影片
港铁上环站 A2 出口, 步行约4分钟
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电话号码
28811848
奖项殊荣
米芝莲一星餐厅 (2024)
营业时间
今日营业
12:00 - 15:00
18:00 - 23:00
星期一至六
12:00 - 15:00
18:00 - 23:00
星期日
全日休息
*Last Order Time: 14:00; Last Order Time: 20:30
以上资料只供参考，请与餐厅确认详情
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Visited for lunch when it soft opened and already foreseen that it will be Michelin starred very soon (and it did in the very same year!) Last week we made a timely revisit to Feuille after a recent delightful meal at its half sister shop Jee. The nature inspired tasting menu that focuses on the growth and natural evolution of plants started with grains and seedsSesame crackers topped with eggplant, black garlic mustard seed, shiso and sea grape. There was a bit of everything so I wasn’t sure what ingredient it was trying to highlight. Oyster with a tinge of juniper and shallot. Briny and fresh.Signature egg custard with locally sourced baby corn and cumin emulsion. Luscious texture.Moving on to the mains, conceptualising the Roots, Stems & Leaves, we were first presented with the Feuille Bread with Dill Pil Pil sauce. Served as a dedicated course, the bread had a delicate, cloud-like interior encased in a perfect crust. In alignment with Chef Toutain's zero-waste philosophy, the intriguingly briny vibrant green dill pil-pil sauce was said to be crafted from unused fishbones collagen. Addictively buttery minus the usual heaviness of butter.Next up spiny lobster skewers with pumpkin and saffron sauce. This dish was a sensorial delight that captivated the senses even before we take the first bite. Smoke engulfed the dining room when tables nearby were being served with the same dish. Apart from the slice of spiny lobster at the tip of the skewer being slightly overcooked, the rest was chargrilled to perfection. The richness of pumpkin and the delicate essence of saffron further elevated the different layers of flavours.Armoise - Sea Bass - Girolles. Balanced flavours.The star of the evening was definitely the Pithivier, a round enclosed pie usually made by baking two disks of puff pastry, with fillings stuffed in between. Feuille’s stuffing is pigeon breast wrapped in spinach and goose liver. The pigeon was pink perfect. And the puff pastry was heavenly flaky. My personal favourite of the evening!The journey ended with a Pineapple and Pandan mousse with a hint of chili Péyi and a chocolate hazelnut tart. Friends and I agreed that we prefer the former refreshing pineapple flavoured dessert. Overall, this is still one of the best French restaurants in town that consistently delivers quality ingredients, execution and service.
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一間以植物生長過程嘅概念星級餐廳，故事都幾得意😎為平時超忙嘅城市人帶出另類治癒方法😂故事開始，餐牌已經告知：生長過程嘅故事😄可以係餐牌內了解食材來源Grains & SeedsChia Seed - Lemon Tree Kombucha先由種子開始，好清新嘅一杯飲品🥃Madras Curry - Frog Legs - Rosemary咖哩田鷄腿，好滑好香，，可以點埋佢哋嘅特色咖哩，又係另類美味😋Roots, Stems & LeavesFeuille Bread - Dill Pil PilFocaccia 麵包加入南瓜籽及葵花籽旁邊嘅醬由魚骨骨膠原及刁草組成Special order: Cumin - Egg - Sweet Corn題外話：見到人哋介紹呢隻蛋，唔係menu內，特別order😋 真係好食、好creamy 輪到根、莖與葉啦😅French Bean - Clams - Lovage主菜係法國青豆配上蜆肉，加入酸甜忌廉，個人覺得開胃，幾清新😋揭開，建議混合一起食用😄Green Pea - Scallops - Wild Garlic青豌豆🫛配帶子，據講帶子經過「蒸」熟，所以比較軟身，食落的確質感似粉團，但濃郁帶子味可以證明確實係帶子😅味道與上面法國青豆有啲相似，係較為清新嘅一道菜😋Dark Head Porcini - Three Yellow Chicken - Juniper黑牛肝菌配三黃鷄，個鷄件好滑、皮脆👍🏻Flowers & FruitsHazelnut - Chocolate - Herbs嚟到開花結果啦😄就咁睇，好似食泥，其實係好香濃嘅朱古力，配上旁邊嘅花花葉葉同食，去除太甜嘅味道👍🏻餐廳環境，另一邊太多人就唔影啦😅
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這家法國米芝蓮二星大廚Chef David Toutain在香港開設的餐廳, 取名Feuille也就是法文的葉子, 從餐廳的裝修以及菜單的設計, 不難想像這是一家相當Eco-Friendly的Fine Dining餐廳, 但又不只會提供素食, 而是希望透過本土栽種的蔬菜, 用上不同的部份配搭其他食材, 從而做出舒服而又令人滿意的用餐體驗, 畢竟素食Fine Dining對我們來說還是比較新鮮, 而且不少食客會覺得同樣的價錢換上蔬菜, 未必物有所值, 這樣的做法取中庸之道, 也是一個不錯的舉動, 和Roganic一樣有米芝蓮綠星加持, 也是對其經營的鼓勵和認同.這裏的麵包混合了南瓜籽及葵花籽, 除了令口感層次更突出之外, 也有烤串過的堅果香味, 再加上由蔥油, 黃瓜, 鰤魚以及香水檸檬結合起來的沾醬, 甘香中帶鹹鮮味, 尾段的微微果酸相當舒服, 食材之間的味道和平共處, 正如身處大自然中的調和. 鱸魚切碎，配上三文魚籽和豆角, 相比起麵包沾醬味道簡單直接得多, 本以為如此但不為意食材裏面加上臭草, 這位綠豆沙的好朋友在法國菜中出現, 相當神奇, 聞起來沒有刺鼻的味道, 但吃下去和豆莢的味道結合起來, 就是臭草和綠豆沙絕配的味道, 這個調合才是這道菜的主角.主菜的乳鴿批形狀真的像一枚精緻的樹葉, 視覺效果很不錯, 味道方面就是乳鴿肉碎的甘香, 配上牛肝菌的濃香, 再加上酥皮的牛油香, 結合起來就是很秋天的菜式. 酥皮層次分明, 也夠酥脆, 大開大合的味道風格, 比起外表的恬靜, 反差的美也是值得欣賞的地方.
