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Good atmosphere with night view
2023-03-13 563 views
The restaurant is located in central. It has a casual atmosphere, spacious seating area, which makes it an ideal place for a group dinner or even a business meeting because it is comfortable to sit and talk. The food was decent throughout the night; we tried the Scorpion Fish and Chicken, me likely. There were also some appetizers like the Snail Burgundy Garlic Parsley butter and Uni foam Octopus that was ok yum. To end our meal we had Tiramisu which was heavenly!What did we order? (5 pax)*Cod F
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The restaurant is located in central. It has a casual atmosphere, spacious seating area, which makes it an ideal place for a group dinner or even a business meeting because it is comfortable to sit and talk.
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The food was decent throughout the night; we tried the Scorpion Fish and Chicken, me likely. There were also some appetizers like the Snail Burgundy Garlic Parsley butter and Uni foam Octopus that was ok yum. To end our meal we had Tiramisu which was heavenly!

What did we order? (5 pax)
*Cod Fish Gravlex $268
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Duck Confit $68
*Marinated Lamb Rack $88
Veal Head Wasabi sauce $68
*Y. Speck Ham Cheese $68
*Snails Burgundy Garlic Parsley butter $62
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Caviar box $428
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*Uni Foam Octopus $288
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Tuna Avocado And Shallots $288
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*Yellow Chicken 1.2kg $688
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*Scorpion Fish $888
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*Snow Pea $88
*Coffee Passion 'Herlina" $236

*=me likey
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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有靚景 唔算貴 但的確唔太似法國或日本菜
2023-01-22 1248 views
讚1 環境的確係好 窗外景色好有中環大都會feel2 部份菜式係唔錯 燒魚做得出色 生熟度控制得好 串燒既醬汁都調得仔細3 價錢唔算貴 以咁既環境黎講彈1 菜式係難以分類 有啲似日本又似歐陸菜 但係菜式整體都唔夠精緻
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讚
1 環境的確係好 窗外景色好有中環大都會feel
2 部份菜式係唔錯 燒魚做得出色 生熟度控制得好 串燒既醬汁都調得仔細
3 價錢唔算貴 以咁既環境黎講

彈
1 菜式係難以分類 有啲似日本又似歐陸菜 但係菜式整體都唔夠精緻
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    Lovely jap-french food
    2023-01-19 940 views
    Central 中環 🇫🇷 Clarence Opened by L’Envol Chef Oliver Elzer. There were extreme comments on this new resto back in 2022, to be honest I think it’s pretty good !!! Given the price point and food 🫶🏻 My favourite would definitely be the ❤️Uni foam, ❤️Skate Wing and someof the Yakifrenchy were also nice. Yakifrenchy are French inspired food cooked in Asian/ Teppanyaki style and served in skewers!!! ⭐️Cooked Octopus / Uni Foam / Fresh Tomato / Lime慢煮八爪魚/海膽泡沫 / 蕃茄/青檸$288⭐️Skate Wing / Teppan / Brown Butter
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    Central 中環 🇫🇷 Clarence

    Opened by L’Envol Chef Oliver Elzer. There were extreme comments on this new resto back in 2022, to be honest I think it’s pretty good !!! Given the price point and food 🫶🏻 My favourite would definitely be the ❤️Uni foam, ❤️Skate Wing and some
    of the Yakifrenchy were also nice. Yakifrenchy are French inspired food cooked in Asian/ Teppanyaki style and served in skewers!!!

    ⭐️Cooked Octopus / Uni Foam / Fresh Tomato / Lime
    慢煮八爪魚/海膽泡沫 / 蕃茄/青檸
    $288

    ⭐️Skate Wing / Teppan / Brown Butter / Spices
    魔鬼魚，鐵板/奶油/ 焦化 $698
    Portion was HUGE, and the caramelised butter with the skate wing was top notch imo 😌

    ✅Duck Foie Gras / Caramel Spices
    香煎鴨肝/ 焦糖醬汁$98

    ✅Scallops / Bayonne Ham / Garlic
    日本帶子 / 帕爾瑪火腿/ 蒜油 $78

    ✅Baby Squid / Special Spices / Shallot
    魷魚/香料/乾蔥 $68

    ✅Eggplant / Escabeche
    茄子/法式醃料 $62

    ✅Ratatouille / Pesto
    𦮂羅旺斯/香草醬 $52

    Dessert:
    ✅Apple cinnamon croffle $128

    ⭐️Fresh Berries / Whipped Cream / Coulis / Normandie Milk Ice Cream
    什草莓 / 忌廉/ 牛奶雪糕
    For 2 $260

