吉地士

營業中

休息中

之前妹妹生日去了Gaddi’s食飯，因為這些日子太忙，完全忘記了，現在才出post。果日我無dress up, 只是一般的smart causal, 坐在環境這麼優雅的地方有點不太自然，但後來因為食物太有驚喜，所以就變得很自在了，菜色好難以文字形容，要睇照片先感受到美感，總括來說，視覺味覺都佳，亦非常健康，只是因為價錢的關係，很難做到CP值極高，但作為慶祝的地方，還是很不錯的。那天剛好朋友又在，跟從澳洲回來的朋聊天，很開心。

半島餐廳用餐環境非常豪華，服務亦都十分專業。每樣餸都好精緻，靚到好似藝術品咁，真係好唔捨得食，而且用料、味道都非常好。Mimosa egg salad with crème fraîche from NormandiePan-seared salmon, wild mushrooms and dill sauceRose chocolate cream with a thin meringue and dark chocolate sorbet

Mom's birthday is coming up soon and since we have an off-day on The Buddha's Birthday this week, I thought we should take advantage of that and have a small celebration lunch for the birthday girl.It's mom's first visit to Gaddi's so naturally, she has some butterflies in her stomach but I told her we're in very good hands with Xavier Boyer calling the shots at the grand daddy of French fine-dining.Our lunch got off to a nice start thanks to a pretty entertaining amuse bouche. My little nugget

第一次试法国料理就去了Gaddi’s，有种一步登天的感觉。传统意识中，法料只能吃三分饱，无限拉长的聊天吹水时间，但在Gaddi’s 却有点相反，美味的手工面包和牛油在一开始就塞了三分一的胃。接下去的main course有鹅肝、鱼、安格斯牛肉，精致的摆盘是意料之中，而菜的味道并不是那么耐人寻味。可能对鹅肝比较反胃，而影响了味觉，对后续的几道菜提不起兴趣。我对甜品很少挑剔，但Gaddis甜品的味道些许奇怪，不懂欣赏啊。live music很不错，歌手演唱的水平很高。

My first visit to Gaddi's was 5 years ago to celebrate my first wedding anniversary, because my once-in-a-lifetime noon + evening wedding ceremony and banquet were held at the Peninsula. I still remembered that my first visit to Gaddi's gave me a pretty memorable experience with the very beautiful interior decorations and good service. Food seemed to be ok but not particularly outstanding. After 5 years' time, maybe it was time to go back.It was so freezing cold that I ordered hot water as my we

英國回來後第一時間就去Gaddis 吃飯，太懷念了。已經三個月沒來了，忍不住又寫了一篇食評由於之前已經寫過關於這間餐廳的環境，食物和服務了，這裏就不多說了，只用一句話括說：如果你有女朋友就帶佢去吧。

有人同你慶祝生日, 邊會嫌多o架! 仲要去咁靚地方周圍放了大大盆紅玫瑰, 感覺十分浪漫特色麵包有四、五款選擇, 配有鹽/ 無鹽牛油頭盤（entree）: 精緻脆脆煙肉卷醃三文魚,韭菜醬, 奶油和魚子魚子醬配上濃厚忌亷蘑菇湯味道香濃百里香去骨鵪鶉龍蝦湯泡沫配龍蝦意粉經理在你面前用心煮的Crêpes Suzette這個甜品是Petit Four 多o左支蠟燭 /Cappuccino / Latte Gaddi’s 傳統法國餐廳在環境、食物和服務都是最頂級。

我不是甜品控但呢間餐廳既homemade bread同sorbet係真係好好好味, 我成日以為sorbet唔難造但偏偏食完呢到既sorbet出面真係成唔番..點好味？保持到果汁既清甜同香味,你嗒每人口時都好似食緊入口即溶既果汁而唔係咬緊冰😝；Homemade Bread鬆軟之餘,最喜愛是它那層薄薄的麵包皮剛剛好, 食落口時同麵包心有一樣口感但又帶有新鮮焗出來的麵包香😋; 主菜當然意料之內的水準, 今次最驚喜係碟芝士, 我很少選擇食芝士, 但朋友唔想食凍野所以她選擇食芝士代替甜品, 今首先當我見到碟芝士(第一個反應係‘抵’..呢碟芝士出面食都要大約二百), 最最最主要既驚喜係我食了人生第一口我喜愛的Blue Cheese😋

As a long-time fan of Gaddi's, I couldn't be happier to be back at this prestigious dining room again. But first, I must admit, I haven't been coming here as often as I would like for the past few years and there are a couple of reasons behind. For one, Gaddi's is not the most kids friendly restaurant in the city (nor the rest of the fine dining restaurants with the exception of Amber). Its children's policy is one of the strictest around town making it a little difficult for me. Secondly, I hav

