎅 🌟Dom Perignon 1998🦆Duck Foie Gras Terrine / Truffle / Gewürztraminer Jelly / Condiments鴨肝凍批/松露/ Gewarztraminer啫喱/ 生果蓉⭐️⭐️⭐️🐠Smoked Trout Marinated in Lemon / Blinis / Thick Cream / Caviar煙燻鱒魚/檸檬/法式鬆餅/魚子醬⭐️⭐️🦋Scallops Cooked in Its Shell as "Wellington"威靈頓酥皮帶子⭐️⭐️⭐️🐮Veal Cheek Cooked Like "Blanquette" / Pilaf Rice Foam / Winter Truffle法式燉小牛臉肉/燴飯泡沫/冬日松露⭐️⭐️⭐️🧀Baked Mont D'Or / Crispy Baguette / Winter Truffle / Honey熱Mont D’Or 芝士/ 脆法包 / 冬日松露 / 蜜糖⭐️🌰Chestnut Mont Blanc栗子蒙布朗 ⭐️⭐️Clar

Chef Olivier的L’Envol固然成為城中熱話, 再加上兩星加持, 格價偏向高昂, 現在午市三道菜的Set Lunch也要過千, 比起不少同類食肆還要昂貴. 反而他新開的Clarence, 同類的午餐只是五百多元, 一半價錢但質素絕對沒有揸流攤, 反而有驚喜. 我不會說Clarence是L’Envol的副線, 在烹調風格上兩者不太相同, 後者偏向是當代法式Fine Dining的風格, 而前者是以火烤, 以及法日Fusion的手法和風格為主. 當中的串燒相當不錯, 帶子卷Parma Ham除了吃到新鮮帶子的鮮味和爽中帶稔的口感外, 烤過的Parma Ham將精華滴在帶子上, 比起直接灑起海鹽的咸味更自然, 也更有油香. 豬腩肉配以香蒜和蕃茄辣椒醬, 腩肉皮脂肉層次分明, 烤得香而不韌, 相當Juicy之餘, 醬汁也平衡其油膩感, 相當有心思.頭盤的牛肉他他吃起來沒有成口油, 也沒有令人刺鼻的酸味, 吃起來口感順滑, 是我吃過其中一道最舒服的牛肉他他. 主菜的炭燒牛柳配上炭香薯蓉的炭味香而不苦澀, 牛柳脂位不多但肉質夠嫩, 薯蓉再加上薯粒口感對比度高, 其貌不揚, 但吃起來相當

環境，服務，餐具一切滿意。welcome drinks, 少有，甜品更覺得有 驚喜。可惜嘅係main.... 我同朋友分別叫了魔鬼魚/鐵扳/奶油/焦化；牛柳炭燒( 慢煮蒜頭 同 炭香薯蓉)side dish 好好但 個扒同魚唔得囉。條魚冇乜味要靠個汁， 但個汁好字係辣椒油嗰啲咁， 唔會想點落去。我朋友舊牛 質量麻麻， 個汁普通。如果能夠改善嘅話會再 畀多次機會佢~

The restaurant is nicely furnished, making good use of the space.  See the passion from appealing design of the dishes. Appreciated the lady who serves wine.Aligned with previous review, waitresses are the problems, wines are pricy.  I explicitly asked for highlights of the dinner set as I truly can if just reading.  Waste of time.  I guess the art of fusion food is much more graceful than having the food from France and cooked in Japanese style.  She also proposed lychee/rose jelly/sorbet to r

名廚Olivier Elzer曾於Pierre及Robuchon擔任過行政主廚 亦是米芝蓮二星的L’envol的主廚今年3月份在中環開了家新的法國餐廳Clarence對這次的用餐體驗的期望很高😗有別於他之前主理過的高級料理Clarence屬於比較簡約隨性 但又不失時尚有質感而且採用暖色系設計 令人覺得舒適自在🌱環境很開揚 窗邊座位可以欣賞到中環城市景色～去之前看過不少人對於食物方面有點失望有可能是期望愈大 失望愈大的關係🫢這次點的是他們家$598/pp的午市套餐前菜是Beef tartare及牛油果吞拿魚 味道不過不失之後是Clarence獨創的日法概念Yakifrenchy就是日式串燒x法式檸檬芥末醬一款是三文魚串燒配蛋黄酱Gribiche口感不錯很開胃 而另一款芝士薯仔串燒一般般雖然這道菜很創新 而且法式檸檬芥末醬也很好吃但個人覺得失去了原先日式串燒應有的炭香風味主菜方面 我們加了$288選了黃油雞結果這道菜超級驚喜 非常好吃！推薦來的話必須點！黃油雞外皮烤的酥脆而且肉質很嫩滑 上面鋪滿脆薯片 調味恰到好處😍太好吃了 下次再來的話可能單點這道菜吧～最後甜品是牛角酥窩夫雪糕🧇牛角酥很

