The amuse bouche that evening came in two parts. First were two finger-food items, a red bell pepper mousse on a crisp biscuit and a cheese puff while the second item was a cold Kabocha pumpkin veloute with ginger jelly and toasted pumpkin seeds. I always enjoy the veloutes when dining at L'Atelier and this was no different. Full-bodied and creamy, the pumpkin flavour was quite delicate, with the crunchy pumpkin seeds releasing a heady, nutty fragrance. Although the jelly on the bottom did not taste very gingery, its cool and slippery texture added a refreshing touch to the overall dish.
For appetisers, we ordered three to share. First to come was Le Caviar. This was arranged as three items: salmon tartare with shiso sprouts and caviar, lobster jelly of caviar with cauliflower emulsion and sweet corn veloute with lemon grass cream. The corn veloute was lovely and smooth, the natural sweetness of the corn shone through, and coupled with the salty caviar it was a perfect pairing. The salmon tartare was prettily presented, decorated with basil flowers and crowned with caviar. Tasting the tartare on its own, I found it to be quite delicate, a little bland even, but together with the caviar it tasted much better. We were suggested to spoon down to the bottom of the small bowl of the lobster jelly, as underneath was a layer of caviar. The jelly itself was really intense with the essence of lobster and coupled with the caviar, it veered on the edge of being too salty.
Next was Le Langoustine. A solitary plumply stuffed ravioli with sliced white truffle, braised savoy cabbage and a fois gras sauce. Ever since Mr. C had recommended this dish to me, I had fallen head over heels in love with it~ Fresh, bouncy scampi encased in an al dente pasta skin, the fois gras sauce was sinfully rich and together with the aromatic truffles.. it was an absolute pleasure to eat~. I dare say that it might even be slightly better than the ones I have had in Hong Kong Highly recommended!
Our last appetiser was Le Fois Gras. Also arriving as three components, there was a steamed fois gras in vegetable mille-feuille, seared fois gras with marinated red radish and an emulsion of fois gras in cepes cappuccino. I adore fois gras, so when this was served I was very excited The mille-feuille was beautiful to look at~ each layer was practically of equivalent thickness and I sincerely admired the effort used in putting together this creation. It was surprisingly light in taste despite the use of fois gras, but still enjoyable. The fois cappuccino tasted exactly like the sauce used in Le Langoustine, rich with an additional earthy flavour from the cepes mushrooms. Really good~ As for the seared fois gras, I had no qualms with this at all. Seared to a crisp on the outside, the inside remained wonderfully soft where each mouthful was absolutely decadent. To cut through the oiliness from the fois gras, the red radish slices were a perfect accompaniment, sweet and sour with a pleasant pickled-like taste.
For mains we shared the Amadai and L'Agneau. I have had both dishes at L'Atelier in HK and I thorougly enjoyed both so I was intrigued to see how well they would prepare them here. The Amadai was pan-fried with its skin fried to a crisp where you could see each individual scale and was paired with a creamy artichoke and bacon jus. The fish was cooked just right, the flesh was so soft and matched perfectly with the gorgeously crunchy skin. Absolutely stunning!
The other main of french lamb was delicous as well, rolled in black truffle and slow cooked till a blushing rose pink it was very very tender. Don't dismiss the side of mashed potatos though, Robuchon is famed for its mash, creamy and buttery.. just don't think about how much butter was used in achieving that dreamy texture
And then to dessert~!
We also ordered two souffles to share, Le Marron and L'Oeuf de Poule. Le Marron was chestnut flavoured with a touch of Cognac paired with a praline ice-cream. This was not too bad, the souffle was perfectly risen and the aroma of chestnut was warm and inviting. My favourite part of this dessert was actually the Marron glace, served on the side. It did not look like much, but the simpleness of the naturally sweet chestnut covered in a sugar glaze was just so satisfying. Love~
However, the chestnut soufle was definitely overshadowed by the L'Oeuf de Poule. Described as an egg souffle I was quite worried that it would have that awful eggy taste that I detest, however I was so wrong. Perfumed with Tahitian vanilla, evident by the speckling of black seeds it was so fragrant, but what was special about this dessert was the raw egg yolk hidden underneath the softly risen souffle. It may sound quite odd, but it tasted absolutely wonderful~ Definitely something that needs to be tried!
