Louise

Open Now

Now Closed

💁🏼‍♀️由亞洲米芝蓮名廚Julien Royer於香港開設既餐廳🍽一開張已吸引不少食客到訪裝修為休閑既田園風 與上環既氛圍好夾！*🌟Angel hair pasta, Kristal caviar $458 (💡8/10)滿滿既魚子醬加上黑松露油 係好難失敗既配搭！😍味道上充滿鮮味 而且凍食口感幾清新 但份量十分少 三個人分每人只得一啖😂*🌟Benedict Louise $178 (💡7/10)值得一讚既係蛋黃流心同埋好creamy 但配料都係正正常常 冇咩亮點 性價比較低😕*🌟Wild mushroom ravioli $328 (💡8/10)蘑菇菌味好出 cream sauce奶味香濃 ravioli餡料鮮味👍🏻*🌟Yoghurt cake $118 (💡6.5/10)個人認為味道偏酸 而且真係一片片裝蛋糕咁 口感較實 驚喜不大🤷🏻‍♀️*🌟French fries $78 (💡7/10)薯條厚切 炸得新鮮香口 外脆內軟 但缺點是調味過鹹 同有部分炸得較燶 熟度不平均🤔 而餐包既酥皮就十分出色👏🏻餐廳有好多熱門菜式但冇叫到 所以今次整體體驗一般 可能下次要試下啲招牌菜先得

餐廳有分開兩層，下層是bar & outdoor area。上層有廚房及 dining area。Wine list 非常 impressive。紅酒白酒有數十款Champagne, Prosecco, Spirits 也有數十種。想飲既大概都應有盡有。而且還有專業的wine sommelier推薦酒水。Dinner Menu前菜，主菜以及甜品選擇豐富。如果想試餐廳嘅主打菜式 — 燒雞就要甫一進場便order，以預留廚師足夠時間慢燒準備。這款龍蝦湯是我最喜歡的。超級超級濃郁嘅湯底！龍蝦嘅鮮味像完完整整地壓制出來在湯裡。許多頂級餐廳也做不到這個濃度。主菜點了Ox cheek。Texture 很特別，似牛舌但又不失牛肉本來肉身結構的特質。叫了甜品嘗試，感覺so so。餐廳最後也會送上小小的bite-sized法式傳統甜點 Cannelé，為這頓美好晚餐作結 🥰

[🇭🇰香港- 中環].見到呢隻雞,大家係咪已經知我講緊邊間餐廳呢?呢間餐廳未開嘅時候已經有好多人講緊,而大廚嘅名氣同牌頭更加唔駛我介紹,大家應該都知!隻燒本地Yellow Chicken真係好好食🥰皮脆!肉滑!夠嫩!入味!有油香!真係💯!唔駛點任何嘢都已經好好食,連雞胸肉都係!飯係用咗日本新潟米同雞湯去煮,飯偏軟熟,Creamy質地帶淡淡雞香味,重點係面頭嘅脆雞皮,令口感更豐富,連埋雞一齊食好正!除咗主菜,佢哋嘅麵包都好有驚喜🤩估唔到Sourdough同croissant都做到外脆內軟,好食到我哋加錢叫多份,不得不提牛油好滑好Creamy,但口感依然輕盈😋而前菜"Smoked organic egg, potato, chorizo, buckwheat"啖啖濃郁薯味加上有辣肉腸碎,好惹味;我諗我好快會返嚟☺️.🔻🍽 Louise📌 地址: 中環鴨巴甸街35號元創方JPC地舖.

星期五晚上跟最最最最最好的朋友來這裡吃晚飯, 替她farewell～‬兩個月前得悉Odette的Chef Julien Royer會在香港開一家casual及家庭式的法國菜，便立即預約了九月的晚餐。‬由於朋友遲了二十分鐘才到，我不禁細緻地留意到餐廳內的環境和燈光：室內燈光以微黃為主，它比一般的法國餐廳較光一些。‬‪我們當晚坐在二樓，大概有10張枱左右，‬‪枱與枱之間的距離不算很遠，所以不難聽到旁邊的食客在說什麼。‬‪首先要說的是蘸面包的牛油：它上面鋪滿了一片片的果仁，內裡應該是加了少許乳酪的牛油，令它的質感較滑和軟身，味道挺好和挺特別。‬‪當朋友到了的時候，我們在研究餐牌時， 侍應便主動過來介紹了一些off-menu的 Dishes of the Day~ 最後我們點了2個appetisers、1個2人份的main course、2個甜品! ‬‪首先來的是一個餐廳送的starter：鹹的凍魚湯‬裡面的湯有魚香但卻不會腥，更有一些特製的香草汁在碗內帶出魚的鮮味。‬‪然後來的是Blue Lobster bisque和Pâté‬‪Blue Lobster bisque做的十分精緻：在超濃郁的

