L'Envol

营业中

休息中

4.5

4.5

147 食记

味道

环境

服务

卫生

抵食

|

21253

湾仔

$801以上

法国菜 Fine Dining 酒店餐厅

104

22

8

Petit Four

3 已推介

wineannvine

等级3

86

0

諗住去慶祝周年紀念,諗咗幾間好餐廳,都係星期日休息😱呢間其實上年就去過,所以想轉吓第二間！既然天意要我再去,咁就順應天意啦☺️餐廳安排咗個窗邊位畀我,由知客,侍應,侍酒師到經理,每一個同事都係咁親切友善,態度專業👍點咗四道菜跟住就搵侍酒師過嚟幫我做咗個 wine pairing. 侍酒師到好記性,記得我上年坐邊張枱同開咗咩酒🤣食物好食唔使講,擺盤又靚,配酒令到每道菜更加相得益彰💞開心果梳乎厘做甜品,做得好出色,焗得啱啱好又唔會過甜👍之後嘅madeleines and petit four, 好精彩,完美嘅終結😉

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諗住去慶祝周年紀念,諗咗幾間好餐廳,都係星期日休息😱呢間其實上年就去過,所以想轉吓第二間！既然天意要我再去,咁就順應天意啦☺️
餐廳安排咗個窗邊位畀我,由知客,侍應,侍酒師到經理,每一個同事都係咁親切友善,態度專業👍
點咗四道菜跟住就搵侍酒師過嚟幫我做咗個 wine pairing.
侍酒師到好記性,記得我上年坐邊張枱同開咗咩酒🤣
食物好食唔使講,擺盤又靚,配酒令到每道菜更加相得益彰💞
開心果梳乎厘做甜品,做得好出色,焗得啱啱好又唔會過甜👍
之後嘅madeleines and petit four, 好精彩,完美嘅終結😉

法式麵包配鹽味牛油

意大利紅蝦配魚子醬

帶鱗馬頭魚

開心果梳乎厘

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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推介

已推介
检举

张贴

评分

味道

环境

服务

卫生

抵食

用餐日期

2024-09-22

用餐途径

堂食

人均消费

$1700 (晚餐)

庆祝纪念

纪念日

推介美食

delpierotang

等级4

296

1

第二日係瑞吉酒店既staycation本身我係chope book左L'Envol十二點九尋日check in果時問過最遲可以一點半入座所以改左一點半先食呢個lunchL'Envol請左olivier elzer主理呢位法國大廚係香港都算幾有名同之前食過tosca既主廚angelo agliano一樣係出自robuchon而且先後係多間星級餐廳打理幾乎每一年都會有星星斬獲之前亦有曾經有過自己既餐廳seasons by olivier elzer而呢間L'Envol同潤一樣係開業唔夠一年已經成為左一星餐廳係一年後更成為全港唯二升格成為兩星既餐廳而呢位olivier elzer花邊新聞仲勁除左食過孫佳君仲係梁芷珊既前男友而家仲有合作開緊一間叫o'chef lab既網店幫過瓏門冰室改過餐單就真係唔知算唔算得上黃啦仲見佢有個中文名叫做岳力華係秘密網見到有職員話呢位大廚身價仲高過酒店總經理咁當然係比起去潤有更高既期待啦畢竟上一次係caprice既體驗係咁完美我估呢間L'Envol都唔會差得去邊掛尋日係潤只係食左千二蚊咁既然仲有幾舊水dining credit淨就緊係去食埋呢一餐啦今日被安排係近門

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第二日係瑞吉酒店既staycation
本身我係chope book左L'Envol十二點九尋日check in果時問過最遲可以一點半入座
所以改左一點半先食呢個lunch

L'Envol請左olivier elzer主理
呢位法國大廚係香港都算幾有名
同之前食過tosca既主廚angelo agliano一樣係出自robuchon
而且先後係多間星級餐廳打理
幾乎每一年都會有星星斬獲
之前亦有曾經有過自己既餐廳seasons by olivier elzer
而呢間L'Envol同潤一樣
係開業唔夠一年已經成為左一星餐廳
係一年後更成為全港唯二升格成為兩星既餐廳

而呢位olivier elzer
花邊新聞仲勁
除左食過孫佳君
仲係梁芷珊既前男友
而家仲有合作開緊一間叫o'chef lab既網店
幫過瓏門冰室改過餐單
就真係唔知算唔算得上黃啦
仲見佢有個中文名叫做岳力華