Aside from the main desserts, we were also graced with the presence of the dessert, ice-cream and candy trolley~
Their ice-creams were utterly gorgeous. We tried three, I picked salted caramel and of course vanilla as it is my favourite. I know some may roll their eyes and say how boring, but sometimes it is the unadulterated, innocent taste that is so pleasant Mr. C picked the orange flavour with hazelnut pieces, something quite unusual with, well I guess it depends how you say it, an equally unusual Cantonese name
And for petite fours, we had our selection from the candy trolley~ Visually it did not disappoint, a wide selection of chocolates, assorted jellies, lollipops, friands, madelines, nougats and caramels. I wish I had not been so full so that I could have actually sampled my selection, but just seeing it made me more than happy already~
Due to the popularity of the restaurant, we had to make a booking a month in advance, and only when we arrived did we realise why this restaurant was so popular – the lunch menu was an absolute bargain. There were 3 choices for lunch: MOP $458 for 2 courses with dessert, MOP $558 for 3 courses with dessert and $688 for a Full Menu. In addition to the set lunch, we also went for the wine pairing, at MOP $220 for 2 glasses of 75ml wine, and the French wines tasted wonderful.
Visual effects aside, the bread tasted absolutely delicious. My favourites were the tomato focaccia and the bacon baguette.
(3) The first appetiser which arrived was the Fresh crabmeat refreshed with cucumber jelly and spiced avocado, crunchy Piquillos tart. The crabmeat had a startlingly fresh taste and the soft and refreshing cucumber jelly was the perfect complement for it. Crab mousse, which was packed with flavours, sat on top of the crumbly, buttery base of the Piquillos tart.
(4) It has never occurred to me how well foie gras would pair with mushrooms, until I tried the Slightly smoked foie gras and top of marinated mushroom with virgin olive oil. The foie gras was sliced into thin pieces and delicately curled up; the lightness of the marinated mushroom was exactly what was needed to complement the indulgent taste of foie gras. I could almost see fireworks in my head as I took my first bite!
(5) Even though I have tried mussels in many countries, including in Belgium, the French mussels « marinières» with touch of cream and leek fondant perfumed with saffron was one of the most delicious mussels dishes I have ever tried. These medium-sized mussels tasted exquisitely fresh and were soft and supple. Just because this was such a seemingly simple dish, it completely exceeded our expectations. The cream and leek sauce had a lot of flavour and depth, but was not heavy or overly filling at all.
(6) The Shellfish bisque spiced with Espelette pepper with scallop quenelle and crispy head was another accomplished dish, and the kitchen has managed to extract the best flavours out of the ingredients. The Shellfish bisque was light and smooth, and had a terrific taste of shellfish. The tiny shrimp heads, gorgeously deep fried, were moreish.
(8) The Roasted thick pork belly with creamy polenta, cepes-mustard condiment and endives salad was simply addictive and faultless. The roasted skin was excellently crispy, and the soft pork belly was hearty and satisfying. The creamy polenta was smooth and indulgent.
(10) Creamy, buttery mashed potato is one of the most amazing things you can ever have, and I was absolutely delighted that each main course came with a serving of Robuchon‘s eye cream-smooth mashed potato!
(11) The last main course was the Crispy boneless veal head with aromatic garnish “ravigote” and black truffle sauce. The veal head was light and crispy on the outside, and was soft and tender on the inside. Awesome.
A lighter option was the fruit salad, and all the fruits were sweet and juicy. The yuzu pie, with a bright, citrus touch, was clean and refreshing, while the small banana cake was in just the right size and was aromatic and lovely.
(14) Lastly, a plate of petit fours – exquisite chocolates, and of course, macarons – came with our tea, coffee or hot chocolate, and ended our meal on a very pleasant and joyful note.
