Le Relais de l'Entrecôte (已結業)

3.5

3.5

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法國菜扒房

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Creme Brulee

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Stujitha

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Made a reservation and got a table immediately as there were only two or three tables occupied, when we arrived. However, more tables filled up later (I think our reservation was for around 7.45 p.m.).Don't expect many choices for main courses on the menu but we were anyway going for steak frites and that's what we got. We ordered one each; it came with a free-flow of fries, a plate of bread for the table bread and a salad each. The beautiful plate of baguette was very tasty with French butter

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Made a reservation and got a table immediately as there were only two or three tables occupied, when we arrived. However, more tables filled up later (I think our reservation was for around 7.45 p.m.).

Don't expect many choices for main courses on the menu but we were anyway going for steak frites and that's what we got. We ordered on
e each; it came with a free-flow of fries, a plate of bread for the table bread and a salad each. The beautiful plate of baguette was very tasty with French butter. Our generous servings of salads came with some tangy sauce and walnuts. They do not serve ketchup. I usually hate eating veg but I polished this one off; it was simple yet refreshing.

Our steaks were then served, with a huge stack of fries on the side. The fries were, sadly, nothing special and not very w
arm to the touch. They seemed to have been sitting around quite some time. My partner was sure they were packaged fries. Neither of us could finish our first serving of fries.

The steaks we ordered done medium rare. They were perfectly done, a hint of pink, without oozing blood all over the plate.
The sauce, I can't place what it was but I didn't find it outstanding. Given a choice, I would have asked for it on the side.

steak and fries

medium rare steak

When we had done with our steak, we were feeling a bit like "hmmm... that was nice but not really quite enough meat", when the waitress came round and said "ready for your steak?" ! Ah yes, totally forgot that at some steak frites places, they reserve half of your meat so that you can get it served up warm, later! Wonderful. So we had another half of the steak served and then felt full.

Still, since dinner went so well, we thought we must try dessert. I ordered the creme brulee and my partner got the profiteroles.

The creme brulee came at room temperature (or slightly chilled) under the perfect sugar top. The sugar top (?) wasn't too thick nor too thin, making it easily crackable and light in the mouth. The custard below was milky, flavoured with fresh vanilla pods. Maybe one of the best creme brulee I have had anywhere, I could have had two all by myself.
According to my partner, the profiteroles were equally good and very rich.

As for drinks, I just had water (served in a really nice bottle) while my partner had two bottles of 1664 beer.

The total bill came up to HKD$966, inclusive of 10% service charge.

All in all, it was a good dinner and we will definitely return.

題外話/補充資料： Ask for a window seat if you want to look out onto Queen's Road East, better than being stuck amongst other tables or in a corner.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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2015-10-03

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今天春初到了英國倫敦旅遊，期間安排了一天的法國巴黎之旅。早上三時多便已起牀梳洗，乘搭最早的Eurostar高速列車來到巴黎。來去怱怱，走馬看花。臨回程時經過一條橫街，看見有一間食店人流頗多，便不理三七二十一快快在這間食店速食了一頓晚飯。最近再翻查旅行相薄，卻發現當日怱怱邂逅的巴黎食店原來在香港已開有分店。昔逢仮面強人找到食店的優惠coupon，便伙同當日歐洲之旅的友人來到香港店，回味一下當天的巴黎之旅。據聞食店在法國不設訂位服務。不過在香港便不同了。從食店香港區Website便可自座預約訂枱，十分方便。來到食店門口，鏡子，掛畫及帶點古典風味的掛牆燈，一派法國風情自不待言。經過一條長長的甬道才會正式進入用餐區的位置。一列排凳方便滿座後需要排隊等候入座的客人。以紅色為主的裝潢，跟法國的店子風格一致。入到用餐區，頗高的樓底，座枱之間保留足夠的距離，香港分店的環境明顯比當日在巴黎的橫街店更為舒適。餐桌有数個角落都放上數個燭台。不要誤會，燭台不是為法式浪漫而設。這些燭台架，是用來為食物保温的「架生」。店內的服務員送上餐牌只有兩個，分別是食物及酒牌。由於食店只供應一款牛扒套餐，主食餐牌純粹是FYI

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今天春初到了英國倫敦旅遊，期間安排了一天的法國巴黎之旅。

早上三時多便已起牀梳洗，乘搭最早的Eurostar高速列車來到巴黎。來去怱怱，走馬看花。臨回程時經過一條橫街，看見有一間食店人流頗多，便不理三七二十一快快在這間食店速食了一頓晚飯。

