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港铁會展站B1出口, 步行约3分钟
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电话号码
21386818
开饭介绍
米芝蓮二星餐廳L’Envol由法籍主廚Olivier Elzer執掌，以來自法國及亞洲的精選時令食材入饌，烹調創新的高級法國菜餚。Elzer擁有20多年的豐富從業經驗，被公認為香港頂尖法餐主廚之一。他才華洋溢，對美食充滿熱情，在味道、口感和烹飪技巧上不斷嘗試，為法式高級料理賦予新定義。
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奖项殊荣
米芝莲一星餐厅 (2020), 米芝莲二星餐厅 (2021-24)
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
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Pistachio soufflé, caramelized pistachios & Gauloise ice-cream
Roasted pork pluma, brandied cherries & sucrine purée
Frog leg cromesquis
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St. Regis E-shop prevoiusly had a summer sale where their 4 course lunch was signifcantly discounted. I checked and that particular promoition is now gone but they have a new promotion which is also the lunch including the wine pairing. So if you plan to choose wine pairing, this should be a great promotion. They have another coupon which is paying $1500 for a $1800 dining credit here though you can only use it from Sunday to Thursday. Service was impecabble here as usual and the timing of when the food was served were all just great.It has been quite some time so there are some changes to their lunch menu. Instead of only allowing you to choose 1 Main course, you can choose 2 main courses now. However, you can only choose 1 dessert out of the 4 courses(unlike the past where I can choose 3 desserts out of 5 courses). I guess that's sad news for dessert lovers like me but it is likely a popular choice for most diners to have 2 main courses.For appetizers, I chose the grilled octopus. The octopus was grilled just right as it is quite easy to overcook and become hard. The strong flavors of the octopus complemented the sweetness of the ratatouille. The first main was slow cooked seabass. The seabass was succlent and buttery and the mussel emulsion definitely elevated this seafood dish to give it an even stronger seafood flavor. The pork was almost melting my mouth. The flavors of the pork and cherry were actually quite strong so please have it together with the sucrine on the side to balance out the flavors.Dessert time and it definitely did not disappoint. There are first 2 layers - the meringue and the vanilla espuma and both had fillings inside. The meringue with the strawberries and the espuma with the basil. The best way to have it was cutting through the whole dessert and tasting all 4 flavors which was heavenly. Basil is always a bit tricky as it can be overpowering at times but this dessert found the right balance to elevate the whole dessert instead.The Petit Four are now not served in a cart but they all tasted good. If you are really full and can only try one, pick the chocolate orange peel(just a description not a proper name).
