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可能帶住有點高嘅期望，所以有少許失望。一直人氣高企，亦都好難先book到位，今晚終於試咗，入到去感覺非常舒服，一間法式小屋. 再望Menu，今晚沒有我好想食嘅razor clams, 而主菜只有三個選擇，包括鴨胸（我不吃鴨），steam beam with lentils (未食之前感覺已一般）, 同埋一款耳朵意粉（個人唔係太喜歡veggie pasta), 所以。。。最後嗌左幾款前菜，影咗兩張相，之後就冇乜特別啦。我嘅結論係，選擇太少，味道太普通，我哋三人買單大概每人$800 （包括四款前幾，兩個主菜，每人一件madeleine 同一支Prosecco). 之後唔夠飽，去咗附近食咗幾串串燒😝。除非佢嘅Menu有一個好大嘅update, 如果唔係應該未必會再去了。

Book咗好耐終於訂到位食lunch！裝修方面有法式小屋cozy嘅feel...服務亦相當唔錯, 店員會比Recommendations 同上菜時會主動介紹For starters, we ordered a deep fried fish dish (forgot the exact name) and smoke cod’s roe but these 2 were just ordinary. The chicken liver parfait was a blast - the liver paste was very creamy and tasty. We had the duck breast as our main course and it was the highlight of the meal - 肉質很嫩滑, 醬汁甜甜地好好食😋店員recommend我哋一定要嗌薯條,佢話製作工序複雜, end up都唔錯! 最後太飽嘅關係食唔落dessert只係嗌左兩粒即叫即焗嘅madeleines.....熱辣辣好好味! 有機會會再嚟試多啲其他dishes. Look

After months of wait, we got lucky and got a table very last minute! We started the night with 4 appetizers and we were amazed by the simple yet flavourful dishes! Most of the appetizers come with crunchy bread which goes particularly well with the dishes. Steak tartare - I'm not a big fan of raw beef, however the taste of mustard helped!Chicken liver parfait - so creamy, so flavorful... we were still dreaming about this after the meal! Smoked cod's roe - this is nothing close to what we had ima

After months of staying in, I’m now on my revenge journey of eating out! For starters, I’ve tried their eggs, hamachi, salmon and oysters. The eggs went perfectly with the puree and the very crispy bread. My friend loves their hamachi but I’m just not a big fan of peppers or pickles 🙇🏻‍♀️ The salmon looked ordinary but they tasted just great with such simple seasoning🌟 The oysters are ok, not anything special.Here comes their signature duck breast and it definitely lives up to its reputation! The

擂沙💬：第一次到訪後就決意要帶阿林來，預約要等兩個多三個月，正好已到新一年2021。頭盤叫了兩肉兩魚，首先是Kanpachi Crudo ($178)，間八魚經檸檬和橄欖油調味後，魚油香依然明顯，口感鮮嫩。輕輕煙燻的Smoked Eel ($208)，在非常新鮮的香草及帶酸的薯仔沙拉配搭下，清新爽脆而鮮美，充滿田園氣息，很是驚喜。阿林💬：Chicken Liver Parfait ($88) 甫上桌，擂沙便說我一定會十分喜歡。以餐具輕輕觸碰，就能感覺其相當順滑。厚厚的塗抹在烤吐司上，放一點糖漬紫洋蔥，柔潤中帶焦脆，鹹香裡有甜酸，不腥不苦，平衡得剛剛好。Steak Tartare ($178) 軟嫩無筋，均勻地裹滿醬汁，加上豐腴的蛋漿，creamy易入口。辛香料配搭得宜，除腥卻不會搶過肉品鮮味。擂沙💬：兩次到訪均選擇了鴨胸作主菜，隨著季節有著不同的調味及配搭，上回秋風起就以南瓜及薑作主調；今次冬季則以醃紅椰菜及芹菜蓉坐陣，醃菜負責解膩，芹菜蓉有微微蔬菜甜。我認為上回的南瓜蓉不但口感更圓潤，以薑增添香氣及作暖身之用更為驚喜。鴨胸同樣有對比，上回的一刀爽快切開，而且多汁柔軟；今趟的稍微過火，

I’ve been a little obsessed with two things of late. Firstly, I’ve been trying like crazy to get back into Jean May for a second visit. The second obsession has been duck.Did you know that it’s almost impossible to get a decent duck breast through any of the home delivery services? Believe me, I’ve tried; and it’s been this inability to get a decent pan fried duck breast that’s increasingly driven my obsession to have some duck.Which leads me to my second obsession of trying to get back in the W