最近再翻查旅行相薄，卻發現當日怱怱邂逅的巴黎食店原來在香港已開有分店。昔逢仮面強人找到食店的優惠coupon，便伙同當日歐洲之旅的友人來到香港店，回味一下當天的巴黎之旅。

據聞食店在法國不設訂位服務。不過在香港便不同了。從食店香港區Website便可自座預約訂枱，十分方便。

來到食店門口，鏡子，掛畫及帶點古典風味的掛牆燈，一派法國風情自不待言。

經過一條長長的甬道才會正式進入用餐區的位置。一列排凳方便滿座後需要排隊等候入座的客人。以紅色為主的裝潢，跟法國的店子風格一致。

入到用餐區，頗高的樓底，座枱之間保留足夠的距離，香港分店的環境明顯比當日在巴黎的橫街店更為舒適。

餐桌有数個角落都放上數個燭台。不要誤會，燭台不是為法式浪漫而設。這些燭台架，是用來為食物保温的「架生」。

店內的服務員送上餐牌只有兩個，分別是食物及酒牌。由於食店只供應一款牛扒套餐，主食餐牌純粹是FYI。

相比在巴黎歐元26.5元一份的晚餐，在香港卻以$288元才可吃到。但觀乎環境與鋪租成本，同一份量的晚餐其實在香港的價錢算是公道。

翻轉主菜餐牌，甜品的種類不少，似乎更有看頭。

由於餐牌上顯示的甜品名稱用上不少法文，也真難摸透某些甜品的真正成份及做法。不過大可放心，之後會有分解。

没有特別㸃另外的飲料，只是要了簡單的tap water。服務員端來一個很別緻的水瓶放在餐枱上，食客可以自行添水。

未點菜前便已先送來麵包。麵包是典型的法飽，伴上牛油。端上來時只帶少許微熱，比較偏乾偏硬，是法式小餐館的風格。

整個點菜過程非常簡單，服務員問過食客想要的牛扒生熟度，再在枱面上劃上記號，禮成。今天我們都點了MR(medium rare)熟度的牛扒。

Green Salad with Walnuts

點過菜後便先來跟餐的沙律。沙律是簡單的沙律菜，伴上合桃碎粒。

沙律菜只沾上一層薄薄的帶點芥辣味道的沙律醬，保留生菜的原鮮味。生菜爽脆鮮甜，配上香口的合桃碎粒更有咬口，不致令沙律味道太單一。

吃過沙律菜後服務員便端來牛扒。牛扒是先放置在先前的燭台架上，服務員再按照既定的步驟把牛扒上碟擺盤再送到餐桌上。像這樣的程序，服務員每天都要執行十數次，大概已經練到滾瓜爛熟的地步。

服務員會先把一半份的牛扒分到客人碟上。

Steak & French Fries w/ unique sauce

跟着另一服務員便端來一大盤薯條。把薯條分到客人碟上，再淋上食店用獨家秘方特製的綠色醬汁，牛扒便可上桌。

至於客人另一半的牛扒，服務員先用碟子把牛扒蓋上，再放在燭台架上保持温熱。待客人吃完第一輪的牛扒才上第二輪的牛扒，確保客人後半份的牛扒仍能保持熱度，感覺貼心。

(在巴黎那次很大鄉里，吃完前半份牛扒以為已經吃完晚餐，叫服務員結帳時才知道尚有後半份牛扒未吃

牛扒上桌時，仍然可以看到牛扒medium rare熟度的那份紅潤感。

牛扒本身肉質稱得上是軟腍，沒有多餘肉筋。脂肪比例很少，肉味只可以說是中規中矩，沒有太大驚喜。整道牛扒之所以得到味道的提昇，其實全是依賴那食店獨家泡製的綠色醬汁。

綠色醬汁的配方不得而知，但那混合了青醬及牛油香的復雜味道，的確令人食慾大增，回味無窮。綠醬，才是這理要賣的看家本領。

伴牛扒的那半碟薯條，也認真夠大份。薯條做得夠熱夠挺身，蘸綠醬吃也同樣美味。雖然食店的薯條是無限任添，但除非你真的餓了数天或是天生薯條控，否則一碟薯條的份量其實已足夠令人捧腹。

