影片
更多
2014-11-25
1830 浏览
8/10 plates emptied!As I strolled along Lyndhurst Terrance, in fact quite in a rush for my lunch hour back to work, there I see this little elegant chocolatier near the clusters of bars and pubs, I stopped in front of their glass door and glanced at their lunch menus HKD148 3 course lunch (additional HKD50 for desserts), it seems to be more than attractive for a nice classy French culinary experience on a hectic weekday.So I dragged the whole Gang with me and booked ahead, anticipating for a dec
[Written in English by Carly, and Chinese by Gobay]
As I strolled along Lyndhurst Terrance, in fact quite in a rush for my lunch hour back to work, there I see this little elegant chocolatier near the clusters of bars and pubs, I stopped in front of their glass door and glanced at their lunch menus HKD148 3 course lunch (additional HKD50 for desserts), it seems to be more than attractive for a nice classy French culinary experience on a hectic weekday.
So I dragged the whole Gang with me and booked ahead, anticipating for a decent laidback lunch, the overall experience was more than delightful as we all left with happy tummies filled with heartfelt feeling from the hot chocolate and sweets.
当日四个午市套餐，再将甜品变成热朱古力拼蛋糕和马可龙杏仁饼，足够试完整个套餐菜单上的选项。（HKD$198 + 10%服务费）
Panier à Pain (Bread Basket) 面包篮It starts with the bread basket with two types of offering – Baguette & Focaccia-like baguette, herbs were added yet the flavor did not stand out and the baguettes were rather too soft on the inside and not crusty on the outside so this was rather disappointing for our bread expert Gobay.
面包篮相对失色，一种是普通法包Baguette, 另一种是类似Focaccia的Baguette, 有香草和胡萝卜粒。但外皮不脆，内里不软，基本上「一无是处是包篮」。
Velouté de Châtaigne (Chestnut Soup) 栗子浓汤Carly’s personal favorite Chestnut! I still vividly remembered the profound Chestnut soup I once had at Spoon by Alain Ducasse at InterContinental in for their Autumn dinner menu. Chestnut most commonly used for autumnal dessert, it goes well as a mousse in layered cake, warm heart-throbbing soup, and roasted side dishes with poultry. It is not important for the chestnut to be as creamy as possible like any other pumpkin or pea soup but to have chestnut bits adding that textural complexity to a simple appetizer and Jean-Paul Hevin nailed it.
这个得到热爱栗子的Carly盛赞，热碟上台后，侍应拿著纯白的汤壶非常优雅地把汤倒入汤碟内，分量控制得很准确，一壶刚好是两人份。汤入口顺滑，再尝时栗子茸的那份沙质感沉淀在舌上，甚至在汤勺的表面都能看到它的淀粉质。这正是我们追求的栗子浓汤的感觉，正如吃红豆沙一样要那种舌底沙沙地感觉，持久但不过强的栗子和奶油混合成的清香在鼻前萦绕，而且属于秋季当造的食材，热热地喝到肚子里，感觉十分舒爽！
Salade du Jour (Salad of the Day) 是日沙律
Smoked salmon, fresh crispy veggie combo and Italian red wine vinegar salad dressing. The salad dressing was evenly spread on all the salad leaves. Smoked salmon was fresh and firm, nicely smoked which gives a hint of lightness to this refreshing salad.
烟三文鱼配新鲜时蔬加意大利红酒醋汁。令人惊艳的是吃完后盘底没有多余的汁水，吃得时候油醋汁恰到好处地轻沾在每一片沙律菜叶上，这让人折服于法国菜的精细上。烟三文鱼也很新鲜，肉质紧致而且烟熏味不会太重。
Faux Filet de Bœuf (Roasted Beef Sirloin, with Mushroom Puree, Roasted Potatoes and Red Wine sauce) 西冷牛扒，配蘑菇茸，烩薯粒和红酒汁Beef Sirloin was relatively thin cut so it made the slicing and dining experience so much easier. The beef flavor was not too strong yet tender enough given that the portion was attached to slight fat/tendon on the side, so it was a mixture of meat & fat, the optimal fulfillment when you are enjoying a lunch set at SOHO area for only about HKD180 per person.
