Le Chefeteria

营业中

休息中

4.5

4.5

144 食记

味道

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卫生

抵食

|

6618

铜锣湾

$401-800

西式私房菜

128

4

8

Banana Roti

3 已推介

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545

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📍銅鑼灣𝙲𝚊𝚞𝚜𝚎𝚠𝚊𝚢 𝙱𝚊𝚢❝抵食私房菜‼️前米芝蓮二星廚師主理法式峇里fusion菜🤤✌🏻甜品畫碟超有心機🌈❞Restaurant Week最後尾聲揀左呢間最近幾hit既私房菜😬🙌🏻 食法式峇里fushion菜🇮🇩🇫🇷性價比高人均大約$500就試到8道菜‼️菜式亦充滿心思老闆娘會逐枱介紹～慶祝仲有色彩繽紛既甜品畫碟設計/慶祝字句獨一無二🌈🥰一定要訂位‼️因為餐廳會早1-2日send menu 菜式要預早order餐廳作準備當日全場都滿晒座～🍴𝐂𝐡𝐞𝐟 𝐀𝐳𝐦𝐢’𝐬 𝐒𝐢𝐠𝐧𝐚𝐭𝐮𝐫𝐞 𝐃𝐢𝐧𝐧𝐞𝐫 𝐓𝐚𝐬𝐭𝐢𝐧𝐠 𝐌𝐞𝐧𝐮 (𝐑𝐞𝐠𝐮𝐥𝐚𝐫/𝐃𝐞𝐥𝐮𝐱𝐞) $438/$536 pp. 先來開胃小吃Amuse Bouche生牛肉他他薄脆再有welcoming bread🍞塗上蕃茄醬另一款麵包似蛋糕口感配檸檬cream cheese🍋幾特別～▪️龍蝦濃湯濃郁既龍蝦湯配上自家製牛油果蓉醬🥑▪️紅酒燉牛膝 · 手工蛋意粉💗▪️牛油果 · 鮮菇 · 手工蛋意粉💗試左2款意粉! 全手工意粉好煙靭al dente😍一款走巴東牛肉風帶辣+東南亞風味配牛膝🌶️另一款牛油果pesto青醬🌿份量偏細

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📍銅鑼灣𝙲𝚊𝚞𝚜𝚎𝚠𝚊𝚢 𝙱𝚊𝚢
❝抵食私房菜‼️前米芝蓮二星廚師主理
法式峇里fusion菜🤤✌🏻甜品畫碟超有心機🌈❞

Restaurant Week最後尾聲揀左呢間最近幾hit既私房菜😬🙌🏻 食法式峇里fushion菜🇮🇩🇫🇷性價比高人均大約$500就試到8道菜‼️菜式亦充滿心思老闆娘會逐枱介紹～慶祝仲有色彩繽紛既甜品畫碟設計/慶祝字句獨一無二🌈🥰

一定要訂位‼️因為餐廳會早1-2日send menu 菜式要預早order餐廳作準備當日全場都滿晒座～

🍴𝐂𝐡𝐞𝐟 𝐀𝐳𝐦𝐢’𝐬 𝐒𝐢𝐠𝐧𝐚𝐭𝐮𝐫𝐞 𝐃𝐢𝐧𝐧𝐞𝐫 𝐓𝐚𝐬𝐭𝐢𝐧𝐠 𝐌𝐞𝐧𝐮 (𝐑𝐞𝐠𝐮𝐥𝐚𝐫/𝐃𝐞𝐥𝐮𝐱𝐞) $438/$536 pp.

