Le Marron (已結業)

4

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279 食評

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8541

銅鑼灣

$201-400

法國菜海鮮

233

24

13

Bread and Butter

3 已推介

Raul L.

等級4

302

3

活在節奏急速的香港，我們早已習慣了熙來攘往的城市生活。晚上站在軒尼詩道與怡和街的交匯處，聽著途人的聲浪與汽車的響銨聲交織著，雖已熟識，卻也婉惜。難道片刻寧靜的慢活就是那樣的不可及？走進身後被竹棚圍著的大廈，那閱人無數的電梯似乎把我們帶到了一片寧靜的空間。經過帶古典風的鋼琴，走廊上的屏風間隔出多個既有私穩度、也滿滿裝飾的「房問」。看著那壁爐與燈臺，感受著這份寧靜，時間似乎也慢了起來。Shirley Temple $48Orange Squash $48甫坐下來便先點點飲品，這夜與我們一起展開細味一夜的有兩款Mocktail，Orange Squash的絲絲橙酸夠晒醒胃，而Shirley Temple帶梳打的清香也是不錯之選。節奏慢了，不代表治癒了我們的選擇困難症。在千挑萬選之際，暖笠笠的麵包籃便出現在眼前。法式麵包與麥包鬆軟可口，然而最喜歡的還是滿滿吉士醬的酥點。嚐著吉士酥點的軟滑的片刻，遠至近的傳來陣陣牛油蒜香！Baked Burgundy Escargot with Garlic & Fresh Herbs Butter一戳一扭，飽滿的螺肉便徐徐而出。在我看來，法國焗螺的焦點其實在薯

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活在節奏急速的香港，我們早已習慣了熙來攘往的城市生活。晚上站在軒尼詩道與怡和街的交匯處，聽著途人的聲浪與汽車的響銨聲交織著，雖已熟識，卻也婉惜。難道片刻寧靜的慢活就是那樣的不可及？

走進身後被竹棚圍著的大廈，那閱人無數的電梯似乎把我們帶到了一片寧靜的空間。

經過帶古典風的鋼琴，走廊上的屏風間隔出多個既有私穩度、也滿滿裝飾的「房問」。

看著那壁爐與燈臺，感受著這份寧靜，時間似乎也慢了起來。

Shirley Temple $48

Orange Squash $48
甫坐下來便先點點飲品，這夜與我們一起展開細味一夜的有兩款Mocktail，Orange Squash的絲絲橙酸夠晒醒胃，而Shirley Temple帶梳打的清香也是不錯之選。

Bread and Butter

節奏慢了，不代表治癒了我們的選擇困難症。在千挑萬選之際，暖笠笠的麵包籃便出現在眼前。

Bread and Butter

法式麵包與麥包鬆軟可口，然而最喜歡的還是滿滿吉士醬的酥點。

Bread and Butter

嚐著吉士酥點的軟滑的片刻，遠至近的傳來陣陣牛油蒜香！

Baked Burgundy Escargot with Garlic & Fresh Herbs Butter

Baked Burgundy Escargot with Garlic & Fresh Herbs Butter
一戳一扭，飽滿的螺肉便徐徐而出。在我看來，法國焗螺的焦點其實在薯蓉上。

Baked Burgundy Escargot with Garlic & Fresh Herbs Butter

螺肉的嚼勁與薯蓉的香軟，對比之中也沒有遺和感，不錯吃。

Pan Fried French Foie Gras with Caramelized Apple Ring & Old Port Jus

Pan Fried French Foie Gras with Caramelized Apple Ring & Old Port Jus
另一道選了的頭盤則是香煎鵝肝。鵝肝的香羶與酒汁煮香的焦糖蘋果配合得宜，膩度適中教人動容。

