Bouillon

營業中

休息中

I thought the beef tongue carpaccio was raw when looking at the menu, while it turned out to be cooked. I liked the sauce, which changed the dish from a simple cold cut to something else. The scallops carpaccio was very fresh. Love their bread as well, especially when paired with their butter! For the mains, the Confit de Canard, the duck leg confit, was superb! The shiitake mushrooms and apples that went with it did a nice job complementing the duck leg, which was very rich in flavour and nic

We visited this little French bistro on a Sunday evening and shared four starters, two mains and two desserts. For starters, I loved their duck foie gras a lot. Although I usually prefer it fried, this cold foie gras had a really nice aftertaste and the jam was a delightful compliment. Their signature bone marrow was also one of my favourite as it’s really fatty and evilly good. The beef tartare was a bit hard to chew for my liking and the escargots were a bit oily..For mains, the lamb rack was

Our table of 3 was placed into a small round table in the corner despite many tables being free for the majority of the night (and in fact a row of 3 that was full... throughout our meal?) . We requested for a table change which was quickly responded to with a sharp "no". At times our food had to be left on the counter simply due to the lack of space on our table. Starters decent. Meats in the main course were fine (tad on the dry side) but the poor sides drenched in overly salty or sweet sauce

⁂⁎◝#西環🇭🇰 法式小餐館 出色的passion fruit crème brûlée😍⁎◜⁂.平日晚上都full house的法式小餐館餐廳環境同氣氛都唔錯 staff都好nice好talkative （I人地獄🤣）甜品出色 主菜就不過不失同朋友慶生的話都係不錯既選擇(⁎⁍̴̛ᴗ⁍̴̛⁎).✧𝘤𝘳𝘦𝘮𝘦 𝘣𝘳𝘶𝘭𝘦𝘦 𝘧𝘳𝘶𝘪𝘵 𝘥𝘦 𝘭𝘢 𝘱𝘢𝘴𝘴𝘪𝘰𝘯 $𝟏𝟎𝟖好特別好出色既甜品🤩 將熱情果切開一半做外殼 裏面做焦糖燉蛋 每一啖都酸酸甜甜 食到熱情果味😋 全晚最好食就係甜品～✧𝘤𝘶𝘪𝘴𝘦𝘦 𝘥𝘦 𝘤𝘢𝘯𝘢𝘳𝘥 $𝟐𝟔𝟖Duck Leg超級腍 唔洗用刀切都得 配菜有焗蘋果同磨菇 不過醬汁偏鹹✧𝘵𝘢𝘳𝘵𝘢𝘳𝘦 𝘥𝘦 𝘣𝘰𝘦𝘶𝘧 $𝟐𝟏𝟖生牛肉他他撈蛋黃 配上酸醬汁 份量都唔少 做前菜好開胃🤓✧𝘦𝘯𝘤𝘰𝘳𝘯𝘦𝘵 𝘧𝘢𝘳𝘤𝘪𝘦 $𝟐𝟗𝟖香烤魷魚🦑裏面有蕃茄、青椒 令到口感更加豐富✧𝘦𝘴𝘤𝘢𝘳𝘨𝘰𝘵 𝘢 𝘭𝘢 𝘣𝘰𝘶𝘳𝘨𝘶𝘪𝘨𝘯𝘰𝘯𝘯𝘦 $𝟏𝟐𝟖法國餐必食既蝸牛 但賣相唔多靚 亦都有少少腥 唔算好推介～ 反而個蒜香牛油汁就好味 點麵包一流！🥖✧𝘧𝘳𝘦𝘯𝘤𝘩 𝘧𝘳𝘪𝘦𝘴 $𝟖𝟖普通薯條一碟😂*･゜

We went for 1st seating at 6:15pm1. we were asked water natural or with gas 2. we were told the table needed back by 8pm3. chicken breast over cooked and tough. I was saddened HK was losing its attractiveness but this experience set it up for itself. It’s important to make business but how can once balance to provide service and experience deliverables. I am a residence in HK and travel monthly for work. And fortunate enough to explore and experience different part of the World, and most place

Bookmark 左呢間餐廳好耐但因為種種原因一直未有機會造訪。今日終於的起心肝，約埋離港一段時間既老朋友一試呢間享負盛名既法式小餐館。Escargot 同我係巴黎食既有少少唔同，口感軟淋。os a moelle 牛骨髓送面包一流，份量好足夠，啱曬我呢啲嗜牛既人。Cuisse de Canard 比一般法式餐廳出色，鴨肉食膩左可以搭配杏桃醬，清新解膩，令人想再食落去。Rossini de Boeuf 牛面頰就相對比較普通啲，肉質軟淋，不過不失。最後，Creme Brulee Fruit de la Pa 絕對係今餐既 highlight，亦不枉我無論幾難 book 都要黎食。熱情果醬出奇地好夾蛋漿，呢個焦糖布丁可以話係一絕。