Even though Michelin stars may not always be the most accurate indicator for the quality of a meal (there are, for example, many Michelin one-starred restaurants which are quite average), I have so far never been disappointed by restaurants which have attained a Michelin three-starred status – the service, atmosphere and food at these restaurants were impeccable. Robuchon au Dôme seems to have inherited all these qualities from its Michelin three-starred predecessor, Robuchon a Galera. In addition, Robuchon au Dôme offers something that not all Michelin restaurants can offer: a bill which will not make a dent in your wallet.
幾開胃咖~ 栗米味甜甜地, 上面係好香既 parma ham~
呢個煙鵝肝一定要食,永遠最愛!
蝦湯伴蝦頭~ 非常濃香~ Good!
蜆汁伴盧魚, ok 有鮮味!
Honey 既~露筍三文魚, 佢話OK La......西式煮魚,有幾好味吖.
鵝肝和牛漢堡包~ 呢個要加錢+幾拾紋, 鵝肝軟滑, 和牛香濃, Yumm~
嫩羊Pat Pat~ Honey 話, 味香~淋~滑~ 無得頂!
來到新葡京酒店，先乘升降機到三十八樓到了天巢的接待處，待確實登記後就由侍者引領乘坐另一專用升降機，終於來到位於四十三樓最高層的餐廳位置，升降機一開門，看到的便是有鋼琴家正在演奏悠和的音樂在歡迎我們，侍者也在門口等待着我們，引領我們的位置
用的刀义是著名品牌Christofle，天頂採用玻璃透光的設計，吸收了天然光，給人精神一振的感覺
落單後，麵包籃亦已準備就緒
每每來到高級的法國餐廳，都會有Amuse Bauche
賣相極度色彩鮮艷的前菜，直令人眼前一亮
來以前已得悉這裡的鵝肝是甚有名氣的，不得不點
侍者來枱時才將湯倒入碟中
這湯侍者也是在我們面前倒入碟中，分別在於碟已預先放好那巨型的海膽啫喱
鵪鶉面帶一點焦糖的甜香，先吃鵪鶉，肉本身味道不濃，但質地就十分幼滑
吃罷主菜，又是另一高潮位
最後到了"咖啡或茶"的環節，配上的糖果，原來也是取自大堂那一大個糖果桌
三款頭盤來前，先是Amuse bouche，一小杯青色的面層是青蘋果泡沫，下面則是小青蘋果啫喱、切成小粒的青蘋果肉及西芹，味道酸酸的，感覺清新，真是十分開胃。Le foie gras，Shaved Foie Gras and French Beans Salad with Fresh Figs and Parmesan Cream，煙鵝肝伴法國扁豆沙律、無花果及帕梅森忌廉。這次吃的煙鵝肝跟上次來吃的不同，賣相及味道還是上次的較吸引。煙鵝肝切成薄片卷作小卷狀，入口很滑，帶微微煙燻味，配以帕梅森忌廉，芝味與鵝肝味道互相映襯。而翠綠的扁豆加上新鮮的無花果，中和了鵝肝的油膩感。但個人還是較愛，上次以粟米慕斯及酸甜柑橘暏喱來伴鵝肝。
Le crabe ， Fresh Crab Meat in a Cold Sweet and Sour Turnip Ravioli，Flavored with Nutmeg and Rosemary，鮮蟹肉雲吞配香草鮮甜汁。三隻雲吞以薄薄的皮包著，內裡藏滿新鮮蟹肉，半透明的透出點淺粉紅色。入口鮮味不算十分濃，帶點微甜，蟹肉口感還嫩，雲吞皮略帶煙韌，但整體味道不算十分突出。
