76
7
5
Level4
910
0
2022-09-25 612 views
喺歐洲啲人將鵝肝、松露及魚子醬並列為世界3大珍饈。今日朋友带我來到跑馬地品嚐包含有呢3種食材的美味🤤🤤首先出場嘅係"羊肚菌忌廉蘑菇湯",羊肚菌係可見到的成隻,淡淡清香的蘑菇湯飲落好舒服吖;“手工黑松露帶子酥”絕不欺場,手工製作因此外表不會一個模印出來嘅一模一樣,但内裡嘅帶子及伴碟嘅用带子裙邊及Porto製成的汁好夾,亦同樣的好味。估唔到好足料,好大隻的“慢煮鮮鮑魚”亦係驚喜,咁大隻但用慢煮方法炮製,所以唔會over cook,好煙韌彈牙,預先切片好細心,鮑魚肝和昆布的醬汁呈現綠色,連埋個靚碟似一幅畫;“白花膠伴法式藜麥白汁”似fusion菜够特別,白花膠大隻矜貴口感佳。“新派意大利飯”畀你一次過試埋三種不同口味的Risotto ,超滿足啊,食嘅時候由最淡味的魚子醬開始,跟住"燒汁鮑魚"味至最濃味的"三文魚子"味。“手工鵝肝雪糕”係呢一餐飯最美好的Ending ,鵝肝的香氣,creamy口感喺呢個雪糕中完全體現出來👍👍
Read full review
喺歐洲啲人將鵝肝、松露及魚子醬並列為世界3大珍饈。今日朋友带我來到跑馬地品嚐包含有呢3種食材的美味🤤🤤
20 views
0 likes
0 comments


24 views
0 likes
0 comments

83 views
0 likes
0 comments

首先出場嘅係"羊肚菌忌廉蘑菇湯",羊肚菌係可見到的成隻,淡淡清香的蘑菇湯飲落好舒服吖;“手工黑松露帶子酥”絕不欺場,手工製作因此外表不會一個模印出來嘅一模一樣,但内裡嘅帶子及伴碟嘅用带子裙邊及Porto製成的汁好夾,亦同樣的好味。
20 views
0 likes
0 comments

16 views
0 likes
0 comments

16 views
0 likes
0 comments

估唔到好足料,好大隻的“慢煮鮮鮑魚”亦係驚喜,咁大隻但用慢煮方法炮製,所以唔會over cook,好煙韌彈牙,預先切片好細心,鮑魚肝和昆布的醬汁呈現綠色,連埋個靚碟似一幅畫;“白花膠伴法式藜麥白汁”似fusion菜够特別,白花膠大隻矜貴口感佳。
12 views
0 likes
0 comments

13 views
0 likes
0 comments

“新派意大利飯”畀你一次過試埋三種不同口味的Risotto ,超滿足啊,食嘅時候由最淡味的魚子醬開始,跟住"燒汁鮑魚"味至最濃味的"三文魚子"味。“手工鵝肝雪糕”係呢一餐飯最美好的Ending ,鵝肝的香氣,creamy口感喺呢個雪糕中完全體現出來👍👍
15 views
0 likes
0 comments

9 views
0 likes
0 comments

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Recommended Dishes
  • 慢煮鮮鮑魚
  • 手工鵝肝雪糕
Level4
833
0
2022-09-24 146 views
星期六晚同老公去跑馬地新開既Le Grande Bleu食浪漫西餐。我地叫左Signature Set,有六道菜,再叫左汽水。羊肚菌忌廉蘑菇湯蘑菇湯好濃稠,飲到一粒粒既口感,好飲。手工黑松露帶子酥酥皮包住黑松露同帶子,酥皮好鬆化,帶子彈牙。慢煮鮮鮑魚鮑魚軟腍得黎又煙韌,伴鮑魚肝汁一齊食更濃味。白花膠花膠腍到唔駛用刀都分開到,一定要伴法式藜麥白汁食,同花膠好夾。新派意大利飯有魚籽醬、燒汁鮑魚、三文魚籽三款,要順次序左至右食,分別用上忌廉汁、鮑魚汁、自家製白汁,亦採用正宗既意大利飯,比較硬身有咬口。手工鵝肝雪糕一入口好滑身,跟住鵝肝味就會出現,最後留有餘韻,好特別。汽水叫左Zero同雪碧。
Read full review
星期六晚同老公去跑馬地新開既Le Grande Bleu食浪漫西餐。
125 views
0 likes
0 comments
我地叫左Signature Set,有六道菜,再叫左汽水。
64 views
0 likes
0 comments
74 views
0 likes
0 comments
羊肚菌忌廉蘑菇湯
蘑菇湯好濃稠,飲到一粒粒既口感,好飲。
羊肚菌忌廉蘑菇湯
5 views
0 likes
0 comments
手工黑松露帶子酥
手工黑松露帶子酥
6 views
0 likes
0 comments

