Seasons (已結業)

3.5

3.5

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11830

銅鑼灣

$401-800

法國菜酒海鮮西式糕點

100

40

11

Obsiblue prawn with venere rice

4 已推介

tiramimi

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31

0

早在2014年中開店之前已經有留意這家餐廳的動向了主要因為大廚系出名門，在 Robuchon 還有 Pierre 等世界知名的法國大廚名下的餐廳工作過現在自己開店還要押上自己的名字，一定要來捧吓場！餐廳在高級商場內，佔地不小，餐廳以四季為主題分開四區這天坐的 glasshouse 裝修設計時尚，簡單雅緻，中午時分有微微的陽光，坐得舒服也令能人感覺輕鬆以大廚的名氣及餐廳所在的高級地段，午餐算是相當抵食三／四／五道菜分別是 $288／$368／$448可以從 First Course，Second Course，Main Course，Dessert 裏自由配搭麵包籃先來兩款微暖的麵包法包外脆內軟，沾著牛油吃很不錯香草麵包較為結實，外皮焗得鬆化，表面放的香草沒經過處理，感覺很 raw，不是人人都可以接受頭盤類：牛油果蝦沙律配龍蝦啫喱第一款頭盤賣相吸引，顏色艷麗，令人食指大開底層是香軟幼滑的牛油果醬，頂層是鮮味特出的龍蝦啫喱原本以為中間是切細了的蝦粒，但竟然是原隻爽口彈牙的大蝦！旁邊的羅馬生菜有輕輕調味過，整個配搭十分清新協調又討好頭盤類：蕃茄燴法國蝸牛配法式茴香酒汁吃過

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早在2014年中開店之前已經有留意這家餐廳的動向了
主要因為大廚系出名門，在 Robuchon 還有 Pierre 等世界知名的法國大廚名下的餐廳工作過
現在自己開店還要押上自己的名字，一定要來捧吓場！

餐廳在高級商場內，佔地不小，餐廳以四季為主題分開四區
這天坐的 glasshouse 裝修設計時尚，簡單雅緻，中午時分有微微的陽光，坐得舒服也令能人感覺輕鬆

以大廚的名氣及餐廳所在的高級地段，午餐算是相當抵食
三／四／五道菜分別是 $288／$368／$448
可以從 First Course，Second Course，Main Course，Dessert 裏自由配搭

麵包籃
先來兩款微暖的麵包
法包外脆內軟，沾著牛油吃很不錯
香草麵包較為結實，外皮焗得鬆化，表面放的香草沒經過處理，感覺很 raw，不是人人都可以接受

頭盤類：牛油果蝦沙律配龍蝦啫喱
第一款頭盤賣相吸引，顏色艷麗，令人食指大開
底層是香軟幼滑的牛油果醬，頂層是鮮味特出的龍蝦啫喱
原本以為中間是切細了的蝦粒，但竟然是原隻爽口彈牙的大蝦！
旁邊的羅馬生菜有輕輕調味過，整個配搭十分清新協調又討好

Prawn / Avocado / Lobster jelly, romaine leaves

頭盤類：蕃茄燴法國蝸牛配法式茴香酒汁
吃過清新的第一道菜，這道菜相對濃味
法國蝸牛份量放得十分慷慨，差不多有 8-9 粒，而且每隻蝸牛都挺爽嫰多汁又飽滿
芡汁十分濃厚惹味，是很特別很有心思的一道菜

Escargots fricasse with tomato and pastis sauce

栗頭盤類：子濃湯伴煙肉泡沫及栗子脆脆
栗子湯味道濃郁，入口順滑，加上脆脆有不同的口感，有畫龍點晴的作用

Chestnut velouté, emulsion of bacon and chestnut crispy

主菜類：藍蝦伴黑米飯
藍蝦爽口彈牙，煎得非常惹味，香氣十足
米飯富有嚼感，粒粒都沾上香濃醬汁，主菜來說份量算少，但膩滯感重，吃少少已經飽足
菜式特別，唯美中不足之處是過量的牛油令整道菜帶有騷味

Obsiblue prawn with venere rice

主菜類：黃尾魚配韭菜及蘑菇
黃尾魚邊位也算肥美嫩滑，但中間部份色澤帶紅，咬下去又腥又韌，中間部份只能放棄了
要讚的是配菜中蘑菇，非常爽嫩多汁，醬汁味道濃郁，如果配別的魚類肯定會好吃得多