L’anguille fumee，Smoked Eel and Reseal Potatoes in Warm Salad with Iodine Jelly，煙鰻魚及暖薯仔沙律配海鮮啫喱。鰻魚的煙燻味恰好，肉質不算很肥，薯仔軟腍，配上鮮甜的海鮮啫喱，但整體味道沒另外兩款的沒那麼出聚。
頭盤後的兩款湯，Le champignon blanc，White Mushroom Velouté served with Foie Gras Ravioli and Pata Negra Ham Julienne，白蘑菇忌廉湯伴鵝肝雲吞及西班牙火腿絲。這款湯上次來吃也有吃，待應先細心地把湯倒進碗內，忌廉湯菇菌味道香濃，口感很creamy，鵝肝雲吞口感滑溜，肝味豐腴突出。
Les crustacés ，Shellfish Bisque Spiced with Espelette Pepper with Shrimp Quenelle，and Crispy Head，鮮蝦濃湯配蝦肉及脆炸蝦頭。湯以很多蝦殼、蝦肉及蝦頭製，每一口都充滿鮮甜，湯內的蝦丸以新鮮的蝦肉打製成，十分爽口，味道更為鮮甜。再配上炸蝦頭，香脆可口，個人更愛這款湯。
主菜Le bar，Sea Bass Fillet Slowly Grilled with Marinated Zucchini，Eggplant Purée and Basil Cream，香烤海鱸魚伴意大利青瓜及紫蘇忌廉。海鱸魚肉是很嫩滑，但其下的銀鱈魚更為鮮嫩。魚肉下鋪滿意大利青瓜，吃著也帶點甜，還喜愛忌廉那獨有的紫蘇味。
Le cabillaud，Roasted Black Cod Fish with Endives and Kumquat Broth，銀鱈魚伴苦白菜配柑桔露。銀鱈魚肉質比海魚的更鮮更嫩滑，魚肉較為肥美，入口充滿魚脂香，魚肉就像融化於口中般，十分美味。伴上甜甜的醬汁，不需要濃烈的調味，已經好吃。
到了肉類的主菜，Le cochon Ibérique，Pan-fried Iberian Pork Loin,，Fricassee of Wild Craterellus Mushroom withWhite Bean，香煎西班牙黑豬柳伴法國蘑菇及白豆。厚切的豬柳鮮嫩度不比牛的遜色，而且還有著肉汁，同樣令人愛吃。鋪在底下的白豆及法國蘑菇，吸滿豬肉味及醬汁味，也不要錯過。
La caille，Carmaelized Quail Stuffed with Foie Gras and Mashed Potatoes，焦糖燒鵪鶉件鵝肝及薯蓉。燒鵪鶉表面帶點焦糖香，鵪鶉肉很嫩滑，中間夾著豐腴的鵝肝，吃得滋味，難怪這道菜一直也保留著。
Le baeuf，D-rump Steak with Sauteed Spinach and Baby Artichoke served with Virtual Bearnaise Sauce，牛臀肉伴菠菜及朝薊配法式伯那西醬。牛肉烹調至Medium Rare，肉質呈鮮嫩粉紅，入口鬆化軟腍，牛肉味道不算十分的濃，但也不錯。配菜的菠菜及雅枝竹味道清甜，跟上醬汁吃也挺惹味。
主菜後，還有令我同樣期待的甜品，雖然已經吃得飽飽的，但面對多款吸引的甜品，也找不到停口的理由。在琳瑯滿目的甜品車上，好不容易才選了數款甜品出來。拿破崙是必點的一款，酥皮造得香脆鬆化，中間的吉士忌廉香甜幼滑，充滿雲尼拿香，獨看吃一件也覺不夠。Opera，咖啡味道較淡薄，朱古力味反而更為突出，蛋糕質感不會乾身，但未算十分特別。
