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2023-03-04
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呢間餐廳係我八年來最喜愛嘅餐廳。係一間米之蓮三星高級法國餐廳。基本上每年生日/ 重要節日我哋都會去呢度。今年情人節都唔例外。因為工作關係，我哋將慶祝情人節延遲左一個星期。餐廳裝修屬於高格調。設有吧枱位置及用餐雅座。吧枱位置可以望入廚房廚師烹調食物嘅過程。我哋比較喜歡坐吧枱用餐。入座後，餐廳會送上一籃新鮮焗製嘅唔同種類法式小麵包。例如牛角包、法式酸種、芝士麵包、煙肉麵包等等。今日我哋兩位就點餐廳Signature Menu - 六道菜晚餐。分別點左紅酒同埋一杯bloody orange cocktail 。之後送上主廚精心安排welcome course。第一道：Le Caviar Imperial de Sologne(Sologne Imperial caviar with fine jelly and cauliflower cream)底層由法國魚子醬做成啫喱再配上面層係由椰菜花做成忌廉。呢個配搭好新鮮！好多時食魚子醬都偏咸，呢個完全唔會。食到淡淡海水味！魚子啫喱鮮甜唔腥。第二道：La Langoustine(Langoustine ravioli with lobster co
餐廳裝修屬於高格調。設有吧枱位置及用餐雅座。吧枱位置可以望入廚房廚師烹調食物嘅過程。我哋比較喜歡坐吧枱用餐。
入座後，餐廳會送上一籃新鮮焗製嘅唔同種類法式小麵包。例如牛角包、法式酸種、芝士麵包、煙肉麵包等等。
French Bread Basket
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今日我哋兩位就點餐廳Signature Menu - 六道菜晚餐。分別點左紅酒同埋一杯bloody orange cocktail 。之後送上主廚精心安排welcome course。
第一道：Le Caviar Imperial de Sologne
(Sologne Imperial caviar with fine jelly and cauliflower cream)
Le Caviar Imperial de Sologne (Sologne Imperial caviar with fine jelly and cauliflower cream)
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底層由法國魚子醬做成啫喱再配上面層係由椰菜花做成忌廉。呢個配搭好新鮮！好多時食魚子醬都偏咸，呢個完全唔會。食到淡淡海水味！魚子啫喱鮮甜唔腥。
第二道：La Langoustine
(Langoustine ravioli with lobster coral sauce and green peas)
La Langoustine (Langoustine ravioli with lobster coral sauce and green peas)
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第三道：Le Zéphyr au Fromage
(Smooth Emmental cheese soufflé with black truffle coulis）
Le Zéphyr au Fromage (Smooth Emmental cheese soufflé with black truffle coulis）
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第四道：Le Homard
Roasted Maine lobster with baby spinach and “béarnaise” sauce
Le Homard Roasted Maine lobster with baby spinach and “béarnaise” sauce
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話咁快就食第五道菜，再追加多一杯Cocktail 。食左幾道菜都係海鮮嘅菜式，係時候食返啲肉
第五道: La Caille (Free-range quail and foie gras with seasonal wild mushrooms )
La Caille (Free-range quail and foie gras with seasonal wild mushrooms )
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Le Bœuf Wagyu (Grilled A4 Kagoshima Wagyu beef with French beans and mustard sauce)
Le Bœuf Wagyu (Grilled A4 Kagoshima Wagyu beef with French beans and mustard sauce)
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我哋兩個分別每人點一道。
我嘅主菜就係鵪鶉和鵝肝配時令野生蘑菇，而男朋友就係烤A4鹿兒島和牛四季豆芥末醬。講下鵪鶉同鵝肝，我食鵝肝嘅時候最初以為食緊鵪鶉，係肉嘅感覺。後來經理講解先知道原來係將件鵝肝慢煮再煎，平時食係滑嘅口感，估唔到可以煮到咁特別嘅口感。當然好好味😋
而A4鹿兒島和牛四季豆芥末醬，呢款和牛嘅脂肪分布平均但唔算多。煎到和牛表面少少脆，保留左大量肉汁，口感似返牛扒。平時食開和牛脂肪含量多，食落口好多油咁，我反而幾鍾意呢種和牛，完全唔油膩。
第六道： La Forêt Noire (Mushroom in Black forest style with griottine and chocolate cream flavored with kirsch)
La Forêt Noire (Mushroom in Black forest style with griottine and chocolate cream flavored with kirsch)
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今次Fine Dine體驗一如以往質素，每一道都好有水準，我比足滿分。真係好好味好滿足！三星米之蓮名銜實至名歸，所以每年都要返黎食一次。
Bloody Orange
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Welcome course
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Cocktail
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