先來開胃小吃Amuse Bouche生牛肉他他薄脆再有welcoming bread🍞塗上蕃茄醬另一款麵包似蛋糕口感配檸檬cream cheese🍋幾特別～

Homemade Lobster Bisque

▪️龍蝦濃湯
濃郁既龍蝦湯配上自家製牛油果蓉醬🥑

牛油果鮮菇手工蛋意粉

▪️紅酒燉牛膝 · 手工蛋意粉💗
▪️牛油果 · 鮮菇 · 手工蛋意粉💗

試左2款意粉! 全手工意粉好煙靭al dente😍一款走巴東牛肉風帶辣+東南亞風味配牛膝🌶️另一款牛油果pesto青醬🌿份量偏細係前菜意粉concept～😬

油封鴨腿意大利飯

▪️油封鴨腿意大利燴飯💗
Signature dishes之一✨Duck leg confit超好食😍鴨油香滿滿但唔油膩鴨皮唔脆但好食(油脂感最重!) 鴨肉軟腍輕鬆拆肉入味juicy帶煙燻香! Risotto配蕃茄汁粒粒分明而煙韌!

椰殼煙燻阿根廷黑安格斯牛里脊

▪️椰殼煙燻阿根廷黑安格斯牛里脊💗
另一Signature dish✨店家比1成/3成熟我地選擇我地揀左3成熟肉質粉嫩呢個部位偏瘦好軟腍重牛香同樣帶煙燻香醬汁甜甜的好惹味!☺️值得一提‼️呢度既薯蓉冇落牛油但用椰奶! 同樣順滑綿密但感覺完全唔邪惡仲帶椰子香🥥好特別!🥹💗

Cripsy Pork Belly

▪️𝐒𝐩𝐞𝐜𝐢𝐚𝐥 𝐨𝐟 𝐭𝐡𝐞 𝐃𝐚𝐲 - 𝐂𝐫𝐢𝐬𝐩𝐲 𝐏𝐨𝐫𝐤 𝐁𝐞𝐥𝐥𝐲
Daily Special不定時會轉款😆豬腩肉軟腍脂肪層同肉層梅花間竹豬油爆發好香🤤皮燒得好香脆! 不過有d位既皮燒到好乾硬完全咬唔到😳

Pineapple Crumble

▪️香蕉薄餅
▪️Pineapple Crumble
甜品就較普通🤔香蕉薄餅淋身配泰奶雪糕整體係偏甜～Pineapple crumble就fresh d配紅莓雪芭所有野都係酸maynay較單調～

不過值得一提慶祝生日/周年/特別日子甜品畫碟畫得好靚又有心機可以寫好多字/祝福字句🫶🏻💗老闆娘仲會向每台枱慶祝既客人都唱一次歌!!🥹

꧁꧁ ——𝓂𝑜𝓇𝑒 𝒾𝓃𝒻𝑜𝓇𝓂𝒶𝓉𝒾𝑜𝓃—— ꧂꧂
📍Le Chefeteria
銅鑼灣新會道4號4樓

🗺𝘐𝘯 𝘵𝘩𝘦 𝘴𝘢𝘮𝘦 𝘭𝘰𝘤𝘢𝘵𝘪𝘰𝘯…
#joys_銅鑼灣

🔖𝘔𝘰𝘳𝘦 𝘴𝘪𝘮𝘪𝘭𝘢𝘳 𝘤𝘶𝘪𝘴𝘪𝘯𝘦 /𝘧𝘰𝘰𝘥…
#joys_西式 #joys_印尼菜 #joys_私房菜

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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First visit at the Casual fine dining eatery Le ChefeteriaFor the soup, we opted for the signature lobster bisque, no doubts why its one of its signatures, the soup was prepped with coconut meat and milk acting as a natural thickening agent, which was extremely intense in taste but doesn't leave you thirsty afterwards. We were suggested to enjoy the soup as is and savouring its original taste first before mixing it with the avocado mousse and lemon citric dressing, which added character to the s

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First visit at the Casual fine dining eatery Le Chefeteria

For the soup, we opted for the signature lobster bisque, no doubts why its one of its signatures, the soup was prepped with coconut meat and milk acting as a natural thickening agent, which was extremely intense in taste but doesn't leave you thirsty afterwards. We were suggested to enjoy the soup as is and savouring its original taste first before mixing it with the avocado mousse and lemon citric dressing, which added character to the soup for sure.