當服務員看見第一輪的牛扒吃得差不多的時候，便會主動送上餘下後半部份的牛扒。

由於第二部份的牛扒先前是被碟子蓋住再擱在燭台架上保溫，慢火的洗禮等同把牛扒再slow cook慢煮多一陣子。

結果是，第二半份的牛扒再不是medium rare，而是變成medium的熟度。

同一頓用餐可以一次過食到兩種熟度的牛扒，其實亦正是食店的特色所在。

吃完牛扒主菜，此時服務員便遞上甜品餐牌。與之前見過的甜品餐牌不同，今回送來的是圖文並茂的餐牌，目不識丁也可以輕易點選心水甜品。

le Vacherin d'été

食店的鎮店之寶，亦是最為抵吃的甜品。

吸睛的甜品由一球雲呢拿雪糕，一球桑梅雪葩，再加蛋白脆餅及奶油忌廉層層疊而成。甜品再倒上桑梅汁。帶酸的桑梅雪葩與醬汁與傾甜的蛋白脆餅及雲呢拿雪糕相互平衡，令人吃得開胃亦不覺滯。

不過可要提醒大家相機先食的動作要快點。聽到鄰座的驚呼聲，原來擱得太久巨塔崩壞，一團奶油散滿一枱，也真夠掃興，還是盡快把堆高的層層塔拆件為妙。

''Relais'' Profiteroles

巧克力醬下蓋着一粒粒的雲呢拿雪糕泡芙。原先會以為甜品會非常死甜，但原來巧克力醬不帶半點糖份，帶點苦澀的特濃巧克力醬配上雲呢拿泡芙，又帶來另一種面貌的甜品享受。

Crème Brûlée

吃法國甜品怎可漏了法式焦糖燉蛋的份兒？清脆的焦糖破殼聲，底下是富雲呢拿香的燉蛋，質感輕盈幼滑，均匀細膩的口感亦令人神往。

''Relais'' Tulip

最後的是以花朶造型登場的雲呢拿雪糕伴薄脆餅。

同一頓晚飯已經是第三次吃雲呢拿雪糕了，今次是伴牛油薄脆。薄脆餅鬆脆富牛油香，吃時不得不把薄脆敲碎。用一片片的脆餅花瓣黏起雪糕或奶油同吃，很有兒時吃雪糕新地的風味。

兩個胃都吃得脹了，結帳時使用了dinner set買一送一的coupon，十月份無限次使用，比其他食店的所謂萬聖節套餐更吸引。

(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

2015-10-17

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$250 (晚餐)

用餐優惠

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歌莉亞。食之旅

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從巴黎走到亞洲，來到香港開設分店，為港人帶來正宗法式西冷牛扒體驗。餐廳秉承法國總店的原則-不設菜單點菜（除甜品外）及不設訂座，幸而這天友人先行到來，否則可能要撲空了。一走進餐廳，便見到法國靚仔水吧師傅，旁邊還有侍者在準備甜品，相當吸引。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

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從巴黎走到亞洲，來到香港開設分店，為港人帶來正宗法式西冷牛扒體驗。餐廳秉承法國總店的原則-不設菜單點菜（除甜品外）及不設訂座，幸而這天友人先行到來，否則可能要撲空了。一走進餐廳，便見到法國靚仔水吧師傅，旁邊還有侍者在準備甜品，相當吸引。
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 preparing the dessert was the first attraction.

甫坐下，侍者已送上麵包，由於不設菜單，只有沙律、牛扒和薯條，所以侍者接著便問我們的牛扒要煮至什麼程度。一向都食得比較嫩，所以便點了一份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

合桃沙律以特色沙律汁調味，微酸的，非常開胃。合桃亦十分香口。
The green salad with walnuts was very refreshing with the mustard dressing.

侍者以銀盤分別盛著牛扒和薯條來到餐桌旁，先細心分好半份牛扒和薯條到碟上，再上菜。以餘下的半份則留在銀盤上，在蠟燭台上保溫。
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.

Steak with home-made fries

這裡煮牛扒的溫度偏高，因此牛扒煮得略熟，大約變成了半生熟。牛扒採用USDA Prime ，食下去肉質甚有彈性。薯條鮮炸，新鮮又帶薯仔甜味，很不錯。
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

餐廳的甜品餐牌也相當吸引，有約20款選擇。今次一行多人，正好試試。le Vacherin d’ete (紅桑子巨塔) 絕對是一推薦之選，賣相非常吸睛，層層疊著雪葩和蛋白酥。
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

法式甜品朱古力泡芙Profiteroles 相信大家絕對不會陌生，濃郁的朱古力醬，香濃得很。
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

再來一道吸睛之選，亦是小妹最喜愛的，鬱金香型的 Relais Tulip。面層的忌廉配紅桑子十分可愛，切開後原來是滿滿的雲尼拿雪糕。讓人滿心歡喜的一道甜品!
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)

除了以上3款絕對要推介的，芝士拼盤、焦糖布甸及栗子布甸Mont Blanc也是不錯的選擇。相信要多來幾次才可以試到全部甜品!
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!

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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$350 (晚餐)

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