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2024-11-06
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今晚嘅餐飲體驗，簡直係一場味蕾嘅冒險旅程！呢間餐廳嘅創意菜式，將法式優雅同香港地道風味完美融合！首先，我哋叫咗兩杯橙汁，酸酸甜甜好開胃。緊接而來嘅L'amuse Bouche， 「Tartare」的出現，Maison ES Signature chuck-rib 的細膩牛肉，配上奢華的魚子醬和鵪鶉蛋，口感層次豐富，而最令人驚喜嘅係，香港式沙嗲醬汁竟然咁和諧！米脆片的加入，更添一份獨特的口感！主菜的法國鵪鶉，烹調得恰到好處，肉質鮮嫩多汁。配搭中式臘腸、西蘭花和糯米飯。甜中帶鹹，有梅子汁的點綴。甜品「French Toast」，法式多士的鬆軟，配上自家製花生醬ganache 的濃郁，金糖脆餅的酥脆，港式奶茶雪糕，大滿足！最後，Petit Fours 的精緻小甜點，為這場美食盛宴畫上完美句號。Last night's dining experience was nothing short of a culinary adventure. This restaurant's innovative dishes seamlessly blend French elegance with the
今晚嘅餐飲體驗，簡直係一場味蕾嘅冒險旅程！呢間餐廳嘅創意菜式，將法式優雅同香港地道風味完美融合！
首先，我哋叫咗兩杯橙汁，酸酸甜甜好開胃。
緊接而來嘅L'amuse Bouche， 「Tartare」的出現，Maison ES Signature chuck-rib 的細膩牛肉，配上奢華的魚子醬和鵪鶉蛋，口感層次豐富，而最令人驚喜嘅係，香港式沙嗲醬汁竟然咁和諧！米脆片的加入，更添一份獨特的口感！
主菜的法國鵪鶉，烹調得恰到好處，肉質鮮嫩多汁。配搭中式臘腸、西蘭花和糯米飯。甜中帶鹹，有梅子汁的點綴。
甜品「French Toast」，法式多士的鬆軟，配上自家製花生醬ganache 的濃郁，金糖脆餅的酥脆，港式奶茶雪糕，大滿足！
最後，Petit Fours 的精緻小甜點，為這場美食盛宴畫上完美句號。
Last night's dining experience was nothing short of a culinary adventure. This restaurant's innovative dishes seamlessly blend French elegance with the unique flavors of Hong Kong, creating a truly remarkable experience.
The evening began with a crisp and refreshing Saint Louis Blanc de Blancs Brut, the perfect prelude to the culinary delights to come. The amuse-bouche, a "Tartare," was a revelation. The tender Maison ES Signature chuck-rib, paired with luxurious Ossetra caviar and a quail egg, offered a symphony of textures and tastes. The surprising yet harmonious addition of a Hong Kong-style satay emulsion was a stroke of genius, complemented perfectly by the textural contrast of the rice noodle crisps. This was a masterful fusion of East and West.
The main course, French quail, was cooked to perfection, the meat succulent and juicy. The pairing of Chinese sausage, broccolini, and glutinous rice, while initially unexpected, proved to be a harmonious blend of flavors and textures. The sweet and savory notes danced on the palate, elevated further by the subtle plum jus.
The "French Toast" dessert was the pièce de résistance. The soft texture of the French toast, paired with the rich, homemade peanut butter ganache and the satisfying crunch of the golden syrup tuile, was a delightful experience. The unexpected addition of Hong Kong milk tea ice cream was a stroke of brilliance, creating a captivating interplay of sweet and savory, familiar and exotic.
The meal concluded with delicate petit fours, a fitting end to this exceptional culinary journey.
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