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3-min walk from Exit B1, Exhibition Centre Station
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21386818
Introduction
米芝蓮二星餐廳L’Envol由法籍主廚Olivier Elzer執掌，以來自法國及亞洲的精選時令食材入饌，烹調創新的高級法國菜餚。Elzer擁有20多年的豐富從業經驗，被公認為香港頂尖法餐主廚之一。他才華洋溢，對美食充滿熱情，在味道、口感和烹飪技巧上不斷嘗試，為法式高級料理賦予新定義。
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Awards and Titles
Michelin 1 Starred Restaurant (2020), Michelin 2 Starred Restaurant (2021-24)
Opening Hours
Today
12:00 - 14:30
18:30 - 00:00
Mon - Sun
12:00 - 14:30
18:30 - 00:00
Above information is for reference only. Please check details with the restaurant.
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.Throw back to the 2 🌟 Michelin mealAn unforgettable and mind-blowing dining experienceEvery dish is with high quality and creativity;Every single detail is designed to delight the sensesLove the fabulous ambience and service 🤍.7-course tasting menu .🌟Le Caviar Ocietre Perseus No. 2法國蟶子配魚子醬忌廉.🌟L’oursin D’Hokkaido北海道海膽配紅蝦及香脆小茴香.🌟La Crevette Imperiale, Poutague 1 Mois Affine西班牙紅蝦配烏魚子.🌟L’Ombrine法國海鱸魚.🌟Charcoal Grilled M9 Wagyu ribeye M9 和牛肉眼扒配焗釀雅枝竹及黑蒜.🌟Rice pudding and lots of desserts 🍨 🍮 🧁 .7 courses: $2,888Wine pairing $1,788 .Look forward to the next visit 🥰
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Finally some free time for lunch following eventual closing of prolonged project. Fourth on the list: chef Olivier. 3 sets to choose from: -3 courses ($788 pp), -4 courses ($1,688 pp) or -7 courses ($2,988 pp).Was given a mini table, probably punishment for my not having picked up the phone to confirm my reservation. (Seriously, don’t ppl do that over the not-so-intrusive WhatsApp or email these days??? Do ppl still pick up calls from unknown numbers???)Nice by-the-glass selection. Went for a Glass of burgundy red.Went for the 4 courses. Here’s what we had.Light, crispy crackers paired with a Creamy Fennel spread- subtly aromatic and refreshing; an elegant start to the meal. Not so elegant to see that the Fennel has dropped everywhere.Caulifower foam with lemon jellyBread selection: -Sourdough which I liked best; warm and crusty, embodying rustic charm. -Brioche Infused with Lemon, with the delicate citrus fragrance adding a sophisticated twist. -Pretzel with Purple Salt, with its chewy texture and salty finish perfectly paired with the accompanying decadent Champagne Butter and Caviar Butter. French Aji infused with bright citrusy Clementine and Star Anise, on a bed of fish broth jelly and topped with Daurenki Caviar.Brittany Blue Lobster perfectly cooked, tender and sweet, wrapped in house-grown shiitake mushrooms. The accompanying shrimp bisque, served in 2 consistencies- thin (light and aromatic) and thick (delivering a concentrated burst of shrimp flavor). On the side: roasted red chicory with minced mushrooms. Loire Valley Venison Fillet cooked in cocoa, adding a subtle bitterness and depth, enhancing its natural gaminess. Accompanied by kohlrabi (芥蘭頭) and civet sauce (venison jus, pearl onions, bacon chunks and red wine) adding layers of complexity and richness.Hazelnut Fondant, with a molten hazelnut center that had gone cold. Topped with a scoop of vanilla ice cream infused with truffle—its earthy, aromatic notes contrasting beautifully with the sweetness of the fondant. On the side, Tahitian Vanilla filled with cream and ice cream and more truffle oil drops. Petite fours selection: - Crackers with Hazelnut Filling - Passion Fruit and Coconut Tartlet- Rose Macaroon- Almond Chocolate and Orange ChocolateIn summary: French culinary technique masterfully combined with modern creativity, delivering nuanced flavors and a luxurious dining experience that was both refined and approachable. The most impressive lunch of my Michelin week- indeed deserving of the ⭐️⭐️ and setting it apart from the other ⭐️. Wish the service was as impressive tho- had to request to have my hot water refilled.
