Ta Vie

营业中

休息中

期待左好耐的一餐不過我係到左個日先知食咩估唔到食法日菜, 以前未試過呢經石板街轉上少少, 餐廳係香港中環石板街酒店入面成日都行過, 但就唔知原來係酒店既一角都有間甘出色的餐廳餐廳個名TA VIE , "旅" 入到去坐位餐廳氣氛覺得好好可以好relax 好放鬆甘傾下計侍應係超有禮貌的日本人姨姨, 同態度好親切, 食物的速度我都覺得控制得好好Menu前一兩日佢已經whatsapp 確認左至於飲品, 我地考慮左一陣都冇叫wine pairing因為我都飲唔到甘多所以都係drink menu 到各自各叫左自己揀既酒, 兩白一紅White wines Vouvray'19  (味比較重)Chassagne Montrachet Clos de la Chapelle'18  (呢杯好飲的)  (呢杯入口係比較輕的) (如果要比較, 價錢係真係會反映邊杯好飲的) Red Wines Chateau Cantenac-Brown '16 (因為我麻麻地紅酒... 所以冇叫) 好快就上 小麵包  仲有自家制硬牛油同軟牛油 第一道係Lobster and Japanese turnip warm sal

🎐Ta Vie，法语：你的人生旅，日语：たび（Tabi）人生是一场旅行，而在此处用餐则是旅程一页，人生一刻。·🥂早早就到了，主厨夫人在门口将我们迎进去，店面保留了葆里湛西洋料理的家庭氛围感，每晚holding人数上限是25人。·餐前面包🍞「酵种面包」⭐️⭐️⭐️⭐️新鲜出炉的酵种面包，外表酥脆，内部绵软，透着淡淡的面粉香气。配了每日现做的黄油和自制鲜奶油。强烈推荐试试鲜奶油，十分鲜香，因为实在好吃，吃了两份。一共有三款面包，默认先上一款。觉得饿就可以继续试试接下来两款。·Grilled "Sumi" cuttlefish🦑with braised zucchini terrine「盐烤鱿鱼配意大利青瓜」⭐️⭐️⭐️⭐️⭐️墨鱼的软糯口感，借着一点点盐把鲜味释放出来。·House made pasta🍝with " Aonori" seaweed saucetopped with Hokkaido fresh uni「Homemade pasta with uni」⭐️⭐️⭐️⭐️自制意面的弹韧，青海苔的咸鲜，北海道海胆的甜鲜。·Steamed foie gras egg custard🍮with "Aka" e

環境唔算特別靚不過有種清靜嘅感覺今晚嘅 server 都係以兩位日本女士為主亦有外籍嘅 waiter好符合佢呢度做法日菜主題米子連兩星🌟🌟價錢都好合理$2580 per head 不過 book 枱時需同時提前付 $2000 訂金 電話裏面嘅日本女士會用英文問你有乜嘢係唔食或者有冇食物敏感 亦可以用 WhatsApp ：66279956 問Menu 因為我都唔知佢哋幾時轉一次 如果需要加酒水可考慮$1480 wine pairing 另外自帶酒水開瓶費$500Tasting menu總共有六度主菜和甜品首先都會有麵包有個硬牛油同埋一個軟牛油今晚食啲菜都有驚喜尤其是第一道菜 中間係一個切碎左嘅牡丹蝦夾埋佢旁邊黃色粟米泡泡醬 好好味 好夾呢度有少少漏第二道菜食返啲蔬菜中和有黃椒青瓜嘅物體襯托住個蜆肉蜆肉好鮮甜又好味第三道菜係海膽伴波菜麵相比頭先嗰兩個呢個就變得平凡一啲第四道菜係好多黑松露片圍住打開之後係墨魚同蔬菜🥬呢個好好味好爽可惜張相原來影到矇晒第五道菜個鮑魚有點腥味 呢個係失望位第六道菜呢個又開心返因為和牛真係好好味食咁多間餐廳覺得呢度嘅和牛最好味細細塊真係要慢慢品嚐甜品就差唔多

為朋友慶祝大生日，選擇了這間米之蓮餐廳試試！相信因為是疫情的關係，餐廳只有三台客人。進入餐廳是日本人熱情的greeting, 一如以往日本人的招呼是有禮、週到的，感覺已經不錯我們預早已安排了了吃套餐，由頭盤至甜品整體也有80 分！日本廚師對每道菜式也花了不少心思，只是那個海膽意粉有點腥味，不太容易接受，其餘的大家也吃到舔舔脷雖然埋單時候大家也說不便宜，每人要$3000左右但絕對是一個很好的餐飲體驗，值得推介比其他朋友去試試