Yellowtail fish, baby leeks and mushroom

主菜類：是日精選 - 羊架
賣相精緻，肉質鬆軟，味道濃郁
略嫌小隻了一點

Daily Special - rack of lamb

甜品類：熱情果泡沫伴蜜柑
酸酸甜甜，醒神怡人

Passion foam with a la clementine

甜品類：特濃朱古力伴紅莓醬配蜜糖脆片
多層的配搭，微酸的紅莓醬加上既香濃又甜美的朱古力
令人吃得滿足

Chocolate ganache and raspberry marmalade with filo pastry

雖然滿有期待的來，但也確實令人有意料之外的驚喜與享受
這棵星實在是實至名歸
從2014年中開業以來價錢已經調整過一次了
想要去食的真的要快點去了

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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supertaster mel

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587

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After reading several bad reviews online, I was hesitant about trying Seasons by Olivier Elzer, the former head chef at Pierre and L’Atelier de Joël Robuchon, so when my friends wanted to try, I suggested to come here for lunch instead to minimize the blow to the wallet in case the experience was horrible. Luckily, it turns out that I had nothing to worry about.Located in Lee Gardens Two, the restaurant was expansive with seasonally themed spaces where you can find Winter in the private room, Au

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After reading several bad reviews online, I was hesitant about trying Seasons by Olivier Elzer, the former head chef at Pierre and L’Atelier de Joël Robuchon, so when my friends wanted to try, I suggested to come here for lunch instead to minimize the blow to the wallet in case the experience was horrible. Luckily, it turns out that I had nothing to worry about.

Located in Lee Gardens Two, the restaurant was expansive with seasonally themed spaces where you can find Winter in the private room, Autumn in the main dining area, Spring in the green house room and Summer in the garden terrace. We were seated in the main dining room where we can observe the actions of the staff through the open kitchen.

The set lunch are priced very reasonably at $288 for 3 courses, $368 for 4 courses and $448 for 5 courses where you can freely choose items from a pre-selected menu as long as you stick to one main dish. We all opted for 5 courses so some of our friends chose to have all savory and no desserts while others wanted 2 desserts. As you can imagine, this created some difficulty in timing our dishes so that everyone's main came at the same time but I thought the restaurant handled it quite well even though it meant that some people didn't have any dishes in front of them while others ate.

The bread basket was rather disappointing as it only had 2 choices and both were just average. I thought I saw more variety from other reviews but maybe that was just for dinner.

Tuna loin marinated with amontillado eggplant confit (3.5/5) - the tuna was fresh enough alright but it was hard to detect the natural flavors of the fish as it was overwhelmed by the tartness of the accompanying sauce.

Tuna loin marinated with amontillado eggplant confit

Escargots fricasse with tomato and pastis sauce (4/5) - I'm used to having escargot served in its shell so I was pleasantly surprised to my escargot out of its shell and swimming in a tomato-based sauce. The snail itself didn't have much flavor but luckily the sauce was quite rich and flavorful to make up for it.

Escargots fricasse with tomato and pastis sauce

Squid seared with garlic salad and crunch vegetables (3.5/5) - the squid was cooked perfectly while some pieces were a bit over-seasoned. Luckily the vegetables were able to balance it out with its tangy flavors so it's best to get the squid and vegetables in one bite.

Squid seared with garlic salad and crunch vegetables

White mushroom soup with velvety bacon foam (4/5) - the mushroom soup was delightfully fragrant and flavorful, and while the velvety bacon foam sounded alluring on paper, I wasn't able to taste any trace of bacon at all. I did like the addition of a piece of melted and chewy cheese in the soup for texture.

White mushroom soup with velvety bacon foam

63° Egg poach "Meurette Style" (4/5) - 'oeufs en meurette' is a classic French dish with poached eggs in a red wine sauce. A lot of restaurants in HK have a 6x° egg and the execution here was flawless as well while the pairing with the rich wine sauce was excellent. I loved the little details like the bread sticks in an egg shell but I was confused on what the clear jelly on top was and we weren't really able to get a satisfactory answer from the staff.