Pan Fried French Foie Gras with Caramelized Apple Ring & Old Port Jus

Pan Fried French Foie Gras with Caramelized Apple Ring & Old Port Jus

沉溺過鵝肝的誘惑後，沾上黑醋汁的清爽沙律讓口腔得以清醒過來。

Wild Mushroom Soup

Wild Mushroom Soup
畢竟法國菜講求的就是對味道的享受，菜式間的無縫式奉桌實在窩心。在嚐這客磨菇湯之前，撲鼻而來已是黑松露的清香。把黑松露與湯拌勻後，入口菌香洋溢之餘，細碎的野菌粒口感十足。用餘下的麵包蘸點湯汁吃也是不錯的風味呢！

Traditional French Onion Soup 'Au Gratin'

Traditional French Onion Soup 'Au Gratin'
雖然知道洋蔥湯是法國很傳統的湯品，但法國菜的'Au Gratin'倒是首次品嚐。

Traditional French Onion Soup 'Au Gratin'

戳開那層夾了芝士的麵包面，也能做了拉絲效果吧~沒想到小小碗子裡的湯料盛得滿滿，洋蔥的香氣完全地滲滿的湯汁之中，香濃美味。

品嚐過頭盤與湯品帶來的滋味後，來一顆冰凍的青檸雪葩，酸酸溜溜的清涼作為迎接主菜出場的緩衝是最好不過~

Seared Scottish Wild Salmon Fillet with Herbs Orange Sauce

Seared Scottish Wild Salmon Fillet with Herbs Orange Sauce
經烤煮的蘇格蘭野生三文魚柳肉質結實，在香草橙汁的點綴下，更見魚香味濃。

Seared Scottish Wild Salmon Fillet with Herbs Orange Sauce

Seared Scottish Wild Salmon Fillet with Herbs Orange Sauce

吃魚之際也不能忽略配角的存在，輕輕用鹽調味的BB薯香氣也毫不遜色的呢！

Grilled "U.S. Holstein Natural 400 Days Grain Fed" Prime Rib Eye Steak 280gm

Grilled "U.S. Holstein Natural 400 Days Grain Fed" Prime Rib Eye Steak 280gm

Grilled "U.S. Holstein Natural 400 Days Grain Fed" Prime Rib Eye Steak 280gm
像我這樣嗜肉的吃貨，法國菜豈能無肉？單看那接近十安士的震撼，這份美國特級肉眼扒絕對教人滿足之極！

Grilled "U.S. Holstein Natural 400 Days Grain Fed" Prime Rib Eye Steak 280gm

Grilled "U.S. Holstein Natural 400 Days Grain Fed" Prime Rib Eye Steak 280gm

雖然經歷了四百天的穀飼，入口卻沒有如以往吃穀飼牛那樣脂肪過膩的感覺，肉質嫩腍之餘，肉香濃厚也教人愛不惜口！

Baked Cinnamon and Apple Crumble with Vanilla Ice Cream

Baked Cinnamon and Apple Crumble with Vanilla Ice Cream
來到最後的甜品環節，蘋果金寶配上微甜的水果粒，酸酸甜甜仍比不上自家製的雲尼拿雪糕。

Baked Cinnamon and Apple Crumble with Vanilla Ice Cream

雪糕混入了雲尼拿籽而成，入口香滑柔軟之中帶來粒粒口感，挺討好。

Warm Chocolate Pudding

Warm Chocolate Pudding
蘋果金寶之外我們還選了心太軟，朱古力入口出奇地不算很甜，與同樣走淡味路線的雲尼拿雪糕相當匹配。

Warm Chocolate Pudding

大概是設想到以淡一點的味道作為整晚的總結吧。

享受過片刻寧靜的慢活過後，再次穿過那條走廊，再次踏進那閱人無數的電梯，我們轉眼間又回到了嘈吵擠迫依舊的銅鑼灣。

Chef Favourites Set A Selections $450

Chef Favourites Set B Selections $550

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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2017-05-15

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$603 (晚餐)