酥皮包住黑松露同帶子,酥皮好鬆化,帶子彈牙。
手工黑松露帶子酥
11 views
0 likes
0 comments
慢煮鮮鮑魚
鮑魚軟腍得黎又煙韌,伴鮑魚肝汁一齊食更濃味。
慢煮鮮鮑魚
12 views
0 likes
0 comments
白花膠
花膠腍到唔駛用刀都分開到,一定要伴法式藜麥白汁食,同花膠好夾。
白花膠
2 views
0 likes
0 comments
新派意大利飯
新派意大利飯
4 views
0 likes
0 comments
有魚籽醬、燒汁鮑魚、三文魚籽三款,要順次序左至右食,分別用上忌廉汁、鮑魚汁、自家製白汁,亦採用正宗既意大利飯,比較硬身有咬口。
新派意大利飯
9 views
0 likes
0 comments
手工鵝肝雪糕
一入口好滑身,跟住鵝肝味就會出現,最後留有餘韻,好特別。
手工鵝肝雪糕
6 views
0 likes
0 comments

汽水叫左Zero同雪碧。
Zero  &  Sprite 
8 views
0 likes
0 comments
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2022-09-24
Dining Method
Dine In
Type of Meal
Dinner
Level4
246
0
環境寧静舒適,fine dining有氣氛~最懷念甜品手工鵝肝雪糕,入口即化超香滑😍🍄羊肚菌忌廉蘑菇湯 蘑菇打碎,入口超香。精心羊肚菌,養生鮮美。🍥手工黑松露帶子酥 鬆化酥皮包住原粒帶子,中間夾上黑松露💗低調高貴。🥧酥皮香軟,更可索盡特製帶子邊波特酒汁。🥠慢煮鮮鮑魚伴鮑魚肝醬 精心擺盤,鮑魚煮至軟嫩🥰留下鮑魚肝醬,濃郁滋味。🍴白花膠伴法式藜麥白汁 花膠厚身,白汁配上脆藜麥,輕盈不膩。🍚新派意大利飯三重口味,層次非常有驚喜,🥛奶香魚子醬,濃厚燒汁鮑魚,三文魚籽配上自家醬汁,咬下爆汁!🍨手工鵝肝雪糕 鵝肝經過牛奶浸泡,食落特別幼滑🥣配上忌廉打成,入口即融,質感味道值得一贊💖$680/ Per Person
Read full review
環境寧静舒適,fine dining有氣氛~最懷念甜品手工鵝肝雪糕,入口即化超香滑😍
2 views
0 likes
0 comments

🍄羊肚菌忌廉蘑菇湯
蘑菇打碎,入口超香。精心羊肚菌,養生鮮美。
5 views
0 likes
0 comments
7 views
0 likes
0 comments

🍥手工黑松露帶子酥
鬆化酥皮包住原粒帶子,中間夾上黑松露💗低調高貴。🥧酥皮香軟,更可索盡特製帶子邊波特酒汁。
14 views
0 likes
0 comments

🥠慢煮鮮鮑魚伴鮑魚肝醬
精心擺盤,鮑魚煮至軟嫩🥰留下鮑魚肝醬,濃郁滋味。
4 views
0 likes
0 comments

🍴白花膠伴法式藜麥白汁
花膠厚身,白汁配上脆藜麥,輕盈不膩。
3 views
0 likes
0 comments

🍚新派意大利飯
三重口味,層次非常有驚喜,🥛奶香魚子醬
2 views
0 likes
0 comments
,濃厚燒汁鮑魚
2 views
0 likes
0 comments
,三文魚籽配上自家醬汁,咬下爆汁!
4 views
0 likes
0 comments


