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2015-05-08
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从巴黎走到亚洲，来到香港开设分店，为港人带来正宗法式西冷牛扒体验。餐厅秉承法国总店的原则-不设菜单点菜（除甜品外）及不设订座，幸而这天友人先行到来，否则可能要扑空了。一走进餐厅，便见到法国靓仔水吧师傅，旁边还有侍者在准备甜品，相当吸引。le “Relais de l’Entrecôte brought the French Bistro style to Hong Kong and set up its the one and only branch in Asia. Restaurant operates with the same principles – No Menu and No Reservation. So lucky that friends arrived early to get a table. As a new hit in town , it may not be easy yo get a table at night. Once entered the restaurant, a handsome bartender and servers prepari
le “Relais de l’Entrecôte brought the French Bistro style to Hong Kong and set up its the one and only branch in Asia. Restaurant operates with the same principles – No Menu and No Reservation. So lucky that friends arrived early to get a table. As a new hit in town , it may not be easy yo get a table at night. Once entered the restaurant, a handsome bartender and servers preparing the dessert was the first attraction.
甫坐下，侍者已送上面包，由于不设菜单，只有沙律、牛扒和薯条，所以侍者接著便问我们的牛扒要煮至什么程度。一向都食得比较嫩，所以便点了一份rare。After seated, the server quickly brought us some bread. Since there is no menu but salad, steak & fries, the server promptly asked us how we wanted the steak to be cooked and I ordered a set of rare.
Green salad with walnuts
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The green salad with walnuts was very refreshing with the mustard dressing.
侍者以银盘分别盛著牛扒和薯条来到餐桌旁，先细心分好半份牛扒和薯条到碟上，再上菜。以余下的半份则留在银盘上，在蜡烛台上保温。Server brought us the contre-fillet steak and fries in a sterling silver platter in order to keep the best temperature. Then server distributed half portion of steak and fries onto individual plate and served. The second half portion would be kept on the sliver platter with candle underneath.
这里煮牛扒的温度偏高，因此牛扒煮得略熟，大约变成了半生熟。牛扒采用USDA Prime ，食下去肉质甚有弹性。薯条鲜炸，新鲜又带薯仔甜味，很不错。Since the cooking temperature is relatively high, the steak was cooked to medium rare but still quite juicy. Restaurant uses USDA Prime steak which is one of the top quality steak in the world. Home-made fries was so fresh and with a bit of sweetness. Couldn’t stop myself from eating it!
le Vacherin d’ete
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The dessert menu is as attractive as the steak as there is a selection of around 20 desserts on the menu. Good to try some of them this night when we had quite a group of people. le Vacherin d’ete was one of the highlight here! With the red and white presentation, it looked so colorful and attractive.
Profiteroles au Chocolate
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Profiteroles au Chocolate would always come to your mind when you think about French dessert. The rich chocolate sauce gave a contrast to the cool puff. Awesome!
‘Relais’ Tulip
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Another attractive one, which is also my favorite is the ‘Relais’ Tulip. The cream and raspberry on top looked so adorable. Once you cut it opened, it’s filled with vanilla ice-cream!
Cheese Platter (Brie, Comte, Goat cheese, Blue cheese)
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Besides the above 3 desserts to recommend, cheese platter, crème brulèe and mont blanc were also quite delicious. The cheese platter, served with 4 different types of cheese, was a good match with the French Baguette. If you want to try more desserts, make sure to come with a group of friends!
Creme Brulee
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Mont Blanc
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