朱古力及焦糖撻也令人滿足，充滿牛油香的脆撻底內是濃稠的朱古力及焦糖醬，香甜誘人，又是我另一最愛。Floating Island，賣相真的很漂亮，表面那球蛋白味道不會很甜，正好跟底下香甜的雲尼拿汁來個平衡。除了蛋糕，雪糕也不要錯過，吃了焦糖味的，雪糕口感幼滑，那份糖甜香令人回味，就喜愛焦糖的甜，愈甜愈吸引。最後點了杯latte，還有Petit Four，真是十分圓滿的午餐。
點好菜後，先送上的是welcome food栗米蓉配鵝肝mousse及甜酒啫喱，擺設得七彩繽紛非常賞心悅目，鵝肝mousse入口香腴幼滑，質感輕盈不太肥膩，作為開胃菜是稱職的；只是栗米蓉味道十足十罐頭栗米湯，甜酒啫喱亦不太特出，幾款食材配搭起來未能營造出‘驚喜’的效果，去年的青豆mousse配三文魚子我覺得是較為出色的。
跟著上場的當然是這裡其中一個賣點：精彩的麵包籃，我對麵包其實就只有兩個最基本的要求，便是要熱＋暖，這兒不但完全做到，還加上新鮮，款款有特色，有咸有甜有脆有軟有餡；食完一籃後，侍應還會推架麵包車繼續來引誘你：［要唔要加ｄ麵包呀？］，最後大家食到欲罷不能，試完一件又再添一件，差點兒出事飽到無胃口食隨後來的菜式。
食過麵包後，大家已十分滿足，不過更令人驚歎的前菜亦隨即送上：‘La mozzarella’是‘脆炸軟滑水牛芝士配鮮蕃茄’(Crispy mozzarella and pana cotta with pressed fresh tomatoes in Mediterranean style)，見到如此精緻的造型，已使人精神一振，感覺就像各款美食在熱烈舞動一般，充滿動感；至於味道我認為跟一般的水牛芝士差不多，但特別在質感的變化，水牛芝士經炸過後變得香脆又暖暖的，煙靭度亦加強了不少，咬開一半後能拉出勁多的芝士絲（Cheese…好爛gag），而旁邊亦有更軟滑版的，想不到水牛芝士都可以有多款的變奏，非常出色。
另外‘Les moules de Bouchots’是‘法國青口沙律伴青蘋果，牛油果及蕃茄伴海鮮香露’(Warm French mussels salad accompanied with green apple, avocado and tomatoes, tossed in crustacean dressing)，我本身不太喜歡食貝殼類的，很怕那種腥腥的海水味，不過難得地這些青口的海水味不重，而且雖然體型如此細小，卻帶著澎湃的鮮甜味，再配上酸酸的醬汁，十分開胃，亦中和了不少水牛芝士的飽滯感。
講到湯類啦，‘Le champignon blanc’是‘白蘑菇忌廉湯伴鵝肝雲吞及西班牙火腿絲’(White mushroom veloute served with foie gras ravioli and Pata Negra ham julienne)，肯定是真材實料，因為每一口湯都伴著濃郁的磨菇香氣，在口內久久不散，令人回味；而湯內的鵝肝雲吞，我覺得絕對是一項偉大的發明，滑滑薄薄的雲吞皮，包著份量少少卻恰到好處的鵝肝蓉，在口中慢慢融化成鵝肝獨特的豐腴油香，實在是非常美妙的配搭。
‘Les crustaces’是‘鮮蝦濃湯配蝦肉及脆炸蝦頭’(Shellfish bisque spiced with Espelette pepper with shrimp quenelle and crispy head)，很疑惑究竟廚師用了多少蝦和貝類，去熬出這碟如此出色的鮮蝦濃湯呢？因為味道就只可以用一個字來形容：‘濃’（用‘正’都得既），飲完後滿咀都是濃濃的海鮮甜味；而碟內那顆矜貴的金箔蝦丸亦非常彈牙美味，也沒想過我們平日也只是煎香蝦頭或用蝦頭熬湯，法國人竟更加物盡其用，徹底地將整個蝦頭脆炸當送酒小食，不過我覺得炸得不夠通透，有些位置仍是硬邦邦的咬不碎。