一間原本只做晚市嘅米芝蓮二星日式法國餐廳TA VIE，係日語「旅程」嘅意思而係法語中意為「你的人生」係一家日法融合主打亞洲風格嘅法餐早前因為疫情無咗晚市轉做午市因時勢而易book到嘅情況下梗係要支持一下🥢Appetizers:📍Kegani crab and avocado cocktail, covered with chrysanthemum jelly 以往比較抗拒牛油果但今次由新鮮蟹肉拼湊埋牛油果及青瓜等材料上面覆蓋著透明漂亮嘅菊花果凍味道又意想不到咁夾不自覺就食晒啲牛油果而蟹肉嘅鮮味亦好特出整個組合值得一讚🥢Appetizers:📍Dried figs and foie gras terrine with crispy buckwheat crepe 好特別嘅一道鵝肝鵝肝鬆軟滑溜肥美不羶兩片鵝肝中間釀咗一層無花果雖然帶有無花果甜甜嘅味道但無花果嘅酸甜正正可以減輕膩滯感覺味道配合得天衣無縫🥢📍House made pasta with “Aonori” seaweed sauce topped with Hokkaido “Baffin” uni 自家製意粉配青海藻汁伴馬冀海膽

呢間係我睇人哋嘅post&其他平台，望到讚成咁樣，又二星，點解我未去過，同埋點解我冇預備去。原來一睇返OpenRice，呢一間淨係做晚市，因為而家咁樣迫於無奈開既Lunch。（個人控制卡路里，唔會係出面食晚餐）再上佢FB page睇，天呀，而家有lunch,即wasp book。用中文預約但對方要求英文對話，後尾再睇原來係日籍既😅😅😅一有得book就好緊張好趕咁，因為我個人係想好快食到，等一兩個月真心會謝左。當日lunch menu 包好味，芝士醬好正。佢有講兩種都係自己整嘅。中途有俾另一個包俾我，但我驚食唔晒無要到。呢餐既份量係較細既，我細食啲都應該要第二個包😂。好味，係正正路路拼湊好材料咁既味道，唔係驚喜，係可以幻想下咁樣材料夾埋咪咁嘅味囉個種前菜黎講都叫大份，比起差唔多價位既話好味，意粉份量太少；手製好好咬口😭。俾多三四條我先覺得係正路份量（意思係貴啲既餐廳份量少，佢真係太少😂），海膽都鮮甜既，但唔係最高質個種。溝埋啲昆布，好日式味道，好好味。食緊呢個知道呢餐飯差唔多完，食唔飽，仲想問返佢哋攞一個麵包，同埋因為個芝士醬真係太好食。龍蝦好鮮甜，貴野好品種。個人味覺唔係好銳利，見識唔

Ta Vie was offering a Festive Lunch Menu. Again since it was a weekday on my long annual leave, I was able to book a table here with relative ease.The server greeted me politely and introduced their menu in detail. Their decor was simple yet elegant, just like their food.They will serve you one bread at a time and the first one was definitely my favorite, witch its crunchy exterior and fluffy inside. Their ricotta cheese and house-made butter was heavenly.The first course was the Crab House Sand

This French restaurant is managed by chef Hideaki Sato and has been awarded Michelin 2-star status. Located in The Pottinger Hong Kong, we came on the Boxing Day for lunch, as the dinner service is not available with the government's current restriction measures on social gathering. Greeted warmly, we were shown to our table. The décor is very comfortable and relaxing, cleverly using live plants and details on the decoration and setting to create a cozy ambience. I like how the dated texture of

The Restaurant is not big but the seats are wide and confortable, the environment is soft, quiet, relxed and romantic. We look forward to food tasting there soon.The First are two warm housemade breads was fluffy and crispy. Shiro ebi was a very fresh baby white shrimp and green asparagus tartar topped with Oscietra caviar. Housemade pasta with Aonon Seaweed sauce topped with Hokkaido “Bafun” uni. The sea urchin in the was so creamy and rich. The Grilled Hotaru squid from Toyama Bay with organic