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godorochi

等級4

1K

0

聽一個朋友說，銅鑼灣有家法國菜餐廳開業十年，走中價路線，portion也不太小，起碼我能滿足我這大胃王，特別推介我一起去這樣。他說這家法國餐廳是不招待非會員的，問我有興趣嗎？我最喜歡到訪這些餐廳，餐廳只接待會員，代表他們以保持食物質素為主，希望每一位到訪的客人都能嘗到他們的最佳廚藝，而不是求番多幾轉桌，為求賺多一點點而犧牲質素。於是就跟了他上去站在門口按了門鈴，又等了一會，才看見侍應為我們開門，感覺真的有點神秘呢！餐廳環境比較暗，主打歐陸風格的裝修，桌邊一個個花瓶令人很有閒適的自在感。加上一道道富東歐色彩的窗簾，把布幕拉起，就形成了一個個私密的用膳空間。或者旁邊的桌子聽到你說的話，但起碼看不到你的樣子呢！他們的男女廁簡潔易明，男廁比較剛烈，女廁用色柔和。即使是趕時間辦公的你也一定能分辨得到。餐牌十分簡單，只有一頁，但因為沒有SET，所以價錢方面好複雜。Bread and Butter - 超多種類的麵包，法國果然是麵包大國！當中圓型的包比較煙韌，麥味較重，亦飽肚一點。切片的包則比較軟身，比較適合喜歡軟包的人。Duck Rillette - 他們的鴨肉熟肉醬跟用油封鴨腿的部位一樣，味道濃

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聽一個朋友說，銅鑼灣有家法國菜餐廳開業十年，走中價路線，portion也不太小，起碼我能滿足我這大胃王，特別推介我一起去這樣。他說這家法國餐廳是不招待非會員的，問我有興趣嗎？我最喜歡到訪這些餐廳，餐廳只接待會員，代表他們以保持食物質素為主，希望每一位到訪的客人都能嘗到他們的最佳廚藝，而不是求番多幾轉桌，為求賺多一點點而犧牲質素。於是就跟了他上去

站在門口按了門鈴，又等了一會，才看見侍應為我們開門，感覺真的有點神秘呢！

餐廳環境比較暗，主打歐陸風格的裝修，桌邊一個個花瓶令人很有閒適的自在感。加上一道道富東歐色彩的窗簾，把布幕拉起，就形成了一個個私密的用膳空間。或者旁邊的桌子聽到你說的話，但起碼看不到你的樣子呢！

他們的男女廁簡潔易明，男廁比較剛烈，女廁用色柔和。即使是趕時間辦公的你也一定能分辨得到。

餐牌十分簡單，只有一頁，但因為沒有SET，所以價錢方面好複雜。

Bread and Butter

Bread and Butter - 超多種類的麵包，法國果然是麵包大國！當中圓型的包比較煙韌，麥味較重，亦飽肚一點。切片的包則比較軟身，比較適合喜歡軟包的人。

Duck Rillette - 他們的鴨肉熟肉醬跟用油封鴨腿的部位一樣，味道濃厚，加到麵包上加口感一流。
而牛油則比較咸，個人喜歡淡身一點，會比較易入口。

Pan Fried Foie Gras with Calvados Apple Ring and Port Jus

Pan Fried Foie Gras with Calvados Apple Ring and Port Jus - 7成熟的鬆軟度實在無懈可撃，不過還是有些筋位。下面的蘋果用黑醋煮過，比平常稔身而帶微酸，正好解去鵝肝的膩。

Mushroom Soup - 濃厚而醇香，磨菇味濃而不過咸。跟其他法國餐廳不同，他們沒有下忌廉拉花，口感沒有那麼順滑，蘑菇味卻更突出。

Roasted Tasmania Lamb Chop Provencal Style

Roasted Tasmania Lamb Chop Provencal Style - 啊，令人懷念的Tasmania保雲蘇羊架。記得以前讀書時每天都吃，最愛就是他們的羊羶味適中，肉質鮮嫰，既JUICY又不會有太多多餘脂肪，育成方法又天然，不用醃料已經很美味！