63° Egg poach ''Meurette Style''

Homemade pumpkin gnocchi and meat ball with aromas (4/5) - I have said again and again that I love gnocchi so whenever I see it on a menu I have to order it. At first I wasn't so hot on the combination of pumpkin and gnocchi but actually the pumpkin gnocchi tasted quite delicious. The texture was delightfully chewy and I loved that it was seared on both sides for a little crispiness. I didn't like the pork meatballs though as I thought that they didn't really do anything for the dish.

Homemade pumpkin gnocchi and meat ball with aromas

Obsiblue prawn with venere rice (5/5) - my main dish was thoroughly impressive! Obsiblue is a unique shrimp that is blue in color and raised in a natural lagoon in New Caledonia. I've had it in sashimi form before in Japan so I was excited to see the chef's vision for it in this dish. The prawn wasn't served raw here but it was cooked perfectly as the texture was still plump and bouncy while the flavors were so very sweet and fresh. The pairing with the venere rice was exceptional as the rice had been cooked with a spicy and creamy sauce that went very well with the prawns.

Obsiblue prawn with venere rice

"Daube" of beef red wine sauce and classic garnish (3/5) - I thought that J's main dish of the classic Provençal beef stew was rather bland and ordinary while the texture of the beef could be more tender.

''Daube'' of beef red wine sauce and classic garnish

Crème custard floating island (3.5/5) - the custard was soft and creamy but the flavors were quite average and tasted as expected. It was decent but nothing exciting about this dish.

Crème custard floating island

Mix fruit mille-feuille with calamansi ice cream (4.5/5) - the mille-feuille, on the other hand, was superb as the bottom layer of the puff pastry makes that perfectly crunchy sound as you cut into it. I loved the calamansi ice cream along with the mix fruit toppings on the mille-feuille which included strawberries, grapefruits, blackberries and more. What a heavenly delight!

Mix fruit mille-feuille with calamansi ice cream

The set lunch comes with your choice of coffee or tea so I chose a latte which was just okay. The microfoam wasn't shiny or smooth enough so it didn't mix well with the expresso.

Verdict - I thought that the quality of the food was pretty good in general while the value for money was quite high given the portions. In retrospect, 4 courses would probably have been more than enough for lunch as we were all stuffed after our meal. I did noticed that something was off about their service though as the staff did not explain the dishes to us when they place it on our table. Most fine dining restaurants would do so and it helps your customers understand and appreciate what you are trying to do in your dishes. As a result, the service felt a bit cold and standoffish which was fine for lunch but if I was paying a lot of money for dinner, I would expect more on the service front.

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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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CD族

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Seasons是 L'Atelier de Joël Robuchon十分有名氣的大廚 Olivier Elzer最新在銅鑼灣自己開設的法國餐廳，而它已經在六月底靜稍稍地開幕了。位於Lee Garden二期3樓，Seasons的門口寬敞，地方不大，一面有對著Open Kitchen的吧檯，另外一面有沙發座位，一貫大廚的風格。不知是否由於剛開幕的原因，侍應們雖然很殷勤，但是常襬出一副不知所措的樣子。食物方面選擇頗多，大都屬中上水準，但沒想像中突出，只有菜式如Chilled tomato soup with basil ice cream 跟Obsiblue prawn with venere rice真正與眾不同，味道另人難忘，值得推介。午餐Set Lunch由＄288 （3-course) 到$588(5-course)一位。Advertised as "reinvention of French cuisine", Seasons, the new baby fathered by Olivier Elzer, the former head chef at L'Atelier de

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Seasons是 L'Atelier de Joël Robuchon十分有名氣的大廚 Olivier Elzer最新在銅鑼灣自己開設的法國餐廳，而它已經在六月底靜稍稍地開幕了。位於Lee Garden二期3樓，Seasons的門口寬敞，地方不大，一面有對著Open Kitchen的吧檯，另外一面有沙發座位，一貫大廚的風格。不知是否由於剛開幕的原因，侍應們雖然很殷勤，但是常襬出一副不知所措的樣子。食物方面選擇頗多，大都屬中上水準，但沒想像中突出，只有菜式如Chilled tomato soup with basil ice cream 跟Obsiblue prawn with venere rice真正與眾不同，味道另人難忘，值得推介。午餐Set Lunch由＄288 （3-course) 到$588(5-course)一位。

Advertised as "reinvention of French cuisine", Seasons, the new baby fathered by Olivier Elzer, the former head chef at L'Atelier de Joël Robuchon in Central, is a top notch French restaurant that is as good as contemporary Hong Kong dining scene has the ability to produce nowadays. For my parents' big anniversary this year, we stumbled across this very newly and secretly opened restaurant which was so new that it didn't even have a phone number yet(!), so we had to make a reservation personally.