🍨手工鵝肝雪糕
鵝肝經過牛奶浸泡,食落特別幼滑🥣配上忌廉打成,入口即融,質感味道值得一贊💖
6 views
0 likes
0 comments

$680/ Per Person
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Level4
474
0
平時返實習真係好攰,放假真係要好好獎勵自己(⁎⁍̴̛ᴗ⁍̴̛⁎) 今次搵到間位於跑馬地嘅fine dining,Dining Menu 都係$680/1,菜式都幾有驚喜🥳羊肚菌忌廉蘑菇湯一上枱已經勁香,個湯嘅texture好thick好creamy,而且食到勁多菇菌蓉,真係好似將菇菌嘅精華一啖一啖咁放入口勁幸福🥰承接住前一道菜,第二度嘅手工黑松露帶子酥伴帶子邊波特酒汁一樣咁香,酥皮有淡淡嘅牛油香,個皮係油而不膩厚薄適中👍🏻跟住上嘅係慢煮鮮鮑魚伴鮑魚肝醬用嘅鮑魚夠新鮮,食落去爽口彈牙,肝醬嘅味道好濃郁,食落去更加襯托出鮑魚嘅鮮味😛 第四道菜係白花膠伴法式藜麥白汁🤍 餐廳係白汁入邊放咗有唔同口感嘅藜麥,食落去有少少脆脆地嘅口感,配搭軟淋彈牙嘅花膠幾得意🤪 最後一道主菜係新派意大利飯,三個意大利飯分別係以魚子醬、燒汁鮑魚同三文魚籽做主角,再伴以忌廉汁 、鮑魚汁同白汁烹煮而成,首先要讚意大利飯嘅texture煮得啱啱好🫶🏻店員特登有提示食法係由左至右,淡至濃味咁品嘗,神奇嘅地方係明明好似每碟都一樣樣,但係食落去每種食材嘅特點都唔同,覺得幾有特色😆甜品嘅手工鵝肝雪糕我都係第一次食😂食落去嘅質感好濃稠,而
Read full review
平時返實習真係好攰,放假真係要好好獎勵自己(⁎⁍̴̛ᴗ⁍̴̛⁎) 今次搵到間位於跑馬地嘅fine dining,Dining Menu 都係$680/1,菜式都幾有驚喜🥳

羊肚菌忌廉蘑菇湯一上枱已經勁香,個湯嘅texture好thick好creamy,而且食到勁多菇菌蓉,真係好似將菇菌嘅精華一啖一啖咁放入口勁幸福🥰
9 views
0 likes
0 comments
10 views
0 likes
0 comments

承接住前一道菜,第二度嘅手工黑松露帶子酥伴帶子邊波特酒汁一樣咁香,酥皮有淡淡嘅牛油香,個皮係油而不膩厚薄適中👍🏻
10 views
0 likes
0 comments

跟住上嘅係慢煮鮮鮑魚伴鮑魚肝醬用嘅鮑魚夠新鮮,食落去爽口彈牙,肝醬嘅味道好濃郁,食落去更加襯托出鮑魚嘅鮮味😛
12 views
0 likes
0 comments

第四道菜係白花膠伴法式藜麥白汁🤍 餐廳係白汁入邊放咗有唔同口感嘅藜麥,食落去有少少脆脆地嘅口感,配搭軟淋彈牙嘅花膠幾得意🤪
10 views
0 likes
0 comments


最後一道主菜係新派意大利飯,三個意大利飯分別係以魚子醬、燒汁鮑魚同三文魚籽做主角,再伴以忌廉汁 、鮑魚汁同白汁烹煮而成,首先要讚意大利飯嘅texture煮得啱啱好🫶🏻店員特登有提示食法係由左至右,淡至濃味咁品嘗,神奇嘅地方係明明好似每碟都一樣樣,但係食落去每種食材嘅特點都唔同,覺得幾有特色😆
15 views
0 likes
0 comments
16 views
0 likes
0 comments


甜品嘅手工鵝肝雪糕我都係第一次食😂食落去嘅質感好濃稠,而且超級滑,有淡淡嘅鵝肝醬香,有啲似食緊濃郁嘅肝醬,估唔到最後一道嘅甜品咁有驚喜🥳 自己咁多道菜真係最鍾意呢一道,所以真係為呢一餐劃上完美嘅句號🤤
14 views
0 likes
0 comments

總括嚟講,呢一間fine dining嘅質素唔錯,價錢亦算係入門級,環境都幾舒服好坐,staff服務都幾殷勤,同朋友都食得幾開心😚
29 views
0 likes
0 comments