The pasta, optional for an additional HK$98. but pretty bang for the buck, in fact it was my fav dish! The housemade pesto sauce, made with Italian pesto, plenty of pine nuts, and extra virgin oil was sensational and the fact that avocado enhanced the flavours and created extra depth with the dish🤩

Duck confit was paired with a tomato confit risotto, laying on top of crispy rice paper roll, an ingredient widely used in Vietnamese cooking, which also was a former colony of France, hence adopted by Chef Azmi for part of the dish composition. The smoky Argentine Black Angus Beef tenderloin was quite good too, served with beef jus, mousseline potato, pickled veggie. Whilst the Snapper, initially poached then torched for the crispy skin, was served with a homemade kimchi and kimchi sauce.

Desserts was pineapple crumble and banana roti, personally more fond of the banana roti, complemented well by the banana and mango espuma served with DAMMANN tea - go for the Bali option, caffeine free and only exclusive at Le Chefeteria!

Homemade lobster bisque

Avocado, mushroom , fresh egg pasta

Duck leg confit risotto

Angus beef tenderloin

pineapple crumble

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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話你知呀，銅鑼灣一幢唐樓內有間隱世法國X意大利私房菜——Le Chefeteria，由米芝蓮摘星名廚Chef Azmi Arialda親自主理（曾經喺德國喺米芝蓮餐廳同香港酒店任職），Chef Azmi喺峇里長大，唔少菜式都加入峇里當地嘅烹調方法，亦加入東南亞元素，用上新鮮無添加食材烹調每道菜式，更會不少為菜單更換主題，務求創新，睇得岀主理人對烹調嘅執著；餐廳亦非常有格調，chill住食，用上開放式廚房，可以見到Chef Azmi大展身手，而每上一道菜式老闆娘亦會細心解釋，成個用餐體驗都好難忘！4-course set dinner都只係$550，性格比極高，非常推介👍🏻👍🏻 （而家follow埋佢哋IG仲有95折優惠🤩）.🔸HAPPY NEW YEAR 2023 SET DINNER🔸🍞 Welcoming Bread : 有兩款麵包：法式brioche口感酥脆，塗上檸檬牛油；意大利香草包，口感鬆軟，加有sun-dried tomato，亦帶濃濃香草味～🐟 Amuse Bouche: 面層以番茄、茄子、香草同意大利水瓜製成，底層係酥脆嘅Brioche，中間夾有檸檬汁醃製嘅紅鯛魚，魚肉

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話你知呀，銅鑼灣一幢唐樓內有間隱世法國X意大利私房菜——Le Chefeteria，由米芝蓮摘星名廚Chef Azmi Arialda親自主理（曾經
喺德國喺米芝蓮餐廳同香港酒店任職），Chef Azmi喺峇里長大，唔少菜式都加入峇里當地嘅烹調方法，亦加入東南亞元素，用上新鮮無添加食材烹調每道菜式，更會不少為菜單更換主題，務求創新，睇得岀主理人對烹調嘅執著；餐廳亦非常有格調，chill住食，用上開放式廚房，可以見到Chef Azmi大展身手，而每上一道菜式老闆娘亦會細心解釋，成個用餐體驗都好難忘！4-course set dinner都只係$550，性格比極高，非常推介👍🏻👍🏻 （而家follow埋佢哋IG仲有95折優惠🤩）
.
🔸HAPPY NEW YEAR 2023 SET DINNER🔸

🍞 Welcoming Bread
: 有兩款麵包：法式brioche口感酥脆，塗上檸檬牛油；意大利香草包，口感鬆軟，加有sun-dried tomato，亦帶濃濃香草味～

