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2021-03-02
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一間原本只做晚市嘅米芝蓮二星日式法國餐廳TA VIE，係日語「旅程」嘅意思而係法語中意為「你的人生」係一家日法融合主打亞洲風格嘅法餐早前因為疫情無咗晚市轉做午市因時勢而易book到嘅情況下梗係要支持一下🥢Appetizers:📍Kegani crab and avocado cocktail, covered with chrysanthemum jelly 以往比較抗拒牛油果但今次由新鮮蟹肉拼湊埋牛油果及青瓜等材料上面覆蓋著透明漂亮嘅菊花果凍味道又意想不到咁夾不自覺就食晒啲牛油果而蟹肉嘅鮮味亦好特出整個組合值得一讚🥢Appetizers:📍Dried figs and foie gras terrine with crispy buckwheat crepe 好特別嘅一道鵝肝鵝肝鬆軟滑溜肥美不羶兩片鵝肝中間釀咗一層無花果雖然帶有無花果甜甜嘅味道但無花果嘅酸甜正正可以減輕膩滯感覺味道配合得天衣無縫🥢📍House made pasta with “Aonori” seaweed sauce topped with Hokkaido “Baffin” uni 自家製意粉配青海藻汁伴馬冀海膽
TA VIE，係日語「旅程」嘅意思
而係法語中意為「你的人生」
係一家日法融合
主打亞洲風格嘅法餐
早前因為疫情無咗晚市轉做午市
因時勢而易book到嘅情況下梗係要支持一下
🥢
Appetizers:
📍Kegani crab and avocado cocktail, covered with chrysanthemum jelly
以往比較抗拒牛油果
但今次由新鮮蟹肉拼湊埋牛油果及青瓜等材料
上面覆蓋著透明漂亮嘅菊花果凍
味道又意想不到咁夾
不自覺就食晒啲牛油果
而蟹肉嘅鮮味亦好特出
整個組合值得一讚
🥢
Appetizers:
📍Dried figs and foie gras terrine with crispy buckwheat crepe
好特別嘅一道鵝肝
鵝肝鬆軟滑溜肥美不羶
兩片鵝肝中間釀咗一層無花果
雖然帶有無花果甜甜嘅味道
但無花果嘅酸甜正正可以減輕膩滯感覺
味道配合得天衣無縫
🥢
📍House made pasta with “Aonori” seaweed sauce topped with Hokkaido “Baffin” uni
自家製意粉配青海藻汁伴馬冀海膽
餐廳嘅招牌菜之一
薄切自家製意粉煮得煙韌度適中
呈al dante夠晒彈牙
配搭青海藻汁及北海道馬冀海膽另有一番滋味
麵條吸收晒海藻汁嘅味道
鮮味十足
海膽份量一啲都唔吝嗇
而且肥美鮮甜
難怪成為signature dish
🥢
📍Deep fried “Lung Guang” chicken wing stuffed with black truffle rice, Shaoxing wine sauce
餐廳另一招牌菜 - 炸龍光雞翅
大廚將雞翅去骨
然後放入日本牛及白松露米飯
雞翼外皮炸得非常脆口
但內裡嘅牛仲保持住嫩滑
上面鋪上幾片黑松露片
雖然配上濃烈嘅紹興酒醬
但上菜時酒精已完全揮發
只留下濃郁嘅黑松露香氣
🥢
📍Brittany blue-lobster with lobster essence, garlic-parsley butter, spicy tomato sauce
藍龍蝦爽口彈牙
配上微辣嘅蕃茄醬汁
更加突出龍蝦嘅鮮甜
原來以為主菜只係得龍蝦
點知食到中途再上多個迷你版龍蝦包
驚喜之餘又玩味十足
🥢
📍Charcoal grilled Nozaki beef ribeye Somked with Hoba leaf
呢個係小編食過最難忘嘅ribeye
上菜時大廚會先呈上以藤藍盛載嘅ribeye
肉眼以鐵枝串起
上面再以一塊大葉鋪著嚟煙燻
咁嘅煮法真係第一次見
肉眼燻到恰到好處
帶有葉香之餘亦保留到肉汁
再配以黑松露片進食
教人一試難忘
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