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今天中午和朋友一起来这家中环的法餐fine dining，他们的装修是木质的🪵很有质感适合和姐妹拍照！Feuille 的菜单以「植物的生长周期」呈现，由「谷物、种子」为开端，到第二部分「叶、根、茎」随着时间流逝，植物在光合作用下开花结果，「花、果实」将为食客展示一系列令人赏心悦目的甜品，最后，菜单以「追根溯源」作结，这三个主题源于植物的三个生长阶段，种子和谷物的发芽、 叶、根和茎的生长和最后的花开结果。全新四道菜菜单,表达了主厨Joris 对精致美食的热爱。目前当造的黄金无花果展现出优雅简约之美，搭配精心调制的巴厘香草奶油，幽香的番石榴奶油令整个体验升华前菜🥗-馬德拉斯咖喱 – 辣椒 – 大蒜:咖喱的香料组合使得整道菜肴充满了异域风情，带来层次丰富的味觉享受。-Feuille麵包 -韭菜口味魚沾醬:配上绿色的奶油，虽然是黄油质地但其实是用鱼骨熬制成，吃起来很有风味，配上绵软的面包，真是根本停不下来。-🐟 青瓜 – 鰤魚 – 阿薩姆檸檬: 一道清新且富有风味的菜品，结合了海鲜的鲜美和香草的清香, 𫚕鱼肉质鲜嫩; 搭配一些酸甜的调味酱，这种酸甜的平衡提升了整体的口感。-牛肝菌 – 乳鴿千層酥皮派 –小西蘭花:鸽子肉质鲜嫩，味道浓郁，搭配鹅肝的肥美口感，使得整个菜肴在口味上层次分明，丰富且饱满；外层的酥皮经过烘烤后酥脆可口，形成了与内馅鲜嫩口感的对比。甜品-香草–無花果–番石榴:视觉就好像一座小花园般吸引。无花果和番石榴的甜酸平衡了浓郁的奶香，提升了整体的味觉体验。
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米芝蓮一星及綠星現代法國菜餐廳嘅全新四道菜午市菜單 只係賣港幣588🫨🤩 真係性價比超高‼️ 餐廳菜單以蔬菜主導 選用嚟自本地農民嘅可持續新鮮時令農產品🇭🇰 絕對唔少得當然係每日新鮮烘焙嘅Feuille招牌麵包😚 麵團混入咗南瓜籽同葵花籽 麵包外皮香脆 內部鬆軟☺️ 配埋秘製厚身creamy嘅韭菜魚膠刁草油抹醬 真係食唔停口 而主菜乳鴿千層酥皮派亦相當有驚喜😍 金黃色嘅葉型酥皮包住由乳鴿餡料 鵝肝同乳鴿腿 搭配香濃嘅牛肝菌同乳鴿汁 打文嘅時候都十分回味 🔖 NEW 4-COURSE LUNCH MENU Grains & Seeds 🔸 Quinoa - Sweet Potato - Shallot 🔸 Madras Curry - Chili Péyi - Garlic Roots, Stems & Leaves 🔸 Feuille Bread - Chinese Chive Pil Pil 🌟 🔸 Cucumber - Sériole - Assam Lemon (Add 5g Oscietre Caviar 188) 🔸 Common Rue - Sea Bass - String Bean -or- Pumpkin - Spiny Lobster. - Saffron (+HK$288) 🔸 Cep Mushroom - Pigeon Pithivier - Broccolini 🌟 Flowers & Fruits 🔸 Vanilla - Fig - Guava
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