Pan Seared Chilean Sea Bass with Celeriac Puree and Peach Sauce

Pan Seared Chilean Sea Bass with Celeriac Puree and Peach Sauce - 鱸魚的質感很鬆軟，非常易咬。另外如果不是看MENU，我還以為在吃鱈魚，因為牠皮肉中間的魚脂十分豐富，入口即溶。下面的薯蓉也是出色，店家把它完全打成蓉而沒有薯粒，口感極端幼滑，老實說我還是一次看見在薯蓉上也花那麼多功夫的餐廳。

Grand Marnier Hot Souffle

Grand Marnier Hot Souffle - 質感鬆軟，卻有實在的口感，不會吃完就消失於口中。梳乎里內含豐富蛋香，相信這就是原因了吧。

Warm Chocolate Pudding

Warm Chocolate Pudding - 也就是心太軟啦
流心的巧克力非常濃郁，不像一般餐廳一切就傾瀉如注，醇厚的巧克力為是晚晚餐畫上完美的休止符。

題外話/補充資料：整個晚上，在拉上了歐式布幕之下，大家也覺得有一個很私密的空間，聊天也頓時變得更開放，沒有在高級西餐廳必須交頭接耳，低聲交流的拘束感。

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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mraling

等級2

22

10

I was joined by BK, BL, J, L, and O to celebrate BL's birthday through a special dinner. Memories flooded as I entered the cramped lift in Causeway Bay ascending to the 20th Floor. It seemed not that long ago that I entered this lift to go play Warcraft Frozen Throne at the various Internet cafes scattered throughout this building. However, upon arriving at our destination, I was instantly transported to a new place. There was a simple elegant door with a small buzzer attached to its side. BL pr

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I was joined by BK, BL, J, L, and O to celebrate BL's birthday through a special dinner. Memories flooded as I entered the cramped lift in Causeway Bay ascending to the 20th Floor. It seemed not that long ago that I entered this lift to go play Warcraft Frozen Throne at the various Internet cafes scattered throughout this building. However, upon arriving at our destination, I was instantly transported to a new place. There was a simple elegant door with a small buzzer attached to its side. BL pressed the button and a friendly smile greeted us all on the other side. We were then taken to our reserved window side table. I noticed that the whole restaurant had been partioned by semi-transperant curtains, giving one enough privacy throughout the dinner. The curtains were not soundproof though, thus you still experienced the sound and atmosphere of a lively popular restaurant on a Sunday evening. The restaurant has all sorts of different odds and ends scattered throughout to give a very warm, rustic, charming feeling - this is enhanced by the dimmed lighting that covers the whole place. We were given time to peruse the menu and then we placed our order. We originally opted for a large deluxe seafood ice mountain, but the highly competent waiter assured us that a medium would be suffice and more than enough. It is good to see that the diner's interest is always at heart.

bread and butter

A charge of $15 per person is required for the bread and butter - this is prominently displayed at the top of the August menu for all to see. There was a great variety of within the basket - breadsticks, baguettes, seasame bread. The bread was good but not brilliant, but what was most amazing was that 10 minutes after it had been served, the inside was still piping hot and toasty. BL noted that the butter was excessively milky. O really enjoyed the softness and texture of the seasame bread.

deluxe seafood ice mountain (medium)

The words deluxe screams quality, and there was no shortage of high quality seafood on this mammoth platter. As promised there was fresh French crab which was really sweet and juicy. The lobster was very tender and full of meat. The clams were fresh and large. The conches were large and also very fresh. The shrimp was...you guessed it fresh and sweet. It seems the only words I can find to describe the seafood is fresh and delicious! Definitely worth the price - it was just a shame that there were no fresh oysters to elevate this to a 6/5 (apparently they were sold out).