    💰 $800 pp (lunch)
    ⭐️8.5/10
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    need some improvements
    2023-01-17 759 views
    Reasonably good choices are offered in various menu options, wine list quite extensive and contains some trophy bottles though the mark-up  and corkage is near the upper end of current market standards.  Individual dishes are quite good:   Smoked Seabream / Pickled Turnip / French Yuzu - refreshing, nice presentation, good tasteEscargot / Mushroom / Pastis Sauce / Tarragon - rich and creamy, with a hint of spiciness, the diced mushroom taste better than the escargotYAKIFRENCHY - the Chilean Sea
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    Reasonably good choices are offered in various menu options, wine list quite extensive and contains some trophy bottles though the mark-up  and corkage is near the upper end of current market standards.  Individual dishes are quite good: 
     
    Smoked Seabream / Pickled Turnip / French Yuzu - refreshing, nice presentation, good taste

    Escargot / Mushroom / Pastis Sauce / Tarragon - rich and creamy, with a hint of spiciness, the diced mushroom taste better than the escargot

    YAKIFRENCHY - the Chilean Sea Bass / Caramel Spices was great but Pork Belly / Garlic was over-cooked and chewy, though the flavour was intense and could be further improved if bread was provided.

    Scorpion Fish / Charcoal / Bell Pepper Vierge Cherry Vinegar - very good both in terms of texture of the fish and the e bell pepper accompaniment 

    Pot Au Feu / Vegetable / Horseradish Cream - classic winter dish but light on flavour, could perhaps have more soup and served in a bowl rather than a dish to keep warm and moist.  

    Poached Fresh Pear / Red wine / Cinnamon / Whipped Cream / Milk Ice Cream - very good

    Hot Camembert / Baguette / Honey (+$38) - this one was far too large in portion, 8 pieces of toasted baguette and a whole bowl of melted camembert,  it can be offered as main course to share!  
    Other Info. : Individually the dishes were all good, but as a menu it left much to be desired. I asked for bread after the starters were served and was informed it would take 15min to get the baguette and/or sourdough to be ready, it would be better if the waiter announce this at the beginning of the meal before we place the order to get the bread ready for the meal. As it were, 8 pieces of baguette were served after the meal and i only had space for one, what a waste! Also the portion size of the camembert can be reduced to 1/4, it's not apres-ski fondue !
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    Date of Visit
    2023-01-16
    Dining Method
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    $1000 (Dinner)
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    • Smoked Seabream / Pickled Turnip / French Yuzu
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    👯‍♀️節日慶祝嘅不二之選 (上)🥳
    2023-01-12 782 views
    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
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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道再試新菜式一樣😉😉😉然後，職員就開始上前菜嘅部分啦💃💃

    前菜首先第一道就係自家製煙燻海鯛魚配醃漬蕪青加法國柚子🍊🍋鯛魚本身脂肪唔算好多🐟🐟就咁食係非常清嘅一種魚🐟🐟但配上好似酸蘿蔔嘅蕪青同酸味味嘅柚子🍋就成為左一道昇華左嘅開胃前菜🔥🔥而另一道前菜則為吞拿魚配牛油果醬加乾蔥醬汁🥙🥙🥕乾蔥製成嘅醬汁除咗可以減輕左牛油果帶嚟嘅草青味之餘🥕🥕乾蔥嘅香味配合吞拿魚帶嚟嘅油脂感實在夾得岩岩好🥙🥗又係一道出色嘅前菜呀
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    • 黃油雞
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    Christmas set menu
    2022-12-27 684 views
    🎄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
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    🎄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
    ⭐️⭐️

    Clarence Xmas Eve Menu 沒有驚喜卻有點失望
    前菜主菜甜點各種是好吃的 服務也正常⭐️
    Fine Dining 來說顔值一被要有的
    威靈頓酥皮帶子 酥皮外層很有特色 也很可愛
    帶子配黑松露 有一點切粒菇類 口感不錯
    但當所有也靠黑松露就沒有任何Surprise
    帶子和醬汁也是平時的味道💫

    法式燉小牛臉肉是全餐最好食的✨
    小牛臉肉很嫩 和燴飯泡沫一起上 又是加松露
    沒有任何驚喜 也沒覺得超好食

    而且5道菜出現太多麵包類
    第5道菜竟是🧀溶了的芝士醬+松露點麵包 🥖
    聖誕Menu “Are you kidding me?”
    No…真係咁 味道ok 但係聖誕唔係一直俾麵包我食丫？
    真的試了一下味就無食過

