Pierre (已結業)

My colleagues and I went for a relaxing lunch at Pierre today. As it was with our last visit, we had a special pre-starter after the amuse bouches. This looked suspiciously similar to what the chef sent us last time... cold, springy/chewy sole coated with a layer of solid cream sauce. Each piece is topped with a bit of caviar, and served with tiny balls of crème fraîche. The lone oyster packed a wallop of incredible flavors that took me completely by surprise.My first course was 63° eggs, yabbi

八月十二‧晴比起Amber那邊的二星，以及東京店的同是二星，在文華最好的樓層，這一粒星，其實有點斯人獨憔悴。同時米芝蓮名廚，盧布松絕對比Pierre Gagnaire得我心，至少在東京要選一間西餐廳，我的選擇也是Joel Robuchon而不是Beige。香港的Pierre，如果你問我，就只有當Pierre在的時候才來得過。不過似乎這裡也要面對現實，最近推出了兩道菜的「商務快餐」﹝Express Lunch﹞，索價三百六十，比Amber便宜，而貴不了樓下的Cafe Casuette多少，以這個價錢，又好似幾試得過，就找一天又來吃一吃。 在文華的頂樓，以環境及地方計，這裡是無敵的。是日恰好天清氣朗，萬里無雲，坐在大大又舒適的疏化椅看著外邊，好不寫意。當然比較起來，半島的Gaddi’s會比這裡高貴，而香格里拉的Petrus會比這裡更「好景」。餐牌分開四部份，分別是「Frist Course」、「Middle Course」、「Main Course」及甜品，在兩道菜以外，選多一道菜也只收百一蚊，合理價錢。放棄了第一道主菜，前菜要了牛尾鵝肝醬，主菜要了燉羊腿，而甜品則是夏日特色的朱古力三重奏

Pierre 一直是我心目中其中一間很想去試試、但又很怕不夠銀兩結帳的餐廳之一。早幾個月聽同事說 Pierre 新設了 express lunch，而且價錢相當吸引。我們終於在前幾天浩浩蕩蕩的闖 Pierre 了~其中幾位座上客已於數周前光顧過，強力推介這兒的幾款食品。選擇不算少，我們正眼花瞭亂之際，檯面已陸續放上不同的小碟。好不容易大家都選定了，馬上看看究竟放滿一檯的是什麼呢。有餐包，我最喜歡長條型那款，這和我上星期在 clipper lounge 吃到的一樣，軟身得來，"密度"很高，好味道! 同事們則十分喜歡"豬仔"，但因為我不喜歡吃太脆的，所以只吃了半個"豬仔"，但再要了一個"長條"呢~另外一碟餅仔，四款不同的口味，牛油味很濃，是挺好吃，只是吃了餐包再加餅仔，已經開始有點點飽意。黃色那片忘了是什麼，下面那碗是芒果醬。另一碗是 strawberry sorbet，只有兩口，但感覺很清新，還有小粒的士多啤梨肉呢~不久便上頭盤了﹕ Lobster Bisque - 香濃的龍蝦湯和平常的龍蝦湯不同，帶有丁點苦味，但這正是龍蝦湯的靈魂，配上菇菌和有點海鮮味的 mousse 作配料，讚！ m

I had lunch with the boss and my colleague today, since the boss' big birthday was yesterday. We had been planning to have lunch at Pierre since last week, and used this occasion to toast the boss.There was the usual round of amuse bouche, and we had a pre-starter from the chef. This was a piece of sole, served cold and with a bit of chewy gelatin at the bottom, topped with a layer of Champagne sauce. There is a refreshing "yogurt" of green apple and cucumber on the side. The fish was interestin

跟Pierre第一次接觸是二零零六年的夏天，當時食神到歐洲旅歷，到了他其下London的 Sketch餐廳進膳， 可算是一見終情。Sketch店子不大， 特別之處不只他仿太空艙設計的廁所， 還有他的食物及出神入化的用料配搭， 記憶中以羊肉、魚類及龍蝦做得最出色。九月正碰著是啫哩人的生日， 也造就了食神跟Pierre的重逢。餐廳Pierre位在文華酒店頂樓，氣勢不凡，餐廳卻不是太大，大概只有十至十二張桌。A la Carte menu選擇不多，前菜只有五款，主菜有七款。食神會提議選擇 tasting menu。前菜食神選擇了澳洲龍蝦，起了肉的龍蝦伴着些薄片的水果，再加上淡淡的杧果醬汁，味道非常清新。至於啫哩人選擇八道菜的 tasting menu，有五款前菜，包括有香檳奶油汁瓏琍魚配鵝肝、 zucchini湯、香煎田鷄腿伴荷芹、白松露風乾火腿葡萄黑醋汁及墨魚橄欖 sorbet。當中以煎田鷄腿與白松露最為突出。主菜食神的選擇是燒黑毛豬，侍應上菜的時候真的嚇了一跳，賣相竟有點像泰國菜館的燒豬頸肉，真是普通一點。啫哩人的兩道主菜則是個很好的海鮮跟紅肉的配搭，用葡萄酒烹調的藍龍蝦味道非常濃但沒有

finally made it to pierre to chk out the so-called molecular cuisine... nice try but really a bit weird for me - sometimes i find the side spices overpowering the main ingredients - like the lobster w/ mango - i couldn't taste the lobster b/c the mango was just way too sweet and covered all the rest of the flavor. maybe the chef forgot that mango in france might not be as sweet as the ones they get here in se asia?we had oyster for appetizer - excellently fresh and nice source too. i ordered

