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2020-02-26 2968 views
Joel Robuchon 在香港多年,也是米芝蓮得獎常客,今次終於有機會生日去慶生。紅色+黑色的modern 裝修是它的signature,環境無得彈,有專用lift和入口。Book 枱可以揀kitchen table 或dining room,第一次黎就揀左坐得舒服點的dining room,早d訂,個位唔錯。挑了4個course,appetizer +soup +main +dessert $695。Bread basketAmuse bouche 走fusion 路線,帶點日式味道。Sologne imperial caviar (+$200) ,生日值得奢侈一下,每一口都細意品嚐海中黑鑽石,甘甜鮮味,配龍蝦啫喱和椰菜花cream,味道確實豐富,值得一試。Black winter truffle 配鵝肝沙律,每個dish都是藝術傑作,大大片黑松露和foie gras。Spiced scampi Bouillon (+$50),一看便知道plating 經過精心設計,已經加不少分數,蝦子海鮮湯也十分鮮味。栗子湯有驚喜,原來有個蒸蛋底,然後加栗子湯,非常幼滑又有口感。煎北海道帶子配
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Joel Robuchon 在香港多年,也是米芝蓮得獎常客,今次終於有機會生日去慶生。



紅色+黑色的modern 裝修是它的signature,環境無得彈,有專用lift和入口。

Book 枱可以揀kitchen table 或dining room,第一次黎就揀左坐得舒服點的dining room,早d訂,個位唔錯。

挑了4個course,appetizer +soup +main +dessert $695。

Bread basket



Amuse bouche 走fusion 路線,帶點日式味道。

Sologne imperial caviar (+$200) ,生日值得奢侈一下,每一口都細意品嚐海中黑鑽石,甘甜鮮味,配龍蝦啫喱和椰菜花cream,味道確實豐富,值得一試。

Black winter truffle 配鵝肝沙律,每個dish都是藝術傑作,大大片黑松露和foie gras。


Spiced scampi Bouillon (+$50),一看便知道plating 經過精心設計,已經加不少分數,蝦子海鮮湯也十分鮮味。

栗子湯有驚喜,原來有個蒸蛋底,然後加栗子湯,非常幼滑又有口感。


煎北海道帶子配上薑蓉食,又幾特別,泡沫是用mushroom 做的,再用上黑色墨汁蝴蝶粉點綴,好吃!法國料理就是有心思,每一道菜都有它的靈魂。

Lobster spaghetti (+$150) 龍蝦肉新鮮彈牙,份量也不少,醬汁和意粉也完美的結合。

Signature 薯蓉好creamy。

這裡的dessert 也相當出色,青蘋果啫喱配柚子奶油和乳酪sorbet,口感不單清新,也有很多層次。

Mont blanc 栗子味濃郁,配脆脆meringue,令人十分滿足!

甜點上的生日牌相信大家都收過,不過係杯cappuccino 上加字也真的是第一次,加分!

Petit four也沒有失望,很精緻。

驚喜位一浪接一浪,店員會主動幫忙影相,仲即時用大機影加冲印,非常有heart!另外,麵包吃不完的,店家會主動問要不要打包,客人帶走也完全不會覺得尷尬,服務是值得表揚!
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Spending Per Head
$1000 (Lunch)