係秘密網見到有職員話呢位大廚身價仲高過酒店總經理
咁當然係比起去潤有更高既期待啦
畢竟上一次係caprice既體驗係咁完美
我估呢間L'Envol都唔會差得去邊
掛

尋日係潤只係食左千二蚊
咁既然仲有幾舊水dining credit淨就緊係去食埋呢一餐啦

今日被安排係近門口靠窗既位置

一邊梳化另一邊係座椅

窗邊景色其實同潤係一樣都係望中環廣場

只係高左一層

餐檯

係只有一隻碟
同埋牛油刀
鮮花擺設

口罩套同潤一樣都係可以重用既

全部都有自己餐廳名
上次去美利酒店都係用呢種file口罩套但就只有酒店名
今次真係去咁多間最精美既

餐廳算係界開左兩part

我地坐近門口
可以望到開放式廚房
望左好耐
岳力華今日應該無番工
而另一邊既餐廳只係去洗手間經過望左幾下
果邊感覺上比較grand
純白色
但就會望唔到廚房

係侍應放低左個餐牌無幾耐
就上左個餐前小食

係當堂打左個突
但係就無上無餐具既
即係要落完單先食
但又咁早擺上檯
我就唔係好明呢種係咩玩法
仲有sourdough

香檳牛油
薄脆

呢度侍應外籍比例好高
今日由兩位侍應serve
而其中一位就係外藉既
小弟英文差
面皮又薄
懶醒咁叫左still water
以為同caprice一樣無收費
結果就瀨野

呢枝野價值98蚊支
中過招下次識叫tap water

比較好既係仲有一半serve我地既係香港人
由佢介紹餐牌

與其話介紹
其實都只係講解點樣揀course
午餐餐牌由三道菜到五道菜
但唔理邊一款都只可以揀一道主菜
而前菜同甜品就自由配
即係可以揀四道前菜一道主菜都得
係咁多
就無餐單介紹既
無話推薦邊一款菜式

其實呢度價位本身就已經比好多星級法餐廳高
三道菜要688
而之前去過三星既caprice都只係645
半島既gaddi's更只係608
當然貴過佢既餐廳都有
好似amber咁門檻要成778
不過就算係半島抑或者係置地文華既餐廳都有折扣優惠
反而瑞吉既餐廳係完全無折既
不詔見尋日係潤食點心比預算用少左
就諗住加錢試埋佢個招牌蟶子配魚子醬
結果真係落完單就拎餐具出黎

前菜係加錢既蟶子

法國蟶子配魚子醬忌廉

有魚子醬專用匙
追加表演係拎左五兜魚子醬過黎話食緊呢道菜係用左上角果款
用黎配蟶子會比較好

法國蟶子配魚子醬忌廉

其實真係第一次西餐會加錢食
以前都只係貪過癮想體驗下高級餐廳
呢道菜要加成280
已經足夠貴過直接點五道菜
講真真係太過奢侈
好似每一啖都食緊銀紙落肚咁

法國蟶子配魚子醬忌廉

底層忌廉都係用魚子醬打成
真係非常之漏

另一道係原先我自己想點既吞拿魚

五香烤吞拿魚配牛油果醬及脆紅蔥

呢樣野就真係食幾多次都唔會輸既

對於味道
岳力華主張係所有食材一齊食
先至食到法國菜果種複雜既層次
小弟不才
仲係度學習緊

今餐最大既敗筆就係點左呢杯野
瑞吉酒店既welcom drink
canto mary

其實就唔關餐廳事既
係尋日check in果時職員話我知呢杯野就算係其他餐廳都可以點得
咁我諗住食完都要check out無時間再去st.regis bar飲
就索性係度飲埋
呢杯野同酒店個水池樓梯一樣都係傳統黎
世界各地唔同既瑞吉酒店都有佢地特有唔同版本既bloody mary
呢款香港特有既canto mary入面係辣椒,陳皮,鼓油整成
難飲到HIHI
又咸又盛
每飲一啖呢杯野我就要補刀一啖水
結果足足飲左兩枝evian
收左我兩舊水
而且飲完呢杯野仲會破壞味蕾
感覺成餐飯都變得怪怪地咁
話說我係點左王道式前菜主菜同甜品三道菜
但係女朋友係點左兩款前菜同主菜既三道菜
所以上菜既次序係怪怪地
佢既第二道前菜
阿拉斯加蟹肉

