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真正的Chef Table
2015-04-17 2116 浏览
朋友曾到訪此店，很喜歡所以想再來一次。Chef Patrick親自推介4月的tasting menu，大廚介紹的不就是最好的嗎? 不用問menu內有甚麼dish，就期待美味的驚喜。Amuse bouche 是非常juicy 的mini burger, 兩片包非常鬆軟。再來是一個black truffle dish，香脆的salad roll點入軟綿綿香噴噴的truffle 泡泡，非常讚!Foie Gras Trio緊接其後，其中一件是puff夾著Foie Gras做的雪糕，即使加上dark chocolate sauce也不太甜更不會膩，很有心思。然後是Crab Fritter，也是又脆又軟的配搭，脆球內滿滿蟹肉，配上甜甜酸酸的sauce，真的想吃多件….接著是香煎帶子配經典法式海龍皇湯，巨型帶子很鮮甜，伴碟是一片鋪滿芝士的法包，全晚至愛。Main course是pigeon breast，朋友特別喜歡pigeon，肉質非常嫩滑，配上時令的白蘆筍﹐跟我們自攜的紅酒很合襯 !專心跟Patrick傾計也忘了問吃的甜品是甚麼名堂。那是用nuts做的cake，看似杏仁糖，但入口是軟綿綿的，類似
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朋友曾到訪此店，很喜歡所以想再來一次。

Chef Patrick親自推介4月的tasting menu，大廚介紹的不就是最好的嗎? 不用問menu內有甚麼dish，就期待美味的驚喜。

Amuse bouche 是非常juicy 的mini burger, 兩片包非常鬆軟。

再來是一個black truffle dish，香脆的salad roll點入軟綿綿香噴噴的truffle 泡泡，非常讚!

Foie Gras Trio緊接其後，其中一件是puff夾著Foie Gras做的雪糕，即使加上dark chocolate sauce也不太甜更不會膩，很有心思。

然後是Crab Fritter，也是又脆又軟的配搭，脆球內滿滿蟹肉，配上甜甜酸酸的sauce，真的想吃多件….

接著是香煎帶子配經典法式海龍皇湯，巨型帶子很鮮甜，伴碟是一片鋪滿芝士的法包，全晚至愛。

Main course是pigeon breast，朋友特別喜歡pigeon，肉質非常嫩滑，配上時令的白蘆筍﹐跟我們自攜的紅酒很合襯 !

專心跟Patrick傾計也忘了問吃的甜品是甚麼名堂。那是用nuts做的cake，看似杏仁糖，但入口是軟綿綿的，類似Tiramisu的口感。Patrick還請了我們喝Monbazillac甜酒，what a sweet ending :-)

這個tasting menu設計很有心思，材料的配搭和煮法有創意很出色，整個menu不會吃得太飽(有時吃得太飽似是有點浪費了廚師的心機…..)。

Patrick跟我們談了很多他對食材和烹調的心得，下次很想試試他的blue lobster和特大ravioli，他也建議下次可坐在近廚房的high chairs，能夠跟大廚近距離接觸，這裡是真正的Chef Table!
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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2015-04-09
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  • Pan Seared Scallop
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Dear Chez Patrick
2015-04-06 2627 浏览
The launch of La table de Patrick has been a big news in the culinary industry, fans had actually been waiting for long to try Chez Patrick’s brand new style of private dining.Following these successive years of supporting HK Restaurant Week by Chez Patrick’s group, La table de Patrick at its first time entered this promotion. Had been compared with the normal lunch set menu (and even a la carte), the Restaurant Week menu is extraordinarily special. I therefore bought my loyaugei there for a Sat
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The launch of La table de Patrick has been a big news in the culinary industry, fans had actually been waiting for long to try Chez Patrick’s brand new style of private dining.

Following these successive years of supporting HK Restaurant Week by Chez Patrick’s group, La table de Patrick at its first time entered this promotion. Had been compared with the normal lunch set menu (and even a la carte), the Restaurant Week menu is extraordinarily special. I therefore bought my loyaugei there for a Sat lunch.
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 La table de Patrick is located at an old building in Sheungwan (Entrance opposite to Lan Fong Yuen). Right when the escalator opened and turned left, it was just right to see Chez Patrick preparing for the meticulous cuisine at the open kitchen. We arrived at the place.