𝗝𝗲𝗮𝗻 𝗺𝗮𝘆 🇫🇷🌟Definitely one of the best French restaurants in HK!!🤤 We ordered more than half of their menu! All are 𝙋𝙀𝙍𝙁𝙀𝘾𝙏! 💯Chicken Liver - 濃郁嘅味道! The best chicken liver I have ever tried!!Oyster - very refreshing!Steak Tartare - 好有咬口! Great starter🥩Duck Breast - My favourite!!肉質彈牙！同個sauce真係perfect match!! 平時食肉唔鍾意點sause, 但佢個sauce真係同個duck breast好夾🥰❤️Salmon - cripsy, juicy, 既有咬口又有滿滿的魚油🤤Honey Madaleines - 好香好有蛋味，最重要係熱辣辣🤩食到好飽唯有叫一個🥺Overall scored 9/10 for me ✔️💕Definitely worth a try! 一定會再黎🥰

Reserved a table for lunch last month, i wonder why HK people are so crazy about the new restaurants... Simple a la carte menu (No lunch menu), sigh for i wasn't able to get the burrata on special menuMy fav was the creamy chicken liver parfait, it tasted silky smooth, well balanced with the sweet red onions. Speaking to here, we were quite full after two starters plus some bread and biscuits. So we ordered one main only, the duck breast was perfectly cooked to medium rare, juicy and tender. Sur

［那是感動不是落淚］思思念念等了兩個月的Jean May 終須等到了他走的不是奢華法國料理而是比較樸素家庭小館那種這麼難得才預約到亂點了一堆starters 吃得我肚子超脹der🤣- 先來兩顆Tasmania 蠔配上酸瓜dressing一口creamy很醒胃雞肝parfait 的內臟味不會很重，幼滑的質地塗在烤餅乾🍪再放一點洋蔥很解膩，大推！我覺得這個sea bream也是很驚喜雕魚生片配上刁草油、蕃茄、檸檬、蔥花等等很有嚼勁Country terrine 比較法式的一種做法有chicken heart, liver 等等內臟組成的一塊肉餅口感是一口口肉 很飽腹😂配上微微酸甜的菠蘿平衡一下這個我覺得肚子吃不下可以試別的- 再來就是main course部分我選了鴨胸跟牛cheek鴨胸煎到medium rare其實蠻好吃的，肉質很扎實旁邊的薯蓉（？）帶西芹清香好讚紅捲心菜也很好吃😋Cheek是由紅酒燉製的，可以堪稱入口即化旁邊三顆是烤紅蘿蔔🥕覺得有點cute- 最後甜點只吃了Madeleine 味道中規中矩就結束了這次味覺之旅昨天店員說晚餐已經排到3月嚕🙃請早點預約🤣以下menu

After weeks of waiting we finally made it to lunch at Jean May.  As my friend who went last week put it: "solid dishes in general".  We started with endive salad with walnuts and gorgonzola, the added pear slices nicely neutralised the bitterness of the endives and as a whole a very refreshing salad.  Next was threadfin with heart of cos - perfectly crispy skin and nice texture of the fish.  Mains of duck breast arrived first, we ordered it medium and perhaps should have gone for medium-rare for

Had very high expectations, given the publicity. We wanted to order the beef tartare as appetizer but the one the table next to us was having looked massive. So we ordered the razor clams with parsley and garlic instead. It went to together very well. Then went for the 2 fish: charred threadfin and cod. We thought the threadfin was a bit too charred - the skin had a bitter burnt taste, and said as much to our friendly server, who replied that that was exactly how the chef wanted- burnt. (Okay...

Jean May – 位於灣仔的法式小餐館🥂🍽🥖Razor Clams, Parsley☘️, Garlic🧄 $220 – 9/10平時食蟶子都係中式煮法多，呢個法式煮法實在令小編一試難忘！用大量parsley 香草製成的醬汁成為呢道菜顏色既主調，就咁睇已經好吸引！蟶子煮得恰到好處，口感爽嫩，鮮甜味道加上醬汁和蘑菇的配搭，好法式又好新穎！Chicken 🐥Liver Parfait, Red Onion Compote $88 – 9/10用雞肝製成的雞肝醬肝味濃郁，輕輕試一小啖已經感覺到有幾邪惡！加上香脆的小片多士、甜味醃製紅洋蔥和小許香草，呢款小食貌似輕盈但味道又洶湧澎湃，令小編印象深刻！Steak🥩 Tartare $178 – 8.5/10小編一直都好鐘情牛他他，所以對牛他他要求亦特別高。呢道牛他他做得非常標準，但小編覺得少左d驚喜Cod🐟, Cauliflower, Almonds $325 – 7/10鱈魚稍為Overcooked，調味也比較未能突出魚味，不過旁邊的椰菜花烤得焦香帶甜，加上一點杏仁也令口感更豐富Trofie, Broccoli🥦, Chilli 🌶$188

