影片
电话号码
22431918
开饭介绍
Chez Les Copains 食材新鲜，菜式很有田园风味，甜品亦不俗。
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附加资料
开瓶费$100饮开
切饼费约$50(两人)
营业时间
今日营业
12:30 - 00:00
星期一至五
18:30 - 00:00
星期六至日
12:30 - 00:00
以上资料只供参考，请与餐厅确认详情
招牌菜
食记 (22)
Chez les Copains is located in Sai Kung Pak Sha Wan, owned and headed by Chef Bonnie, who graduated from Le Cordon Bleu before returning to HK to open this small French bistro. She also grew some of the vegetable and herbs in her garden. Coming early today there was just another table, who I later know are also graduates from the same culinary institute along with a French chef. We ordered the Plat du Jour ($750), including a starter, soup, main dish and dessert. I had the Spain Red Prawn Carpaccio (+$50) while my wife had the Escargots Sautes with Mixed Mushroom. It is beautifully plated with different colors, the prawn carpaccio nicely seasoned and showcasing the original flavors. The salad is fresh and with some nice balsamic vinegar to add to the complexity. A definite good start with the entree. Next was the soup. Originally I had the Velvety Cauliflower while my wife had the Tomato Soup, but Bonnie told us that the former was sold out and asked whether I would like to change to the Dover Sole Fish Soup. It is served steaming hot in temperature, an important criteria in my quality checklist, with the saffron adding a nice touch to the rich and intense flavors of the fish soup. However, it was a bit too salty for me. For the main course I had the Spain Pork Rack Roti (+$80) while my wife had the Sautee Lobster (+$80). Served in a casserole, the pork was cooked well, juicy and tender, with the jus still retained in the casserole and helped to infuse the vegetables with flavors. And I honestly think the vegetables are more tasty than the meat itself because of this. The dessert was Baked Tart Tatin with Ice-cream (+$30) while my wife had the French Meringue with Berry. The tart tatin was home made, with the scoop of vanilla ice-cream adding the creamy and taste to the apple tart. Paired with different fresh berries, the tart crust was a bit too hard and also the cinnamon flavor was not too apparent on the apple. A bit mediocre on the dessert unfortunately.Chef Bonnie, when we were seated, reminded us that she would be slow in serving the food as there is only her doing the works. Seeing the feedback from some other customers on social media, I think those were not fair to her, especially she had already let the customers know in advance.We had some nice chats with Bonnie before wrapping up. The total bill was $1,920 for two, without ordering any beverages. While this is my second time coming here, I hope my next visit would not need to wait for so many years like my previous one.
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头盘食了 青口 腥主菜叫了油封鸭脾 犹如其名 好油腻甜品 叫了乜都无所谓 闻到只碟的洗洁精味已经唔想食同场加演老板发烂隔离枱客追Order 点知老板系厨房走出黎同个客讲你要快去食快餐 唔好黎我度洗碗女工不时在餐厅内穿插 好一间有情调的法国餐厅
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If you are looking for a French restaurant, there should be better alternative in HK.We ordered so-called blue lobster set, costing $900 per head. The dish was surely overcooked with burnt smell.Price is premium but service is zero-star grade. Decoration is poor. The restaurant looks tired. Paying $900 per head should result in better food, better service and better environment.食物炒'浓' 服务差 环境差
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朋友介绍的法国餐厅，好有气氛。食材新鲜，味道份量俱佳。法国蓝带大厨 Bonnie So 亲自主理的私户菜，水准一流。为朋友特制的蛋糕更是亮点，蛋糕松软富蜜糖香味，配上鲜果忌廉为聚餐画上完美句号。大厨自制鹅肝酱，酒香滑溜。红莓菜头冻汤，醒胃补血龙虾带子意大利饭，香浓不腻香煎鳕鱼，六个人分享，分量刚好。法式猪排，肉嫩配菜特别油浸鸭腿，必食之选，肉香嫩滑，连骨都要食。鱼子天使面，香辣可口特制雪芳蛋糕，加入得奖蜜糖，香甜松软。
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Left: Christina Keung, the TankaRight: Bonnie So, the HakkaWorld-renowned Le Cordon Bleu chef, Bonnie So, the Hakka, has joint force with the first Chinese female Wine Manager of Allied Domecq, Christina Keung, the Tanka, to launch a Poon Choi Feast for Mid-Autumn Festival at a cozy bungalow, Chez Les Copains, in Sai Kung. To cater for family reunion, there are a selection of natural wine to go with the delicacies and sweet moon cake. You may choose different packages with wine (Movia Lunar 2008, Xavier Organic Cote Du Rhone Rouge 2010, Xavier Chateauneuf Du Pape Rough 2010, Laurent Bannwarth Gewurztraminer Vendanges Tardives 2006) for take away only. Price from HKD1,958 including a complimentary Staub pot for you to keep at home! Movia Lunar is an officially registered biodynamic grower with 100% natural in vinification. Its vinification uses the tidal from the moon to press the grapes naturally for 8 months. When pouring out the wine, you have to pour very slowly and stop right before the residues at the bottom get poured out. From 13th - 30th Sept, you may enjoy the innovative pairing between the biodynamic wine from Christina's Tina Cellar x Bonny's Poon Choi, combining the freshest produce of the season. with the ancient wisdom of the bio-dynamic wine drinking methodology. Pre-order 7 days prior is needed to secure your lovely pot of Poon Choi. You may also to enjoy the banquet at Chez Les Copains on 17th Sept, to stand a chance to chat with the very friendly chef, Bonnie. Space is very limited, so do reserve your seat asap! Poon Choi Feast - A Bottom Up Promise Menu By Bonnie SoKing PrawnsGiant Sundried OysterShiitake Mushroom with Home-Made Oyster SauceSteam French ChickenBraised French Pork Belly With Home-Made Hakka PickleBraised Homemade Sun Dried Hakka Pike EelPoach Seasonal VegetablesBraised Fish Balls/Crispy Pork Skin/White Radish
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