由著名米芝蓮星級主廚 Olivier Elzer 和他的門生 Simon So 開設的 Clarence，主打法日fusion 菜式，首創YakiFrenchy，法式菜式日式串燒烹調方法充滿創意！室內設計時尚，低調得來帶點奢華氣氛但又不會令人拘謹。食物質素由頭盤、小食、主菜到甜品都好滿意👍🏾✧Raw Black Prawns / Tonka Bean / Lemon Peel （必食推介）用黑虎蝦做的刺身，肉質鮮甜彈牙，檸檬醬汁酸甜開胃，最正是個浮誇擺盤😆包你一定忍唔住影相✧Scallop / Lime / Green Apple開胃前菜，帶子新鮮與青蘋果配搭新穎✧Baby Squid （必食推介）肉質爽嫩彈牙，面層有少少燒烤味，醬汁調味適中不會太濃而蓋過魷魚鮮味，但食入口充滿驚喜，好想添食✧Pork Belly / Garlic 厚度適中，入口即爆油脂香味✧Chilean Sea Bass (必食推介）鱸魚肉質嫩滑，有少許炭燒味，伴碟虎白菜沙律超好味好開胃

Came here for birthday brunch and the experience was so wonderful! Lots of options for appetisers, i personally enjoyed the tuna ceviche the most, followed by the shrimp cocktail with avocado. There was a lot of carbs so we were definitely stuffed. Hot dog sausages were a bit overly salty, but the eggs Benedict was a nice surprise with a croissant as the base. Daily roast was roast beef with red wine and beet sauce. I liked this over the fish as the fish was a bit too oily. Dessert was just okay

友人推薦這間新開的餐廳，我們兩個當然要去嘗一嘗新，這天就來到這家新開的法國餐廳品嚐大餐。由於是假期來的，所以並沒有套餐，這天是朋友在網上做了功課以後推薦的單點食品。點完菜之後店家送上了餐前小食，和一般西餐廳送上的麵包不同，這一家送上的是薄脆片配上莎莎醬。這個薄脆片香脆，和莎莎醬也很夾，但兩個人分吃難免覺得意猶未盡，這裏麵包要另外付費，而且這個薄脆片吃完以後侍應就把盤子收走了，並不可以再添加，有點失落感。StarterSea snails cooked a la minute/garlic parsley 海螺/香草醬汁 $138接下來正式上菜，第一道上的的是頭盤：海螺配香草醬汁。大大的一盤我和朋友一起分享，賣相非常漂亮，上枱時看到如此漂亮的顏色及濃烈的香味，令我以為會很好吃，結果卻很平凡。螺肉的肉質可以的，不算硬但也不算軟，需要少許咀嚼時間，但最大的問題是鮮味欠奉，加上需要時間咀嚼，更加顯得有點淡而無味。這個時候其實需要依靠靈魂醬汁來增添味道，但這個香草牛油醬汁也是偏清淡的，雖然自身的味道足夠，但配搭螺肉的話就顯得力弱，並不夠味道足以提鮮，所以這一道前菜只能歸於平凡。評分： 6.5/1

Clarence . L’envoy 的前主厨自立门户出来单干。于传统法式和亚洲cuisine 相结合，还是创造出惊喜的。比如生腌黑虎虾，散发着浓浓的东南亚风情，比如慢煮章鱼佐口感轻飘飘的海胆泡，满口余香，比如从来没试过的烤魔鬼鱼浇上热辣辣的中式13香油，比如Nutella x croissant banana x icecream ，再比如yakifrency 的Bayonne ham wrapped scallop. 都是满满的小心思。服务也是满分贴心到位

The dishes are really average with too much focus on presentation. Both food and wine are way overpriced…. We spent 3.6k for only two of us and are not even full…. Service standard is quite poor with half of waiters not being able to communicate and introduce the dishes properly. Right after I get home I started to have food poisoning symptoms which could be related to the raw prawns and octopus we ordered…The overall rating I will give is: NEVER AGAIN

2/5This meal cost two of us 2xxx ? Sorry but beside the raw tiger prawn was good with both ingredients, sauce combinations. All the other food we ordered I have lots of questions.The snail skewers was fun, amazing idea. But maybe should have warn guest that the sauce inside might explode when bite. Also is actually very lack of flavour.Ratatouille was zucchini and onions? Pesto sauce no flavour.The scallops came up with water still coming out meaning temperature wasn’t right when cook. All skewe

Its a fancy decorated restaurant with amazing service Could tell the owner spent all the money on rental n manpower.Its essentially izakaya … nothing special.You could get pretty much same quality of food downstairs LKF with 5x lowered price.Just izakaya e

MEAT COOKED ON THE BONE:Challans Duck Breast 🦆 cooked on the bone with Charcoal and glacéd with Caramel Spices. Well executed. Tender and extremely juicy. Delicate and succulent. Wonderfully meaty and no wonder people say the best duck in the world.FISH COOKED ON THE BONE:Skate Wing/ Teppan/ Brown Butter/ Spice 🐟 Absolutely mind blowing and love the presentation. The aroma totally caught me. The wing meat stayed moist and soft after teppan. The brown butter was like those Chiu Chow chilli sauce

Tremendously difficult to book restaurant was luckily booked by my friend for a birthday dinner. We booked at table at 7pm and ate our way until 10pm when the lights went on (we visited at the end of the social distancing regulations and restaurants had to close by then).From the menu, we can see a raw bar, yakifrenchy (which is skewered meats and other goodies done with a french twist),  seafood, meat, sides and dessert. All bread and sides were charged per order, starting at $58 for just bague