Jean May主理人開餐廳的原因, 令我想起同樣是在灣仔, 同樣是走法國菜Bistro風格, 同樣是由銀行家轉行做廚師的Roots主理人. 不同的是後者的菜式加入香港的元素, 而前者的是很純粹的住家法國菜. 在Pierre Koffmann工作過, 作為CV已夠照, Pierre Koffmann在英倫後期已不再只是追米芝連的星星, 反撲歸真做他的家鄉Gascony法國菜, 在Jean May裡面也感受到其樸實無華的風格, 只是菜式價錢甚為Hi-End, 埋單那一刻也真的有點”WoW”一聲呢! (笑)點了其Signature Dishes, 包括有頭盤的蟶子和主菜的鴨胸. 前者先用白酒和魚湯煮熟, 再加上綠油油的香芹牛油汁, 蟶子本身鮮味相當不俗, 醬汁帶微酸和奶香, 還有柔和的香草香味, 更能提鮮而且賣相更吸引. 比起傳統港式的蒸或炒, 這樣的做法也很不錯, 只是其切粒的Presentation令我吃起來有點”論盡”. 後者的鴨胸皮肉間沒有脂肪, 但煎起來一點也不乾柴, 外皮口感脆中帶彈牙, 肉質嫩滑而且纖維不多, 鴨肉羶香味令其可以配搭濃汁重醬, 用上蜜糖汁的甜和伴碟的烤甘筍與甘

A causal French bistro that has been a hit since its opening in August. It’s a battle just to secure a booking, they are now full till late Dec! 🙈 So does it really live up to all the hypes?Serving only a la carte menu featuring traditional french dishes with simple cooking style manifesting the main produce. There’s no extravaganza or fancy presentation, just let the food speak for itself. Their decor and environment is also consistent with a down to earth tone.Chicken liver parfait, red onion

法國小酒館 體驗精緻親民法式風情A French neo-style bistro tucked amidst flower and fruit stalls in Wan Chai. I absolutely enjoyed the lively and cozy atmosphere with the green interior, also the selection of humble and tidy dishes. Incredible favor and look forward to revisiting. 𝙎𝙩𝙖𝙧𝙩𝙚𝙧 🍽𝑶𝒚𝒔𝒕𝒆𝒓, 𝒑𝒊𝒄𝒌𝒍𝒆𝒅 𝒄𝒖𝒄𝒖𝒎𝒃𝒆𝒓, 𝒉𝒐𝒓𝒔𝒆𝒓𝒂𝒅𝒊𝒔𝒉, 𝒅𝒊𝒍𝒍  ⭐𝑪𝒉𝒊𝒄𝒌𝒆𝒏 𝒍𝒊𝒗𝒆𝒓 𝒑𝒂𝒓𝒇𝒂𝒊𝒕, 𝒓𝒆𝒅 𝒐𝒏𝒊𝒐𝒏 𝒄𝒐𝒎𝒑𝒐𝒕𝒆 ⭐⭐⭐𝑺𝒆𝒂 𝒃𝒓𝒆𝒂𝒎 𝒄𝒂𝒓𝒑𝒂𝒄𝒄𝒊𝒐, 𝒔𝒂𝒖𝒄𝒆 𝒗𝒊𝒆𝒓𝒈𝒆𝙈𝙖𝙞𝙣 🍽𝑫𝒖𝒄𝒌 𝑩𝒓𝒆𝒂𝒔𝒕, 𝒔𝒑𝒊𝒄𝒆𝒅 𝒉𝒐𝒏𝒆𝒚 𝒈𝒍𝒂𝒛𝒆, 𝒄𝒂𝒓𝒓𝒐𝒕 ⭐⭐⭐Definity rating this for 5 stars dish. Juicy, succulen