阿拉斯加蟹腳配子薑及法式紫菜汁

呢個圓形玻璃樽入面載滿水

阿拉斯加蟹腳配子薑及法式紫菜汁

唔知係咸定淡
賣相幾得
真心唔知佢點入水
蟹肉都幾豐富

而我係呢一round係乜都無既
即係意味住主菜會一齊上

主菜
我點左M8牛扒

香煎腹肉牛扒配油封紅蔥頭脆馬鈴薯及水瓜柳醬汁

配菜有幾粒心形脆薯

香煎腹肉牛扒配油封紅蔥頭脆馬鈴薯及水瓜柳醬汁

以為揀扒應該無死
但望落幾單調
邊位亦都難切
食落就真係普通普通

另一份騸雞

法國騸雞配耶路撒冷雅枝竹及龍蒿汁

呢份都比caprice果份珍珠雞比下去
口感有d怪
主菜黎講兩份都真係比較失色
唔知會唔會點番海鮮會比較好

慣左影埋把餐刀

係黎自法國既
另外果把好似無寫

參觀下個洗手間

同下層潤果個又有d唔同

洗手間出面係酒櫃走廊

望出去呢一邊既餐廳感覺色調更白

最後應該係我份甜品
上錯左係女朋友個位度
呢round女朋友應該係乜都無既

蜜柑配冬蜜雪糕

不過泡沫好得意
賣相幾好
食落好舒服

反而最後既petit four係最驚喜
成架甜品車推過黎

雖然佢介紹完我都唔知係乜
但女朋友就好貪心全部都要

雖然好豐富
但就搵唔到印有L'Envol餐廳名字既朱古力#cn#

跟餐附送餐茶
要左玫瑰茶同熱朱古力

三道菜食左兩個幾鐘

兩枝水價值兩舊
加埋差唔多三舊水既魚子醬
埋單過兩千
淨係一餐已經用盡左我成個dining credit
比預期最基本消費足足貴左五舊水
始終唔係想要慶祝乜野
純粹只係staycation體驗
真係會肉痛既

即係咁
呢度服務就一定優秀過潤果邊十萬九千里架啦
下面果班似足炒散質素
係完全唔同層次
但係連裝修都靚咁多我就覺得好奇怪
作為酒店兩間fine dining餐廳
唔通法國菜定位係係中菜之上
另外如果佢地肯諒解我英文麻麻而轉番中文channel成事會舒服好好好多
同埋搞錯左甜品個擺位真係低級錯誤黎
直頭係去左幾個月staycation第一次發生
咁的確係完全無辦法可以及得上caprice果種舒服
食物本身我都覺唔係特別好食
所以呢一餐我真係食唔出佢果兩粒星既
同預期有落差
有d失望
另外秘密網都有講呢間餐廳有走左一班人
唔知又關唔關事呢

最後係私人感受
唔關餐廳事
除左果兩舊水花得唔抵
仲有杯canto mary真心有影響食慾

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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推介

已推介
检举

张贴

评分

味道

环境

服务

卫生

抵食

用餐日期

2021-02-01

用餐途径

堂食

人均消费

$1018.6 (午餐)

推介美食

JayLowe

等级3

46

3

After closing Seasons, chef Olivier Elzer opened his new French dining concept at St Regis Hotel Hong Kong. L'envol means flights in French, priming diners for a soaring and exhilarating meal. We had lunch there for my birthday and were general pleased with the experience.The Ambiance: The well-lit dining room is divided in two parts, with high ceiling and lots of windows. The side with the open kitchen feels more dynamic and bustling as you can see the chefs work, but honestly, it's a bit noisy

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After closing Seasons, chef Olivier Elzer opened his new French dining concept at St Regis Hotel Hong Kong. L'envol means flights in French, priming diners for a soaring and exhilarating meal. We had lunch there for my birthday and were general pleased with the experience.

The Ambiance: The well-lit dining room is divided in two parts, with high ceiling and lots of windows. The side with the open kitchen feels more dynamic and bustling as you can see the chefs work, but honestly, it's a bit noisy as you can hear how the chefs prepare your food and their conversations. It's amazing how the noise dies down drastically on the other side of the wall (maybe it's some acoustic design at work? I don't know.) and it feels more serene and relaxed. The colour scheme of the dining room has a Scandinavian touch to it -- white marble with gray veins, beige and gray stones, with champagne gold accents and trims, and light grey couches and muted green cushions. The marble veins pattern is seen throughout the place -- on the plates, the tablelamp base, the carpet etc.

The Food: We order the Allure set lunch, though you can actually order the signature tasting menus of 5 to 8 courses throughout the day. But of course, Allure is of the best value.