一提到Gaddis大家都知道他的口碑有多好了。環境，食物水準和服務都是法國餐廳中的老大。環境：傳統優雅的法國餐廳裝修，每晚會有live Band，而band 前面會有個小地方可以跳舞，但通常很少人這麼做，可能香港人比較怕羞吧，我覺得挺浪漫的。服務：只要你訂過一次台，他們都會記得你的名字。如果你常來他們會記得你喜歡吃什麼，喝什麼酒。他們還非常健談笑容滿分。食物：特別介紹個pan fried cod.廚師會在你面前親自煮和拆骨，味道香濃，也非常鮮味.其他菜色也是一流的。餐牌每一段時間便會更換，所以有些菜式就算餐牌沒有你以前吃過也可嘗試問一下，就好像我每次來都會點的法國傳統pancake ，餐牌上也沒有的,非常美味，不太甜，微酸但帶梨香，口感非常豐富。總結：一個可以滿足你五感的地方（形，色，聞，味，觸）。如果你對人生有要求，絶對要去一次。

生日食fine dining 係吃貨心願適逢匯豐信用卡有八五折優惠好快決定去半島吉地士食午餐 坐位很寬鬆 自己有一個area 感覺好像係theatre睇劇 好正餐具都係Gaddis既 古典味濃枱上個白麵包好鬆軟 食左少少bacon roll 好好味 好多bacon 比較肥 食一個都填左半個肚 餐前小點好精緻- 係我當日最喜歡的squid mousse扮緊卷蛋 好靚 仲好好食 味道好好 有點creamy的鹹 又帶點清新 另外酥餅因爲細細件 只係脆 唔係鬆脆前菜 Scottish smoked salmon and green bean salad賣相唔錯味道普通 唔太特別吸引Brittany crab with pickled daikon and violet flower相比之下 Brittany crab 靚好多！ 白蘿蔔片切得好薄 真心欣賞刀功薄到透到花 我分唔開兩片白蘿蔔酸酸地好醒胃 下面既蟹味又夠濃Free range egg in Panko breadcrumbs on Parmesan mousse and shiitake mushrooms炸蛋 口感幾有層次 外脆

I've been trying to think about my culinary journey, more specifically, if there's been a restaurant that I've visited that has the history and grandeur of Gaddi's; Hong Kong's most treasured fine dining destination.When we were telling our friends that we'd booked in for a dinner at Gaddi's, the response was almost unanimously 'oooooh, Gaddi's'.The Peninsula Hong Kong has long been regarded as one of the world's most exclusive hotels; with Gaddi's being the premier fine dining restaurant in the

永遠保持著正宗的法國菜，仍然是沒有令我們失望！這一次，還增添了七彩繽紛的復活蛋朱古力做甜品，讚！這麼多年了，不愧還是我最愛之一！As always, maintaining the high quality of classic French cuisine. For this festive of Easter, we had the chocolate eggs with crystal clear colour for the ending! Still, Gaddis, after all these years, is one of my favourites!

來了Gaddis 很多次，很少點dinner set 因為菜式很多也要吃好久。難得今次有時間試下個set ，很有驚喜，口感非常細膩，加上環境不錯，在life band 的歌聲中，很享受今次的晚餐，只是真的好飽，哈哈

終於到友人請食飯啦, 等到頸到長埋, 對上一次一齊食飯已經係年半之前既事情 (在下請既三星米芝蓮餐廳 - 廚魔). 今次友人提議到半島酒店吉地士食番餐法國菜, 原因係佢對傳統法國菜情有獨鍾 (者係唔要泡泡, 唔要份子料理果啲整色整水既野), 不過入到餐廳坐底之後侍者告之大廚已轉, 而家由Xavier Boyer睇場, 佢之前喺robuchon做過, 主打 “Modern Classic” (佢自己喺網上係咁寫架, 唔係在下老作~), 友人聽到似乎有啲失落, 擔心會見唔到 “傳統” 呢兩字.而在下則同友人調轉晒, 識在下既朋友都知在下鍾意搞呢搞路, 冇果樣整果樣, 幾年前去過Gaddi’s, 對佢貼晒地既法國菜冇咩大好感. 而家大廚轉左, 上網睇相見到啲菜式賣相, 似乎行緊Contemporary French路線 (在下既最愛), 所以滿分期待~餐廳雖然屬於酒店, 不過入口並唔係喺酒店入面, 佢太高級了, 高級到喺酒店側邊有個私家入口同專用電梯~<餐廳來頭>首先解釋下: 點解要花時間花氣力講下餐廳來頭? 因為第時你地帶另一半黎呢度食飯, 人地問你點解要簡呢間餐廳, 呢間