其實頭盤還是做得不錯，但跟很多餐廳出現的問題一樣、就是主菜不行，做得不好。其中一味主菜是生牛肉，淡而無味，沒有加入什麼調味，後來主廚解釋他們是用法國北部一種特別的牛，為了特顯牛肉的味道所以只加了一些橄欖油作調味，一來餐牌上從來沒有提及此牛有什麼特別，侍應生也賴得去介紹，最重要是其肉味並不濃烈，而且剁得太碎，有如做牛丸的肉醬，完全沒有口感，再加上賣相一般，絕對是中伏之選！另一主菜的魚，味道一般，魚肉不鮮美，醬汁過多，賣相有點兒像漕溜魚片，完全不吸引，但價錢並不一般，400元有多的主菜！甜品亦只是一般貨色。一個午餐平均每人消費600多元絕對不合理。更奇怪的是，以這樣價格水平的餐廳，當我要求侍應再加添麵包時他們說有收費，簡直是鬧劇！以二、三星米芝蓮餐廳的收費提供一般水平的食物及服務，值得嗎？試一次還可以再試就不用了！

Taking over where Aberdeen Street Social used to be in PMQ is Louise. Opened by famous French chef Julien Royer it was said to represent what his family tradition and heritage. If you dont know Julien is, his resturant Odette just won asian no.1 in 2019 in asian top 50 resturant. Like most typical french it satrts off with bread and butter, the nuts was a nice small addition.Next came the small on the house apertiserThen came my order of apertiser which from meal was said to be an inspiration f

連曰加班工作至深夜，今天決定要休息一天。在雜誌的介紹下，發現一家由米芝蓮二星大廚Julien Royer開設的新餐廳。餐廳位於中環PMQ, 分別設有室內和半室外座位。這兒的裝修優雅，落地玻璃窗引進陽光，加上綠色植物，是悠閒舒適的殖民大宅風，情調十足。Week lunch at the Parlour$158每日不同，今日是Hake ‘Aioli這太平洋白魚口感幼滑，肉質細緻，油份比真鱈魚高，而且完全無骨又唔腥，配上酸酸地又 creamy的旦黃醬，真的豐腴滑溜，好吃！配菜有紅蘿白、新薯和扁豆，真是健康又美味。Section of homemade pantries $118在三款pantries 之中，選了Chocolate 。這朱古力波波有脆香的花生朱古力脆皮，中間是幼滑的榛果朱古力慕絲和朱古力流心，嘩！就好像一顆超大的金莎朱古力一樣，榛子味又濃又香，而朱古力味甜而不膩，加上脆滑流心滋味，正呀！Flat white $38這flat white 咖啡味道尤其甘香順喉，泡沫幼細，口感幼滑，正好為這午餐作完滿的句號。估唔到在這悠遊雅緻的地方用餐會索值不菲，難得week lunch 和普通c

In these troubled times we find ourselves, writing about restaurants feels trivial, disrespectful even. As I look around at the plutocrats pissing away their inherited wealth on wine they don’t understand, apathetic towards the plebeian protestors and their selfish pursuit of a fairer future, it’s hard not to see restaurants like Louise as part of the problem. This sets an unfairly high bar when reviewing it. Louise – the sister restaurant of Asia’s best – can’t just be good, she needs to except

第二次幫襯Louise 開業兩個月 相信水準穩定左好多 Menu都唔同左要試晒成個Menu真係起碼要黎四次🤫上次坐下面 今次終於book到上面因為Menu同plating都唔同架！😌Starter前 先食個Refreshing的前前菜酸酸甜甜的西瓜蕃茄配Jelly, Mozzarella Cheese之後係熱辣辣的Homemade Sourdough配自製Butter 混合Nuts Yoghurt等製作而成的Bread Spreading 好Smooth好Creamy 感覺輕盈 無牛油咁HeavySourdough 外脆內軟 麥香味濃！必食的Pâté en croûte 上次食過今次要encore!口感扎實 層次分明 但不失Smoothness Blue Lobster Bisque 超超超濃郁龍蝦湯有成壺比你自斟自飲 口感幼滑 仲有不少新鮮龍蝦肉Smoked Organic Egg, Potato, Chorizo 堪稱Perfect Egg 用64℃慢煮的蛋加入薯仔 但食落係前所未有咁Smooth同輕盈但啖啖濃郁薯味！Heirloom Tomato tart, Burrata, B