The restaurant is not big, most likely in size of 2 classrooms. Seatings are slightly packed and overall there is around 20-30 seats. Decorations are simple and clean, with red painted walls and simple white tables. Having adequate sunlight penetrating into the whole restaurant, the atmosphere is comfortable and natural.

When we were choosing the courses, Chez Patrick unexpectedly came over and asked us if we were interested in having his newly invented Black Truffle dish. I was really thrilled with his kind introduction, which was like friends giving you recommendations that could never be wrong. He was passionate to his food inventions, and never hid his happiness towards it. Who could ever resist such a sweet and warm invitation to try Chez Patrick’s very special dish?
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 Special: 
Truffle Cream Foam, Shaved Black Truffle, Rockets Salad with Vinaigrette in Crunch Roll, Parmesan Cheese (6/5!!!)

The black truffle aroma had already strongly pierced into our noses before Chez Patrick shaved this small black diamond in front of us. The light brown colored creamy sauce was deeply infused with truffle, while the foams above balanced the creamy texture. The Parmesan cheese slices added enough saltiness and the rocket salad garnished the dish with a hint of freshness. Heavenly when bringing the real shaved truffle together with the
foams and crunches, the truffle flavors lingered in mouth for long. This dish was a sheer ambrosia.
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 Foie Gras Cake in Lyonnais Style, King Prawns’ Sauce (5/5)

We were thrilled to proceed to our next dish. The foie gras cake just differed from what we expected. Minced into grainy texture, the foie gras was shaped like a pudding. Tasting it alone would be rather dull and a bit bitter, but then it transformed to be magically sweet and balanced when dipping with the strongly flavored king prawn sauce; and finally with a nice foie gras aftertaste. It was wonderful, technically wonderful, to put these 2 strongly
flavored ingredients together and played this beautiful harmony! And it was also my very first time to try a foie gras in a very grainy rough texture. Excellent. 
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 Tuna Fillet, Quinoa Risotto, Creamy Bacon Sauce, Baby Asparagus (3.5/5)

As cod fillet was sold out, Chez replaced with a red tuna fillet. Based from the photo I showed, one of my friends could already tell how Chez was experienced with the golden brown seared striping pattern (never black!). The fish was straight medium done, just right with pinkish red flesh at the middle. Though the tuna was obviously not as complementing with the creamy bacon sauce as the cod fillet. The quinoa risotto was of my surprise to be nice. That hint of sweetness and chewiness had given me more appetite.
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 Warm Brie Cheese Parcel, Apple and Raisin (3/5)

The warm parcel was very mildly warm, but the outer spring roll layer was crisp enough. When directly sliced it into half, you could see apples, raisins and some walnuts filled along with the brie cheese. I would actually prefer getting the cheese a lot warmer, like in running state; but I appreciate the salads vegis around the dish which made it overall less oily.

Attendants forgot to serve us tea & coffee (might be because it is already 3pm and is time to close). But overall, my friend and I were deeply impressed with Chez Patrick’s creations and how he paired the ingredients. We were actually surprised with the just right amount of sauce at all the dishes (which were observed by my friend). Never knew how deep and comprehensive his culinary experience could be, but it’s absolutely amazing visiting here.

I would definitely come back to try Chez’s signature Foie Gras Trio.