之前睇reels見到有在港法國人推介Bouillion嘅duck confit，今次趁restaurant week試下佢。枱同枱之間有啲迫，空間感不足。上菜速度有啲快，前菜未食完就已經上主菜。*Restaurant week $198*酸種麵包外皮硬脆，入面嘅麵包非常濕潤，搽埋牛油，奶香+麵包麥味絕對有加乘效果！Oeuf mayo 半熟溏心蛋加上濃郁嘅蛋黃醬，配搭羅勒油、菠菜蓉，超級creamy。連埋烤松子仁食，帶果仁香更讚！Beef tongue carpaccio牛舌慢煮後切片，腍到似肉醬多過肉片，配麵包食口感會好啲。Cuisse de canard 鴨腿肉嫩，好容易離骨，鴨肉味香濃，配合蘋果、杏脯果醬、藍莓汁，酸味嘅味道更能帶出鴨肉香。最底係煎日本冬菇，香脆入味，配鴨肉食更加正！Lamb shank parmentier基本上係牧羊人派，最底係羊膝肉，肉絲看似好乾，但其實好有肉汁，啖啖都係羊肉味，但調味過鹹，要配沙律菜減低鹹味。薯蓉軟滑帶薯粒口感，而且冇羊肉咁鹹。Crème brûlée fruit de la passion熱情果切半做碗變成焦糖燉蛋，質地順滑夠creamy，

I have been going to Bouillon for a couple of years now ... with friends and family ... and it has been consistently good in delivering delicious food and a reasonably priced wine list. Tonight, however, there was something off about the service generally. I appreciate that they have suffered tragedy recently but they really need to up their game in terms of customer service. The scallop appetiser was delicious and the Chilean sea bass also was lovely, however I thought the sauce (on the fish) w

與同事合共6人，試試這間法國菜！餐廳位於上環站與西營盤站之間，位置方便。牛肉他他味道正常。鵝肝軟滑，調味適中。生蠔海水味重，但十分瘦，可以略過。牛骨髓出色，齒頰留香。油封鴨腿正常發揮。豬腩份量十足。Ribeye 十分美味，但份量很多，四人或以上才建議點。薯條剛剛炸好，簡單好食。熱情果味 Creme Brulee，正還有點了其他前菜，及紅、白酒各1支，價錢合理。

📸 Embarking on an unforgettable culinary adventure at Bouillon in Sheung Wan ! 🍽️✨ Our dining experience at this charming French restaurant was nothing short of extraordinary. Here are the highlights of our delightful meal:🦞 The Lobster Salad was a true masterpiece. The succulent lobster, perfectly complemented by a medley of fresh greens and a tantalizing dressing, left us craving every bite. It was a symphony of flavors that transported us to seafood paradise.🐟 The Smoked Salmon with Asparagus

服務生質素甚低，點了一瓶紅酒完全忘了，食物在碟上弄翻了連嘗試放好都不會 嬉皮笑臉，可憐。基本上食物份量質素都是抽獎機制，給外國人的特別好，不過很多朋友都說試試就算了，沒什麼期望可言。食材本來應該可以，可惜過分接客根本做不來。 煮食時間有待改進，材料老了就不要拿上來，好意思的老了的菜還放上檯。 試一次就算了，相比在法國的bistro 就是一個笑話，在香港經營騙一下同胞還可以，可以說香港就是沒有像樣的bistro。

間唔中老細會帶我哋去食好嘢，西餐比率佔多數而今次帶我哋去食位於上環磅巷嘅一間法國菜。我估同大家講係科記豬扒斜對面可能更清楚位置😂老細話餐廳本身由兩位朋友一齊經營，可惜早幾個月其中一位拍檔遇到交通意外離世🥲希望佢哋可以維持落去，食物都要keep 住水準！因為我哋去食前見到網上面嘅評論好壞參半，唔夠穩定。而今次我哋去食嘅質素都係一般般。要努力維持，做好間餐廳哦！

The food is excellent and delicious! Unfortunately, the oysters are not in season; they are paper-thin. I don’t blame the restaurant, but I would have appreciated it if the manager had given us a heads-up. Additionally, I prefer our bread to be warm with a crispy crust. Other than that, everything else is perfectly fine.” 😊🍽️We had the roast bone marrow, terrine de foie gras, iberico pork ribs, fresh oysters, stir fried green beans.

今年春季restaurant week 20號正式開鑼！今次一共有超過280間餐廳参加，我地就揀咗之前mark咗好耐既bouillon黎試試dinner menu $438/pp 連starter, main同dessert 提提你餐廳係無提供tap water如果要叫水要額外收費ga📍Starter-Basil Egg Mayo, roasted pine nuts, spinach puree呢道菜係餐廳必點菜，雞蛋上面既蛋黃醬極為幼滑，加埋羅勒松子仁同魚子醬，口感味道非常豐富-Smoked herring salad, celery remoulade, green apple, confit lemon煙燻過嘅希靈魚鹹香味濃配埋清爽芹菜同清甜蘋果粒三者味道完美平衡，味道出奇既夾📍Main-Stuffed squid with ratatouille, grilled chorizo, and arugula魷魚經過香烤入面加入蕃茄青椒燉菜，食既時候夾埋臘腸黎食油香同鹹香感令成道菜味道變得更豐富📍Classic steak au poivre牛扒肉質軟嫩多汁，剛剛好係mediu

Onion Tart: Puff Pastry, Caramelized onions moreav sausage ($198)The tart is made with puff pastry and topped with caramelized onions, moreav sausage, and cucumber. It has a sweet and savoury flavour with a refreshing touch. There is also a hint of mustard sauce on the side, which adds depth to the overall taste.Frog Legs - Pansley puree, capers Lemon confit ($218)Parsley puree, capers Lemon confit: The texture of the frog legs is very tender and the chef has lightly pan-fried them to enhance th