    有名的餐廳不代表好吃 試一次就夠了 也能不試真心
    如要來平日晚飯也可以 節日的話 有更多更好的選擇
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    Date of Visit
    2022-12-24
    Dining Method
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    Spending Per Head
    $2500 (Dinner)
    Celebration
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    有驚喜的生日午餐
    2022-12-01 1037 views
    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
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    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, 但吃起來相當有內在美. 魔鬼魚是整餐我最喜歡的菜式, 鐵板煎香配上慢煮蒜粒和以Brown Butter調製而成的醬汁, 甘甜鮮甘四味調和, 比起傳統的酸汁煮起來更惹味, 魔鬼魚肉質結實, 吃起來一絲絲的口感, 再加上夠厚的魚身, 啖啖肉比起L’Envol的優雅更有霸氣.

    Clarence is another restaurant operated by Chef Olivier Elzer. Different from his L’Envol, Clarence is focused on the fusion of Japanese and French cuisine. The skewers of pork belly and scallops are really surprising me with excellent grilling and taste. The skate wings using brown sugar and garlic is different from traditional French that is more yummy.
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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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    甜品好得，可惜Main 唔得~
    2022-11-28 787 views
    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~
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    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~
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      Tempting Dishes .... yet service
      2022-11-15 841 views
      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
      Read full review
      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 replace the kinda baked apple dessert which turned out unavailable.  I must say my return question was challenging, I can read that she wanted to 喵我！I asked for 燉梨 which came with the same ice cream.  See the logic.  Hope to see better communication between kitchen and the front line.  

      I was frustrated to repeat almost all dishes to place indeed orderly.  I first raised my voice, both languages, then found better to point..... only three courses  

      I love the YakiFrenchy and the dessert.  The serving of Normandie milk ice cream is generous.  If I've got more time, will try the a la carte, looks very tempting! 
      (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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      中環米芝蓮名廚Elzer主理➿輕奢時尚法餐
      2022-10-12 1136 views
      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
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      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
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      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
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      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
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      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～
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      最後甜品是牛角酥窩夫雪糕🧇
      牛角酥很脆 搭配Isigny Cream雪糕味道還可以
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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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      • 黃油雞
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      【中環高級法日fusion 菜】
      2022-10-10 719 views
      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
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      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
      ✧Raw Black Prawns / Tonka Bean / Lemon Peel
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      ✧Raw Black Prawns / Tonka Bean / Lemon Peel
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      ✧Scallop / Lime / Green Apple
      開胃前菜，帶子新鮮與青蘋果配搭新穎
      ✧Scallop / Lime / Green Apple
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      ✧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
      YakiFrenchy 
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      ✧Pork Belly / Garlic
      厚度適中，入口即爆油脂香味
      Pork Belly / Garlic
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      ✧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
      Chilean Sea Bass
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      Chilean Sea Bass
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      ✧Raw Black Prawns / Tonka Bean / Lemon Peel
      ✧Raw Black Prawns / Tonka Bean / Lemon Peel
      ✧Scallop / Lime / Green Apple
      YakiFrenchy 
      Pork Belly / Garlic
      Chilean Sea Bass
      Chilean Sea Bass
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      Brunch time
      2022-09-25 670 views
      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
      Read full review
      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. Lava cake was much better than the pancake, creamy chocolate paired with milk flavoured ice cream. The pancake was rough and hard, so we only ended up eating a bite each.

      They do have a private room so I look forward to coming again next time.
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      唯一驚喜：田雞腿
      2022-08-15 5032 views
      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
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      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。
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       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。
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       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。
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       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。
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       Starter
      Sea 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： 6.5/10
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       接下來是兩道法式燒烤串燒，田螺及田雞腿。