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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    • Truffle Cream Foam
    • Foie Gras Cake in Lyonnais Style
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    Restaurant Week 的失落感又回來。。。
    2015-03-02 2279 浏览
    過去一年首次沒有參與「餐廳週」的活動，其實亦是一種無聲的抗議。一直以來，都視 「餐廳週」 為一個很好的平台讓餐廳以略為低於市價的價錢展示一下她們拿手的菜式。只可惜往往事與願違，太多餐廳對利潤看得太重，有些推出的菜單刻意將貨就價，換上較差的食材或較少的份量，亦有些定價比原本的價錢還要高，這不是完全失去了意義吧。不過今年的 「餐廳週」 似乎鋭意一改作風，午餐再沒有二三百元的類別，轉換上的是令人驚喜的 $118 和 $198 兩款價錢。晚市也只有兩個類別 ($328 和 $418)，相比之下，午餐似乎較為抵食。停了一年，今次對 「餐廳週」 份外有期望，第一炮先試名廚 Patrick Goubier 的新店 La Table de Patrick。Chef Patrick 對我們來說，一點也不陌生。由他在中環卑利街的小店到星街的 deli，以至近期灣仔皇后大道東的高級法式餐廳，我們都曾捧過場。感覺上餐廳的確是誠意可嘉，只是食物的水準略嫌不夠穩定。La Table de Patrick 是 Chef Patrick 近來的新作，這間私房菜形式的小店位於中環閣麟街的一棟舊樓的六字樓，開業只有個多月
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    過去一年首次沒有參與「餐廳週」的活動，其實亦是一種無聲的抗議。一直以來，都視 「餐廳週」 為一個很好的平台讓餐廳以略為低於市價的價錢展示一下她們拿手的菜式。只可惜往往事與願違，太多餐廳對利潤看得太重，有些推出的菜單刻意將貨就價，換上較差的食材或較少的份量，亦有些定價比原本的價錢還要高，這不是完全失去了意義吧。

    不過今年的 「餐廳週」 似乎鋭意一改作風，午餐再沒有二三百元的類別，轉換上的是令人驚喜的 $118 和 $198 兩款價錢。晚市也只有兩個類別 ($328 和 $418)，相比之下，午餐似乎較為抵食。

    停了一年，今次對 「餐廳週」 份外有期望，第一炮先試名廚 Patrick Goubier 的新店 La Table de Patrick。Chef Patrick 對我們來說，一點也不陌生。由他在中環卑利街的小店到星街的 deli，以至近期灣仔皇后大道東的高級法式餐廳，我們都曾捧過場。感覺上餐廳的確是誠意可嘉，只是食物的水準略嫌不夠穩定。
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     La Table de Patrick 是 Chef Patrick 近來的新作，這間私房菜形式的小店位於中環閣麟街的一棟舊樓的六字樓，開業只有個多月。說得上私房菜，餐廳自然是有種蝸居的影子，不過這裡環境細小，氣氛卻尚算不俗，尤其是灰和紅色為主調的設計，效果十分柔和舒適。
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    意式雲吞、配鵝肝、松露、野菌、雅枝竹醬汁, 4/5
    四道菜的晚餐先以一款意式雲吞打頭陣，單憑四溢的香氣，已經令人相當感動。

    雲吞入口軟滑，加上餡料內的鵝肝、松露與及底層爽口的野菌，味道濃而不膩，更是相得益彰。廚師巧妙地為菜式度身訂造出一個雅枝竹做的醬汁，成功中和了味濃的感覺，果然是個相當不錯的前奏。
    意式雲吞、配鵝肝、松露、野菌、雅枝竹醬汁
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    海膽吉士、配高湯啫喱, 2/5
    一款出色的頭盤令我們尤如踏進九霄雲外，可惜以後的菜式卻慢慢令我們再次跌落凡間！

    接着的海膽吉士配高湯啫喱，近期也在蘭桂芳加洲大廈剛剛試業的俺の割烹見過近似的菜式，可惜這個做得實在太令人失望了。

    菜式入口比較像凍的龍蝦湯配上幾片海膽，味道偏向單調，而且完全吃不出啫喱的口感。
    海膽吉士、配高湯啫喱
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    烤吞拿魚柳、甜酸蘋果醬, 2.5/5
    主菜同樣缺少頭盤那份震撼。吞拿魚柳烤至半熟，其實添上少許調味原本已經相當美味。但廚師卻奇怪地配搭上一個淡而無味的墨魚汁意粉和刺激的甜酸蘋果醬，令菜式整體的味道變得古怪。
    烤吞拿魚柳、甜酸蘋果醬
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    燒紐西蘭鹿肉、車厘子甜酒醬汁, 2.5/5
    鹿肉配上酸酸甜甜的車厘子甜酒汁之後，依然不失獨特的羶味，但是在味道和口感方面都沒有太大驚喜，效果只屬一般。
    燒紐西蘭鹿肉、車厘子甜酒醬汁
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    榛子乳清奶酪芝士蛋糕配蒸香梨、朱古力醬, 2/5
    甜品是一款簡單的乳清奶酪芝士蛋糕，不過廚師將蒸熟的一片片香梨舖得十分漂亮，再灑上朱古力醬後完成。