Odette的Julien Royer在原本Aberdeen Street Social的位置開了Louise, 籍著本身Odette的名氣, 令Louise的話題性滿載. Louise本身並不太走Fine Dining的路線, 反而是比較Chill而又Causal, 下層是酒吧, 而上層則是Bistro, 兩層的菜單也有些少不同. 來到Bistro的空間, 位置不大, 充滿植物的擺設和柔和色調的Deco也令我感到來這裡用餐就不用太拘謹吧!和女朋友點了可以分給四人的法式燒雞, 有點瘋狂, 但這隻雞真的很好吃. 用上本地三黃雞烤製而成, 比法國雞更多雞油, 更香而且肉質很腍, 連胸肉也沒有渣. 用上原條Rosemary一起燒製, 香而沒蓋過雞的油香. 雞飯以新潟米和雞湯煮成, 帶有Risotto的口感, 而上面的脆雞皮脆又是一絕. 這道菜以香港食材, 法式烤法, 再加上新加坡式的海南雞飯表達出來, 三地聯手, 誠意之作!

If Ecriture was the most anticipated restaurant opening in Hong Kong last year, then this year's title has got to belong to recently opened Louise at PMQ. Taking over the space previously occupied by one of my favorite restaurant Aberdeen Street Social, Louise is a brainchild between JIA Group and Chef Julien Royer of Odette Singapore which has just been freshly crowned Asia's Best Restaurant earlier this year.Renowned designer Andre Fu (who's behind the design of the new St Regis Hotel in Wanch

This restaurant as been introduced to me as a new fine dining French restaurant designed by Andre Fu. I didn't know it was the old Aberdeen Social before. I must say the decoration was very nice, formal enough with a casual twist. Was indeed quite cool. Started off with a nice plate of sourdough.Quite a nice amuse bouche. Grilled octopus. Was quite delicious. Their famous chicken. Supposed to serve 3-4 people but the two of us finished everything. It was really juicy and very nicely cooked. It's

香港新餐廳，Louise: 座落在PMQ, 原Aberdeen street social 的位置。是新加坡一家米其林一星餐廳主廚第一次在國外開設新的餐廳。帶着滿滿的期待而去，失望而归。现实不如預期，菜式，裝修肯定是米其林的層次，但是食物卻無特色。只能說是好吃的法國菜。主廚Julien Royer 主打家庭兒時菜式，但在我看來有點不倫不類。並沒有十分homie 的感覺。菜肴定位模糊，主要靠貴的食材（龙虾🦞，truffle, Caviar) 取勝。本來應該清淡為主的cod fish, 用油膩的chorizo 包住，鱼肉变得很有嚼劲且失去了鱼的鲜味。我要是想吃这么有力量的鱼不如点monk fish! 我只能说这是一家价格，服务，装修达到水准的餐厅。可能才开了一个月还在找感觉吧。

The long-awaited “Louise” is finally open! This delightful, fresh new restaurant has given us new reasons to head to PMQ. Chef Julien Royer, the same chef of Singapore’s legendary “Odette” has brought “Louise” to Hong Kong. Designer Andre Fu has again worked his magic by renovating the space previously occupied by “Aberdeen Street Social”; revamping what used to be a somber and dark interior by giving it a light and airy feel (the space even seems larger).. elegant beige with primary accent tone

上星期二剛Opening期待已久的Louise主廚係今年奪取Asia 50 Best第一位的 chef_julien由前菜到小食主菜到甜品 Cocktails Mocktails都十分有水準的#FrenchBistro 🇫🇷餐廳分兩層 上下層的Menu不同上層會較貴價 下層chill啲首先predrink下 叫左一杯cocktail一杯mocktail 兩杯的balance都做得好好之後係前菜La tarte aux tomates anciennes, burrata Luigi Guffanti, sorbet basillc (英:Heirloom tomato tart, Luigi Guffanti burrata , basil sorbet) 羅馬蕃茄配上Basil Sorbet好清新開胃 配上新鮮手造Burrata 正！之後係Pâté en croûte Louise傳統經典法式料理 以酥皮包住chicken&duck liver加上其他食材增強口感 仲有層Duck Vinegar Jelly 酸酸地刺激味蕾 中和pate的heavy感覺 加添一份清新感之後係Le ta