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餐廳主廚Oliver其實已經不在餐廳內工作，只是掛名。來前先問過餐廳主廚在不在餐廳經理支吳以對，只說沒有主廚的行程表。其實現在主㕑已是另一位韓國廚師Joseph用著Oliver 食譜來烹調。 這裏環境可以: 有大大的落地窗，看的是灣仔市中心高樓大廈。感覺還是舒服的! 服務水準是可以的: 每道菜都有詳細的解說,可惜欠缺的是溫度，沒有人情味的感覺-機械化工作。 食物水準有米其林二星級水準，有創意，食材新鮮，造型獨特，擺盤不錯能做到色香味俱全。可惜重點在頭盤。但主菜和甜點是失色。頭盤來的時候，以為發現米三星。吃到主菜和甜點之後，覺得最多是米1-2顆星。 用了大量的魚子醬和貴價的食材所以覺得價錢合理。食物人均消費由1000-3000多不等。要吃這裡的招牌菜最少人均2000。 這間二星米其林餐廳最獨特頭盤。頭盤能夠做到接近完美。造型獨特優雅，味道鮮甜，而且用上不同濃度的魚子醬非常有儀式感。 餐前小吃:黑橄欖洋甘菊粟米粒配pop corn 忌廉，味道非常有層次，造型擺盤都非常優美。而且口感獨特。十分有驚喜，就是三星米芝蓮出品一樣。 餐前麵包味道可以，可惜搭配的香檳牛油和魚子醬牛油真的是非常鹹.，所以不吃這牛油.法國蟶子配魚子醬奶油:整體造型和擺盤都非常優美，很有儀式感。沒想到這個魚子醬雖然是他們比較淡味的，還能吃到它的鮮味。蟶子粒切得小小，非常新鮮，配上魚子醬。底部也有魚子醬造成的奶油。層次豐富，是我整餐最愛的一道菜。 北海道海膽配紅蝦和小茴香味道鮮甜。但不是用最好的海膽，我還是喜歡在高級壽司店內吃海膽。這個海膽也有鮮味，在西餐廳中算是用得不錯的。雖然海膽下的紅蝦味道並不突出。但無論造型和味道。顏色配搭和的其餘兩道頭盤互相呼應。無論擺盤和造型設計，味道和層次。食材新鮮，是我第三喜歡的菜。法國紅蝦是我第二喜歡的，喜歡紅蝦的鮮甜蝦頭的膏非常新鮮，特別調製了一個醬汁，味道也不錯。紅蝦殼打開了上份，加上了另一款魚仔醬，提升了不少鮮味。外型和第一道頭盤非常相似，而顏色和第二道菜互相呼應。這是我第二喜歡的一道菜。三道菜加起來，都是有連續的感覺，無論色,味,美都做得到非常好。主菜味道和造型中規中矩，最特別的主廚營造香味這一點,可惜味道跟不上。 香草焗奶油雞放在鑊內加以香草。打開蓋做有濃濃的Rosemary香草味。黃油雞造型不錯。味道有層次。皮不算最脆，還可以接受，可惜略為烤乾了一點點。無功無過，但已算是全部主菜中最好的一道。配菜焗薯營造出不同的口感味道和層次，可惜薯蓉份量太少。但還是有驚喜。 法國鱸魚佐秘製香料。海鱸魚放在木盒內，打開時有濃濃的秘密香料味。起骨後只剩下一小片，味道略濃，而且有一點辣,覺得有點煮過頭，無功無過。非常一般。 M8和牛眼眼佐萬醸雅枝竹及黑蒜。 M8和牛有沒有油香味道一般，而且略為乾。反而釀雅枝竹味道特別。配的黑蒜汁味道可以。這一道菜不過不失，中規中矩。甜點味道非常一般，不推薦。洛神花西柚乳路的味道太酸，大家都不喜歡。 菠蘿泡芙配椰子雪帕及糖漬菠蘿口感不一樣，有層次，可惜味道不驚喜。 代替廚師約瑟夫能夠把奧利佛頭盤都做一個模一樣。技巧還沒到奧利佛水準，甜點廚水準一般。因為主菜和甜點都不是二星水準，雖然都是用貴重材料，因為價錢確實不太便宜，服務一般又不夠人性化。的米其林二星餐廳。 提示士。 把兩人的牛肉主菜加五佰多換成烤雞已經夠2-3人用了。
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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😉
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It’s my friend’s birthday and I picked this two Michelin star’s French restaurant for lunch to celebrate the special occasion. It’s not the first time that I have been to this restaurant but every time I went, the high ceiling, modern yet classy decorations, and pristine table cloth and silver cutleries made one feel special and ready to be pampered. We were being seated by the window with views overlooking nearby Central Plaza. My friend didn’t want something too heavy so we opted for their 3 course menu under “LES INSPIRATIONS DE LA SEMAINE” priced at $688 plus 10% service charge. We ordered a bottle of sparkling water to share as well. I chose the following:Appetiser- Frogs legs sautéed with amontillado sauce, crispy tuile & cromesquisMain- Roasted pork pluma, brandied cherries & sucrine puréeDessert- Pistachio soufflé,caramelized pistachios & Gauloise ice-creamHere are my tasting notes - Bread and canapés- the sourdough bread was nice and warm with salted butter. Personally, I would prefer a variety of small speciality bread which they used to serve to add variety. After all, the crust of sourdough bread tend to get rather chewy once it cooled down which happened in our case. The canapés were crispy thin crackers dusted with dried herbs with a creamy dip. It’s was light enough to wet the appetite. Frogs legs sautéed with amontillado sauce, crispy tuile & cromesquis - frogs legs came in two ways. The sautéed frogs legs dish was presented with a crispy tuile on top. Once cracked opened, one