影片
港铁会展站B1出口, 步行约3分钟
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电话号码
21386818
开饭介绍
米芝莲二星餐厅L’Envol由法籍主厨Olivier Elzer执掌，以来自法国及亚洲的精选时令食材入馔，烹调创新的高级法国菜肴。Elzer拥有20多年的丰富从业经验，被公认为香港顶尖法餐主厨之一。他才华洋溢，对美食充满热情，在味道、口感和烹饪技巧上不断尝试，为法式高级料理赋予新定义。
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奖项殊荣
米芝莲一星餐厅 (2020), 米芝莲二星餐厅 (2021-25)
营业时间
今日营业
12:00 - 14:30
18:30 - 00:00
星期一至日
12:00 - 14:30
18:30 - 00:00
以上资料只供参考，请与餐厅确认详情
相关文章
Here we are at the Michelin ⭐️⭐️ French restaurant L’envol. It’s our first visit, so we decided to go for their signature menu — the 7-course Les Heritages at $2,988 per person. We came in with high expectations, and overall, the food was excellently executed with well-balanced flavours. Before the courses began, we were treated to some complimentary starters and a bread basket, featuring caviar-infused butter.🥂 Aji, served with Daurenki CaviarInfused with clementine and star anise, this dish was light and refreshing. There also seemed to be some sliced ginger that added a subtle crunch and complexity.🥂 Hokkaido Sea UrchinSome generous spoonfuls of creamy sea urchin with diced gamberoni prawn hidden underneath. It was absolutely delicious.🥂 CarabinerosA signature dish here, featuring beautifully roasted carabineros with a rich, flavourful broth. The asparagus was crisp and fresh, and the touch of caviar on top elevated the dish even more.🥂 Roasted MonkfishThe monkfish had a meaty texture, quite different from what I expected, but the sauce was exceptional and soaked beautifully into the fish.🥂 Charcoal-grilled M9 Wagyu & White Asparagus en croûteThe wagyu was good, but surprisingly, the seasonal white asparagus stood out more for me. It’s sweet, tender, and perfectly cooked.🥂 StrawberryServed with meringue and ice cream, this dessert was light and refreshing, offering a nice balance of textures and flavours.🥂 Vanilla Rice Pudding, Tea SorbetYou start by breaking through the outer layer and mixing everything together. The slight bitterness of the pomelo paired nicely with the creamy rice pudding.To end the meal, we enjoyed a selection of petite fours, especially the chocolates — they were all incredibly good..Overall rating: 8/10
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在湾仔的St. Regis酒店内，L'Envol是一家享誉盛名的三星米芝莲法国餐厅。这里的晚餐体验无疑是一次味蕾的盛宴，我好开心朋友请我食咁有惊喜同丰富嘅晚饭。我今晚食咗七道菜嘅晚饭，真系令人回味。###环境与氛围餐厅的设计典雅而现代，融合了法式优雅与亚洲元素。柔和的灯光和精致的摆设为用餐者营造出舒适而高雅的氛围。### 菜单L'Envol的菜单以当季食材为主，呈现出法国烹饪的精髓。每道菜品都经过精心设计，既美观又富有层次感。经典的法式前菜如鹅肝酱做的啫哩同鱼子酱嘅菜式，均展现出厨师高超的技艺。### 特色菜品主菜选择多样，包括鲜嫩牛柳，鱼类以及时令蔬菜。每道主菜都配有与之相得益彰的酱汁和配菜，提升了整体口感。### 甜品甜品方面，L'Envol也不遑多让。特别推荐他们的巧克力甜品，浓郁而不腻，让人回味无穷，款款甜品我都好钟意，仲有特色朱古力疏乎厘都系我嘅最爱。甜品前嘅甜品简直就系精彩。### 服务餐厅的服务人员专业且细心，多位服务员随时准备提供建议和解答问题，让用餐体验更加完美。### 总结在L'Envol的晚餐不仅仅是用餐，更是一场感官的享受。从环境到菜品，每一个细节都展现出米芝莲星级的水准，非常值得一试。
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米芝莲二星法国餐厅，服务态度一流，环境亦宽敞优雅，食物又矜贵，又好味。这一间是我最满意的法国餐厅，每逢我和丈夫结婚纪念日，及家人庆祝生日，我都会在这间餐厅庆祝，一年去三四次，食极都唔厌。食物包括：法国蛏子配鱼子酱忌廉（蛏子很鲜甜）、北海道海胆配红虾及香脆小茴香（红虾好鲜甜、海胆是很新鲜很美味的）西班牙红虾配乌鱼子（是我的挚爱）、法国海鲈鱼、M9和牛肉眼扒、甜品。7 course $2888。值得继续去帮衬、全五星，真是舌尖上的享受。
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Finally some free time for lunch following eventual closing of prolonged project. Fourth on the list: chef Olivier. 3 sets to choose from: -3 courses ($788 pp), -4 courses ($1,688 pp) or -7 courses ($2,988 pp).Was given a mini table, probably punishment for my not having picked up the phone to confirm my reservation. (Seriously, don’t ppl do that over the not-so-intrusive WhatsApp or email these days??? Do ppl still pick up calls from unknown numbers???)Nice by-the-glass selection. Went for a Glass of burgundy red.Went for the 4 courses. Here’s what we had.Light, crispy crackers paired with a Creamy Fennel spread- subtly aromatic and refreshing; an elegant start to the meal. Not so elegant to see that the Fennel has dropped everywhere.Caulifower foam with lemon jellyBread selection: -Sourdough which I liked best; warm and crusty, embodying rustic charm. -Brioche Infused with Lemon, with the delicate citrus fragrance adding a sophisticated twist. -Pretzel with Purple Salt, with its chewy texture and salty finish perfectly paired with the accompanying decadent Champagne Butter