主菜有非常多的選擇，掙扎好一會兒後，結果我們點了‘La caille’：‘焦糖燒鵪鶉伴鵝肝及薯蓉’(Caramelized quail stuffed with foie gras and mashed potatoes)，這道菜簡直是無可擊，烤得薄脆的外皮，帶著焦糖的香氣，包裹著內裡充滿彈性的脾肉，而嫩滑如絲的鵪鶉肉中間，亦令人驚喜地釀著一塊半融的，散發出陣陣香氣的鵝肝，一切是如此的完美無瑕，甚至連伴碟的薯蓉也是無比的香口幼滑，我要俾這道菜十個‘讚’！！！
相比之下，另一主菜‘Le boeuf’‘牛臀肉伴菠菜及朝鮮薊配法式伯那西醬’(D-rump steak with sautéed spinach and baby artichoke served with virtual Bearnaise sauce)實在是大大的失色了，我一向以為在高級餐廳點牛肉是一個安全的選擇，但很可惜的是，這牛臂肉運動得太多了，不但靭而且有筋，味道也只是一般，朝鮮薊亦煮得乾巴巴的，確實令人大失所望。
食到此刻已飽到十成十，幸好我還可以搬出另一個胃，來迎接令人極度興奮的甜品車，幸運地所有甜品款式和去年的一模一樣，我可以專心地品嚐我最愛的三款：Rum酒蛋糕，朱古力opera，以及榛子蛋糕。軟綿濕潤的蛋糕蘸滿了香甜醉人的Rum酒，朱古力opera每一層都是不同質感的香濃的朱古力，榛子蛋糕亦非常鬆軟可口，款款甜品都是如此的美味，為這頓豐盛的午宴劃上完美的句號。
去到coffee or tea的階段，居然還送上任食任添的petite four（仲有野食！！！），見到我心愛的macaroon，我唯有乖乖地在倉底拿多一個胃出來，塞多幾個macaroon入去啦，最多今晚唔食囉。
老實說，前往盧布松途經的各式各樣陳設可謂是博物館級數的展品，令人目不睱給，就這樣隨樓層指示，乘電梯前往三樓餐廳進餐，準時十二時正開門，可能是早訂位的原故，我倆被編到窗邊位，檯與檯之間的距離令人覺得有點私人空間。很快便有侍應生過來派送餐牌，並且把牛油車推往我倆的餐檯旁邊，就在我們忙於選擇午膳菜式的同時，侍應生已向我們資詢要鹽味還是非鹽味的牛油，為了兩者都可一試，於是我和太太各要了兩款牛油，好等兩人均可嘗到不同味道的牛油滋味。我倆同時看著侍應送來之餐牌，男士一般較為求其，既然廚師推介香煎魔鬼魚塊，就把心一橫，欣然接受它作為我的主菜。由於MOP498的午餐還包括了頭盤，餐湯及甜品，因此我續向侍應生叫了一個頭盤，煙鵝肝伴法國扁豆沙律,無花果及帕梅森忌廉, 餐湯則選了白蘑菇忌廉湯伴鵝肝雲吞及西班牙火腿絲。甜品沒有供應檸檬批，故此選擇了拿破倫脆餅，梨批及焦糖雪糕。
西班牙酒啫哩: 用一小個透明圓形玻璃瓶盛著的西班牙酒啫哩,為保持固定溫度,於是把乾冰一併上桌,單是視覺效果巳非常討好.西班牙酒啫哩的酒味不濃烈,但亦未至於全無酒精.啫哩除了有果酒味,那輕盈的泡沬略帶點清涼的簿荷味,最適宜夏日拿來做餐前醒胃小點。
法國青口沙律伴青蘋果,牛油果及蕃茄伴海鮮香露:帶點海水味的青口,份量絕不吝嗇,肉質鮮甜肥美,即使沒有青蘋果,牛油果及蕃茄粒伴隨,絕可獨領風騷.青口其鮮無比外,連賣相亦甚講夠,先說青口的層層疊,由下以上的圓形排列,把體積較細的青口墊底,再把體積較大的疊上,然後再放上數片金箔及松露作點敘,當然少不了以沙律為主題的沙律菜及蔬果肉粒,最欣賞的是圍著碟旁用作點敘的蔬果粒,其體積的大小及距離都機乎一樣,隨了味道,連賣相也相當講究。
煙鵝肝伴法國扁豆沙律,無花果及帕梅森忌廉:刨出一片片相同大少捲狀的鵝肝,上面灑上海鹽及黑椒粒作調味之用.鵝肝非常的甘香濃郁,慢慢讓舌頭感受質感帶來的柔滑細緻,海鹽黑椒把鵝肝帶來的味覺享受推向極點,但煙薰味淡.同樣地,這道菜絕不容許只讓食客追求味覺享受而對視覺效果不加重視.廚師用上新鮮的法國扁豆及沙律菜葉來作襯託,以淸甜的無花果乾為食客帶來喚醒味蕾的一道甘泉,再用上網狀紋玻璃盤盛著,強烈突顯食材主題的焦點.或許有些人會覺得這道菜式賣相像個花籃,有的會覺得像鳥巢,不同人有不同感受,大概意法人特別愛把玩食物藝術吧.
