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2024-09-05
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首先恭喜Racines餐厅摘得米其林一星🎉🎉🎉First of all, congratulations to Racines for earning a Michelin star 🎉🎉🎉这家小小的餐厅就像是藏在城市里的宝藏，只有十几个座位，有一半的座位是厨房吧台，拉近了主厨和客人的距离，让人感受到浓浓的家庭氛围！This little restaurant feels like a hidden treasure in the city, with only a handful of seats, half of which are at the kitchen bar. This setup brings the chefs and guests closer together, creating a cozy family atmosphere!Racines的两位主厨，Adrien和Romain，他们从小就认识，曾经在法国的米其林餐厅一起打拼，还在香港的Shangri-La和Four Seasons磨练过，最后决定携手创办这家南法餐厅。Racines这个名字其实充满意义，在法
First of all, congratulations to Racines for earning a Michelin star 🎉🎉🎉
这家小小的餐厅就像是藏在城市里的宝藏，只有十几个座位，有一半的座位是厨房吧台，拉近了主厨和客人的距离，让人感受到浓浓的家庭氛围！
This little restaurant feels like a hidden treasure in the city, with only a handful of seats, half of which are at the kitchen bar. This setup brings the chefs and guests closer together, creating a cozy family atmosphere!
Racines的两位主厨，Adrien和Romain，他们从小就认识，曾经在法国的米其林餐厅一起打拼，还在香港的Shangri-La和Four Seasons磨练过，最后决定携手创办这家南法餐厅。Racines这个名字其实充满意义，在法语中是「根」的意思，他们用美食带我们回到他们的家乡，让每一口都充满了故事和情感。
The two chefs at Racines, Adrien and Romain, have known each other since childhood. They worked together in Michelin restaurants in France and honed their skills at Shangri-La and Four Seasons in Hong Kong before deciding to open this Southern French restaurant together. "Racines" means "roots" in French, this is so meaningful! Through their food, they take us back to their hometown, making every bite filled with stories and emotions.
我们那天去的时候，主厨Adrien不在，只有幽默风趣的Romain在掌厨。他的手上还刺有米其林星星的图案，让我感受到他对烹饪的热情，真是太可爱了！而且这里的厨房是开放式的，坐在吧台前可以亲眼目睹美食的诞生，真的是视觉和味觉的双重享受！🍽️✨
On the day we visited, Chef Adrien is day off, and only the humorous and charming Romain was in charge. He even has a tattoo of the Michelin star on his arm, which shows his passion for cooking—how adorable!!!!! Plus, the kitchen there is an open kitchen, so sitting at the kitchen counter allows you to witness the creation of the dishes firsthand. It’s truly a feast for both the eyes and the palate! I love it so much!!! 🍽️✨
服务生们也超级热情，不仅会为你介绍菜式和酒，还会时不时和你聊聊天，让整个用餐过程充满了欢乐的氛围。
The staff is incredibly warm and welcoming, not only introducing the dishes and wines but also chatting with you from time to time, filling the dining experience with joy.
⭐️⭐️⭐️⭐️
酸种面包 - 加入了四种不同的种子，外脆内软。
Sourdough - mix with four kind of seeds, skin is so crunchy but soft inside.
⭐️⭐️⭐️⭐️⭐️
烟熏牛油配果酱和红甜椒粉 - 烟熏味很明显，牛油和果酱一直都是好搭档，爱惨！
Smoked butter with plum jams and paprika - smoked smell is strong, butter and jams always match, love it so much!
⭐️⭐️⭐️⭐️⭐️
3道开胃小点 - 没听太清楚用了什么食材，但很好吃！一口下去浓郁的香气在嘴里爆炸开来的感觉，不夸张，其中一道应该是鸡肝酱，和Amber的鹅肝棒棒糖有异曲同工之处。
3 Amuse bouche - I didn't catch exactly what ingredients were used, but it was delicious! One bite and the rich aroma exploded in my mouth—no exaggeration! One of the dishes was probably a chicken liver pâté, which had a similar essence to Amber's foie gras lollipops.
⭐️⭐️⭐️⭐️⭐️
朝鲜蓟沙拉 - 配以肝、胗、豆角
Camus Artichoke salad - with Fole Gras, Gizzard, Green Beans
⭐️⭐️⭐️⭐️
Tarbouricch 生蚝 - 配以鸡油菌、沙巴雍、猪脚。我本身是不吃生蚝，原本以为是熟的，但其实也是很生🤣不过还是能接受的，不懂生蚝的我也能吃得出来品质很好很新鲜。
Tarbouricch Oyster - with Girolles, Ceps Sabayon, Pork Feet
⭐️⭐️⭐️⭐️⭐️
完全忘记这是什么了🙉只记得很好吃🥹
Can’t really remember what is this🙉I only remember taste so good🥹
⭐️⭐️⭐️⭐️
野生红鲻鱼 - 马赛鱼汤、八爪鱼、茴香。马赛鱼汤是法国普罗旺斯地区的一种传统鱼汤，起源于港口城市马赛。
Mediterranean Red Mullet - Bouillabaisse, Octopus, Fennel. Bolhabaissa is a traditional Provençal fish soup originating in the port city of Marseille.
⭐️⭐️⭐️⭐️⭐️
美国Brandt牛肉 - 茄子、黄香李、紫苏。这牛排真的超棒的！绝对排在我心目中的前三！
Brandt Beef - Eggplant, Mirabelle, Shiso. This beef was absolutely amazing! Definitely is one of the best three beef I had ever!
⭐️⭐️⭐️⭐️⭐️
Brittany 鸽子 - 无花果、西芹头、薰衣草。
Brittany Pigeon - Figs, Celeriac, Lavender
⭐️⭐️⭐️
Burgundy Clacbitou - Sorbet, Blackberry Chutney, Arugula
⭐️⭐️⭐️⭐️⭐️
Root Jerusalem Artichoke - Hazelnut, Ice-Cream, Dulce Chocolate
这次的菜单几乎每一道菜都充满细节，口感和味道都层次分明、丰富，让人忍不住一口接一口，每一口都让人感受到主厨的用心和热情。主菜有牛肉和鹌鹑，口感非常棒！软嫩多汁，软不是软烂的那种软，而是保有了肉该有的弹性和肉香。我绝对会再回访！
This time, almost every dish on the menu was filled with details, with distinct and rich layers of texture and flavor that made it impossible to stop at just one bite. Each mouthful reflected the chef's dedication and passion. The main courses included beef and pigeon, and the textures were fantastic! They were tender and juicy—not the kind of soft that falls apart, but rather a softness that retains the meat's elasticity and flavor. I will definitely be back💖
6 courses menu - $1688
Brittany Pigeon - $326
Osmose wine pairing 5 gls - $998
10% service charge
👨🏻🍳味道 Taste：5/5
🤵🏻♀️服务 Service：5/5
🏠环境 Environment：4/5
💰价钱 Price：4.5/5
💖回访 Return visit：5/5
张贴