Welcoming Bread

🐟 Amuse Bouche
: 面層以番茄、茄子、香草同意大利水瓜製成，底層係酥脆嘅Brioche，中間夾有檸檬汁醃製嘅紅鯛魚，魚肉鮮甜，一啖食落口，味道酸酸甜甜，非常開胃～

▫️1st Course: Soup of the Day▫️

⚪️ Consommé, Hokkaido Scallop
: 法式清湯極級清澈，加入basil oil，配上鮮嫩北海道刺身級帶子，口感軟柔，好高質～

Consommé, Hokkaido Scallop

🦞 Chef Azmi's Signature Lobster Bisque with Avocado & Lemon Citric
: 呢個龍蝦湯超級推介～純用龍蝦來熬成，無添加龍蝦醬同忌廉，只係用上椰子汁同椰子奶做出creamy嘅口感，龍蝦湯超級濃郁，加入澳洲牛油果製嘅mousse，諗唔到原來兩者咁夾，creamy口感倍增～

Chef Azmi's Signature Lobster Bisque with Avocado & Lemon Citric

▫️Add-ons▫️
🥑 Avocado, Mushrooms, Fresh Eigg Pasta
: 意粉即場手工製作，選用日本蘭王蛋，蛋香味濃，口感煙韌彈牙，配料只係用上羊肚菌、牛油果加檸檬汁；醬汁主要以牛油果蓉同pesto sauce，一啲忌廉都冇加，但牛油果蓉令整個意粉creamy，大推～

Avocado, Mushrooms, Fresh Eigg Pasta

▫️2nd Course: Duck Leg Confit Risotto▫️
: 鴨腿經過36小時慢煮同油封，外皮煎至香脆呈金黃色，鴨肉肉質粉嫩，骨肉分離，帶煙燻香，沾上大廚秘製嘅酸甜汁，同鴨腿好夾；意大利飯以自家製番茄醬製成，冇落忌廉同牛油芝士，而係用菜湯，令味道更濃，亦唔會覺得好漏，以炸越南春卷皮盛載着，脆口增添口感～

Duck Leg Confit Risotto

▫️3rd Course: Entrée▫️

🥩 7oz. Smoky Argentinian Black Angus Beef Tenderloin, mashed potato, seasonal
vegetables
: 阿根廷黑安格斯牛里脊同椰子殼一齊煙燻，令牛肉充滿椰子煙燻香，牛肉嫩滑又juicy；而佢哋嘅薯蓉亦非常特別，有別於坊間食到嘅薯蓉，冇放任何牛油/忌廉，而係用上椰子奶製成，尾段會食岀椰子香，呢個薯蓉令我好難忘～

7oz. Smoky Argentinian Black Angus Beef Tenderloin, mashed potato, seasonal vegetables

🐷 Crispy pork belly, lemon garlic butter sauce, potato, vegetables
: 豬腩肉以半蒸焗方式炮製，經慢煮再烤焗，令豬皮酥脆，肉間帶微微肥肉，肉質軟腍，伴以檸檬牛油，層次感豐富；旁邊嘅蔬菜更以椰子奶一齊水煮，更能保留蔬菜嘅清甜爽脆～

Crispy pork belly, lemon garlic butter sauce, potato, vegetables

▫️4th Course: Dessert▫️

🍌 Banana Roti
: 見住Chef Azmi即場搓roti，roti餅皮做得好薄，口感酥脆，內𥚃夾有香蕉味，加上自家製芒果同紅莓泡沫，再加球雲呢拿雪糕，好滿足～

🍍 Pineapple Crumble
: 啲crumble其實係用上自家製嘅brioche再，菠蘿煮過後，味道更香甜～

Pineapple Crumble

▫️Drinks▫️
🍵 Tea
: 選用法國Dammann Freres茶包，浸泡3-4分鐘後，帶岀濃濃果香，尾段就帶有茉莉花及玫瑰香，為成餐飯作好好嘅總結～

☕️ Cappuccino
: 可以加上自家磨製嘅肉桂粉～

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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