白蘑菇忌廉湯伴鵝肝雲吞及西班牙火腿絲:忌廉湯內充滿蘑菇的野菌香味,從來也沒嚐過鵝肝雲吞,只是從某電訊廣告才首次聽過有這種餡料的雲吞,雖然鵝肝雲吞的餓肝幼滑濃郁,但我還是後悔一啖吃了它.吃過後還是覺得讓鵝肝慢慢地溶於湯內,那樣每湯匙都充滿著鵝肝的味道不是比雲吞一啖吞下肚更好嗎?至於用來點敘的西班牙火腿絲只能曾強賣相,像是變得可有可無了.
酸模香草湯配鮮蝦肉及脆炸蝦頭:酸模香草湯配鮮蝦肉及脆炸蝦頭: 侍應首先捧來一個黑色的大湯碗,內裡盛著一粒如乒乓球般大少的蝦肉丸,肉丸浸泡在輕柔的泡沫之內.然後侍應駕輕就熟的把一杯香草湯倒入湯碗內.大概這就是歐陸地區上湯的文化吧,湯內除了有著微微帶酸的香草味道外,亦感覺味道清新不混濁.湯料相當豐富,除了有蝦肉丸外,亦有蝦仁及分開附上的炸蝦頭呢!我急不及待,先把炸蝦頭倒入湯碗內,好讓拍攝出來的效果更理想.蝦肉丸鮮爽彈牙,蝦仁亦不惶多樣,脆炸蝦頭更是精彩無比,酥脆惹味得來亦有點鹹香.有頭到尾,口腔內都是嘴嚼不停,無他,因為這與廣東人所喝的湯大大不同,你不會喝完過後只感覺到"成肚水",這個湯令你感覺吃得很充實.相信有些胃口一般的女士們喝完這個湯會容易感覺很飽肚呢.
香煎魔鬼魚翼伴檸檬醬及香草:煎魔鬼魚上灑上大量的碎蛋黃,蛋白及一些香草,作為點敘還是可以的,但賣相看起來不夠吸引,有點糊亂堆砌顏色的感覺,未能令我引起食慾.味道方面,魚肉味淡,魚味不夠突出,要不是這個酸酸尾尾的檸檬醬救忙,大概很難會弄得好吃.我還是覺得如用上巴蕉葉加上辣醬來燒,才算是最惹味的烹調方法。
烤羊腿肉伴羊肩脆角及法式時蔬:烤羊腿肉伴羊肩脆角及法式時蔬:羊腿肉羶嫩多汁,灑上的黑胡椒粒更勝那些薄荷醬,但略嫌那個用雜菜熬出來的醬汁沈悶乏味,不知是否吃得多了,總覺得很多餐廳都是類似的醬汁烹調法,對追夠新鮮感的我(只是對食物而言),有點苛求.但尤幸配菜的羊肩脆角羶脆可口,令這道菜式爭回不少分數.因此要把優點無限量放大,才會令自已吃得愉快。
甜品精選: 拿破倫脆餅，梨批,及合桃雪糕
不久，麵包籃便送倒，有六，七款的麵包，全也是熱烘烘，十分吸引！而待應隨之而把牛油車推到，為我們準備牛油。兩融牛油呈柱狀，分別是有鹽及無鹽的。待應用匙刮把牛油輕輕地刮出來，放在牛油碟上。細心留意，發現餐具是Christofle及Bernardaud的杯碗碟，但是餐具都已經用了一段時間，開始有點褪色。芝士麵包超好吃，芝士味濃，吃一個也不夠。而開頭以為是芝麻包，原來是檻欖包。法國麵包分兩款，有煙肉及Plain，吃起來外脆內軟。煙肉法包同樣跟芝士麵包深得我心，每款都吃了一個。還有杏甫肉甜包，最後追加栗子包，所有麵包都十分鬆軟而充滿麵粉香。
這裡的麵包水準的確非常高，單單吃麵包已經叫人滿足。其後，送上餐前小吃，是蕃茄蛋白奶凍。先來嘗一款清新的小食，蕃茄醬汁叫人十分開胃。