and Caviar Butter. French Aji infused with bright citrusy Clementine and Star Anise, on a bed of fish broth jelly and topped with Daurenki Caviar.Brittany Blue Lobster perfectly cooked, tender and sweet, wrapped in house-grown shiitake mushrooms. The accompanying shrimp bisque, served in 2 consistencies- thin (light and aromatic) and thick (delivering a concentrated burst of shrimp flavor). On the side: roasted red chicory with minced mushrooms. Loire Valley Venison Fillet cooked in cocoa, adding a subtle bitterness and depth, enhancing its natural gaminess. Accompanied by kohlrabi (芥兰头) and civet sauce (venison jus, pearl onions, bacon chunks and red wine) adding layers of complexity and richness.Hazelnut Fondant, with a molten hazelnut center that had gone cold. Topped with a scoop of vanilla ice cream infused with truffle—its earthy, aromatic notes contrasting beautifully with the sweetness of the fondant. On the side, Tahitian Vanilla filled with cream and ice cream and more truffle oil drops. Petite fours selection: - Crackers with Hazelnut Filling - Passion Fruit and Coconut Tartlet- Rose Macaroon- Almond Chocolate and Orange ChocolateIn summary: French culinary technique masterfully combined with modern creativity, delivering nuanced flavors and a luxurious dining experience that was both refined and approachable. The most impressive lunch of my Michelin week- indeed deserving of the ⭐️⭐️ and setting it apart from the other ⭐️. Wish the service was as impressive tho- had to request to have my hot water refilled.
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It’s time to revisit this two Michelin stars restaurant to check out their festive menu as the festive season drew near. We went for their Festive Menu (4 course for $1988 + 10% service charge) which showcased seasonal dishes as opposed to their regular signature menu which we had sampled before. Here were my tasting notes:Amuse Bouche- under a layer of red wine jelly was a thin layer of foie gras mousse with a small piece of pear marinated in red wine on top. The richness of the foie gras mousse balanced beautifully with the red wine jelly. Wished the pear on top were a bit bigger 🤣cos it was yummy and it brought some subtle sweetness to the overall dish. A yummy start to a meal .1st course “LE MAQUEREAU”Horse mackerel cured with clementine, star anise cream with caviar - loved the presentation of this dish. The mackerel cured in clementine wasn’t “fishy” and one could taste the sweetness of the mackerel coming through. The caviar on top helped to bring in flavours of the ocean to the whole dish. A good dish. LE HOMARD BLEU BRETONBrittany blue lobster, baked radicchio & bisque emulsion - the prized blue lobster with thin strips of shiitake mushrooms on top was cooked to perfection; its flesh had that very slight crunch when bite into it and the delicate sweetness coming through with each bite. The bisque came in two colours, the bright orange one with more acidity whilst the other one had more sweetness to it. Both were silky smooth and velvety emulsions and paired very well with the lobster flesh. LE PIGEON GRILLEGrilled pigeon on the bone with beets & Sainte-Maure cheese- when the dish was presented, it didn’t look as though someone had planned the aesthetics properly. The pigeon was succulent with a slight crispy skin. However, I wished they would be more generous on the portions. It was also odd that there was a thin piece of pigeon meat sitting on the plate which was neither here nor there. I was also expecting a more refined treatment of the beets to accompany the pigeon. As it was, they looked a bit out of place on the plate. LES AGRUMESCitrus fruit sphere, hazelnut praliné & yuzu sorbet - overall, the dessert was very sweet, particularly the orange colour sauce that surrounded the main dessert. It was so sweet that it drowned out all other elements in the dessert . Some negatives on this menu: - clear lack of choice as far as the menu is concerned as all items of the 4 course had been fixed;- disappointed also with the main course and dessert as mentioned above.
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