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2024-11-06
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今晚嘅餐饮体验，简直系一场味蕾嘅冒险旅程！呢间餐厅嘅创意菜式，将法式优雅同香港地道风味完美融合！首先，我哋叫咗两杯橙汁，酸酸甜甜好开胃。紧接而来嘅L'amuse Bouche， 「Tartare」的出现，Maison ES Signature chuck-rib 的细腻牛肉，配上奢华的鱼子酱和鹌鹑蛋，口感层次丰富，而最令人惊喜嘅系，香港式沙嗲酱汁竟然咁和谐！米脆片的加入，更添一份独特的口感！主菜的法国鹌鹑，烹调得恰到好处，肉质鲜嫩多汁。配搭中式腊肠、西兰花和糯米饭。甜中带咸，有梅子汁的点缀。甜品「French Toast」，法式多士的松软，配上自家制花生酱ganache 的浓郁，金糖脆饼的酥脆，港式奶茶雪糕，大满足！最后，Petit Fours 的精致小甜点，为这场美食盛宴画上完美句号。Last night's dining experience was nothing short of a culinary adventure. This restaurant's innovative dishes seamlessly blend French elegance with the
今晚嘅餐饮体验，简直系一场味蕾嘅冒险旅程！呢间餐厅嘅创意菜式，将法式优雅同香港地道风味完美融合！
首先，我哋叫咗两杯橙汁，酸酸甜甜好开胃。
紧接而来嘅L'amuse Bouche， 「Tartare」的出现，Maison ES Signature chuck-rib 的细腻牛肉，配上奢华的鱼子酱和鹌鹑蛋，口感层次丰富，而最令人惊喜嘅系，香港式沙嗲酱汁竟然咁和谐！米脆片的加入，更添一份独特的口感！
主菜的法国鹌鹑，烹调得恰到好处，肉质鲜嫩多汁。配搭中式腊肠、西兰花和糯米饭。甜中带咸，有梅子汁的点缀。
甜品「French Toast」，法式多士的松软，配上自家制花生酱ganache 的浓郁，金糖脆饼的酥脆，港式奶茶雪糕，大满足！
最后，Petit Fours 的精致小甜点，为这场美食盛宴画上完美句号。
Last night's dining experience was nothing short of a culinary adventure. This restaurant's innovative dishes seamlessly blend French elegance with the unique flavors of Hong Kong, creating a truly remarkable experience.
The evening began with a crisp and refreshing Saint Louis Blanc de Blancs Brut, the perfect prelude to the culinary delights to come. The amuse-bouche, a "Tartare," was a revelation. The tender Maison ES Signature chuck-rib, paired with luxurious Ossetra caviar and a quail egg, offered a symphony of textures and tastes. The surprising yet harmonious addition of a Hong Kong-style satay emulsion was a stroke of genius, complemented perfectly by the textural contrast of the rice noodle crisps. This was a masterful fusion of East and West.
The main course, French quail, was cooked to perfection, the meat succulent and juicy. The pairing of Chinese sausage, broccolini, and glutinous rice, while initially unexpected, proved to be a harmonious blend of flavors and textures. The sweet and savory notes danced on the palate, elevated further by the subtle plum jus.
The "French Toast" dessert was the pièce de résistance. The soft texture of the French toast, paired with the rich, homemade peanut butter ganache and the satisfying crunch of the golden syrup tuile, was a delightful experience. The unexpected addition of Hong Kong milk tea ice cream was a stroke of brilliance, creating a captivating interplay of sweet and savory, familiar and exotic.
The meal concluded with delicate petit fours, a fitting end to this exceptional culinary journey.
张贴