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It’s time to revisit this two Michelin stars restaurant to check out their festive menu as the festive season drew near. We went for their Festive Menu (4 course for $1988 + 10% service charge) which showcased seasonal dishes as opposed to their regular signature menu which we had sampled before. Here were my tasting notes:Amuse Bouche- under a layer of red wine jelly was a thin layer of foie gras mousse with a small piece of pear marinated in red wine on top. The richness of the foie gras mousse balanced beautifully with the red wine jelly. Wished the pear on top were a bit bigger 🤣cos it was yummy and it brought some subtle sweetness to the overall dish. A yummy start to a meal .1st course “LE MAQUEREAU”Horse mackerel cured with clementine, star anise cream with caviar - loved the presentation of this dish. The mackerel cured in clementine wasn’t “fishy” and one could taste the sweetness of the mackerel coming through. The caviar on top helped to bring in flavours of the ocean to the whole dish. A good dish. LE HOMARD BLEU BRETONBrittany blue lobster, baked radicchio & bisque emulsion - the prized blue lobster with thin strips of shiitake mushrooms on top was cooked to perfection; its flesh had that very slight crunch when bite into it and the delicate sweetness coming through with each bite. The bisque came in two colours, the bright orange one with more acidity whilst the other one had more sweetness to it. Both were silky smooth and velvety emulsions and paired very well with the lobster flesh. LE PIGEON GRILLEGrilled pigeon on the bone with beets & Sainte-Maure cheese- when the dish was presented, it didn’t look as though someone had planned the aesthetics properly. The pigeon was succulent with a slight crispy skin. However, I wished they would be more generous on the portions. It was also odd that there was a thin piece of pigeon meat sitting on the plate which was neither here nor there. I was also expecting a more refined treatment of the beets to accompany the pigeon. As it was, they looked a bit out of place on the plate. LES AGRUMESCitrus fruit sphere, hazelnut praliné & yuzu sorbet - overall, the dessert was very sweet, particularly the orange colour sauce that surrounded the main dessert. It was so sweet that it drowned out all other elements in the dessert . Some negatives on this menu: - clear lack of choice as far as the menu is concerned as all items of the 4 course had been fixed;- disappointed also with the main course and dessert as mentioned above.
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朋友非常推介呢間星級餐廳，呢日生日就專登同朋友過嚟慶祝。呢度嘅lunch Menu都幾抵食，688蚊就可以有三個道菜午餐，以米芝蓮級數嚟講非常抵食，而且Menu不時都會更新，令人好有新鮮感。前菜方面，我哋點咗炙燒八爪魚配南法燉菜及海藻黃油汁，醃生鱒魚配煙燻魚子及大黃乳酪醬汁，精緻又好味。主菜方面，我哋點咗慢煮海鱸魚配翠玉瓜及青口泡沫同埋烤黑毛豬配白蘭地煮櫻桃及寶石生菜。海鱸魚口感好嫩滑，味道清爽。甜品方面，呢個西西里開心果梳乎厘真係超高質。
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餐廳主廚Oliver其實已經不在餐廳內工作，只是掛名。來前先問過餐廳主廚在不在餐廳經理支吳以對，只說沒有主廚的行程表。其實現在主㕑已是另一位韓國廚師Joseph用著Oliver 食譜來烹調。 這裏環境可以: 有大大的落地窗，看的是灣仔市中心高樓大廈。感覺還是舒服的! 服務水準是可以的: 每道菜都有詳細的解說,可惜欠缺的是溫度，沒有人情味的感覺-機械化工作。 食物水準有米其林二星級水準，有創意，食材新鮮，造型獨特，擺盤不錯能做到色香味俱全。可惜重點在頭盤。但主菜和甜點是失色。頭盤來的時候，以為發現米三星。吃到主菜和甜點之後，覺得最多是米1-2顆星。 用了大量的魚子醬和貴價的食材所以覺得價錢合理。食物人均消費由1000-3000多不等。要吃這裡的招牌菜最少人均2000。 這間二星米其林餐廳最獨特頭盤。頭盤能夠做到接近完美。造型獨特優雅，味道鮮甜，而且用上不同濃度的魚子醬非常有儀式感。 餐前小吃:黑橄欖洋甘菊粟米粒配pop corn 忌廉，味道非常有層次，造型擺盤都非常優美。而且口感獨特。十分有驚喜，就是三星米芝蓮出品一樣。 餐前麵包味道可以，可惜搭配的香檳牛油和魚子醬牛油真的是非常鹹.，所以不吃這牛油.法國蟶子配魚子醬奶油:整體造型和擺盤都非常優美，很有儀式感。沒想到這個魚子醬雖然是他們比較淡味的，還能吃到它的鮮味。蟶子粒切得小小，非常新鮮，配上魚子醬。底部也有魚子醬造成的奶油。層次豐富，是我整餐最愛的一道菜。 北海道海膽配紅蝦和小茴香味道鮮甜。但不是用最好的海膽，我還是喜歡在高級壽司店內吃海膽。這個海膽也有鮮味，在西餐廳中算是用得不錯的。雖然海膽下的紅蝦味道並不突出。但無論造型和味道。顏色配搭和的其餘兩道頭盤互相呼應。無論擺盤和造型設計，味道和層次。食材新鮮，是我第三喜歡的菜。法國紅蝦是我第二喜歡的，喜歡紅蝦的鮮甜蝦頭的膏非常新鮮，特別調製了一個醬汁，味道也不錯。紅蝦殼打開了上份，加上了另一款魚仔醬，提升了不少鮮味。外型和第一道頭盤非常相似，而顏色和第二道菜互相呼應。這是我第二喜歡的一道菜。三道菜加起來，都是有連續的感覺，無論色,味,美都做得到非常好。主菜味道和造型中規中矩，最特別的主廚營造香味這一點,可惜味道跟不上。 香草焗奶油雞放在鑊內加以香草。打開蓋做有濃濃的Rosemary香草味。黃油雞造型不錯。味道有層次。皮不算最脆，還可以接受，可惜略為烤乾了一點點。無功無過，但已算是全部主菜中最好的一道。配菜焗薯營造出不同的口感味道和層次，可惜薯蓉份量太少。但還是有驚喜。 法國鱸魚佐秘製香料。海鱸魚放在木盒內，打開時有濃濃的秘密香料味。起骨後只剩下一小片，味道略濃，而且有一點辣,覺得有點煮過頭，無功無過。非常一般。 M8和牛眼眼佐萬醸雅枝竹及黑蒜。 M8和牛有沒有油香味道一般，而且略為乾。反而釀雅枝竹味道特別。配的黑蒜汁味道可以。這一道菜不過不失，中規中矩。甜點味道非常一般，不推薦。洛神花西柚乳路的味道太酸，大家都不喜歡。 菠蘿泡芙配椰子雪帕及糖漬菠蘿口感不一樣，有層次，可惜味道不驚喜。 代替廚師約瑟夫能夠把奧利佛頭盤都做一個模一樣。技巧還沒到奧利佛水準，甜點廚水準一般。因為主菜和甜點都不是二星水準，雖然都是用貴重材料，因為價錢確實不太便宜，服務一般又不夠人性化。的米其林二星餐廳。 提示士。 把兩人的牛肉主菜加五佰多換成烤雞已經夠2-3人用了。
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