❃注意❃
餐廳採取預約制,如果想到訪嘅朋友記得先聯絡佢哋~
7 views
0 likes
0 comments
18 views
0 likes
0 comments
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Level4
540
0
2022-09-20 196 views
跑馬地新開高級Fine Dining – Le Grande Bleu朋友知我鐘意周圍搵好野食,見到佢屋企附近新開左間Fine Dining即刻話要book枱同我試下,餐廳環境好有情調,非常適合慶祝紀念日、生日等等聚會~呢個Signature Set有六道菜,而且用料矜貴,有鮑魚、白花膠同鵝肝雪糕等,性價比都幾高Signature Set ($680 / person)✨️羊肚菌忌廉蘑菇湯餐湯係羊肚菌忌廉蘑菇湯,用上羊肚菌同啡蘑菇等菇菌煮成濃湯,入口濃厚滑溜,菌香撲鼻,出色✨️手工黑松露帶子酥呢個手工黑松露帶子酥都好出色,用上自家製既酥皮,包住一粒又大又厚肉既帶子,口感爽口彈牙,醬汁都好有誠意,用帶子裙邊加入少量砵酒做成既醬汁,口感層次非常豐富✨️慢煮鮮鮑魚伴鮑魚肝醬新鮮鮑魚好大隻,煮到好腍,口感很煙韌彈牙,預先切好一件件,建議先試原味,再點鮑魚肝醬一齊食,鮮味十足✨️白花膠伴法式藜麥白汁食完鮑魚就到白花膠,白花膠算係花膠品種之中比較高級,大廚浸發花膠得好好,盡顯功架,花膠都好大隻,有豐富既骨膠原,男士女士都岩食,配埋佢地既自家製白汁,先將藜麥烘焗至脆身,再整成法式藜麥白汁,估唔到呢個fusi
Read full review
跑馬地新開高級Fine Dining – Le Grande Bleu

朋友知我鐘意周圍搵好野食,見到佢屋企附近新開左間Fine Dining即刻話要book枱同我試下,餐廳環境好有情調,非常適合慶祝紀念日、生日等等聚會~呢個Signature Set有六道菜,而且用料矜貴,有鮑魚、白花膠同鵝肝雪糕等,性價比都幾高

Signature Set ($680 / person)

✨️羊肚菌忌廉蘑菇湯
餐湯係羊肚菌忌廉蘑菇湯,用上羊肚菌同啡蘑菇等菇菌煮成濃湯,入口濃厚滑溜,菌香撲鼻,出色

✨️手工黑松露帶子酥
呢個手工黑松露帶子酥都好出色,用上自家製既酥皮,包住一粒又大又厚肉既帶子,口感爽口彈牙,醬汁都好有誠意,用帶子裙邊加入少量砵酒做成既醬汁,口感層次非常豐富

✨️慢煮鮮鮑魚伴鮑魚肝醬
新鮮鮑魚好大隻,煮到好腍,口感很煙韌彈牙,預先切好一件件,建議先試原味,再點鮑魚肝醬一齊食,鮮味十足

✨️白花膠伴法式藜麥白汁
食完鮑魚就到白花膠,白花膠算係花膠品種之中比較高級,大廚浸發花膠得好好,盡顯功架,花膠都好大隻,有豐富既骨膠原,男士女士都岩食,配埋佢地既自家製白汁,先將藜麥烘焗至脆身,再整成法式藜麥白汁,估唔到呢個fusion菜又幾夾

✨新派意大利飯
主菜係新派意大利飯,大廚精心為我地準備左三個口味: 魚子醬、三文魚籽、燒汁鮑魚,意大利飯既白汁好creamy,飽腹感十足,第一款先試魚子醬,魚子醬同忌廉白汁好夾,第二款就試鮑魚汁味,上面既鮑魚口感彈牙又有嚼勁,最後試埋三文魚籽配忌廉汁,脆卜卜既三文魚籽鮮味十足,三款各有各特色,賣相好吸引

✨️手工鵝肝雪糕
最後以手工鵝肝雪糕作結,口感香濃順滑,鵝肝味甘香,質感幼滑,好滿足
24 views
0 likes
0 comments
13 views
0 likes
0 comments
11 views
0 likes
0 comments
8 views
0 likes
0 comments
9 views
0 likes
0 comments
9 views
0 likes
0 comments
7 views
0 likes
0 comments
16 views
0 likes
0 comments
22 views
0 likes
0 comments
8 views
0 likes
0 comments
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In