餐廳名 Ta Vie 是法文，意思是「您的人生」，同時也是日文，意思是「旅程」，主廚佐藤秀明是希望透過食物讓客人用味蕾來體驗這一餐法日式料理。餐廳裡的佈置卻富懷舊感，同時感覺似在一個大客廳，灰綠白色直條梳化，古董擺設，牆上貼了黑白舊照片，幾有特色。餐廳裡面不大，只有10張枱左右。除咗老闆娘之外，也只有另外2個樓面同事，不過服務貼心也很有效率，所以此店已經連續4年(2017-2020)獲得米芝蓮二星的殊榮，也曾經是亞洲50最佳餐廳之一 (2017-2019)。在今年的餐廳週活動，此餐廳更是「頂級精緻餐廳」的得獎者，所以我可以以HK$650 (另收加一服務費) 享用3道菜的一餐。前菜：鵝肝及無花果乾法式肉醬 Foie gras & dried figs terrine這片凍法式鵝肝醬很特別，因為中間釀了一些無花果乾，這樣食起嚟不會覺得只有肥美奶油的鵝肝，也多了一些無花果果甜清新的口感，食完不會覺得成口油膩。配上一片脆口的多士，可以與鵝肝醬一齊食，正呀👍🏻麵包：酸麵包配淡牛油和茅屋芝士 Sourdough with lightly salted butter cream and cottag

Located on the 2nd floor of The Pottinger, the restaurant is neither glamorous or fancy, it’s indeed very simple, humble and has a tranquil atmosphere that elicit proper etiquette from whoever walks in.It is seemingly a French restaurant, but is running Japanese blood at its heart. Their cuisine emphasize on clean and refined flavors. Japanese influence is projected manifestly in the delicacy and precision of its cooking and their choice of ingredients. I’ve long been interested to visit this re

$650/per person 呢口價2⃣️🌟餐廳🍴真係要試吓😍一入門口已經比門口個“旅”字logo吸引，忍唔住要同餐廳logo影相😂店內只設約10張枱，應該係方便老闆娘可以照顧到所有客人嘅需要。因為你可以感受到由落單、上菜、講解全程由老闆娘親自處理，呢方面係做得好足，抵讚👍🏻至於食物方面，雖然與晚餐一定有分別，但仍然可以食得到2⃣️🌟水準，尤其要讚👍🏻頭盤，兩樣都好掂，而甜品亦超水準😋😋😋離開前，大廚出嚟打招呼🙋🏻‍♂️，非常好嘅體驗🥰影相位📸Drink: “Rose” Monkey pick🐒 Fujian (Oolong) (+80) / 1 teapot 210ml，味道甘香麵包🥯配自家制忌廉及牛油“Zuwai” snow crab and cherry radish salad賣相已吸晴，最正係好鮮味😋Foie gras and dried figs terrine 䳘肝中間夾左無花果，估唔到咁夾，而且中和左太大片䳘肝嘅油膩感覺，旁邊再配新鮮無花果及沙律菜，提升開胃🈯️數，我自己就十分欣賞😅House made pasta with “Aonori “ sauce, topped wit

My friend and I grabbed the chance to try out Ta Vie’s lunch menu during restaurant week. The dining experience was very ordinary, which didn’t quite match up with its 2 Michelin stars.My friend and I are huge bread lovers. These warm house bread got our heart with their crispy crust and fluffy bread. Second round of sourdough was great too.I chose this Foie gras and dried figs terrine as appetizer. The foie gras was great, not too stuffy nor heavy, probably because of the refreshing figs sauce

也不是第一次來此餐廳 ， 但每次來總是略嫌偏貴 。當然location地段非常方便 ，環境亦是不錯，service 當晚亦很好， 日本女服務員亦殷勤， 感覺就是當年作 九龍ICC 龍吟的翻版-----廚師與服務員也搬過來，像只是換了地方-------現在在中環。好吧，我還是說食物質素吧， 前菜麵包開始都非常出色的，個別菜式我甚至覺得應該是三星的！ 但可惜吖，一到 main course主菜的時候， 那個豬就是一大敗筆！盼改進。結帳每人大概港幣四千元 ------只能說 這個價位哪怕在香港仍有很多兩、三星的餐廳選擇，但話說回來，此次用餐經驗與價錢也算合理之內。(另外: 米芝蓮 Michelin Star 給予兩星，我個人感覺也是實至名歸、名副其實的。)

對自己好啲何須理由，即興星期五晚定位，三十分鐘坐上，bubble一口下，五天工作辛苦一掃而空。定位前女將已告知只有Tasting Menu,確認沒有牛肉，會有豬及海鮮。到達餐廳歐陸裝修風格，舒適。女將悉心介紹，滿意。