牛扒不是厚牛扒的形态，反而是较一般的薄，所以切起来很容易。我们点了两份medium-rare（3-4成熟），其中一块牛扒边上有一圈油脂，一刀下去刚好每一块都可以连著少量的油脂，吃著牛肉和油脂混合的感觉很好，一百多块在SOHO区，这算是相当不错的牛扒了。
Spaghetti aux Fruits de Mer (Seafood Spaghetti - Shrimp, Mussel, Squid, Fish with white sauce) 海鲜意大利面Spaghetti served in a warm plate demonstrates the dedication of higher end of dining experience at Jean-Paul Hevin. Adequate, light white wine sauce was hanging on the al dente spaghetti, the milky flavor blended well with the chunks of seafood.
海鲜杂拼有鲜虾、青口、鱿鱼和鳕鱼粒。白汁和之前的沙律一样，分量刚刚好包著每根意粉，不会水汪汪的。而且不会腻，淡淡地奶油香和海鲜味很搭配，所以尽管意粉是包装意粉而不是新鲜制作的，味道依然怡人。
Champignon à Bourré (Grilled Stuffed Jumbo Mushroom – Tomato concassée, parmesan with mixed leaves) 烤酿鲜番茄茸大棕菌，配Parmesan芝士和时蔬
The vegetarian choice for all the healthy eaters. I personally loved their jumbo mushroom as it was still juicy after grilling combined with the well-flavored, rich tomato paste all in one scoop. The portion might not be enough for a gentleman but certainly satisfying for a lady that is under her weight watch yet enjoys a fine dining experience on a weekday.
午市套餐的主菜一共只有三款，其中就有这款是为女士或素食者准备的。酿了番茄茸的棕菌好多汁，口感柔软饱满，也不会有一般蘑菇的泥骚味，很好吃。当然在分量上男士是绝对不够的！
Hot Chocolate + Chocolate Gourmand (Espresso size of hot chocolate + slice of chocolate cake) 迷你热朱古力配朱古力蛋糕Chocolat Chaud Parisien (Chic Classic hot chocolate made of cocoa from Central America, with spicy tones)
Classic hot chocolate which has the hidden undertone of milk chocolate and with a very subtle spicy tone which is barely noticed compared to other selections. Central America cocoa tends to have a slightly sweeter taste compared to the cocoa from other places.
The one thing that I love about Jean-Paul Hevin’s chocolatier: its subtle delicacy and simplicity and passion dedicated to chocolate. You can tell a lot of things from the service, interior decor, menu, location, and products. There are only two stores in Hong Kong so you can tell that they are not too concerned about their publicity like other well-known chocolatiers like La Maison du Chocolat or Godiva. The discovery of Jean-Paul Hevin chocolatier is like the first encounter with that elegant yet mysterious lady you get a glimpse at parties. She’s sitting at the corner enjoying her rose wine, you slowly approach her with a heartbeat and start talking to her, and you realize how simple and sincere one person can be. You’re glad that you came to the party, forget about the party rocks stars who wants everything from you.
Chocolat Chaud Nosy Be (A pure cocoa from Madagascar with tangy and red fruit tones)
Madagascar pure cocoa had this more down-to-earth chocolate flavor to it as not much cream/milk will be added and it preserves the integrity of the dark chocolate richness, the fruity tone was relatively more outstanding and it did elevate the overall flavor for the hot drink.
We ordered two different Chocolate cakes for the dessert combo yet they do not have official names yet as the waitress explained that they were new products yet to be named. First off, the Classic Dark Chocolate Cake is a layered cake of cream, ganache, sponge cake, and chocolate filling which was hard to tell which from which as whole experience was bites of rich cocoa flavor filling one’s sweet tooth cravings without much variation.
The other one was a Coffee Chocolate Cake – layered with chocolate ganache and sponge cake alternating, coffee cream mousse and sponge at the bottom. Distinctive layers created flavor and textural complexities which also enhanced the dark and milk chocolate richness and taste. Highly recommend this if you drop by Jean-Paul Hevin!我们选了Chocolat Chaud Parisien (Chic Classic hot chocolate made of cocoa from Central America, with spicy tones) 经典中美洲热可可（带少许刺激香料味）和Chocolat Chaud Nosy Be (A pure cocoa from Madagascar with tangy and red fruit tones) 纯马达加斯加热可可（带红果香味）。至于两款朱古力蛋糕由于是新产品，店员说暂时还没有命名。一款味觉上带来很纯正的不同朱古力的混合口感和味道，入口苦涩回味甘甜，除了浓烈的黑朱古力味道以外没有别的味道。另一款则很有五种不同层次，也相对更甜腻一点，脆皮饼底，而且回味有牛奶朱古力的味道。
Hot Chocolate + Chocolate Duo (Espresso size of hot chocolate + 1 macaroon + 2 pieces of chocolate almonds + 1 chocolate) 迷你热朱古力配马可龙和2颗朱古力杏仁、1粒朱古力
Chocolat Chaud Colombie (Pure cocoa from Colombia with roasted coffee tones – contains caffeine)
Coffee tone was rather strong which toned down the cocoa taste and it was relatively bitter compared to other hot chocolates as pure cocoa was used instead of milk or dark chocolate and the slight roasted tone was explicitly put forward as you have one sip.
