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2019-10-28
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每到週末,總係要搵啲好嘢食吓relax一下。今次就俾我喺中環蘭桂芳附近搵到間隱世法國餐廳。餐廳環境氣氛唔錯,雖然早早地6點鬆啲就到咗餐廳,但都已經有幾枱食客喇。Appetizers:蘑菇多士。多士焗得好脆,面頭一陣薄薄嘅牛油,就咁食都已經好香。將磨菇同忌廉汁放上多士面食,即刻變成另一種風味。Soups:焗古也芝士洋蔥湯。洋湯好甜,整個湯都好鮮味。湯焗得熱熱咁上枱,芝士仲可以拉到絲嫁。Pastas:香蒜牛肝菌意粉。牛肝菌香味濃郁,意粉口感煙韌,整就菜嘅食材雖然是簡單,但味道絕對不能看少。Main Course:香煎時令魚柳拼海鮮配海鮮汁。今日唔太想食紅肉,所以叫咗依個海鮮同魚做主題嘅主菜。今日嘅時令魚柳係鱸魚,魚柳好新鮮,亦都煎得好香。其他海鮮有帶子,大蝦同大蜆。大廚活用了海鮮嘅鮮味,整個course嘅海鮮都鮮味好食。爐魚柳底下仲有薯蓉,薯蓉滑溜而帶牛油香。Desserts:是日甜品。隨便咁點咗是日甜品,原來一啲都唔隨便。甜品分別有無花果撻、雲呢拿雪糕同焦糖燉蛋。無花果撻面頭有大大片嘅無花果肉,撻身係吉士。撻底脆口非常,記得一定要連埋撻底一齊食。雲呢拿雪糕混有nuts,比一般西餐廳嘅齋雪
Appetizers:蘑菇多士。多士焗得好脆,面頭一陣薄薄嘅牛油,就咁食都已經好香。將磨菇同忌廉汁放上多士面食,即刻變成另一種風味。
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Soups:焗古也芝士洋蔥湯。洋湯好甜,整個湯都好鮮味。湯焗得熱熱咁上枱,芝士仲可以拉到絲嫁。
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Pastas:香蒜牛肝菌意粉。牛肝菌香味濃郁,意粉口感煙韌,整就菜嘅食材雖然是簡單,但味道絕對不能看少。
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Main Course:香煎時令魚柳拼海鮮配海鮮汁。今日唔太想食紅肉,所以叫咗依個海鮮同魚做主題嘅主菜。今日嘅時令魚柳係鱸魚,魚柳好新鮮,亦都煎得好香。其他海鮮有帶子,大蝦同大蜆。大廚活用了海鮮嘅鮮味,整個course嘅海鮮都鮮味好食。爐魚柳底下仲有薯蓉,薯蓉滑溜而帶牛油香。
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Desserts:是日甜品。隨便咁點咗是日甜品,原來一啲都唔隨便。甜品分別有無花果撻、雲呢拿雪糕同焦糖燉蛋。無花果撻面頭有大大片嘅無花果肉,撻身係吉士。撻底脆口非常,記得一定要連埋撻底一齊食。雲呢拿雪糕混有nuts,比一般西餐廳嘅齋雪糕球用心。焦糖燉蛋做得非常好,焦糖厚薄適中。可以一次過食三款甜點,真係好好嘅ending。Good Job!
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