      Yakifenchy
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        Burgundy snails/garlic parsley
      勃良田螺/蒜香牛油 $58
      $58一串的田螺肉有四隻的份量，和朋友分再吃一人兩隻，田螺肉小小的，真的要好好品味一下。
      這款田螺肉用的是像薑蔥一樣的牛油蒜蓉青蔥醬汁，味道比上一款的海螺好，首先田螺肉更為軟嫩，加上醬汁的味道更為香口，味道不錯，不過太像法國菜，而且驚喜欠奉。
      評分：7/10
      43 views
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       Frog legs/pastis/tomato
      法國田雞腿/茴香蕃茄牛油 $72
      由於上兩度的平平OK，我難免會將這間餐廳的期望值降低，但這個田雞腿就令我有喜出望外的感覺。
      這是我第一次吃法國的田雞腿，以前多數都是吃中午菜的時候才會吃到田雞腿，這個法國的田雞腿相比我以前吃到的真的是非常滑溜，甚至乎比春雞的肉更軟滑，調味也剛剛好，能夠突出鮮味、香味，咬下去也充滿肉汁，雖然一串兩件$72比較貴，但味道實在好，也算是值得了。
      評分：9/10
      28 views
      1 likes
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       Fish cooked on the bone
      Skate wing / Teppan/ brown butter/ spices
      魔鬼魚/鐵板/奶油/焦化 400g/$698
      接下來是主菜環節，我們叫了魚和鴨。首先上來的是魔鬼魚，放在鐵盆上，還用熱石春熱着魚，燒香之後配上焦糖化的黃油，看着非常熱。
      侍應介紹完畢之後就幫我們分兩份，份量還是很充足的，魔鬼魚肉質細嫩，這裏處理得很好，是我吃過最滑的魔鬼魚，稍為有點不足的是味道偏清淡，可能是魔鬼魚本來魚味就不濃，不夠鮮味，配上焦黃油味道比較濃郁一點，但相對也較為油膩。
      評分：8.5/10
      27 views
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       Meat cooked on the bone
      Challans duck breast, charcoal/caramel spices
      法式鴨胸,炭燒/焦糖醬汁 400g/$688
      18 views
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      22 views
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       另外一份鴨胸就改用白色的石春墊底，肉桂及樹枝純粹是擺碟的裝飾。
      鴨肉其實燒得不錯，火候控制得頗好，配上焦糖醬汁，有少許炭燒燒烤的味道，可惜的是肉質較為結實，需要慢慢咀嚼。我相對來說更為喜歡煮得柔軟的肉質。
      評分：8/10

      這裏的配菜也要另外點擊，我們就點了薯蓉及朝鮮薊。

      Sides
      Charcoal burned mash potato
      炭香薯蓉 $90
      薯蓉放咗一個高身的碗內，這個擺盤顯得這薯蓉身價高了一個層次，上面也有少許非常薄的薯片，賣相滿分。
      可惜的是味道並不能和賣相同步，灰灰黑黑的外表有點不討好，但口感仍然有少許粒狀不夠柔滑，而且不知道是否炭燒過的原因，有種奇怪的味道，反正我覺得這個炭香薯蓉味道很奇怪，我不喜歡。
      評分：7/10
      19 views
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       Artichoke/tarragon/tomato
      法式煮朝鮮薊/龍蒿/蕃茄 $120
      另外的一個配菜朝鮮薊味道就好得多，應該說是調味上比較配合，大路的蕃茄沙律醬調味，蔬菜也煮得柔軟，吃得出蔬菜的甜味，配合醬汁同吃味道不錯。
      評分：8/10
      12 views
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       由於這裏的菜色都是要分享的，吃到後來就自己擺盤，把兩款配菜和鴨肉放在自己的店內，擺得靚靚的，這個擺盤自己很滿意，發現我也有做大廚的潛質呢。
      15 views
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      13 views
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       Dessert
      Croffle/isigny cream/ice cream
      牛角酥窩夫/雪糕
      Salty caramel
      海鹽焦糖口味 $128
      最後的甜品時間，朋友網上做功課後說這裏的牛角酥窩夫是招牌之一，那就當然要試一試。
      11 views
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      8 views
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       上枱之後仍然要分甘同味，我繼續發揮我大廚潛質，把擺盤放得美美的，甚至用焦糖醬在碟上掃了一圈，滿意。
      牛角包窩夫酥脆美味，不過這也是預期之中，如果這樣也不好吃的話就真的要打屁股了。配上的是雲呢拿雪糕及海鹽焦糖糖漿，雖然好吃但沒有驚喜。
      評分：7.5/10
      13 views
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       總括來說這裏環境不錯，但食物偏貴，調味比較單調，每樣食物都要另外加錢顯得小家，還需要客人自己擺盆，唯一令我驚艷的就只有那個田雞腿，我會再回頭的機率不大。
      總評分： 7.5/10
      (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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      $1100 (Lunch)
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      Fusion 的绝佳代表
      2022-07-16 1039 views
      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
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      Clarence [pushing the boundary of French cuisine] . 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 above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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      2022-07-16
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      $1500
      Level1
      1
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      Way overpriced and food poisoning alert
      2022-07-09 1292 views
      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
      Read full review
      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
      (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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