第一款前菜Appetizers，Le Foie Gras 煙鵝肝伴粟米慕斯及爽滑柑橘暏喱。煙鵝肝切成薄片卷作小卷狀，配以打成極軟滑狀態的粟米慕斯。菜式賣相十分精緻，看似一幅畫，真的不捨得吃。煙鵝肝入口超滑，微微的煙燻味，超好味，吃下去完全不覺膩。慕斯同樣很細膩柔滑，慕斯跟爆谷的粟米味香濃，加上酸酸的柑橘暏喱，令口感更豐富，這前菜真的十分討人歡喜。
另一前菜Appetizers，La Ventreeche de Thon 吞拿魚腩沙律配法式吞拿魚汁。相比之下，賣相這就遜色了一點，但味道也同樣好吃。吞拿魚腩肥美，加上沙律菜吃，清新怡人。
吃過前菜後，兩款湯亦送上，我點的是Le Crabe 鮮蟹肉蕃茄湯配蟹肉多士。這個蕃茄湯酸酸的，同樣令人開胃，蟹肉份量絕不少，而且鮮甜無比。沒有比蕃茄湯的酸味蓋過，相反兩者更能互相輝映，令整體更鮮味蟹肉多士更是外脆內軟，但個人認為油膩了一點。
男朋友點的是Le Champignon Blanc 白蘑菇忌廉湯伴鵝肝雲吞及西班牙火腿絲。待應細心的把湯倒進碗內，湯的溫度剛好不會太燙，這款湯相對地味道較濃。濃郁的菇味，鵝肝雲吞滑入口，差點滑進喉嚨，哈哈，但個人較愛蕃茄蟹肉湯。
我倆對湯麵十分滿意，等到主菜時間，La Caille 焦糖燒鵪鶉釀鵝肝，伴薯蓉。燒鵪鶉肉十分嫩滑，滋味無比，令人無法停口，不過裡面釀的鵝肝味道相對前菜的鵝肝較淡。
另一主菜，Le Boeuf Wagyu 燴和牛面頰肉配麥米蓉及帕梅棵芝士。和牛面十分稔，令我想起HOne吃過的和牛short rib，突然間，很想回香港後去吃Steak。
品嚐過美味的主菜後，又到我最愛最期待的甜品環節。令人神魂顛倒的甜品車推到，琳瑯滿目的甜品，真叫人無法抗拒。貪心的我很想全部都一試，但奈可每人只可選兩款甜品加一款雪糕或雪芭。有拿破崙，朱古力椰子撻，朱古力蛋糕，藍莓蛋白球，朱古力咖啡泡芙，檸檬慕斯蛋糕，焦糖菠蘿，士多啤梨慕斯蛋糕等等。還有雪糕及雪芭車，可以款一選。掙扎了很久很久，心大心細，最終選了拿破崙，士多啤梨慕斯蛋糕，藍莓蛋白球及朱古力椰子撻。藍莓蛋白球賣相討好，蛋白球入口滑，加上藍莓吉士醬，整體不太甜。朱古力椰子撻就太甜了，早知要朱古力蛋糕會更好。拿破崙非常鬆脆，吉士醬超滑，水準相當高，是必選之一的甜品。士多啤梨慕斯蛋糕，出奇地，入口有即融的感覺，酸酸的，好食。熱情果雪芭及朱古力雪糕，我個人就不太愛熱情果味，有點像藥水味精。而朱古力雪糕內有朱古力脆粒，令口感更豐富，非常好食。
吃完甜品後，已經很飽，十分滿足，要了杯檸檬茶來消濟，還有Petit Four伴茶及咖啡吃。
對於米芝蓮三星 Robuchon a Galera的午餐十分滿意，色，香，味俱仕，味覺與視覺的享受。感受到法國菜式的細膩優雅，非常滿足，定必再來，再一摘亮星！
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