Amuse bouche -- marinated shiitake mushroom + sardine on gingerbread

For the amuse bouche, the marinated sardine on gingerbread on the left has nice interesting contrast of flavours. The sardine has velvety sashimi texture with robust saltiness while the gingerbread is sweet and chewy. The sauce melds the taste together and makes them creamy. The shiitake mushroom on the right doesn't hit the same note, but the meaty texture of the mushroom works well with the shaved procuitto on top.

homemade sourdough

The sourdough baked in the house is divine -- moist chewy crumbs with crisp flaky crust. The sourness is very mild and we loved it. There was also thin crisp bread served with a yoghurt-sour cream dip which didn't take a photo of. The thin crisp bread also tastes great.

Five-spice tuna with crushed avocado and crispy shallot

For Allure set, you may choose one main dish with multiple starters or desserts. We picked two starters each and one dessert. The grilled tuna five spice is phenomenal -- the five spices aren't too overpowering, but still potent. The tuna is lightly grilled on the outside, but still raw on the inside. The avocado gives the dish a velvety smoothness and the fried shredded shallot is aromatic and crispy. It has nice combinations of flavours and textures.

parsnip veloute with mussels

The parsnip veloute with mussel friccasee and mariniere foam is a seafood lover's dream come true. The foam is bursting with mussel flavours, balanced by the creamy parsnip veloute. The chunks of mussels therein are packages of joy to bite in whereas the crispy pastry on sprinkles work like croutons to give crunch and a variety of textures.

burgundy snails au pastis

Burgundy snails au pastis is a dish slightly more expected, albeit still tasting good. Pastis is an anise liqueur and it's very subtle in the background. The snails are juicy and fleshy and the chicken leg mushrooms give a nice chew. The cherry tomatoes help cut through the richness of the cream sauce. All in all, the execution is flawless and the balance is well judged. I personally would prefer a slightly stronger pastis taste to give it more character.

lobster ravioli with foie gras

This photo looks like a pile of foam and I forgot to take another one after shoving the foam aside... It's lobster ravioli and seared foie gras with lobster foam on top. This dish checks all the right boxes: the lobster is of perfect doneness, juicy and flavourful. The foie gras is crispy and caramelly on the outside and succulent and buttery on the inside. The foam has intense lobster flavour with a hint of cognac. You know it's gonna work when you hear the combination. But the execution and layering of flavours are still impressive.

challan duck breast with roast mango

The duck breast is not as mind-blowing, but still on par with any haute cuisine standard. The duck is perfectly pink on the inside, while the skin is nicely browned with a blend of spices, which is a nice surprise. The mango is tart an fruity to cut through the richness of the duck. The dab of diced parsnip in an egg-yolky mayo sauce gives the dish more crunch. The black pepper sauce is very mild. It works to achieve a balanced between different elements, but the character doesn't stand out except the spices on the duck skin...

Le mont blanc is the autumn French classic. As it's a classic, it comes with baggage and it's always hard to re-invent. The chef cleverly juxtaposes chestnut in various forms -- candied, puree, cream, mousse and sponge cake, on top of a thin crispy sable and paper thin chocolate crust. The delicate balance is quite lovely as you can appreciate the contrast in textures in every bite.

le mure: blackberry meringue, blackberry mousse, yoghurt ice cream

Le mure is a blackberry themed dessert -- blackberry thai basil mousse, blackberry meringue, yoghurt ice cream with blackberry syrup on a crispy sable base, garnished with blackberry white chocolate twigs. Again, it's a nice play on textures and Thai basil gives it more depth. Every component is exquisitely executed and it tastes like summer in your mouth.

The concept of balance also works in the petit four -- the mini choux pastry is filled with a chocolate orange ganache that feels exceptionally light and tangy. The dark chocolate dome has a runny ganache centre that isn't overly sweet.

The service: Servers are very friendly and knowledgeable. The sommelier knows the wines inside out. He recommended a spicy smoky Shiraz to go with my duck and I loved it. However, after serving the amuse bouche, they brought us the first starters within minutes, while we are still busy taking pictures. We ended up having to swallow the amuse bouche in a rush so that the soup won't get cold. This should not happen in the restaurant of this calibre. And besides, the hydrangea on our table has a few wilted petals -- I'm nitpicking here, but again, a restaurant of this calibre should pay attention to every little detail like wilted petals.

All in all, it's a great place for classic French with a modern update. Flavours are nicely balanced and it's definitely worth every buck you spend.

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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推介

已推介
检举

张贴

评分

味道

环境

服务

卫生

抵食

用餐日期

2019-12-11

用餐途径

堂食

人均消费

$975 (午餐)

庆祝纪念

生日

推介美食