Chocolat Chaud Anne d’Autriche (Cocoa from Venezuela with spicy and vanilla tones)
Spicy and vanilla undertone was quite subtle and cocoa taste was not as intense as the ones from Madagascar or Central America.
Crème Brûlée & Coffee MacaroonFine quality of macaroons, crispy macaroon shells with chewy texture on the inside while it was not overly sugary, flavor wise was ordinary but liked JPH’s macaroon’s more than Paul Lafayet’s for its slightly less sweet flavor and meltingly moist in the mouth.
Caraïbe – bitter ganache with fine cocoa from the Caribbean
Loved the robust bitter ganache which is rather refreshing compared to other chocolate truffles that promotes creaminess and richness. The rich, smooth ganache was certainly very mind-soothing for a weekday lunch break as it melts in your palate.
Gemme – Ganache macerated in smoked Chinese tea, an intense alliance with bitter chocolate
Amazed by this final note of chocolate, the smoky Chinese pu-er tea aroma was rather outstanding and everyone was in awe by the end for Jean-Paul Hevin’s innovation and creativity between China and Western fusion. The intense alliance with bitter chocolate proves how this profound chocolatier is dedicated to create
我们选了Chocolat Chaud Colombie (Pure cocoa from Colombia with roasted coffee tones – contains caffeine) 纯哥伦比亚热可可（咖啡味的）和Chocolat Chaud Anne d’Autriche (Cocoa from Venezuela with spicy and vanilla tones) 委内瑞拉热可可（带香料刺激和云呢拿香 – 这些独特的香味都没有停留很久，一闪即过）。马可龙杏仁脆饼我们选了Crème Brûlée (Cream and caramel biscuit with liquid caramel in chocolate ganache) 法式焦糖炖蛋味和咖啡味的：Coffee (Coffee biscuit cinnamon sprinkled and creamy coffee-flavored chocolate ganache)。马可龙的甜度口感都蛮正宗的，味道也很好，就是中间的夹馅没有那种烟韧抽丝的口感，但还是挺好吃的。另外朱古力也是可以选择的，我们挑的两颗是Caraïbe – bitter ganache with fine cocoa from the Caribbean来自加勒比可可制成的黑朱古力，浓度达65%, 和Gemme – Ganache macerated in smoked Chinese tea, an intense alliance with bitter chocolate，非常特别的有陈年普洱茶味的黑朱古力，衍生出微弱的烟熏果香。
The Gang will come back for more. Jean-Paul Hevin is like the mistress that you have to visit from time to time to sooth your mind with some delicate French culinary experience, without hurting your wallets too much.
总体来说，这家餐厅的服务挺好，即使繁忙的时候也能勉强维系法式标准，另外食物的味道让我们惊讶，是绝对可以再次光顾的餐厅。
Gobay Food Knowledge Corner:
法国菜单的用词:
“Tomato Concassée”是法国菜专用语，指将带皮的番茄连果肉连籽切得很碎很均匀。Tomato Concassée a French cuisine specific term, means tomatoes that have been peeled, seeded, and roughly chopped, often used as garnish.
”Velouté”是特指浓汤，而清汤则在法国餐厅里以”Consomé”表示。
Velouté is the French term for a soup traditionally thickened with egg yolks, butter and cream, though it is now used loosely to refer to soups that are thickened exclusively with butter and/or cream.
“Fruits de Mer”字面的意思是海里的果实，也就是海神赐给人类丰盛的海产。
French for seafood platter as it is a seafood dish of raw and cooked shellfish served cold on a platter or usually on bed of ice.
张贴