    可惜芝士蛋糕和香梨同樣較為淡口，加上味道不太濃郁的朱古力醬，感覺平淡了一點。
    榛子乳清奶酪芝士蛋糕配蒸香梨、朱古力醬
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     除了一款意式雲吞以外，其他菜式都未能達到滿意的水準，以這個定價 ($418) 來說，絕對是物非所值。

    (以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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      $418 (晚餐)
      推介美食
      意式雲吞、配鵝肝、松露、野菌、雅枝竹醬汁
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      restaurant week的美好
      2015-03-02 1416 浏览
      朋友推薦restaurant week 優惠午餐，於是我們來到這間感覺舒適的樓上法國菜餐廳。店面不大，大廚patrick 很友善呢，店員的服務也很好。3-course lunch $198, 在中環是中上價錢，結果也沒有失望 拍到大廚背面想不到繁忙的午市仍然可以享用精美的法國菜，有機會一定再來～
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      朋友推薦restaurant week 優惠午餐，於是我們來到這間感覺舒適的樓上法國菜餐廳。店面不大，大廚patrick 很友善呢，店員的服務也很好。

      3-course lunch $198, 在中環是中上價錢，結果也沒有失望

      這個是鵝肝布丁配海鮮龍蝦汁，超特別！
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      拍到大廚背面

      cheese parcel
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      朋友很喜歡的朱古力蛋糕，我就覺得偏甜了一點
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      想不到繁忙的午市仍然可以享用精美的法國菜，有機會一定再來～
      (以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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      這個是鵝肝布丁配海鮮龍蝦汁，超特別！
      cheese parcel
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      Patrick Has Moved to a Nice Little Place
      2014-12-22 2348 浏览
      We visited the new downsize version of "Chez Patrick" during its "soft opening" period.  (So no crowds, and more individual attention!)  This one is much more cozy and personal than their last incarnation in Queens Road East -- it is the "open kitchen" concept and you can watch the chefs prepare your food.  Patrick (the owner) is right there and happy to talk about various aspects of the food.  The food itself is delicious -- starting with the "amuses bouches" of crabmeat and smoked salmon.  (Th
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      We visited the new downsize version of "Chez Patrick" during its "soft opening" period.  (So no crowds, and more individual attention!)  This one is much more cozy and personal than their last incarnation in Queens Road East -- it is the "open kitchen" concept and you can watch the chefs prepare your food.  Patrick (the owner) is right there and happy to talk about various aspects of the food. 

      The food itself is delicious -- starting with the "amuses bouches" of crabmeat and smoked salmon.  (The salmon was so flavorful I wanted to ask for more!)  Both of our starters (escargots and foie gras terrine) were excellent -- full of interesting flavors.   The snails are sauteed, not served Burgundy-style in the shell, but they were plump and flavorful, with a lovely light sauce.   The foie gras terrine is served two ways -- one mild and soft (almost mousse-ey) with a subtle aroma which went wonderfully well with a glass of sweet Montbazillac wine.  The other foie gras was more muscular....smoky flavor, made with cognac, firm texture.   I loved them both, but was happy Patrick warned me to eat the subtle one first, so its flavor was not overpowered.

      For the mains, my partner had a sauteed quail (with orange sauce -- recommend have it served on the side as we did, so you can try the succulent bird with and without the sauce).  And I enjoyed a lovely Angus sirloin, just the right size at 7 or 8 ounces so I didn't feel tooooo stuffed with red meat.

      The staff was attentive and helpful.   The wine list is fairly comprehensive -- I was particularly glad to see a nice selection of 3 whites and 3 reds served by the glass, which permitted us to mix-and-match.     

      The prices are pretty much as in the previous locations -- dinner with three courses plus complimentary amuses bouches (and not including wine) set us back $600 each.   They also offer a tasting menu (for the  entire table) which would have given us two more courses for about the same money, but we opted just to order a la carte.  
      题外话/补充资料： The place is a bit hard to find at first. While the address is Cochrane Street, the entrance is actually on Gage Street, just opposite the Park N Shop. Like many private kitchens, the premises themselves are much nicer than the rather dingy building entrance.
      (以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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      2014-12-20
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      $600 (晚餐)
      推介美食
      • Snails
      • Foie Gras