could see a generous amount of frogs legs, and taste wise, they were tender and the amontillado (a variety of dry sherry with an lingering aftertaste and a hint of nuts and wood) sauce with a sprinkle of red spice/ pepper was delicious, just a small hint of sherry and was well balanced. The tuile added some texture and nutty finish to the dish and went well with the sauce. The smaller piece of frog leg was made into a lovely looking cromesquis ( kind of croquettes) and the frog leg was wrapped in bread crumbs and deep fried. Overall a good dish. Roasted pork pluma, brandied cherries & sucrine purée - according to the waiter, the pork was first slowed cooked and then roasted. The cuisson of the pork was done beautifully, pretty aromatic on the outside and the meat inside was just tender, yet gelatinous with a hint of cherry sweetness and went well with the smooth glossy brandy sauce (just a hum of brandy and not overpowering). The sucrine (lettuce) was crisp and added freshness and sweetness to the dish. The richness, sweetness and freshness of the various elements in the dish just danced on my palette. An excellent dish - it’s so good that I would order again in future. Pistachio soufflé, caramelized pistachios & Gauloise ice-cream - I have never had a pistachio soufflé and this dessert was a surprise. It was lovely and risen high to behold when it was served. The inside of the soufflé was smooth and of the right consistency with a filling of more pistachio goodness and crunchy caramelised pistachios hiding at the bottom of the pot! It was not sweet as some soufflés were but with a variety of texture jam packed in one little pot. The Gauloise (a sweet herbal liqueur) ice cream had a slight flagrant note but lack lustre in comparison with the soufflé. It would be better if it were creamier. Petit Fours - we were presented with a box containing various enticing sweet bites (which I forgot to take a picture of). Out of the little sweet treats that I took, my favourite one was the chocolate orange- pungent orange coming through and it’s not sweet. In terms of service levels, they were of high standard as expected in a high class French restaurant. Since my friend was the birthday girl, there were birthday wishes on her dessert plate and our waiter also took a picture of us had it printed out to remember the special occasion which was a heart warming gesture . Overall, good food and enjoyable dining experience every time.
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作為一家屢獲殊榮的米芝蓮二星餐廳,L'Envol無疑為香港的頂級餐飲格局增添了亮麗的一筆。在品嚐過主廚Olivier Elzer的創意料理後,我深深感受到這家餐廳的實力所在。首先,用餐環境優雅高雅,處處透露著法式高雅氣質。從細膩的擺設到優雅的裝潢,每一處細節都彰顯著主廚對於完美的追求。這種用餐氛圍無疑為整個用餐體驗增添了豪華感和儀式感。而菜品的呈現更是令人驚艷。每道菜肴都精心設計,色彩絢麗,每一個元素都恰到好處地融合在一起,呈現出藝術品般的視覺效果。您提到的那道精美的海鮮大餐尤其出色,不僅美味可口,更是賞心悅目。除了菜品本身,配餐的麵包和甜點也為整個用餐體驗增添了亮點。麵包香脆可口,甜點優雅動人,足見主廚在每一個細節上的用心。總的來說,L'Envol無疑為香港的高端法式料理樹立了新的標竿。無論是用餐環境、菜品呈現還是服務品質,都體現出頂級餐飲應有的水準。對於追求卓越法式美饌的饕客而言,L'Envol絕對是不容錯過的餐廳之選。
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