We started with a bottle of generic Bourgogne from the 2005 vintage - forgot to check the producer. The wine was rich and ripe, very explosive with minerals, reasonably sweet in the mouth. For a generic Bourgogne (not even a village wine) I thought it was pretty excellent.The amuse bouche was quite interesting. It was a parfait/pate made of strips of braised beef brisket (牛腩), carrot and turnip - just like the Chinese dish! Very interesting way to start the meal.The first course was the oyster.

2008年2月23日晚8點香港文化東方酒店米其林3星食神法國皮埃爾餐廳探祕。 作为法國美食學院院士的Pierre Gagnaire在2006年曾說：La cuisine c'est de l'amour, de l'art, de la technique（美食，是愛，是藝術，是技術）久仰Pierre Gagnaire的大名，米其林3星食神，香港為唯一亞洲堂口。幾年前此君受cnn專訪，老夫就有心到香港文華東方25樓此君講武堂冒一冒泡。上周六晚，成行。參加宴會的有。。。。。。（此處參照cctv國宴名單），共5人。酒本來老夫喝喝chateau lynch的也慣了，酒保强烈推薦俺不知道之法國酒莊，2001年份，喝了，果然不好。估計回佣大大地。無數次經驗，喝酒，一定要聽自己的。開胃菜一般，有點鬱悶。湯，俺的特別好，鵝肝湯中的鵝肝，外剛剛熟，裏面半生，非常之華美，滋味無與倫比。肉類主菜之中，法國原産的牛，羊，豬，都有點。出乎意外，豬肉出奇之緊凑，鮮美，是老夫吃過的各國猪肉中的冠軍。甜品其他貴賓已經號稱肚滿，老夫本者在一家餐廳，無論如何不能虎頭蛇尾，點暸多為酒類之irish style(Honey

went with my parents to pierre about two months ago and FINALLY made myself write a review about it... will try to recall as much as i can…i ordered a langoustine entree that was cooked in four ways: mousseline, tartare with green apple, seared, sauteed. the mousseline one was the best as the flavor and texture of the 'mousse' complimented the langoustine very well and the whole combination just slid effortlessly down my throat. The tartare was nice as well. The green apple gave a tangy edge to

My loved ones have decided to treat me to this restaurant to celebrate my b-day. We have read q a no. of reviews on magazine and heard it was famous for molecular food.The environment was pleasant with a magnificent view of central and victoria harbour. The interior design is more modern/ chic compared to Caprice , which is more glamourous and grand.Waiters are q friendly and helpful ( though personally i prefer Waiters at Caprice). We ordered the Degustation menu ( tasting menu ) which cost $13

Never forget this experience with my girlfriend and my best friend. food: taste is not bad but you never know what you are having because in front of you. you have around 15 to 20 dish and you also don't know what is that it call "far te" or "fair there" with quick and unclear explaination. I don't even know what I'm having. Main course I have the fish call orange something. not too bad for taste but the fish is cold or I should say little warm. my girlfriend havning the beef with expensive blac

I went to Pierre with my friend to pre-celebrate Christmas. Like the other customers, we had high expectation with Pierre, from its service, ambiance to food presentation and taste. We got a window seat that nite. So happened that there was firework at TST harbourside and as a result we got the best view and atmosphere. And what else we had that night?? Bad food. We both are so so disappointed. The so called moleculer food are nothing, can't tell the "structured taste" at all, it is absolu

We ordered 1 tasting menu ($1,350, 8 courses), cocktail drink, a bottle of water, Pop corn soup, Grill eel on toast and Orange Roughy (fish).Total $2,500 for 2.Quite expensive but worth to try it once in your life time to experience the masterpiece of French cooking.

We tried the tasting menu while chez Pierre Gagnaire was still in town. As the earlier review said, Mr Gagnaire's daring use of ingredients and combinations of such is certainly an eye-opener. The amuse-bouche serves sort of like a sampler of the courses across different tastes and textures. That certainly set the tunes for the entire evening. For the tasting menu we have a series of food pairings served at the same time. Sense of fusion's been felt throughout the course, but in a subtle way. Th

Have dinned there for my wife's birthday. The chef , Pierre Gagnaire is a famous chef and his restaurant in Paris ranked No.3 in World in one of dinning guide in 2006.The restaurant is just next to Mo bar but the sound insulation is not good as you can hear people talking in Mo bar. Decoration and atmosphere is grand . The food provided was fantasic and innovative and most are complicated made and it was also the first time I experienced "Molecular Food". I tried