baked french onion soup

A classic part of a French dining experience - the French onion soup. The portion is very generous (if not overwhelming) and was served piping hot. BA, BL, J, and O dared not try any for fear of the overwhelming cheese. However, I was excited because of the amount of cheese (I love cheese) that graced and secured the soup within its white frame. Underneath the rich gooey cheese was a soaked baguette. Further below I discovered the rich broth laced with perfectly cooked sweet caramelized onions. Given the amount of cheese, it was great that the soup was not too oily - great care had been given in its preparation. A beautifully presented soup that I would not mind having more of next time.

seared balsamic honey pigeon with tomato soufflé and balsamic honey reduction

The pidgeon was served just warm. It was well glazed with honey which gave it an extra sweetness that was unique to my tongue. Upon cutting into the pidgeon, it should be noted that it was cooked perfectly. The inside was nice and soft, slight pinkish hue, moist, tender, and very juicy. This bird is also accompanied by a mixed leaf sald that is dressed with a very light olive oil vinagrette. The salad was delicious. I was most intrigued by the concept of a tomato souffle, not knowing what to expect. However, disappointment soon followed as I found it just to be a saggy lumpy tomato with nothing special other than its presentation (until it deflated). The portion leaned toward the small side, however the presentation was interesting.

Prior to the main being served, we were each given a small scoop of lemon sorbet to cleans and freshen up our palette. This was no ordinary lemon sorbert, it was absolutely fantastic. Cold, light, and with just the right hint of lemonl; it was perfect. B even ordered a larger portion for her dessert later on, and even though it was off menu the restaurant was happy to accomodate.

grilled u.s. holstein grain fed prime rib-eye steak 280gm

Nothing beats seeing a giant piece of juicy tender steak on a large plate. The presentation was simple and refined. The steak was sizzling hot, so you know it just came off the stove. I cut into this fine piece of meat and discovered a perfectly cooked medium rare pink juicy tender minimum fat steak. Seasoned well with peppercorn, salt and a red wine reduction sauce, the steak was full of flavour. It was served with a light buttery mash with some fresh and juicy roasted tomatoes. There were also string beans which were good, and some baby corn, which B and I did particularly enjoy, but all in all a very good and well portioned main.

lamb wellington stuffed with duck confit and prosciutto with garlic gravy

This looked beautiful. It came with a garlic roasted flower pot that was so creatively crafted - the garlic was so soft and delicious. The lamb wellington itself was also wonderful. The outer layer is a light buttery pastry follow by a layer of proscuitto that is wrapped around a prize piece of lamb. This is cooked in the oven, and was very juicy and delicious. There are just so many textures, and flavours that blend very well together. From the crunchy dry aspect of the exterior to the moistness of the meat. However, we all agreed that the bitter prune thick sauce was horrible and kept this dish from fully realising its potential. O really liked this dish a lot.

dessert collage - baked apple and cinnamon crumble with vanilla sauce & mini six macaroons & creme brûlée & hot mango soufflé

We ordered four desserts to share. The crème brûlée, macarons were good, nothing special and nothing out of the ordinary. The apple crumble was really quite bad. It was excessively buttery which made it very lumpy and flaky. The whole point of a crumble is the crunchy top that goes with the warm apple interior, which this was completely lacking. The filling also had some raisins, which J and L found to be weird. Rhubarb and apple is a much better combination. The texture of this dish reminded me of cookie dough - no exaggeration. There was one dessert that stood miles in front of the rest and that was the mango soufflé. Light, fluffy and perfectly cooked it looked like heaven. It has the faintest yet distinctive taste of mango, and just the right amount of sugar dusting its luxurious frame. The inside is super moist and the portion is very large. J and I love soufflés and this one was right on the money.

All in all an excellent evening of food, conversation and celebration. We all had a great meal (despite the disappointment desserts), and would come back to try the other French dishes this restaurant has to offer.

題外話/補充資料： There is a minimum spend of $360/ person, but as long as the overall total exceed the minimum then you are fine. Also the pillows on the chair make the seat very slippery, it may be advisable to ask them to remove the pillows to make your dining experience more comfortable.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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用餐日期

2013-08-18

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人均消費

$750 (晚餐)

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生日

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