Located on the 3/F of Lee Garden Two in Causeway Bay (where Caffe Habitu used to be), Seasons has a neat and nicely decorated entrance that opened into an elegant, modern interior with dim candlelit lighting mixed with tranquil colours. With its counter seats facing the open kitchen on one side, and big couches on the other side, the restaurant demanded immense attention to the performance of Mr. Elzer leading his team of chefs creating our dishes. The restaurant is also planning to set up an outdoor dining area soon. The staff were exceptionally friendly and enthusiastic except that they seemed to be quite nervous and needed more training (probably due to the fact that we were one of their first customers) as they dropped our bread or placed the wrong dish for us. The menu for lunch ranged from $288 to $588 per person and had a variety of dishes to choose from. We went for the 3-course set lunch which costs $288 per head.

(1) Marinated chicken breast, avocado salad and parmesan - this first course was one of my parents' favorites as the chicken meat was impressively soft, tender and juicy, a texture that many chefs failed to master. The salad dressing, and the other ingredients enhanced the fresh and perfectly grilled flavours for this starter.

Marinated chicken breast, avocado salad and parmesan

(2) Escargots fricasse with tomato and pastis sauce - these escargots were taken from their shells and cooked with a creamy and rich tomato sauce which accentuated the freshness of the escargots and differed from the usual practice of serving escargots in shells and mash potatoes.

Escargots fricasse with tomato and pastis sauce

Escargots fricasse with tomato and pastis sauce

(3) Chilled tomato soup with basil ice cream - at first we were worried that this cold soup would taste like tomato juice, but we were amazed by this dish visually where the green colour mixed in the centre of the red rendered a hint of cartoonish and fantasy feeling and it turned out to be a delicate and tasty dish which offered a twist with a refreshing basil ice cream. Highly recommended!

Chilled tomato soup with basil ice cream

Chilled tomato soup with basil ice cream

(4) Pan-seared seabass, fava bean and thyme foam - the seabass was clean-tasting and enjoyable. However, the dish proved to be too ordinary and the taste was bland; more flavouring was needed in order to give it a nice kick.

Pan-seared seabass, fava bean and thyme foam

Pan-seared seabass, fava bean and thyme foam

(5) Obsiblue prawn with venere rice - this dish is without a doubt the star of our meal! It is a bit small for its portion, but the freshness of the prawns and the butterness texture of the rice were surprisingly complementary and resulted in a perfect delicate symphony of flavours! This dish best exemplifies what modern French reinventive cuisine could achieve and is worth our every bite!

Obsiblue prawn with venere rice

Obsiblue prawn with venere rice

(6) Duck leg confit and braised turnip - the duck leg confit is a tad too salty and tasted almost like the Chinese preserved sausage. The skin was crispy and the meat was tender but the braised turnip was a bit bitter and did not go with the overall flavours.

Duck leg confit and braised turnip

Duck leg confit and braised turnip

(7) Homemade lemon tart and meringue - the dessert was delicious with a balanced level of sweetness and an impeccable texture of the lemon tart.

Homemade lemon tart and meringue

Homemade lemon tart and meringue

Not as much as a "reinvention" of French cuisine where you would expect from a big name like Olivier Elzer, an elegant decoration and an expensive price tag, Seasons actually has many problems with its undertrained staff and hit-and-miss inconsistent dishes showing that Mr. Elzer may not be able to move solidly to a new restaurant with the ease of a well worn slipper. But given that Seasons is still in its soft-opening days, I sincerely hope that Seasons would catapult Mr. Elzer into not just one that lived off the fame he garnered in Central, but a head chef whose dishes should be awaited with palpable excitement and bring us another iconic French restaurant in Causeway Bay!

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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$300 (午餐)

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